Every now and then, a dessert comes along that combines all your favorites into one irresistible bite. That’s exactly what these apple crisp mini cheesecakes do, merging the creamy richness of cheesecake with the cozy, spiced crunch of apple crisp.
Why This Recipe Works
- The combination of creamy cheesecake and crunchy apple crisp topping offers a perfect texture contrast.
- Mini sizes mean portion control is easy (or not, because let’s be honest, you’ll want more than one).
- Using pre-made apple pie filling saves time without sacrificing flavor.
- The recipe is versatile, allowing for various toppings and mix-ins.
- It’s a great make-ahead dessert for parties or potlucks.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (21 oz) apple pie filling
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 3 tbsp unsalted butter, cold and cubed
Equipment Needed
- Muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. Line your muffin tin with paper liners. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each liner, using the back of a spoon to compact it. Bake for 5 minutes, then let cool.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract. Pour the filling over the cooled crusts, filling each liner about 3/4 full. Bake for 15 minutes, or until the centers are just set.
Add the Apple Topping
While the cheesecakes bake, chop the apple pie filling into smaller pieces for easier topping. Once the cheesecakes are set, spoon a small amount of apple filling onto each one.
Prepare the Crisp Topping
In a small bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture is crumbly. Sprinkle this over the apple-topped cheesecakes.
Final Bake
Increase the oven temperature to 350°F. Bake the cheesecakes for an additional 10 minutes, or until the topping is golden brown. Let cool in the tin for 30 minutes, then transfer to the fridge to chill for at least 2 hours before serving.
Tips and Tricks
For an extra smooth cheesecake filling, make sure your cream cheese is at room temperature before mixing. If you’re short on time, you can skip chilling the cheesecakes, but they’ll be firmer and easier to eat if you do. To prevent the tops from browning too quickly, tent the muffin tin with foil during the final bake. For a nuttier flavor, add chopped pecans or walnuts to the crisp topping. If you’re serving these at a party, consider making a double batch—they disappear fast!
Recipe Variations
- Swap the apple pie filling for cherry or blueberry for a different fruit flavor.
- Add a caramel drizzle on top before serving for an extra decadent touch.
- Mix in a tablespoon of bourbon or rum into the cheesecake filling for an adult version.
- Use gluten-free flour and oats to make this recipe gluten-free.
- Top with a scoop of vanilla ice cream for an a la mode version.
Frequently Asked Questions
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made up to 2 days in advance. Just store them in an airtight container in the fridge until you’re ready to serve. The crisp topping may soften slightly, but they’ll still taste delicious.
Can I freeze these cheesecakes?
Yes, you can freeze them for up to a month. Wrap each cheesecake individually in plastic wrap, then place them in a freezer bag. Thaw in the fridge overnight before serving.
Why did my cheesecakes crack?
Cheesecakes can crack if they’re overbaked or if there’s a sudden temperature change. To prevent cracking, avoid opening the oven door during baking, and let the cheesecakes cool gradually in the turned-off oven with the door slightly ajar.
Summary
These apple crisp mini cheesecakes are the perfect fall dessert, combining the best of both worlds in one delicious bite. Easy to make and even easier to eat, they’re sure to be a hit at any gathering.
