Cream 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
Scale
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
