Apple Crisp Mini Cheesecakes

The smell of cinnamon and baked apples wafting through my Texas kitchen? That’s a sure sign fall is here, y’all! I’ve been whipping up these Apple Crisp Mini Cheesecakes for years now – at least a dozen times, I reckon – and they’re always a hit with my little ones and the whole family. There’s something about the creamy cheesecake paired with the warm, comforting apple crisp topping that just screams autumn. If you’re looking for a dessert that’s easy to make, absolutely delicious, and sure to impress, you’ve come to the right place. This recipe is a keeper, and I promise, you’ll get a perfect bite of fall in every single cheesecake.

Why This Recipe Works

Life as a mama is BUSY! I totally get it. That’s why this recipe is perfect for those moments when you want something special without spending all day in the kitchen. Here’s why these Apple Crisp Mini Cheesecakes are a winner:

• Easy to Make: The simple graham cracker crust and straightforward cheesecake filling mean you don’t need to be a pastry chef to pull these off.
• Kid-Approved: My kiddos devour these things! The sweet apple crisp topping is a major selling point.
• Make-Ahead Friendly: You can bake the cheesecakes ahead of time and assemble the apple crisp topping right before serving. Hello, stress-free entertaining!

Ingredients

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
• For the Cheesecake Filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
• For the Apple Crisp Topping:
  • 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cut into small pieces

Ingredient Notes

Let’s talk ingredients. Good quality ingredients make ALL the difference.

• Cream Cheese: Full-fat cream cheese is essential for a rich, creamy cheesecake. Make sure it’s properly softened to avoid lumps in your filling.
• Apples: I prefer Granny Smith or Honeycrisp apples because they hold their shape well during baking and have a lovely tartness that complements the sweetness of the cheesecake and crisp. You can use any apples you like, really.
• Butter: I always use unsalted butter in baking so I can control the amount of salt in the recipe.

Step-by-Step Instructions

Alright, let’s get baking! Follow these steps, and you’ll have these mini cheesecakes ready in no time.

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners. I’ve found that using the bottom of a measuring cup helps to pack the crumbs in nice and tight.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the sour cream and vanilla extract, and mix until well combined. Beat in the eggs one at a time, mixing until just combined. Be careful not to overmix, as this can cause the cheesecakes to crack.
3. Assemble the Cheesecakes: Pour the cheesecake filling evenly over the graham cracker crusts, filling each liner about 2/3 full.
4. Prepare the Apple Crisp Topping: In a medium bowl, combine the diced apples, flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. Add the Topping: Sprinkle the apple crisp topping evenly over the cheesecake filling in each muffin cup.
6. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the topping is golden brown. The centers should have a slight jiggle. After testing this several times, I learned that letting them cool in the oven with the door ajar prevents major cracking.
7. Cool and Chill: Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin. Then, transfer them to the refrigerator and chill for at least 2 hours before serving. This step is crucial for allowing the cheesecakes to set properly.

Expert Tips from My Kitchen

Here are a few tricks I’ve picked up over the years to make these Apple Crisp Mini Cheesecakes even easier and more delicious:

• Prevent Cracking: Don’t overmix the cheesecake filling. Overmixing incorporates too much air, which can cause the cheesecakes to crack during baking.
• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother, creamier filling.
• Graham Cracker Crust Tip: If you don’t have graham crackers on hand, you can use digestive biscuits or even vanilla wafers for the crust.
• Apple Prep: To prevent the diced apples from browning, toss them with a little lemon juice before adding them to the crisp topping.
• Kid-Friendly Adjustment: If your kids aren’t fans of oats, you can leave them out of the apple crisp topping.
• Topping Boost: A drizzle of caramel sauce over the finished cheesecakes takes them to the next level!
• Individual Serving Perfection: For a prettier presentation, dust the tops with powdered sugar just before serving.

Storage & Meal Prep

Want to get ahead of the game? Here’s how to store and meal prep these tasty treats.

Storage: Store the Apple Crisp Mini Cheesecakes in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.

Make-Ahead: You can bake the cheesecakes a day or two in advance and store them in the refrigerator. Prepare the apple crisp topping just before baking or store it separately in an airtight container at room temperature for a day. Assemble right before baking for the best texture.

Substitutions & Variations

Want to tweak this recipe to fit your needs? Here are some ideas!

• Gluten-Free: Use gluten-free graham crackers for the crust and gluten-free all-purpose flour in the apple crisp topping.
• Dairy-Free: I haven’t personally tested a dairy-free version of this recipe, but you could try using dairy-free cream cheese and butter substitutes. Keep in mind that the texture and flavor may be slightly different.
• Spice it Up: Add a pinch of nutmeg or cloves to the apple crisp topping for a warmer, spicier flavor.
• Other Fruit: Swap the apples for other fruits like pears, peaches, or berries for a different seasonal twist.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! The cheesecakes themselves can be made 1-2 days in advance and stored in the refrigerator. You can also prepare the apple crisp topping ahead of time and store it in an airtight container at room temperature. Assemble just before baking for the best results.

How do I know when the cheesecakes are done?

The cheesecakes are done when the edges are set and the centers have a slight jiggle. They will continue to set as they cool. It’s better to slightly underbake them than overbake them to prevent cracking.

Can I use a different type of apple?

Of course! I prefer Granny Smith or Honeycrisp because they hold their shape well and have a nice tartness, but you can use any apples you like. Just be aware that softer apples may break down more during baking.

Can I freeze these cheesecakes?

Yes, you can! Wrap them individually in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.

Are these kid-friendly?

Absolutely! My kids love these mini cheesecakes. The sweet apple crisp topping is a big hit. You can even get them involved in the baking process by letting them help assemble the crust or sprinkle the topping.

My cheesecake filling is lumpy. What did I do wrong?

Lumpy cheesecake filling is usually caused by using cold cream cheese. Make sure your cream cheese is fully softened to room temperature before mixing. Also, be careful not to overmix the filling, as this can also cause lumps.

Can I use a store-bought graham cracker crust?

Yes, you can. If you’re short on time, a store-bought graham cracker crust will work just fine. Just make sure it’s the right size for your muffin tin.

Serving Suggestions

These little cheesecakes are pretty perfect all on their own, but if you want to dress them up a bit:

• Drizzle with caramel sauce or a dollop of whipped cream.
• Serve with a scoop of vanilla ice cream for an extra decadent treat.
• Garnish with a sprinkle of cinnamon or chopped nuts.

As for portion sizes, one or two of these mini cheesecakes per person is usually plenty. They’re rich and satisfying!

Y’all, I truly hope you give these Apple Crisp Mini Cheesecakes a try! They’re such a fun and easy way to bring a little bit of Texas fall into your kitchen. Plus, who can resist a creamy cheesecake with a warm, comforting apple crisp topping? I know my family can’t! When you make them, be sure to snap a photo and share it with me in the comments. I can’t wait to see your creations! And if you’re looking for more delicious and easy family recipes, be sure to sign up for my newsletter. Happy baking, y’all!

`

Print