Description
Creamy apple crisp mini cheesecakes blend classic dessert charm with innovative baking magic. Cinnamon-spiced apples nestled atop rich cheesecake create a delightful treat that will sweep you into autumn’s warmth.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Apple Crisp Topping:
- 2 medium apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 3 tablespoons unsalted butter, cold and cubed
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners for precise portioning and easy removal.
- Pulse graham crackers into fine crumbs, mix with melted butter and sugar until thoroughly combined and slightly moistened.
- Press graham cracker mixture firmly into the bottom of each muffin liner, creating a compact and even crust layer.
- Whip cream cheese and sugar until smooth and creamy, ensuring no lumps remain in the mixture.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Blend in sour cream and vanilla extract, stirring until the cheesecake filling is completely uniform.
- Pour cheesecake mixture evenly over prepared crusts, filling each liner approximately 3/4 full.
- Combine diced apples with brown sugar and cinnamon, allowing fruit to macerate and release natural juices.
- Create crisp topping by mixing flour, oats, and cold butter using fingertips until resembling coarse crumbles.
- Sprinkle apple mixture and oat crumble generously over each cheesecake, adding pecans for extra crunch if desired.
- Bake for 18-22 minutes until centers are almost set but still slightly jiggly.
- Remove from oven and cool completely at room temperature before refrigerating for at least 2 hours to set.
- Chill thoroughly before serving to enhance flavor and texture of mini cheesecakes.
Notes
- Prevent soggy crusts by thoroughly drying graham cracker crumbs and ensuring butter is fully incorporated.
- Elevate texture by gently folding ingredients to maintain a light, airy cheesecake consistency.
- Customize toppings with seasonal fruits like pears or peaches for year-round variety.
- Reduce dairy by substituting cream cheese with dairy-free alternatives for lactose-intolerant guests.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg