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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes: 10 Amazing Bites

  • Author: basmer1517
  • Total Time: 75 Minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Apple Crisp Mini Cheesecakes combine a creamy cheesecake base with spiced apple topping and a buttery crisp crumble, all in individual portions. This recipe offers a delightful blend of textures and flavors, perfect for any occasion.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1 ½ cups (about 180g) Graham Cracker Crumbs
  • ¼ cup (50g) Granulated Sugar
  • ½ teaspoon Ground Cinnamon (optional)
  • 6 tablespoons (85g) Unsalted Butter, melted
  • Pinch of Salt
  • For the Velvety Cheesecake Filling:
  • 24 ounces (680g) Full-Fat Cream Cheese, softened
  • ¾ cup (150g) Granulated Sugar
  • ½ cup (120g) Full-Fat Sour Cream, softened
  • 1 tablespoon Pure Vanilla Extract
  • 2 large Eggs, room temperature
  • 1 tablespoon fresh Lemon Juice (optional)
  • For the Irresistible Apple Topping:
  • 2 medium Apples (about 300-350g total), peeled, cored, and finely diced
  • 2 tablespoons (28g) Unsalted Butter
  • ¼ cup (50g) Light Brown Sugar, packed
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Ground Cloves or Allspice (optional)
  • 2 tablespoons Water or Apple Cider
  • 1 teaspoon Cornstarch dissolved in 1 tablespoon cold water (cornstarch slurry)
  • For the Buttery Crisp Crumble:
  • ½ cup (60g) All-Purpose Flour
  • ½ cup (45g) Old-Fashioned Rolled Oats
  • ¼ cup (50g) Light Brown Sugar, packed
  • 2 tablespoons (25g) Granulated Sugar
  • ½ teaspoon Ground Cinnamon
  • ¼ cup (56g) Cold Unsalted Butter, cut into small cubes
  • Optional Garnish:
  • Caramel sauce drizzle
  • Whipped cream
  • Extra sprinkle of cinnamon

Instructions

  1. Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs, ¼ cup granulated sugar, optional ½ teaspoon cinnamon, and pinch of salt in a medium bowl. Add melted butter and mix until moist. Press evenly into the bottom of each muffin liner.
  3. Pre-bake the crusts for 5-7 minutes. Remove from oven and let cool completely.
  4. In a stand mixer or large bowl, beat softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and beat until just combined.
  5. Mix in ½ cup sour cream, 1 tablespoon vanilla extract, and optional 1 tablespoon lemon juice until just combined.
  6. Add eggs one at a time, mixing on the lowest speed just until the yolk disappears after each addition. Do not overmix.
  7. In a medium skillet, melt 2 tablespoons butter over medium heat. Add diced apples and cook until slightly softened (3-5 minutes).
  8. Stir in ¼ cup light brown sugar, 1 tablespoon granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and optional pinch of cloves or allspice. Cook for 2-3 minutes until sugars melt.
  9. Whisk in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy. Remove from heat and cool completely.
  10. Fill cooled crusts with cheesecake filling, about two-thirds full. Tap tin to release air bubbles.
  11. Bake for 20-25 minutes, until edges are set and the center has a slight jiggle.
  12. Turn off oven, prop door open slightly, and let cheesecakes cool in the oven for 30-60 minutes.
  13. Remove from oven and cool completely to room temperature on a wire rack (1-2 hours).
  14. In a separate medium bowl, combine ½ cup flour, ½ cup oats, ¼ cup light brown sugar, 2 tablespoons granulated sugar, and ½ teaspoon cinnamon.
  15. Cut in ¼ cup cold butter until mixture resembles coarse crumbs.
  16. Once cheesecakes are cool, spoon cooled apple topping over each.
  17. Sprinkle the crisp crumble mixture over the apple topping.
  18. Optional: Bake at 350°F (175°C) for 5-7 minutes until crumble is golden brown.
  19. Cover loosely and refrigerate for at least 4-6 hours, ideally overnight.
  20. Carefully remove from tin, peel liners, and garnish if desired before serving chilled.

Notes

  • Ensure all cheesecake filling ingredients are at room temperature for a smooth batter.
  • Do not overmix the cheesecake batter, especially after adding eggs.
  • Allow cheesecakes to cool gradually to prevent cracking.
  • Chilling is crucial for the cheesecakes to set properly.
  • These mini cheesecakes can be made ahead of time.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Prep Time: 40 Minutes
  • Cook Time: 35 Minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: Approx. 300-350 calories (estimate)
  • Sugar: Approx. 25-30g (estimate)
  • Sodium: Approx. 150-200mg (estimate)
  • Fat: Approx. 18-22g (estimate)
  • Saturated Fat: Approx. 10-12g (estimate)
  • Unsaturated Fat: Approx. 8-10g (estimate)
  • Trans Fat: 0g
  • Carbohydrates: Approx. 30-35g (estimate)
  • Fiber: Approx. 1-2g (estimate)
  • Protein: Approx. 4-5g (estimate)
  • Cholesterol: Approx. 60-70mg (estimate)

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