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The Ultimate Fall Fusion: Apple Crisp Mini Cheesecakes Recipe

The Ultimate Fall Fusion: Apple Crisp Mini Cheesecakes Recipe
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These Apple Crisp Mini Cheesecakes bring together the creaminess of cheesecake and the warm, cozy flavors of apple crisp. Each cupcake-sized treat has a buttery graham crust, creamy cheesecake filling, cinnamon-spiced apples, and a crunchy oat topping. Perfect for fall gatherings or anytime you want a comforting dessert in bite-size form.

Ingredients

Scale

Graham Cracker Crust

  • 3/4 cup graham cracker crumbs

  • 1 1/2 tablespoons sugar

  • 1/2 teaspoon cinnamon

  • 3 tablespoons unsalted butter, melted

Crumb Topping

  • 1/3 cup all-purpose flour

  • 1/3 cup light brown sugar

  • 1/3 cup quick-cooking oats

  • 3/4 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 2 1/2 tablespoons unsalted butter, melted

Apple Filling

  • 2 medium-small apples, peeled and finely chopped

  • 2 teaspoons fresh lemon juice

  • 1 1/2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 2 tablespoons light brown sugar

  • 1 1/2 teaspoons cornstarch

Cheesecake Filling

  • 10 oz cream cheese, softened

  • 6 tablespoons sugar

  • 1 1/2 teaspoons vanilla extract

  • 2 teaspoons all-purpose flour

  • 1 egg

To Serve

  • Caramel sauce (optional but delicious)

Instructions

1. Prep

  1. Line a standard cupcake tin with 9 paper liners.

  2. Preheat oven to 325°F (160°C).

2. Make the Crust

  1. In a bowl, mix graham cracker crumbs, cinnamon, and sugar.

  2. Add melted butter and combine.

  3. Press about 2 tablespoons of crust mixture into each liner.

  4. Chill in the fridge while preparing the fillings.

3. Make the Crumb Topping

  1. Stir together flour, brown sugar, oats, cinnamon, and nutmeg.

  2. Add melted butter and mix until coarse crumbs form.

  3. Refrigerate until ready to use.

4. Make the Cheesecake Filling

  1. Beat the softened cream cheese, sugar, vanilla, and flour until smooth.

  2. Add the egg and mix gently—don’t overbeat.

  3. Spoon the cheesecake filling over crusts, filling each cup about 2/3 full.

5. Make the Apple Layer

  1. Toss chopped apples with lemon juice.

  2. Add brown sugar, cornstarch, cinnamon, and nutmeg; mix well.

  3. Spoon apples over cheesecake filling, almost to the top.

  4. Gently press apples down with your hand.

6. Add Topping & Bake

  1. Sprinkle a generous amount of crumb topping over each cup.

  2. Bake 28–30 minutes, until set.

7. Chill & Serve

  1. Let cool in the pan for 30 minutes, then remove.

  2. Refrigerate for at least 2 hours to fully set.

  3. Before serving, drizzle with caramel sauce.

Notes

  • Use firm apples like Honeycrisp, Fuji, or Granny Smith—they hold shape well.

  • Don’t skip chilling; it helps the cheesecakes firm up properly.

  • Press the crust down firmly so it doesn’t crumble when removing the liners.

  • Add caramel just before serving so the topping stays crisp.

Find it online: https://chocotune.com/the-ultimate-fall-fusion-apple-crisp-mini-cheesecakes-recipe/