Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season. Talk about delicious in every single bite-graham cracker crust, creamy and smooth cheesecake, brightly flavored apples, cinnamon-oat streusel, drizzled with caramel sauce, make the perfect combo. These cupcakes are absolutely addictive, although I’m still not sure if they should be called mini pies, mini cheesecakes, or cupcakes…
These mini cheesecakes are my new fall favorite. A big slice of cheesecake can be too rich, but these bite-sized cheesecakes are perfect to satisfy your sweet tooth, and also perfect for serving at parties.
Actually, these cupcakes are an individual serving version of my Apple Crisp Cheesecake Pie.
What Are the Best Apples For Cheesecake?
The best apples for baking keep their structure without turning into mush.
Granny Smith was my go-to baking apples, but there are a few others that hold up under heat and balance that perfect sweet-tart flavor just as well, if not better.
Since I like to make a combo of cheesecakes and apples, I found that Golden delicious could be better choice. They are sweet, with a rich, mellow flavor and maintain their shape after baking. Sweet apple pairs better with tangy cheesecake filling. Granny Smiths are crisp and quite sour, so I used Golden Delicious for this particular recipe.
But you can use your favorite and enjoy!
How to Make Apple Crisp Mini Cheesecakes?
To make the graham cracker crust, using a fork stir together graham cracker crumbs, cinnamon, and sugar. Then add melted butter and stir until all crumbs are evenly moistened.
Divide the mixture into 9 paper cups and press firmly to make the crust. Refrigerate until ready to use.
For cinnamon-oat streusel, whisk together all purpose flour, quick cooking oat, light brown sugar and cinnamon. Add melted butter and stir until coarse crumbs form.
For apple filling, peal and dice 2 medium-small apples. Toss with 2 teaspoons of freshly squeezed lemon juice. Add light brown sugar, cinnamon, stir well, and set aside.
Next, make cheesecake filling. Beat softened cream cheese with sugar, flour and vanilla. Add an egg and mix just to combine.
Spoon the cheesecake filling over the crust. Fill the paper liners about 2/3 full. Next, add chopped apples and gently press with your palm.
Sprinkle cinnamon oat mixture generously on top.
Bake about 28-30 minutes at 325 F.
Chill to room temperature, then store in the fridge.
Serve drizzled with caramel sauce and whipped cream if desired.
Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season.
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter-melted
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter-melted
- 2 medium-small apples-peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons corn starch
- 10 oz. cream cheese-softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce-for serving
- Line standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
- Preheat the oven to 325 F.
- Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of paper liner and place in the fridge.
- To make the topping, stir together all purpose flour, light brown sugar, quick cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
- For cheesecake filling, beat softened cream cheese with sugar, vanilla and corn starch. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
- Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
- Finally, generously sprinkle cinnamon oat crumbs on top.
- Bake about 28-30 minutes.
- Cool 30 minutes in the pan, then remove from the pan and store in the fridge.
- For serving, drizzle with caramel sauce.