Why Make This Recipe

If you’ve ever craved dessert but wanted something that feels special and homey at the same time, Apple Crisp Mini Cheesecakes are your new best friend. They combine the rich, creamy texture of cheesecake with the warm, comforting flavors of apple crisp. Plus, they’re almost too cute to eat—almost. 😍 These little treats are perfect for get-togethers, potlucks, or just a casual afternoon snack at home. Seriously, who wouldn’t want a mini cheesecake topped with sweet, caramelized apples and a crumbly topping?

How to Make Apple Crisp Mini Cheesecakes

Getting your mini cheesecakes going is as easy as pie (er, cheesecake?). Here’s how to whip up these delightful bites in no time:

Prepare your pan: Line a standard cupcake pan with paper liners.
Preheat the oven: Set your oven to 325°F (that’s 163°C for our metric friends).
Make the crust: Mix together graham cracker crumbs, sugar, and cinnamon. Add in the melted butter and stir it like you mean it! Press a couple tablespoons of this mixture into each liner and toss them in the fridge to set.
Whip up the streusel: Combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in that melted butter until you have some nice, coarse crumbs. Let it chill out in the fridge too.
Cheesecake filling time: Beat together the softened cream cheese, sugar, vanilla, and flour. Add the egg and mix just until combined—overmixing will lead to cracking, and no one wants a cracked cheesecake!
Build your cheesecakes: Spoon the cheesecake filling into the crusts, filling them about 2/3 full. Pile on that apple mixture and press it down gently (no need to be rough, they’re delicate!). Top with the streusel and pop them in the oven.
Baking bliss: Bake for 28-30 minutes until the edges are set. Let them cool for about 30 minutes in the pan before transferring them to the fridge.
Serve ’em up: Drizzle with caramel sauce and enjoy! 🍏

Ingredients

For the crust:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
For the apple filling:
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
For the streusel topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 1/2 tablespoons unsalted butter, melted
For serving:
- Caramel sauce (because let’s be real, it’s a must!)

How to Serve Apple Crisp Mini Cheesecakes

Serving these cuties is a snap! Place them on a dessert platter or arrange them on individual plates. Drizzle caramel sauce over the top for that extra wow factor. You can even sprinkle some crushed nuts or additional cinnamon if you want to get fancy. Honestly, who doesn’t love a little extra glamour in their snacks?

How to Store Apple Crisp Mini Cheesecakes

Leftover cheesecakes? Don’t worry, they store like a champ! Keep them in an airtight container in the fridge for up to 5 days. Just remember to add caramel sauce fresh when you serve. If you want to freeze them, skip the topping and wrap them well in plastic wrap before placing them in a freezer-safe container. They should be good for about 3 months—if they last that long!

Tips to Make Apple Crisp Mini Cheesecakes

Chill your ingredients: Especially the cream cheese. It helps get that smooth consistency.
Don’t skip the fridge time: Let the crust and streusel chill to firm up—a little patience goes a long way.
Mix gently after adding the egg: You want that creamy texture without cracks.

Variation

Get creative! You can switch out the apples for pears or even berries if you’re feeling bold. Just make sure to adjust the spices a little. It’s all about finding your flavor groove.

FAQs

1. Can I use store-bought crust instead of making my own?
Absolutely! Store-bought graham cracker crusts can save time, but you might miss out on that homemade vibe.

2. What if I don’t have quick-cooking oats?
You can substitute with rolled oats, just pulse them a few times in a blender to break them down slightly.

3. How can I tell when the mini cheesecakes are done baking?
The edges will look set and slightly puffed while the center will still have a slight jiggle. They’ll firm up as they cool.

So, what are you waiting for? Grab those ingredients and let’s make some Apple Crisp Mini Cheesecakes that’ll have everyone singing your praises! 🍎