Name: Apple Crisp Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 12 vanilla wafer cookies; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 medium apple, peeled and finely diced; 1 tablespoon brown sugar; ½ teaspoon ground cinnamon; ¼ cup quick oats; 2 tablespoons all-purpose flour; 2 tablespoons brown sugar; 2 tablespoons cold unsalted butter, cut into small pieces; Whipped cream; Caramel sauce

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If you’re searching for that perfect marriage of creamy, tangy cheesecake and cozy, cinnamon-laced apple crisp, these Apple Crisp Mini Cheesecakes will absolutely steal your heart. Each bite delivers the crunch of a buttery oat topping and tender cinnamon apples atop a silky cheesecake base, all nestled into a vanilla wafer crust. Whether you’re hosting friends for brunch or looking for a show-stopping autumn dessert, these mini treats are guaranteed to wow your taste buds and keep everyone coming back for just one more.

Apple Crisp Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Apple Crisp Mini Cheesecakes is in their simple, straightforward ingredients—each one brings something special, from creamy richness to a pop of tart apple flavor. Let’s look at what you’ll need and why it matters.

Vanilla wafer cookies: These create a ready-made, crunchy base and save tons of time compared to making a crust from scratch.
Cream cheese (softened): The star of the show! Softened cream cheese guarantees a smooth, creamy cheesecake filling.
Granulated sugar: Adds just the right amount of sweetness to balance the tanginess of the cream cheese.
Large egg: Binds the cheesecake filling and helps it set beautifully in the oven.
Vanilla extract: Brings warm, fragrant notes and depth to the cheesecake layer.
Medium apple (peeled and finely diced): The heart of that apple crisp flavor—choose a tart variety for a flavor boost.
Brown sugar: Adds caramel-like sweetness and color to both the apples and the crumb topping.
Ground cinnamon: Essential for that classic fall spice that elevates the apples and topping.
Quick oats: Lend the topping its signature crunch and hearty texture.
All-purpose flour: Helps bind the crumbly topping together so it bakes up perfectly crisp.
Cold unsalted butter (cut into small pieces): The secret to a crumbly, golden streusel—keep it cold for the best texture.
Whipped cream or caramel sauce (optional): For a finishing flourish, these take your Apple Crisp Mini Cheesecakes truly over the top.

How to Make Apple Crisp Mini Cheesecakes

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F and lining a 12-cup muffin tin with paper liners. Pop a vanilla wafer cookie into the bottom of each liner—no need to crush or fuss, these cookies will soften just enough to form the perfect crust during baking.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is velvety smooth. Add the egg and vanilla extract, then continue mixing until everything is completely blended and creamy. This base forms the luscious heart of your Apple Crisp Mini Cheesecakes.

Step 3: Divide and Layer the Filling

Evenly distribute the cheesecake mixture over the cookies in your muffin tin. A cookie scoop or spoon works perfectly here—fill each liner about two-thirds full so there’s space for the apple and oat topping.

Step 4: Prepare the Apple Layer

In a small bowl, toss your finely diced apple with a tablespoon of brown sugar and the cinnamon. Stir until the apples are evenly coated and glistening with that sweet spice. Carefully spoon the apple mixture over each cheesecake, spreading it out so every bite gets a burst of apple goodness.

Step 5: Make the Oat Crisp Topping

In another bowl, combine the quick oats, flour, brown sugar, and cold butter pieces. Use a fork or your fingertips to work the butter into the dry ingredients until you have a crumbly mixture—don’t overmix, as a little chunkiness is ideal. Sprinkle this oat topping generously over the apples on each mini cheesecake.

Step 6: Bake and Chill

Bake your Apple Crisp Mini Cheesecakes for 20 to 22 minutes, or until the centers are set and the tops turn golden. Remove from the oven and let them cool completely in the pan. For the best texture and flavor, chill them in the fridge for at least 1 hour before serving—this helps the flavors meld and makes the cheesecakes easy to unwrap.

How to Serve Apple Crisp Mini Cheesecakes

Garnishes

Give your Apple Crisp Mini Cheesecakes an extra touch of flair with a swirl of whipped cream or a drizzle of caramel sauce just before serving. A pinch of ground cinnamon or a tiny apple slice on top also adds a beautiful finishing touch—don’t be afraid to get creative!

Side Dishes

These mini cheesecakes are rich and satisfying on their own, but they pair beautifully with a hot cup of tea or coffee. For a dessert spread, serve alongside fresh berries, a scoop of vanilla ice cream, or a crisp salad of fall fruits for contrast.

