Description
Apple crisp mini cheesecakes combine creamy cheesecake filling, spiced apple topping, and a buttery crumb layer in individual cupcake-sized portions. Perfect for fall gatherings, holidays, or cozy year-round desserts, they offer indulgent flavor with easy preparation and customizable variations.
Ingredients
Scale
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 1½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons melted unsalted butter
Crumb Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2½ tablespoons melted unsalted butter
Apple Filling
- 2 medium-small apples, peeled and finely chopped
- 2 teaspoons lemon juice
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1½ teaspoons cornstarch
Cheesecake Filling
- 10 oz softened cream cheese
- 6 tablespoons sugar
- 1½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
Optional
- Caramel sauce (for drizzling)
Instructions
- Preheat oven to 325°F (163°C). Line a standard cupcake pan with paper liners.
- Combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix.
- Press about 2 tablespoons of the crust mixture into each liner. Refrigerate.
- For the crumb topping, mix flour, light brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until crumbs form. Refrigerate.
- Beat softened cream cheese, sugar, vanilla, and flour until smooth. Add egg and mix just until combined.
- Spoon cheesecake filling into crusts, filling each cup ⅔ full.
- Toss chopped apples with lemon juice. Add brown sugar, cornstarch, cinnamon, and nutmeg; stir well.
- Spoon apple mixture over cheesecake layer, filling nearly to the top. Press apples gently.
- Generously sprinkle crumb topping over apples.
- Bake 28–30 minutes until set and topping is golden.
- Cool in the pan 30 minutes, then refrigerate until chilled.
- Drizzle with caramel sauce before serving.
Notes
- Use room-temperature cream cheese for smooth batter.
- Avoid overmixing to prevent cracking.
- Customize with extra spices like cardamom or ginger.
- Add nuts, raisins, or use vegan/low-sugar substitutions as needed.
- Store refrigerated for 3 days or freeze up to 3 months.
- Best served chilled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ~210
- Sugar: ~16 g
- Sodium: ~120 mg
- Fat: ~11 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~4.5 g
- Trans Fat: 0 g
- Carbohydrates: ~24 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~35 mg