Apple Crisp Mini Cheesecakes: Sweet Autumn Bites (Print Version)

Apple Crisp Mini Cheesecakes combine creamy cheesecake with spiced apples and a crunchy topping. These sweet autumn bites are perfect for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Ingredients

01 - 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz (two 8-oz blocks) full-fat cream cheese, softened
05 - ½ cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - ¼ cup sour cream

→ Spiced Apple Topping

09 - 2 medium firm, tart apples (like Granny Smith), peeled, cored, and diced small
10 - 2 tbsp light brown sugar
11 - ½ tsp ground cinnamon
12 - ¼ tsp ground nutmeg
13 - 1 tbsp lemon juice
14 - 1 tbsp unsalted butter
15 - 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

→ Crisp Topping

16 - ½ cup rolled oats (not instant)
17 - ¼ cup all-purpose flour
18 - ¼ cup light brown sugar
19 - ¼ tsp ground cinnamon
20 - 3 tbsp cold unsalted butter, cut into small pieces

# Instructions:

01 - First things first, let's get those muffin tins ready! Line a 12-cup muffin tin with paper liners. Now, in a medium bowl, combine your graham cracker crumbs, a spoonful of granulated sugar, and that melted butter. Stir it all together until it looks like wet sand. I usually use my hands here, it just feels right. Press about a tablespoon of this mixture firmly into the bottom of each lined muffin cup. Don't be shy with the pressing; you want a good, solid base for our Apple Crisp Mini Cheesecakes. Pop that tray into the fridge while you work on the next steps.
02 - Time for the good stuff! In a large bowl, using an electric mixer, beat your softened cream cheese and the remaining granulated sugar together until it’s smooth and creamy, no lumps allowed! I once didn't soften my cream cheese enough, and my arm got a workout, plus the filling was a bit chunky – not ideal. Scrape down the sides of the bowl often. Then, beat in the egg until just combined, followed by the vanilla extract and sour cream. Mix on low speed until everything is just incorporated. Overmixing eggs can lead to cracks, and we don't want those! This is where the magic starts for your Apple Crisp Mini Cheesecakes.
03 - Now for the apple magic! In a small saucepan, melt a tablespoon of butter over medium heat. Add your diced apples, brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Stir it all together and cook for about 5-7 minutes, until the apples start to soften but still have a little bite. This step makes your kitchen smell absolutely divine, like a crisp autumn day! In a tiny bowl, whisk the cornstarch with a tablespoon of water to make a slurry, then stir it into the apples. Cook for another minute until the mixture thickens slightly. Let it cool a bit before we use it on our Apple Crisp Mini Cheesecakes.
04 - While the apples cool, let's make that irresistible crisp topping. In another medium bowl, combine the rolled oats, all-purpose flour, brown sugar, and a pinch more cinnamon. Now, cut in your cold butter. You can use a pastry blender, two knives, or honestly, your fingertips – just work quickly so the butter doesn't melt too much. You want crumbly bits, like coarse meal. This topping is what gives the "crisp" in Apple Crisp Mini Cheesecakes, so don't skip it! I always make sure I have a good mix of small and slightly larger crumbs.
05 - Grab that muffin tin from the fridge. Spoon the cream cheese filling over the crusts, filling each cup about two-thirds full. Next, spoon a generous dollop of your cooled spiced apple mixture over the cheesecake filling in each cup. Finally, sprinkle that glorious crisp topping over the apples. I always pile it on a bit, because who doesn't love extra crunch? Bake for 20-25 minutes, or until the edges are set and the centers have just a slight wobble. My oven is a bit finicky, so I always keep an eye on them around the 20-minute mark to prevent over-baking these delicate Apple Crisp Mini Cheesecakes.
06 - The hardest part: waiting! Let the Apple Crisp Mini Cheesecakes cool completely in the muffin tin on a wire rack. Once they're at room temperature, transfer the whole tin to the refrigerator and chill for at least 4 hours, or even better, overnight. This chilling time is crucial for them to firm up properly and develop their full flavor. Trust me, I've tried to rush it, and they just weren't the same. Once chilled, gently lift them out by the paper liners. They should look beautiful, smell fantastic, and taste like pure autumn happiness!

# Notes:

01 - Always use full-fat cream cheese and let it soften completely; it makes all the difference in texture, a lesson I learned the hard way.
02 - Store leftovers in an airtight container in the refrigerator for up to 3-4 days to keep the crisp topping crunchy.
03 - Plain full-fat Greek yogurt can substitute sour cream in the cheesecake filling for a similar tang and richness.
04 - A tiny sprinkle of flaky sea salt on top of the crisp topping just before serving enhances all the sweet and spiced notes beautifully.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - electric hand mixer
05 - small saucepan
06 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 5g

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