Apple Crisp Mini Cheesecakes Recipe

I adore apple crisp mini cheesecakes. The creamy tang of cheesecake meets cinnamon-kissed apples and crunchy oats in the perfect bite. I appreciate how the blend of smooth and crisp textures gives a fresh twist to a classic dessert. Every bite bursts with irresistible charm and delightful balance.

I love making Apple Crisp Mini Cheesecakes because they’re such a cool blend of classic flavors and a perfect mini treat. I think the base made with 1 1/2 cups of graham cracker crumbs, 1/4 cup granulated sugar and 1/3 cup unsalted butter, melted creates a crunchy, buttery foundation that perfectly complements the creamy filling.

For the cheesecake layer, 16 ounces of cream cheese, 1/2 cup granulated sugar, and a single egg mix together with 1/2 cup sour cream and a teaspoon of vanilla extract to create a dense, smooth texture. I also like to add 2 diced apples into the mix, which not only amps up the fruity flavor but also gives a nod to the iconic apple crisp style.

I love how this recipe packs multiple dessert elements in one pan and makes for an awesome summer treat, with nutritional benefits like protein from the cream cheese and natural fiber from the apples easing any dessert guilt.

Why I Like this Recipe

I really love this recipe because it gives me the best of both worlds. First off, I get to enjoy that crunchy graham cracker base paired with a super creamy cheesecake layer that feels so rich and comforting. Second, the apple crisp topping is on point – the cinnamon and oats make it taste a bit like fall even when its not, and I always love that warm, spiced flavor. Third, even though there are a bunch of steps, I find that the whole process is pretty simple and fun to do. I feel like I’m creating somethin special every time I make these mini cheesecakes. And lastly, I enjoy that the mini portions are perfect for sharing with friends or just treating myself when I need a little pick-me-up.

Ingredients

• Graham cracker crumbs offer carbohydrates and a hint of sweetness that helps the cheesecake base.
• Cream cheese provides protein, creaminess and a tangy flavor that balances the sweetness.
• Apples are high in fiber and add freshness with a slight sour taste.
• Old fashioned oats add wholesome carbs and texture making it feel a bit hearty.
• Brown sugar gives rich, deep sweetness but might be too sugary if overdone.
• Sour cream enriches the dish with tang and extra creaminess.
• Unsalted butter lends richness and helps bind ingredients for a smooth, scrumptious base.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 apples, peeled and diced
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted (for the topping)

How to Make this

1. Preheat your oven to 350°F and grease a mini muffin tin or line it with cupcake liners.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter. Press this mixture firmly into the bottom of each mini pan.

3. In another bowl, beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1 egg, 1/2 cup sour cream, and 1 teaspoon vanilla extract and mix well.

4. Pour the cream cheese mixture over the graham cracker crust in each mini cup.

5. In a separate bowl, toss 2 peeled and diced apples with 1/2 cup old fashioned oats, 1/2 cup brown sugar, and 2 teaspoons ground cinnamon.

6. Drizzle in 2 tablespoons melted unsalted butter into the apple mixture and give it a gentle stir.

7. Spoon the apple and oat topping evenly over the cheesecake layers in your pans.

8. Place the pan in the oven and bake for about 20 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.

9. Remove from the oven and let the mini cheesecakes cool completely in the pan.

10. Chill in the fridge for at least 2 hours before serving so they firm up and the flavors can meld together. Enjoy!

Equipment Needed

1. Oven
2. Mini muffin tin or cupcake liners
3. Three mixing bowls (one for the graham cracker crust, one for the cream cheese mixture, and one for the apple topping)
4. Measuring cups and measuring spoons
5. Electric mixer (or a hand whisk)
6. Spatula
7. Knife (for peeling and dicing apples)
8. Microwave-safe bowl or small saucepan (for melting butter)
9. Cooling rack or plate (for cooling the mini cheesecakes)

FAQ

• Q: Can I make the apple topping ahead of time?
  A: Yeah, you can chop the apples and mix them with oats and brown sugar a few hours in advace. Just give it a quick stir before topping your cheesecakes.
• Q: Why does the recipe use both granulated and brown sugar?
  A: Using both sugars helps balance the flavor in the topping – the brown sugar adds a deep caramel-like flavor while the granulated sugar keeps it crisp.
• Q: How do I know when the mini cheesecakes are done?
  A: The centers should still have a slight jiggle when you take them out of the oven. They will set up as they cool down.
• Q: Can I substitute low-fat cream cheese?
  A: I wouldn’t recommend it – using full-fat cream cheese is key for that creamy texture. But if you’re trying to cut back, you might try it and see how it holds up.
• Q: Any tricks to avoid cracks in the cheesecake filling?
  A: Sure do, just be gentle with your mixing – overbeatin can incorporate too much air and lead to cracks. Mix until just smooth and combined.

Apple Crisp Mini Cheesecakes Recipe Substitutions and Variations

• Instead of graham cracker crumbs, try using vanilla wafer or digestive biscuit crumbs for a slightly different, yet tasty, base.
• If you’re out of sour cream, heavy Greek yogurt is a good substitute that keeps things nice and tangy.
• You can swap cream cheese with mascarpone to get a creamier texture, though it might have a bit milder flavor.
• Unsalted butter can be replaced with coconut oil or dairy free margarine if you need a dairy alternative.
• If old fashioned oats are missing, quick oats can work, but the texture may be a little different.

Pro Tips

1. Let all the ingredients get to room temperature first so that everything mixes nicely, especially the cream cheese so you dont end up with lumps.
2. When pressing the graham cracker crust, make sure you press real firm into the pan. It helps keep the filling from sliding around and messing up its shape.
3. Keep an eye on the baking time since every oven runs different; it’s cool if the center looks a bit jiggly, coz that’s when it gets fudgy and creamy after chilling.
4. Chill the mini cheesecakes for at least a couple of hours, or even overnight if you can; it really helps meld the flavors together and improves the texture a lot.