Apple Crisp Mini Cheesecakes

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These beautiful-looking Apple Crisp Mini Cheesecakes are the perfect brunch item, snack, or dessert. In one bite you will enjoy the crispy texture of the graham cracker crust, the creamy cheesecake layer, the juicy, sweet, and tart apples, and the crunchy topping.

They are easy enough for an amateur baker, but look very professional and beautiful!

Ingredients for Apple Crisp Mini Cheesecakes

• Graham cracker

• Sugar

• Cinnamon

• Pumpkin pie spice

• Unsalted butter

• Flour

• Brown sugar

• Quick-cooking oats

• Apples

• Lemon juice

• Cornstarch

• Cream cheese

• Powdered sugar

• Vanilla extract

• Egg

• Whipped topping

• Caramel sauce

How to Make Apple Crisp Mini Cheesecakes Recipe

    1. Line a 12-cup muffin pan with paper liners and preheat the oven to 325 F.

    2. Make the cookie crust: in a small bowl, combine the graham cracker crumbs with the melted butter, cinnamon, and sugar. Press about 2 tbsp of this mix into the bottom of the cupcake liners. Place in the fridge while you make the filing.

    3. Make the topping: combine the flour, brown sugar, oats, and pumpkin pie spice. Add the melted butter and stir until coarse crumbs form. Place in the fridge until ready to bake.

    4. Make the cheesecake filling: using a hand-held or stand mixer, beat together the cream cheese, powdered sugar, vanilla, flour, and egg until just combined.

    5. Make the apple filling: in a medium-sized bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, and pumpkin pie spice until well combined.

    6. Assemble the cheesecakes: divide the cheesecake filling evenly between the cupcake liners on top of the cookie crust.

    7. Spoon the apple mixture over the cheesecake filling.

    8. Sprinkle the topping over the apples. Press down with your fingers lightly so everything sticks together and bake for 30 minutes.

    9. Let the cheesecakes cool down in the pan for about 30 minutes, remove and store in the refrigerator. Serve cold with a dollop of whipped topping and a drizzle of caramel sauce.

Can I Make Apple Crisp Mini Cheesecakes Ahead of Time?

Yes, you can. You can either bake them a couple of days ahead of time, or prepare all the layers ahead of time, refrigerate them separately, and bake the cheesecakes in the morning of the day you plan to serve them. Remember that these cheesecakes are best when cold, so they do need to be made a bit ahead of time.

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Can I Use Other Fruits Instead of Apples?

I’m all in for experimenting! I would try using pears, peaches, plums, blueberries, or your favorite fruit! Use your imagination. This is a great dessert recipe to save because you can make a different one every time!

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FOR MORE DELICIOUS RECIPES, CHECK OUT:

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• Churro Cheesecake Bars Recipe

• Raspberry Lemon Cheesecake Tart

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Apple Crisp Mini Cheesecakes

Yield: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These beautiful-looking Apple Crisp Mini Cheesecakes are the perfect brunch item, snack, or dessert.

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Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

For the topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup quick-cooking oats
• 1 tsp pumpkin pie spice
• 3 ½ tbsp unsalted butter, melted

For the apple filling:

• 3 apples, peeled, cored, and chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 ½ tsp pumpkin pie spice
• 3 tbsp brown sugar
• 1 tbsp cornstarch

For the cheesecake filling:

• 14 oz cream cheese, softened to room temperature
• ½ cup powdered sugar
• 2 tsp vanilla extract
• 1 tbsp flour
• 1 egg
• Whipped topping and caramel sauce for serving

Instructions

1. Line a 12-cup muffin pan with paper liners and preheat the oven to 325 F.
2. Make the cookie crust: in a small bowl, combine the graham cracker crumbs with the melted butter, cinnamon, and sugar. Press about 2 tbsp of this mix into the bottom of the cupcake liners. Place in the fridge while you make the filing.
3. Make the topping: combine the flour, brown sugar, oats, and pumpkin pie spice. Add the melted butter and stir until coarse crumbs form. Place in the fridge until ready to bake.
4. Make the cheesecake filling: using a hand-held or stand mixer, beat together the cream cheese, powdered sugar, vanilla, flour, and egg until just combined.
5. Make the apple filling: in a medium-sized bowl, toss the chopped apples with lemon juice, brown sugar, cornstarch, and pumpkin pie spice until well combined.
6. Assemble the cheesecakes: divide the cheesecake filling evenly between the cupcake liners on top of the cookie crust.
7. Spoon the apple mixture over the cheesecake filling.
8. Sprinkle the topping over the apples. Press down with your fingers lightly so everything sticks together and bake for 30 minutes.
9. Let the cheesecakes cool down in the pan for about 30 minutes, remove and store in the refrigerator. Serve cold with a dollop of whipped topping and a drizzle of caramel sauce.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 4g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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