As I started working on this recipe, I was reminded that cooking doesn’t have to be complicated to be delightful. Using fresh, tart apples and a few pantry staples, these mini cheesecakes came together surprisingly easily. And oh my, the aroma that filled the kitchen! The combination of spiced apples and creamy cheesecake had everyone gravitating towards the kitchen, eagerly waiting for the first taste.
I’ve always believed that desserts are best when shared, especially those that remind us of family traditions or create new ones of our own. These mini cheesecakes are not just desserts but little bites of joy that capture the essence of fall. Whether it’s the crunchy oat topping or the smooth cheesecake layer, each bite is a celebration of flavors that perfectly complements a warm cup of tea or a scoop of vanilla ice cream.
So, if you’re searching for a dessert that feels like a warm hug, look no further. These Apple Crisp Mini Cheesecakes are perfect for any gathering or even just a cozy night in with loved ones. Don’t worry if you’re not an expert baker. This recipe is straightforward, and I’ll walk you through every step of the way. I hope you enjoy making it as much as we enjoy devouring them!
How to Make Apple Crisp Mini Cheesecakes
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Ingredients
- 3/4 cup graham cracker crumbs
- 2 teaspoons fresh lemon juice
- 1 and 1/2 teaspoons cornstarch
- 2 medium-small apples, finely chopped and peeled
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons light brown sugar
- 3 Tablespoons melted unsalted butter
- 1 and 1/2 Tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 10 oz. softened cream cheese
- 2 teaspoons all-purpose flour
- 1 egg
- 1/3 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1/3 cup light brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 2 and 1/2 Tablespoons melted unsalted butter
- Caramel sauce for drizzling
Directions
- Begin by lining a 12-cup muffin tin with paper liners, as this recipe will yield 9 mini cheesecakes. Preheat your oven to 325°F.
- For the crust, mix together the graham cracker crumbs, granulated sugar, and a pinch of cinnamon. Gradually incorporate 3 tablespoons of melted butter until the mixture has a wet sand consistency. Distribute about 2 tablespoons of this mixture into each liner, pressing down firmly, then chill in the fridge.
- In a separate bowl, prepare the streusel topping by combining 1/3 cup of flour, 1/3 cup light brown sugar, oats, 1 and 1/2 teaspoons of cinnamon, and nutmeg. Add 2 and 1/2 tablespoons of melted butter, mixing until small crumbles form. Keep in the fridge until needed.
- For the cheesecake layer, blend the softened cream cheese with 1 and 1/2 tablespoons of sugar, vanilla extract, and 2 teaspoons flour until smooth. Mix in the egg, being careful not to overbeat. Spoon the cheesecake mixture evenly over the crusts, filling each about two-thirds full.
- Next, toss the chopped apples with the lemon juice, followed by the brown sugar, cornstarch, cinnamon, and nutmeg. Layer the apple mixture on top of the cheesecake filling, pressing gently.
- Finish by generously sprinkling the oat crumb topping over the apples. Bake for 28 to 30 minutes until the cheesecakes are set. Allow to cool in the pan for about half an hour, then transfer to the refrigerator to chill until ready to serve.
- Before serving, drizzle with caramel sauce for a delightful finishing touch. Enjoy a piece of cozy fall comfort!
Storing Suggestions
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to five days. If you’d like to prepare them in advance, they’re perfect for freezing. Simply wrap each cheesecake individually in plastic wrap before placing them all in a resealable freezer bag. Thaw in the refrigerator before serving.
Cooking Tips
To ensure a smooth cheesecake filling, make sure the cream cheese is thoroughly softened before beating. Also, try using a cookie scoop for evenly dividing the cheesecake batter into the paper liners. If you’re looking to punch up the flavor, consider adding a pinch of cardamom to the topping for an extra layer of spiciness.
Serving Suggestions
Serve these Apple Crisp Mini Cheesecakes at room temperature or chilled for a refreshing taste. They’re delicious on their own but even better with a dollop of whipped cream or vanilla ice cream on the side. Enjoy them with a warm beverage like apple cider or spiced tea for a truly autumnal experience.
