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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes
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Apple Crisp Mini Cheesecakes combine a smooth, creamy cheesecake layer with warm, cinnamon-spiced apples and a buttery, crisp crumble topping. Perfectly portioned for easy indulgence, these mini desserts offer a delightful contrast of textures and flavors, making them ideal for any occasion, from casual get-togethers to special celebrations.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter, melted
  • 1 tbsp brown sugar

Apple Topping

  • 2 medium firm apples (such as Granny Smith), peeled, cored, and diced
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp brown sugar

Crisp Crumble

  • 1/4 cup all-purpose flour
  • 3 tbsp brown sugar
  • 3 tbsp unsalted butter, cold
  • 1/4 tsp ground cinnamon

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Press this mixture firmly into the bottoms of a mini muffin tin or silicone cupcake liners to create a sturdy and flavorful base.
  2. Mix the cheesecake filling: Beat the softened cream cheese with eggs, vanilla extract, and brown sugar until the mixture is super smooth and creamy without lumps, forming the luscious cheesecake layer.
  3. Prepare the apple topping: Peel, core, and dice the apples, then toss them with cinnamon, nutmeg, and brown sugar to enhance their natural sweetness and spice.
  4. Create the crisp crumble: In a separate bowl, mix the flour, brown sugar, cinnamon, and cold butter. Rub the butter into the dry ingredients with your fingers until the mixture becomes crumbly and coats the butter pieces.
  5. Assemble and bake: Spoon the cheesecake filling over the prepared crust in the mini tins. Layer the spiced apples on top of the cheesecake filling, then finish with the crisp crumble topping. Bake in a preheated oven at 325°F (163°C) for 18-22 minutes or until the filling is set and the crumble is golden brown.
  6. Cool and chill: Allow the mini cheesecakes to cool completely in the pan. Refrigerate for at least 4 hours or overnight to let them firm up and the flavors meld perfectly before serving.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter and creamier texture.
  • Avoid overbaking—remove when the edges are set but the center still jiggles slightly.
  • Choose crisp, firm apples like Granny Smith for the best texture and flavor.
  • Chill cheesecakes for best results; refrigerate at least 4 hours or overnight.
  • Use silicone cupcake liners for easy removal and clean presentation.
  • For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
  • To make vegan, use dairy-free cream cheese and egg replacements such as flaxseed or applesauce.

Nutrition

Keywords: apple crisp cheesecake, mini cheesecakes, apple dessert, cinnamon apple cheesecake, individual cheesecakes, fruit crisp dessert

Find it online: https://gourmetglazing.com/apple-crisp-mini-cheesecakes/