Apple Crisp Mini Cheesecakes: Indulgent Fall Individual Desserts
Apple Crisp Mini Cheesecakes: Perfect Fall Individual Desserts that are sweet, creamy, and easy to make.
Equipment
- cupcake pan
- Mixing Bowl
- Refrigerator
Ingredients
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter melted
Filling
- 10 oz cream cheese softened
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 large egg
Apple Mixture
- 2 medium-small apples peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 ½ teaspoons cornstarch
Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 ½ tablespoons unsalted butter melted
For Serving
- Caramel sauce for serving
Instructions
Preparation
- Line a standard cupcake pan with paper liners. Preheat oven to 325°F.
- Mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir. Press 2 tablespoons mixture into each liner and refrigerate.
- For streusel topping, combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
- Beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine.
- Spoon cheesecake filling over crusts, filling about ⅔ full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
- Spoon apple mixture over cheesecake filling and gently press down with palm.
- Generously sprinkle streusel topping over each cheesecake.
- Bake for 28-30 minutes until edges are set.
- Cool 30 minutes in pan, then refrigerate. Serve drizzled with caramel sauce.
Notes
Use Golden Delicious apples for best results – they hold their shape and provide perfect sweetness. Don’t overmix cheesecake batter after adding egg to prevent cracks. Dice apples small (¼-inch pieces) for even cooking. Keep streusel mixture chilled for better texture and appearance. Can be made up to 3 days ahead and stored covered in refrigerator. These freeze well for up to 3 weeks.
Nutrition
Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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