Print

Creamy Apple Crisp Mini Cheesecakes

creamy apple crisp mini cheesecakes - featured image
Print Recipe

These creamy apple crisp mini cheesecakes combine the silky texture of cheesecake with a crisp apple topping, making a perfect cozy fall dessert that’s easy to prepare and crowd-pleasing.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (67 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup (60 ml) sour cream or Greek yogurt
  • 2 medium apples (about 1 cup diced), Gala or Honeycrisp recommended
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp brown sugar, packed
  • 1/4 cup (30 g) all-purpose flour
  • 1/4 cup (50 g) brown sugar
  • 3 tbsp unsalted butter, cold and cubed
  • 1/4 cup chopped pecans or walnuts (optional)
  • Pinch of salt (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper liners or lightly grease each cup.
  2. Peel (optional), core, and dice apples into 1/2-inch pieces. Toss with lemon juice, cinnamon, nutmeg, and brown sugar. Set aside.
  3. In a small bowl, combine flour, brown sugar, and a pinch of salt. Add cold cubed butter and mix with fingers or pastry cutter until coarse crumbs form. Stir in nuts if using. Refrigerate.
  4. In a medium bowl, beat cream cheese and granulated sugar until smooth and creamy (2-3 minutes). Add egg and vanilla extract; mix until combined. Fold in sour cream or Greek yogurt gently.
  5. Spoon about 1 tablespoon of batter into each muffin cup, filling about 3/4 full. Top each with a teaspoon of the spiced apple mixture, then sprinkle crumble topping over the apples.
  6. Bake for 18-22 minutes until edges are set and centers have a slight jiggle. Avoid overbaking.
  7. Cool completely in the pan on a wire rack for about 30 minutes. Refrigerate for at least 2 hours to firm up.
  8. Serve chilled or at room temperature. Dust with powdered sugar if desired.

Notes

Use room temperature ingredients for smooth batter. Keep crumble topping cold before baking for best texture. Drain excess juice from apples to prevent soggy bottoms. If crumble browns too fast, tent with foil halfway through baking. Refrigerate at least 2 hours before serving for best texture.

Nutrition

Keywords: apple crisp, mini cheesecakes, fall dessert, creamy cheesecake, apple topping, easy dessert, crowd-pleaser

Find it online: https://realityeats.com/creamy-apple-crisp-mini-cheesecakes-easy-fall-dessert-recipe/