If you have a sweet tooth and love the cozy flavors of fall, the Apple Crisp Mini Cheesecakes Recipe is about to become your new favorite treat. Imagine the creamy richness of cheesecake layered over a crunchy vanilla wafer base, topped with spiced, tender apple bits and a buttery oat crisp that adds the perfect touch of texture. These delightful mini cheesecakes carry all the nostalgia of apple crisp but in a charming, individual size that’s perfect for sharing or savoring solo. Whether you’re baking for a crowd or a quiet night in, this recipe brings warmth, sweetness, and that irresistible apple-cinnamon charm all wrapped into a bite-sized package.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that combine beautifully to create a symphony of flavors and textures. Each component plays a vital role, from the smooth cream cheese base to the crisp apple topping and crumbly oat streusel, making these mini cheesecakes a standout dessert.
- Vanilla wafer cookies: form a sturdy, lightly sweetened crust that contrasts wonderfully with the creamy filling.
- Cream cheese (softened): provides the rich, velvety base essential to any cheesecake.
- Granulated sugar: sweetens the filling for perfect balance.
- Large egg: binds the mixture and helps the filling set just right during baking.
- Vanilla extract: adds warmth and depth to the cheesecake flavor.
- Medium apple (peeled and finely diced): offers fresh, juicy bursts of fruitiness that pair beautifully with cinnamon.
- Brown sugar: sweetens and caramelizes the apple topping as well as the oat crumble.
- Ground cinnamon: infuses the apples with classic fall spice.
- Quick oats: create the crumbly crisp topping with a pleasing chewiness.
- All-purpose flour: helps bind the oat topping ingredients together.
- Cold unsalted butter (cut into small pieces): adds richness and brings the crumb topping to life.
- Whipped cream or caramel sauce (optional): for that extra touch of indulgence when serving.
How to Make Apple Crisp Mini Cheesecakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 325°F. Line a 12-cup muffin tin with paper liners to keep your mini cheesecakes neat and easy to remove later. Then, place one vanilla wafer cookie at the bottom of each liner, creating a firm and flavorful base for the cheesecake filling.
Step 2: Make the Cream Cheese Filling
In a bowl, beat the softened cream cheese and granulated sugar until the mixture is silky smooth, making sure there are no lumps. Then, incorporate the egg and vanilla extract, mixing everything together until well combined. This luscious filling will set into the creamy center of each mini cheesecake.
Step 3: Add the Filling to the Muffin Cups
Divide the cream cheese mixture evenly over the vanilla wafer cookies in each muffin liner. This ensures every bite will have that perfect layer of creamy cheesecake resting on a crisp foundation.
Step 4: Prepare the Apple Topping
In a small bowl, toss the finely diced apple with 1 tablespoon of brown sugar and the ground cinnamon. This simple mixture brings out the apples’ natural sweetness and infuses them with aromatic spice, creating a deliciously juicy layer to spoon over the cheesecake filling.
Step 5: Make the Oat Crumble Topping
In another bowl, combine the quick oats, flour, 2 tablespoons of brown sugar, and the cold butter pieces. Use a fork or your fingers to mix until the mixture becomes crumbly. This topping will bake into a golden, buttery crisp that beautifully complements the smooth filling and tender apples.
Step 6: Assemble and Bake
Spoon the apple mixture evenly over the cheesecake filling in each muffin cup. Then, sprinkle the oat crumble generously on top. Bake the mini cheesecakes for 20 to 22 minutes, or until the centers are set but still slightly jiggly. Once baked, let them cool completely before chilling.
Step 7: Chill Before Serving
After cooling, place the mini cheesecakes in the refrigerator for at least 1 hour. This chilling step helps them firm up for a clean slice and allows all the flavors to meld beautifully together.
How to Serve Apple Crisp Mini Cheesecakes Recipe
Garnishes
While these mini cheesecakes are fantastic on their own, a dollop of whipped cream or a light drizzle of caramel sauce elevates their decadence. The whipped cream adds a fluffy, airy balance to the richness, while the caramel brings a sweet, buttery edge that perfectly complements the apple and cinnamon notes.