Ingredient Substitutions
If you’re missing graham cracker crumbs, try using crushed digestive biscuits or even gingersnaps for a spicier kick. For a gluten-free option, use gluten-free oats and a gluten-free flour blend for both crust and topping. You can also substitute honey or maple syrup in place of the granulated sugar for a slightly different sweetness profile.
Seasonal Variations
In spring, consider using thinly sliced strawberries or rhubarb in place of apples for a fresh and tart variation. During the summer months, fresh peaches or blueberries would bring a delightful twist. And in winter, try using pears and adding a touch of ginger for warmth.
Allergen Information
This recipe contains common allergens such as dairy, gluten, and eggs. For a dairy-free version, substitute cream cheese with a plant-based alternative. Use gluten-free ingredients as mentioned above to avoid gluten, and consider an egg substitute if allergies are a concern. Always ensure that any substitutions align with individual dietary needs.
FAQ
Can I use different types of apples?
Absolutely! While this recipe calls for standard tart apples, you can experiment with different varieties depending on your preference. Granny Smith apples are great for a tart flavor, while Fuji or Honeycrisp can add a sweeter note.
What can I do if I don’t have cornstarch?
If you’re out of cornstarch, you can use arrowroot powder or tapioca starch as a one-to-one substitute to thicken the apple mixture. All-purpose flour can also work in a pinch, though it may not produce as glossy a result.
How do I know when the cheesecakes are done?
The mini cheesecakes are ready when they appear set but still slightly wobbly in the center. They will continue to firm up as they cool in the pan and later in the refrigerator. Avoid overbaking to ensure a creamy texture.
Can I make these cheesecakes in advance?
Yes, these cheesecakes can be made ahead of time. They need to be refrigerated for a few hours before serving anyway, so making them a day ahead is perfectly fine. They’ll taste even better after the flavors meld together overnight.
Can I double the recipe?
Doubling the recipe is a great idea if you’re serving a larger crowd. Ensure that you have the necessary baking tins and storage space to accommodate a bigger batch. Adjust baking time slightly if you’re using larger pans.
What other toppings can I use?
For extra flavor, try topping your mini cheesecakes with chopped nuts, a scoop of fresh fruit like berries, or a sprinkle of sea salt over the caramel drizzle. These variations can add texture and complement the flavors of the cheesecake well.
Apple Crisp Mini Cheesecakes
Ingredients
- 3/4 cup graham cracker crumbs
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 2 medium-small apples finely chopped and peeled
- 1/2 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 3 tablespoons melted unsalted butter
- 1 1/2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 10 oz. softened cream cheese
- 2 teaspoons all-purpose flour
- 1 large egg
- 1/3 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1/3 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 tablespoons melted unsalted butter
- 1 serving Caramel sauce for drizzling
Instructions
- Start by lining a standard cupcake pan with paper liners—this will yield 9 mini cheesecakes.
- Preheat your oven to 325°F.
- In a bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Drizzle in melted butter, stirring until well mixed.
- Press about 2 Tablespoons of the mixture into each paper liner, then pop them in the fridge to chill.
- For the topping, mix together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg.
- Add melted butter and mix until crumbly. Set aside in the fridge until you're ready to bake.
- To create the cheesecake filling, beat softened cream cheese with sugar, vanilla, and flour until smooth.
- Incorporate the egg and mix briefly. Spoon the mixture into the crusts, filling each paper cup about two-thirds full.
- Toss the apple pieces with lemon juice and then add in light brown sugar, cornstarch, cinnamon, and nutmeg, stirring until well coated.
- Spoon the apple mixture over the cheesecake filling, pressing down gently.
- Lastly, generously sprinkle the cinnamon oat crumb mixture over each mini cheesecake.
- Bake for approximately 28-30 minutes until set.
- Let cool in the pan for 30 minutes, then carefully remove and refrigerate until ready to serve.
- Drizzle with caramel sauce right before serving for that extra touch!
