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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes
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Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of cinnamon apple crisp in perfectly portioned, portable treats. Ideal for any occasion, these bite-sized desserts use simple pantry ingredients and offer customizable options for dietary preferences.

Ingredients

Scale

Cheesecake Base

  • 1 cup graham crackers or digestive biscuits, crushed
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Apple Crisp Topping

  • 2 medium apples (e.g., Granny Smith or Honeycrisp), peeled and sliced into small chunks
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cold unsalted butter, cut into pieces

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs. Mix with melted butter and 2 tablespoons granulated sugar until combined. Press mixture firmly into the bottom of mini muffin tins or silicone molds, creating an even base for each cheesecake.
  2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract until fully incorporated.
  3. Prepare the Apple Crisp Topping: Peel and slice apples into small chunks. Toss apples with cinnamon, nutmeg, and 3 tablespoons brown sugar. In a separate bowl, combine flour, additional brown sugar, and cold butter pieces, mixing until the mixture resembles coarse crumbs to use as the crisp topping.
  4. Assemble and Bake: Pour cheesecake filling evenly over the crusts in each muffin cavity. Spoon the apple crisp topping evenly over the cheesecake filling. Bake in a preheated oven at 325°F (163°C) for about 20-25 minutes or until the filling is set but still slightly jiggly and the topping is golden brown.
  5. Cool and Chill: Allow mini cheesecakes to cool to room temperature. Refrigerate for at least 2 hours to firm up the filling and enhance the creamy texture before serving.

Notes

  • Use room temperature ingredients for a smooth, lump-free cheesecake filling.
  • Don’t overbake; the filling should have a slight wobble when done to ensure creaminess.
  • Press crust firmly to prevent crumbling during removal.
  • Choose tart apples like Granny Smith or sweet-tart Honeycrisp for the best flavor balance.
  • Chill thoroughly to allow cheesecakes to set properly, making unmolding easier.

Nutrition

Keywords: apple crisp, mini cheesecake, cinnamon, dessert, portable dessert, individual cheesecake, fall dessert

Find it online: https://marygourmet.com/apple-crisp-mini-cheesecakes/