Mini Apple Crumble Cheesecakes
Mini Apple Crumble Cheesecakes feature creamy cheesecake, spiced apples, and a buttery crumble topping for the perfect fall dessert.
Servings: 12 servings
Equipment
- food processor (or zip-top bag and rolling pin)
- mixing bowl (small, medium, and large)
- rubber spatula
- small glass or measuring cup (for pressing crust)
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature (2 packages)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Apple Crumble Layer
- 2 cups finely diced apples
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- 2 tablespoons butter melted
Instructions
Crust
- Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
- In a food processor, pulse graham crackers into crumbs or crush them in a zip-top bag.1 cup graham cracker crumbs
- Stir in sugar and melted butter until combined.2 tablespoons granulated sugar, 4 tablespoons unsalted butter
- Press an even amount into each liner using a small glass or measuring cup.
- Bake for 5 minutes, then set aside to cool slightly.
Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar on low speed until smooth and creamy.16 ounces cream cheese, 1/2 cup granulated sugar
- Add flour, cornstarch, and vanilla extract; mix until combined.1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
- Add eggs one at a time, mixing on low speed and scraping the bowl between additions.2 large eggs
- Divide the cheesecake mixture evenly among the cupcake liners, filling each about 3/4 full.
Apple Crumble Layer
- In a medium bowl, mix diced apples with sugar, vanilla, cornstarch, and cinnamon.2 cups finely diced apples, 3 tablespoons granulated sugar, 1 tablespoon vanilla extract, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon
- Spoon about 1 heaping tablespoon of the apple mixture over each cheesecake layer.
- In a separate bowl, combine flour, brown sugar, and oats. Stir in melted butter until crumbly.1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup rolled oats, 2 tablespoons butter
- Sprinkle about 2 teaspoons of crumble over each cheesecake.
- Bake for 23-28 minutes or until the tops are golden brown.
- Cool completely in the pan at room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with your favorite toppings (like caramel drizzle or whipped cream) and enjoy!
Notes
🥡 STORAGE
- Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Keep them covered to prevent drying out.
♨️ REHEATING
- Enjoy cold or bring to room temperature before serving.
- For a warm version, microwave for 10-15 seconds.
❄️ FREEZING
- Freeze individually in airtight containers for up to 2 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Use room temperature ingredients for a smoother filling.
- Do not overmix the cheesecake batter to avoid cracks.
- Bake until the tops are just set - they will continue to firm up while cooling.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake at 300°F for about 15-17 minutes, checking for doneness.
- Toaster oven: Follow regular baking directions, but monitor closely as they may brown faster.
♻️ LEFTOVERS
- Enjoy leftover cheesecakes as a snack or dessert topping.
- Crumble and use over ice cream or yogurt for a quick treat.
Nutrition
Serving: 1cheesecake | Calories: 362kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 194mg | Potassium: 130mg | Fiber: 1g | Sugar: 28g | Vitamin A: 734IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