Creative Ways to Present

Display your Apple Crisp Mini Cheesecakes on a tiered dessert stand for a party, or nestle each one in a parchment cupcake wrapper for a rustic look. For a fun twist, serve them in mini mason jars or top each one with a personalized flag or cinnamon stick for extra charm.

Make Ahead and Storage

Storing Leftovers

Leftover Apple Crisp Mini Cheesecakes keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container to maintain their creamy texture and keep the oat topping crisp. They make a fantastic grab-and-go treat for busy days.

Freezing

If you want to get ahead, these mini cheesecakes freeze surprisingly well. Once completely cooled, wrap each cheesecake individually in plastic wrap and place in a freezer-safe container. They’ll keep for up to 2 months—just thaw overnight in the fridge before serving.

Reheating

While these cheesecakes are best enjoyed chilled, you can gently warm them for a few seconds in the microwave if you prefer a softer bite. Be careful not to overheat, as the topping can lose its crunch. Fresh garnishes are best added after reheating.

FAQs

Can I use a different type Dessert

Absolutely! While tart varieties like Granny Smith provide a lovely contrast to the sweet topping, you can use any apple you enjoy or have on hand. Just note that sweeter apples will make the overall dessert a touch sweeter.

Can I make Apple Crisp Mini Cheesecakes gluten-free?

Yes! Simply swap in certified gluten-free oats and your favorite gluten-free vanilla cookies for the crust. The rest of the ingredients are naturally gluten-free, so it’s an easy adjustment.

How do I know when the cheesecakes are done baking?

The centers of your mini cheesecakes should look set but may still jiggle slightly when you gently shake the pan. They’ll firm up as they cool, so don’t worry if they’re a bit soft straight from the oven.

Can I double the recipe for a larger crowd?

Of course! This recipe scales up nicely. Just use two muffin tins and double all the ingredients. Baking time may be the same, but keep an eye on them to ensure even doneness.

What’s the best way to transport Apple Crisp Mini Cheesecakes?

Keep them in their paper liners and arrange in a sturdy, lidded container. If you’re adding whipped cream or caramel, wait until you arrive at your destination to garnish for the best presentation.

Final Thoughts

I can’t wait for you to try these Apple Crisp Mini Cheesecakes—they’re the kind of treat that brings a little extra magic to any gathering, or just a cozy night in. With their blend of creamy, fruity, and crunchy layers, they’re bound to become a new favorite in your dessert rotation. Happy baking!

Apple Crisp Mini Cheesecakes Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

These Apple Crisp Mini Cheesecakes combine creamy cheesecake with a sweet apple topping and a crumbly oat streusel, all baked in individual portions for a perfect fall dessert. Featuring a vanilla wafer crust and warm cinnamon-spiced apples, they are simple to make and ideal for serving at gatherings or as a delightful treat.

Ingredients

Scale

Crust

12 vanilla wafer cookies

Cheesecake Filling

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Apple Topping

1 medium apple, peeled and finely diced
1 tablespoon brown sugar
½ teaspoon ground cinnamon

Oat Streusel Topping

¼ cup quick oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold unsalted butter, cut into small pieces

Optional Toppings

Whipped cream
Caramel sauce

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Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner to form the base crust.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, then mix until well combined and smooth.
Assemble Cheesecake Layer: Evenly divide the cream cheese mixture over the vanilla wafer crusts in each muffin cup, smoothing the tops gently.
Prepare Apple Topping: In a small bowl, toss the finely diced apple with 1 tablespoon brown sugar and ½ teaspoon ground cinnamon until evenly coated. Spoon the apple mixture evenly over the cheesecake layer in each muffin cup.
Make Oat Streusel Topping: In another bowl, combine the quick oats, all-purpose flour, 2 tablespoons brown sugar, and cold unsalted butter. Use a fork or your fingers to mix until the mixture becomes crumbly.
Add Streusel and Bake: Sprinkle the oat streusel evenly over each mini cheesecake. Bake in the preheated oven for 20 to 22 minutes or until the centers are set and the topping is lightly golden.
Cool and Chill: Remove the mini cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, chill them in the refrigerator for at least 1 hour to set fully.
Serve: Before serving, optionally top each mini cheesecake with whipped cream or drizzle with caramel sauce for an extra touch of sweetness and flavor.

Notes

Use tart apples like Granny Smith for a nice contrast to the sweet topping.
These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
For a gluten-free version, use certified gluten-free oats and vanilla wafer cookies.
Ensure the cream cheese is softened for the smoothest filling.
Don’t overbake to prevent cracking; centers should be just set.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American