Description
Delight in these Apple Crisp Mini Cheesecakes, a perfect blend of creamy cheesecake, tender cinnamon-spiced apples, and a buttery crisp topping. These individual-sized treats combine a crunchy graham cracker crust with a luscious cheesecake layer, fresh diced apples tossed in cinnamon and brown sugar, and a crumbly topping baked to golden perfection. Ideal for dessert lovers looking for a cozy, flavorful treat with a comforting apple crisp twist.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Apple Layer
- 2 cups peeled and diced apples (about 2 medium apples)
- 1/2 teaspoon ground cinnamon
- 1/4 cup light brown sugar, packed
Crisp Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a standard muffin tin with 12 paper liners, ensuring an easy release after baking.
- Make Crust Mixture: In a small bowl, combine graham cracker crumbs with 2 tablespoons granulated sugar. Stir in the melted butter until the mixture is evenly moistened and crumbly.
- Form Crusts: Divide the graham cracker mixture evenly among the muffin cups, pressing firmly with the back of a spoon or your fingers to form a solid crust layer in each cup.
- Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and vanilla extract, continuing to beat until well incorporated.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating after each addition just until combined to keep the batter smooth and airy.
- Fill Muffin Cups: Spoon the cheesecake batter over the prepared crusts in the muffin cups, filling each about two-thirds full.
- Prepare Apple Mixture: In another bowl, toss peeled and diced apples with ground cinnamon and light brown sugar until the apples are evenly coated with the spices and sugar.
- Add Apples Over Cheesecake: Evenly distribute the apple mixture atop the cheesecake batter in each muffin cup.
- Make Crisp Topping: In a small bowl, whisk together all-purpose flour, light brown sugar, and ground cinnamon. Cut in the cold diced butter with a pastry cutter or fork until the mixture forms coarse crumbs.
- Top with Crisp Topping: Sprinkle the crumbly topping evenly over the apple layer in each muffin cup for a crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set and the topping is golden brown and crisp.
- Cool: Allow the mini cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to remove from liners.
Notes
- Use room temperature cream cheese for a smooth, lump-free batter.
- Peeled apples help maintain a tender texture without extra chewiness.
- The dessert can be made a day ahead and refrigerated; bring to room temperature before serving for best flavor.
- For extra flavor, you can add a pinch of nutmeg or ground cloves to the apple mixture.
- Ensure the butter for the crisp topping is cold to achieve a crumbly texture.
- Substitute gluten-free graham crackers and flour for a gluten-free version.
