Description
Easy Apple Crisp Mini Cheesecakes bring fall flavors to your table. Creamy cheesecake meets crisp apple topping in delightful mini desserts. Simple to make!
Ingredients
Scale
- For the Cheesecake Base:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the Apple Crisp Topping:
- 2 medium Granny Smith or Honeycrisp apples, peeled, cored, and diced (about 2 cups)
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- ½ cup old-fashioned rolled oats
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, diced
- Finishing Touches (Optional):
- Whipped cream
- Caramel sauce
- Candied pecans
Instructions
- Prep the Crusts:: Okay, first things first, preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Now, in a medium bowl, combine your graham cracker crumbs, melted butter, and that little bit of sugar. Stir it all together until it looks like wet sand. This is where I always make sure it’s really well combined, because a crumbly crust is a sad crust. Press about a tablespoon of this mixture firmly into the bottom of each liner. I use the back of a spoon, or sometimes even a small shot glass, to get it nice and compact. Pop that tray in the fridge while you get the filling ready.
- Whip Up the Cheesecake Filling:: In a large bowl, grab your room temperature cream cheese. Beat it with an electric mixer on medium speed until it’s super smooth and fluffy, no lumps allowed! This step is crucial for a silky cheesecake. Then, gradually add the sugar, beating until it’s fully incorporated. Scrape down the sides of the bowl often, because those sneaky bits of cream cheese love to hide. Add the egg and vanilla extract, beating just until combined. Don’t overmix once the egg is in, or you might get cracks later, and nobody wants a cracked cheesecake, right?
- Fill ‘Em Up:: Pull your chilled muffin tin out of the fridge. Divide the cheesecake filling evenly among the 12 crusts. I usually eyeball it, but if you’re feeling precise, a small ice cream scoop works wonders here. You want them about two-thirds full, leaving a little room for our glorious apple topping. Tap the muffin tin gently on the counter a few times to release any air bubbles. This helps create that smooth, dense cheesecake texture we’re after. See? We’re getting somewhere!
- Bake the Cheesecakes:: Carefully transfer the muffin tin to your preheated oven. Bake for about 18-22 minutes, or until the edges are just set but the centers still have a slight wobble when you gently shake the pan. This is key! Overbaking will make them dry, and we’re aiming for creamy heaven. Once they’re done, turn off the oven, crack the door slightly, and let them cool in there for about 15 minutes. This slow cool-down helps prevent those dreaded cracks. I once pulled them out too fast, and boom, instant Grand Canyon effect, oops!
- Make the Apple Topping:: While your cheesecakes are cooling, let’s get those apples ready! In a medium saucepan, combine your diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the apples start to soften, about 5-7 minutes. You want them tender but still with a little bite. Stir in the flour and cook for another minute until the mixture thickens slightly. The smell at this point? Honestly, it’s pure autumn bliss. Set this aside to cool a bit.
- Create the Crisp Topping:: In a small bowl, combine the rolled oats, brown sugar, and a pinch more cinnamon. Cut in the cold, diced butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. You want some little butter clumps in there, that’s what gives us that lovely crispiness! Once your cheesecakes are completely cool, spoon a generous dollop of the apple mixture over each, then sprinkle with the crisp topping. You can serve them like this, or for extra crunch, pop them back in the oven for 5-7 minutes at 350°F (175°C) until the topping is golden. Pure deliciousness, I tell ya.