Side Dishes
Pair these Apple Crisp Mini Cheesecakes Recipe treats with a warm cup of spiced tea, fresh apple cider, or even a scoop of vanilla ice cream for an extra indulgent touch. These combinations turn your dessert time into an inviting seasonal experience.
Creative Ways to Present
For a fun twist, serve these mini cheesecakes in a pretty muffin tin lined with colorful cupcake wrappers, or arrange them artfully on a rustic wooden board for a casual dessert display. You could even top each with a thin apple slice or a sprinkle of cinnamon sugar just before serving to visually echo the delicious apple crisp theme.
Make Ahead and Storage
Storing Leftovers
Leftover mini cheesecakes should be stored tightly covered in the refrigerator, where they will stay fresh for up to 3 days. The chill helps maintain their creamy texture and keeps the oat topping nice and crisp for your next sweet craving.
Freezing
You can freeze these mini cheesecakes if you want to enjoy them later. Simply place them on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They will keep well for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
For the best texture, it’s ideal to enjoy these cheesecakes chilled or at room temperature. If you prefer them warm, heat gently in a low oven (around 300°F) for 5 to 7 minutes, but be careful not to melt the oat topping too much.
FAQs
Can I use a different type of cookie for the base?
Absolutely! While vanilla wafers provide a classic flavor and nice crunch, graham crackers or digestive biscuits can be great alternatives, giving a slightly different but equally delicious base for your mini cheesecakes.
What kind of apples work best?
I recommend tart apples like Granny Smith because their bright acidity balances the sweetness of the filling and topping, adding a refreshing zing to each bite.
Is it possible to make these dairy-free or vegan?
Yes, by substituting cream cheese with a plant-based alternative and using vegan butter for the topping, you can adapt this recipe. Just make sure your substitutes have similar textures for the best results.
How long should I chill the cheesecakes?
Chilling for at least 1 hour is crucial to let the cheesecake firm up and the flavors meld. You can chill longer if needed; overnight chilling only enhances the taste and texture.
Can I double the recipe for a larger batch?
Definitely! Just be sure to use two muffin tins or bake in batches. The baking time remains about the same, but keep an eye on the oven since your oven’s heat circulation might vary with larger loads.
Final Thoughts
This Apple Crisp Mini Cheesecakes Recipe captures the heartwarming spirit of apple dessert with an elegant twist that’s easy to make and fun to share. Every bite delivers creamy, crunchy, sweet, and spiced delight that is sure to impress your family and friends. So go ahead, give this recipe a try and treat yourself to a cozy, mouthwatering dessert that tastes like a hug in dessert form.
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake filling with a delightful apple crisp topping for a perfect individual fall dessert. Featuring a vanilla wafer crust, tender diced apples with cinnamon, and a crumbly oat topping, these mini cheesecakes are easy to make and perfect for serving at parties or as an everyday treat.
Ingredients
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 Crumble 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 or caramel sauce, for serving
Instructions
- Prepare the Oven and Muffin Tin: Preheat the 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 crust.
- Make the 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, mixing thoroughly until well combined and smooth.
- Fill the Muffin Cups: Evenly divide the cream cheese mixture over each vanilla wafer-lined cup, smoothing the surface gently.
- Prepare the Apple Mixture: In a small bowl, toss the finely diced apple with 1 tablespoon of brown sugar and ground cinnamon until evenly coated. Spoon the apple mixture evenly over the cheesecake filling in each muffin cup.
- Make the Oat Crumble: In another bowl, combine the quick oats, all-purpose flour, 2 tablespoons brown sugar, and cold butter pieces. Use a fork or your fingers to mix until the mixture becomes crumbly and small clumps form.
- Top the Cheesecakes: Sprinkle the oat crumble mixture evenly over each muffin cup to cover the apple layer.
- Bake: Bake the mini cheesecakes in the preheated oven for 20 to 22 minutes, or until the centers are set and the edges are slightly golden.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to set before serving.
- Serve: Before serving, optionally top each mini cheesecake with whipped cream or drizzle with caramel sauce for added indulgence.
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 gluten-free vanilla wafer cookies.
