Apple Crisp Mini Cheesecakes
Creamy mini cheesecakes layered with spiced apples and topped with a buttery oat streusel. These bite-sized fall desserts combine the best of apple crisp and cheesecake in one cozy treat.
Ingredients
- 1 cup graham cracker crumbs or use gingersnaps/vanilla wafers for variation
- 2 tablespoons granulated sugar for crust
- ½ teaspoon ground cinnamon for crust
- 4 tablespoons unsalted butter, melted for crust
- ½ cup all-purpose flour for streusel
- ½ cup rolled oats for streusel
- ⅓ cup brown sugar, packed for streusel
- ½ teaspoon ground cinnamon for streusel
- ¼ teaspoon ground nutmeg for streusel
- 4 tablespoons unsalted butter, cold and cubed for streusel
- 12 ounces cream cheese, softened full-fat preferred
- ⅓ cup granulated sugar for filling
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour for filling
- 1 large egg
- 1 ½ cups apples, peeled and finely diced Granny Smith, Honeycrisp, or other firm baking apples
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar for apple mixture
- ½ teaspoon ground cinnamon for apple mixture
- ¼ teaspoon ground nutmeg for apple mixture
- 1 teaspoon cornstarch to thicken apple mixture
- for serving caramel sauce optional drizzle
Instructions
- Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottom of each liner. Chill while preparing filling.
- For the streusel: mix flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly. Chill until ready to use.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla, flour, and egg. Mix gently until combined.
- In another bowl, toss diced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.
- Fill each crust about two-thirds full with cheesecake batter. Spoon apple mixture on top, then sprinkle with streusel.
- Bake for 28–30 minutes, until edges are set and centers slightly jiggly. Remove from oven and let cool to room temperature.
- Refrigerate for at least 2 hours before serving. Drizzle with caramel sauce if desired.
Notes
For extra crunch, add chopped pecans to the streusel. Store cheesecakes in an airtight container in the fridge for up to 4 days, or freeze (without caramel) for up to 2 months. Always drizzle caramel right before serving for best flavor and presentation.
Nutrition
Calories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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