Cream Cheese Apple Crisp Mini Cheesecakes Recipe
Introduction
Apple Crisp Mini Cheesecakes combine creamy cheesecake with the comforting flavors of baked apples and a crunchy crumble topping. These individual treats are perfect for cozy gatherings or a sweet snack.
Ingredients
- 8 oz cream cheese, softened
- 2 medium apples, peeled, cored, and diced
- 3/4 cup crumble topping (such as a mixture of flour, butter, and sugar)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease it.
- Step 2: In a mixing bowl, beat the cream cheese until smooth and creamy.
- Step 3: Fold the diced apples into the cream cheese gently until evenly combined.
- Step 4: Spoon the mixture evenly into the prepared muffin cups.
- Step 5: Sprinkle the crumble topping generously over each cheesecake cup.
- Step 6: Bake in the preheated oven for 20–25 minutes, or until the cheesecakes are set and the topping is golden brown.
- Step 7: Remove from the oven and let cool before serving.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance of sweetness and tang.
- Add a pinch of cinnamon or nutmeg to the crumble topping for extra warmth.
- For a gluten-free version, substitute the crumble topping with gluten-free flour or crushed nuts.
Storage
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 10-15 seconds if desired, or serve chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fruit instead of apples?
Yes, you can substitute apples with pears, peaches, or berries depending on your preference and seasonal availability.
How do I know when the cheesecakes are done?
The cheesecakes are done when the edges are set and you see a slight jiggle in the center. They will firm up as they cool.
PrintCream Cheese Apple Crisp Mini Cheesecakes Recipe
These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp. Perfectly portioned as individual mini cheesecakes, they feature a smooth cream cheese filling topped with tender cinnamon-spiced apples and a crunchy crumble topping. Baked until set, these delightful treats are ideal for dessert lovers looking for a cozy, autumn-inspired sweet.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus 2 hours chilling
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Apple Topping
- 2 medium apples, peeled, cored, and thinly sliced
- 1 tbsp lemon juice
- 1/4 cup (50g) brown sugar
- 1 tsp ground cinnamon
Crumble Topping
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 2 tbsp cold unsalted butter, cut into small pieces
- 1/4 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well combined. Incorporate the egg and vanilla extract, mixing just until blended. Set aside.
- Prepare the Apple Topping: Toss the thinly sliced apples with lemon juice to prevent browning. Add the brown sugar and cinnamon, stirring to coat the apples evenly. Set aside.
- Make the Crumble Topping: In a separate bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Keep chilled until ready to use.
- Assemble the Mini Cheesecakes: Preheat the oven to 325°F (163°C). Grease a mini muffin tin or line with paper liners. Spoon the cheesecake filling into each mini muffin cup, filling about 2/3 full. Top with a layer of the cinnamon apple slices, then sprinkle the crumble topping liberally over the apples.
- Bake: Place the filled muffin tin in the oven and bake for 18-22 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Cool and Serve: Allow the mini cheesecakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Notes
- Use Granny Smith or Honeycrisp apples for the best flavor and texture.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Chilling the crumble topping mixture makes it easier to achieve the perfect crumbly texture.
- You can make these mini cheesecakes up to one day in advance and store them covered in the refrigerator.
- For an extra touch, drizzle with caramel sauce before serving.
Keywords: apple crisp, cheesecake, mini cheesecake, fall dessert, cinnamon apples, crumble topping
