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These delectable Apple Crisp Mini Cheesecakes combine three beloved desserts into one irresistible treat. The creamy cheesecake layer sits on a spiced graham cracker crust, topped with cinnamon-infused apples and a crunchy oat crumble—all finished with a drizzle of caramel sauce for the ultimate indulgence.
I first made these for a fall gathering when I couldn't decide between apple crisp, cheesecake, or caramel apples. Instead of choosing, I combined all three and watched my guests reach for seconds despite claiming they were "too full" moments earlier.
Ingredients
- Graham cracker crumbs: Create a perfectly spiced foundation that complements the apple flavors
- Cinnamon: Appears in multiple components to create a cohesive flavor profile
- Quick cooking oats: Provide that essential crisp texture in the topping
- Cream cheese: Should be fully softened to room temperature for the smoothest filling
- Medium small apples: Work best as they maintain some texture when baked
- Fresh lemon juice: Brightens the apple flavor and prevents browning
- Cornstarch: Helps thicken the apple mixture preventing a soggy dessert
- Caramel sauce: Adds that final touch of decadence
Step-by-Step Instructions
- Prepare the Pan:
- Line your standard cupcake pan with paper liners. This recipe makes exactly 9 cupcakes, so you won't need to fill the entire pan. Preheat your oven to 325°F for that perfect gentle baking temperature that prevents cracking.
- Create the Graham Cracker Base:
- In a bowl, use a fork to thoroughly combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until every crumb is moistened. The mixture should hold together when pressed. Measure almost 2 tablespoons of the mixture into each paper liner, using your fingers or the back of a measuring spoon to create an even, firmly packed layer. Place in the refrigerator while preparing the other components.
- Prepare the Crumb Topping:
- Combine the flour, brown sugar, oats, cinnamon, and nutmeg in a bowl. Drizzle in the melted butter and work it through with a fork until you achieve a texture resembling coarse crumbs. Some larger chunks are ideal for extra crunch. Refrigerate this mixture to help it maintain its crumbly texture during baking.
- Mix the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until completely smooth with no lumps. Add sugar, vanilla, and flour, beating until well combined. The flour helps stabilize the cheesecake. Add the egg last and mix just until incorporated, being careful not to overmix which can introduce too much air into the batter.
- Prepare the Apple Layer:
- Peel and finely chop the apples into small pieces that will cook quickly and fit nicely in the mini cheesecakes. Toss immediately with lemon juice to prevent browning. Add the brown sugar, cornstarch, cinnamon, and nutmeg, stirring to coat every piece of apple evenly.
- Assemble the Cheesecakes:
- Spoon the cheesecake filling over each chilled crust, filling each cup about two thirds full. Top with the apple mixture, gently pressing the apples slightly into the cheesecake layer. Generously sprinkle the refrigerated crumb topping over each cheesecake, pressing very lightly to adhere.
- Bake to Perfection:
- Bake in the preheated oven for 28 to 30 minutes. The cheesecakes should be mostly set but might have a slight jiggle in the center. The edges will be lightly golden and the crumb topping will be beautifully browned.
- Cool and Chill:
- Allow the cheesecakes to cool in the pan for 30 minutes before carefully removing them to a wire rack. Once completely cool, refrigerate for at least 2 hours or overnight to fully set the filling and develop the flavors.
- Serve with Style:
- Just before serving, drizzle each mini cheesecake with caramel sauce. A store bought sauce works wonderfully, but homemade takes these to another level of deliciousness.
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The combination of warm spices in this recipe makes all the difference. My grandmother always said that the secret to apple desserts is generous cinnamon and a touch of nutmeg. Every time I make these, I think of her kitchen filled with these comforting aromas.
Make Ahead Instructions
These mini cheesecakes are ideal for planning ahead. You can prepare them completely up to 2 days before serving. Store in an airtight container in the refrigerator, adding the caramel sauce just before presenting them to guests. For longer storage, freeze the finished cheesecakes without the caramel sauce. Thaw overnight in the refrigerator and then add caramel before serving.
Perfect Apple Selection
While any apple variety will work, some perform better than others. Honeycrisp, Braeburn, and Granny Smith offer excellent flavor and texture that holds up during baking. Avoid Red Delicious as they tend to become mushy. For the best flavor complexity, try using a combination of sweet and tart varieties. The small dice is crucial here for even cooking and easy eating.
Serving Suggestions
Take these mini cheesecakes to the next level by serving them slightly warmed with a scoop of vanilla ice cream alongside. For a special touch at dinner parties, place each cheesecake on a small plate with a drizzle of caramel sauce artfully applied around the plate. A light dusting of powdered sugar or a fresh mint leaf adds a professional finishing touch.
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These mini cheesecakes are the perfect treat to delight your guests and make any gathering feel special.
Frequently Asked Questions
- → Can I make these Apple Crisp Mini Cheesecakes ahead of time?
Yes, these mini cheesecakes can be made 1-2 days in advance. Store them in an airtight container in the refrigerator, but add the caramel drizzle just before serving for the best presentation and texture.
- → What type of apples work best for this dessert?
Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady work best as they hold their shape when baked and provide a nice contrast to the sweet cheesecake filling and caramel topping.
- → Can I freeze these mini cheesecakes?
Yes, they freeze well for up to 2 months. Freeze them without the caramel topping in an airtight container. Thaw overnight in the refrigerator and add caramel sauce before serving.
- → What can I substitute for the graham cracker crust?
You can substitute graham crackers with digestive biscuits, vanilla wafers, gingersnaps, or even crushed Biscoff cookies for different flavor profiles while maintaining the texture of the crust.
- → How do I know when the mini cheesecakes are done baking?
The mini cheesecakes are done when the edges are set but the center still has a slight jiggle. They will continue to set as they cool. Avoid overbaking as this can cause cracks in the cheesecake.
- → Can I use store-bought caramel sauce?
Absolutely! While homemade caramel sauce offers a fresh flavor, a good quality store-bought caramel sauce works perfectly for this dessert and saves preparation time.