Spiced Apple Crisp Mini Cheesecakes: Sweet Bites (Print Version)
Spiced Apple Crisp Mini Cheesecakes deliver fall flavors in small, creamy bites. Get the recipe for these easy, delightful treats.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Crust Ingredients
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
2 (8-ounce) packages full-fat cream cheese, softened
05 -
½ cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
¼ cup sour cream
→ Apple Crisp Topping
09 -
2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and diced small
10 -
¼ cup packed light brown sugar
11 -
1 tablespoon all-purpose flour
12 -
½ teaspoon ground cinnamon
13 -
½ cup rolled oats (not instant)
14 -
¼ cup cold unsalted butter, cubed
→ Garnish & Finishing
15 -
Whipped cream (optional)
16 -
Caramel sauce (optional)
# Instructions:
01 -
Get your muffin tin ready, hon, line it with paper liners. In a medium bowl, mix your graham cracker crumbs, granulated sugar, and melted butter. Press about a tablespoon of this mixture into the bottom of each liner. I use the back of a spoon, or sometimes a shot glass, to get it nice and compact. Pop that tray into the freezer for about 10 minutes while you get the filling going. This helps the crust set up and not crumble when you add the cheesecake.
02 -
Grab your stand mixer or a hand mixer. Beat the softened cream cheese and granulated sugar together until it's super smooth and fluffy, no lumps allowed! Then, beat in the egg, vanilla extract, and sour cream until it's just combined. Don't overmix here, or you risk cracks in your cheesecakes later. I always scrape down the sides of the bowl a few times to make sure everything's incorporated. The batter should look creamy and luscious.
03 -
Pull those crusts from the freezer. Divide the cheesecake filling evenly among the liners, filling each about two-thirds full. Now, bake them in a preheated oven at 325°F (160°C) for about 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Honestly, this is where I always get impatient and open the oven door too soon, which can cause cracks! Try not to.
04 -
While the cheesecakes are baking, get your apple crisp topping going. In a bowl, toss the diced apples with brown sugar, flour, and cinnamon until the apples are coated. It's going to smell amazing, I promise. In a separate bowl, combine the rolled oats and the cold, cubed butter. Use your fingers to rub the butter into the oats until you have a crumbly mixture. This creates that wonderfully rustic crisp texture for your topping.
05 -
Once the cheesecakes are out of the oven and have cooled for about 10-15 minutes, spoon the apple mixture over the top of each one. Then, sprinkle that buttery oat crisp mixture over the apples. Return the tray to the oven and bake for another 10-15 minutes, or until the apples are tender and the crisp topping is golden brown and smells absolutely divine. The kitchen will be filled with the most incredible fall scents from these Apple Crisp Mini Cheesecakes!
06 -
This is the hardest part, I swear. Let the mini cheesecakes cool completely in the muffin tin on a wire rack. Once they're at room temperature, transfer the whole tray to the fridge and chill them for at least 4 hours, or even better, overnight. This chilling time is non-negotiable for that perfect, firm cheesecake texture. I know, waiting is tough, but it's so worth it for these Spiced Apple Crisp Mini Cheesecakes!
# Notes:
01 -
Don't overmix the cheesecake batter once the egg is added; it introduces too much air, which can lead to cracks.
02 -
Chilling time is essential for the perfect texture; I once served them too early, and they were a bit soft.
03 -
If you're out of sour cream, plain Greek yogurt can be a surprisingly good stand-in.
04 -
A tiny dollop of fresh whipped cream or a drizzle of warm caramel sauce makes them extra special.
# Tools You'll Need:
01 -
Standard muffin tin
02 -
paper liners
03 -
stand mixer or hand mixer
04 -
mixing bowls
05 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 5g