Apple Crisp Mini Cheesecakes: A Delightful Dessert Ready in Under an Hour
Short introduction
Apple Crisp Mini Cheesecakes combine the creamy, rich texture of cheesecake with the warm flavors of baked apples and crumbly streusel topping. These little treats are perfect for offering a cozy dessert experience without the fuss of slicing a larger cake. Ideal for any gathering, they satisfy your sweet tooth and are easy to make!
Why you’ll love it
There are countless reasons to adore these Apple Crisp Mini Cheesecakes. Firstly, they have a wonderful balance of flavors—from the creamy cheesecake filling to the sweet and spiced apple topping. Secondly, they come in individual portions, making them easy to serve and even easier to enjoy. Lastly, they incorporate wholesome ingredients like apples and oats, allowing you to indulge in a treat that feels good too!
Ingredients
For this delicious recipe, you will need the following ingredients:
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- 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
- 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
- Caramel sauce for serving
Substitutions & key variations
If you don’t have certain ingredients on hand, there are simple substitutes you can use. For graham cracker crumbs, you could try digestive biscuits or crushed oatmeal cookies. If you’re aiming for a healthier option, replace the sugar with a sugar alternative like Stevia or monk fruit sweetener. You can also swap cream cheese with mascarpone cheese for a different flavor profile.
For variations, consider adding chopped nuts to the streusel topping or using pears instead of apples for a unique twist.
Step-by-step
Step 1: Prepare the crust
- Line a standard cupcake pan with paper liners.
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until combined.
- Press about 2 tablespoons of this mixture into each cupcake liner.
- Place the crusts in the refrigerator to set while you prepare the cheesecake filling.
Step 2: Make the cheesecake filling
- In a mixing bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth.
- Add the egg and mix gently just until combined.
Step 3: Prepare the apple topping
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in another bowl to coat evenly.
Step 4: Assemble and bake
- Spoon the cheesecake filling over the prepared crusts, filling them about 2/3 full.
- Top the cheesecake with the apple mixture, pressing down gently with your palm.
- Generously sprinkle the prepared streusel topping over each cheesecake.
- Bake for about 28-30 minutes until the edges are set.
- Allow the cheesecakes to cool in the pan for 30 minutes, then refrigerate.
Success tips
- Temperature: Make sure your cream cheese is at room temperature for easy blending.
- Texture: Avoid overmixing the cheesecake filling to keep it smooth and rich without incorporating too much air.
- Common mistakes: One common mistake is to skip chilling the crust, resulting in a crumbly texture. Ensure you let the cheesecakes cool properly before serving to achieve the best taste and texture.
How to serve
Serve your Apple Crisp Mini Cheesecakes chilled from the refrigerator. Drizzle with warm caramel sauce for an added touch of sweetness. They are sure to impress your guests at any gathering or family dinner.
Storage & reheating
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing them. You can freeze them for up to three months. Thaw overnight in the fridge before serving. They are best enjoyed cold, but you can warm them slightly in the microwave if you prefer.
Frequently Asked Questions
Can I make these cheesecakes in advance?
Yes! You can prepare them a day ahead and refrigerate them until ready to serve.
How do I ensure the crust stays firm?
Make sure to pack the crust mixture tightly into the liners before refrigerating.
What other fruits can I add?
Berries and pears also work well in this recipe. Feel free to experiment with your favorites!
Can I use a different type of cheese?
You can substitute mascarpone cheese for cream cheese, but the flavor and texture will vary.
How do I make the cheesecake gluten-free?
Use gluten-free graham cracker crumbs or a mixture of ground nuts for the crust.
Nutrition notes
These mini cheesecakes provide a mix of protein from the cream cheese and fiber from the apples and oats. They are a delightful way to satisfy your sweet tooth without going overboard.
Conclusion
Apple Crisp Mini Cheesecakes are the perfect blend of creamy, fruity, and crumbly flavors, making them an ideal dessert for any occasion. They’re easy to make and even easier to love, so dive in and treat yourself and your guests. Don’t forget to try them today and indulge in this delectable dessert!
Links to related recipes
- Classic Cheesecake
- Pumpkin Spice Mini Cheesecakes
- No-Bake Chocolate Cheesecake
- Berry-Topped Cheesecake Bites
Apple Crisp Mini Cheesecakes
Ingredients
For the Crust
- ¾ cup graham cracker crumbs Can substitute with digestive biscuits.
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 10 oz cream cheese, softened Make sure it's at room temperature.
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 large egg
For the Apple Topping
- 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
For the 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 drizzling when serving.
Instructions
Prepare the Crust
- Line a standard cupcake pan with paper liners.
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until combined.
- Press about 2 tablespoons of this mixture into each cupcake liner.
- Place the crusts in the refrigerator to set while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In a mixing bowl, beat softened cream cheese with sugar, vanilla, and flour until smooth.
- Add the egg and mix gently just until combined.
Prepare the Apple Topping
- Toss the chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg in another bowl to coat evenly.
Assemble and Bake
- Spoon the cheesecake filling over the prepared crusts, filling them about 2/3 full.
- Top the cheesecake with the apple mixture, pressing down gently with your palm.
- Generously sprinkle the prepared streusel topping over each cheesecake.
- Bake for about 28-30 minutes until the edges are set.
- Allow the cheesecakes to cool in the pan for 30 minutes, then refrigerate.