These Apple Crisp Mini Cheesecakes are the perfect blend of sweet apples, cinnamon crumbs, and cream cheese filling. These easy cheesecake desserts are baked in paper muffin liners or pretty porcelain ramekins.
Make this dessert for a special dinner party when you need something simple yet impressive.
I love baking with apples!
I love it so much that I have a few recipes on the blog. If you’re interested, check them out!
This week, I’m back in the kitchen for holiday baking. So, let’s dive into my apple crisp mini cheesecakes!
This is my mom’s recipe.
I remember my mom making these in paper cupcake liners, and she would top the cheesecakes off with canned blueberry pie filling. I love this dessert, but I wanted to take it further. So, I made a fruit topping with an apple cinnamon mixture and then topped it with a delicious crumble-like crisp.
And finally, I used some fancy porcelain ramekins instead of muffin cup liners to dress up this fun dessert.
Apple Crisp Mini Cheesecakes
You’ll love this recipe if you want a reasonably easy dessert that combines apples and cream cheese. The filling is a sweet cream cheese mixture topped with cooked apples drenched in cinnamon syrup. The topping is a delicious crunchy crumble that goes perfectly with the apples! Instead of a crust, the bottom is a quick and tasty vanilla wafer cookie.
Ingredients You’ll Need for this Apple Dessert
- Vanilla Wafers or Ginger Spice Cookies
- Cream Cheese
- Vanilla Extract
- Lemon Juice
- Brown Sugar
How to Make This Apple Cheesecake
Step 1 – Cookie Crumble
Lightly line a porcelain ramekin with Crisco and place crushed spice cookie crumbs on the bottom.
Step 2 – Cream Cheese Filling
Mix the cream cheese, sugar, egg, lemon juice, and vanilla extract until fluffy. Pour the cheese mixture on top of the cookie crumb mixture. You’ll want to fill to the halfway point of the ramekin.
Step 3 – Make Apple Filling
Peel and dice apples. In a medium size pot, stir the apple, brown sugar, cornstarch, water, and cinnamon. Cook on stove top until thickened. Fill ramekins with apple filling.
Step 4 – Crumble
Mix granulated sugar, brown sugar, cinnamon, salt, flour, and melted butter with your hands. Squeeze the mixture to create crumbs. Place crumble on top of the cheesecake.
Step 5 – Bake
Bake in a 350-degree oven for about 19 minutes.
Some Variations to This Apple Dessert Recipe
- Use can blueberry or apple pie filling
- Eliminate the crumble topping
- Top with whip cream instead of the crumble
- Bake in paper muffin cup liners
- Take cheesecakes out of the liners and serve without the paper.
Apple Crisp Mini Cheesecakes
- 16 vanilla wafers or ginger snap cookies
Cream Cheesecake Filling
- 8 oz cream cheese softened
- 6 tbs granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1½ tsp lemon juice
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup butter melted
- 1½ cups flour
- 4 cups apples peeled and diced
- ⅓ cup brown sugar
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp ground cinnamon
- Preheat oven to 375°
- Crush cookies with a rolling pin. Place the crushed cookies on the bottom of greased (I use Crisco) ramekins. It works out about two cookies a cheesecake.
- Mix in a medium size bowl, granulated sugar, brown sugar, cinnamon, salt, and flour together.
- Melt butter and mix in with the flour mixture. Set aside for later
- Beat cream cheese, sugar, egg, lemon juice, and vanilla extract until light and fluffy.
- Fill ramekins with cream cheese filling until ⅔ full.
- In a medium size sauce pan, mix diced apples, brown sugar, cornstarch, water and cinnamon. Cook until sauce thickens.
- Top the apples with the crumble.
- Bake for about 19 minutes. If you like you can melt extra butter and in the last couple minutes, drizzle it over the crumble and return back to the oven to crisp the topping.
Here are some questions you might have about these mini-cheesecakes.
Can I Make it Ahead of Time?
Yes! Make them either the day you want to serve or the day before.
How do I store them?
I will leave mine out on the counter for a couple of hours. But store them in the refrigerator if you don’t serve them a couple of hours after baking them.
Should you cover apple crisp when baking?
I didn’t cover mine, and the crumble topping did not burn.
What causes cheesecake to sink in the middle after baking and cooling?
If the cheesecake filling doesn’t cook, it will sink after baking. My cheesecakes bake for 19 minutes, so they are pretty cooked.
Thanks for joining me today with these delicious apple-crisp mini cheesecakes! Make them this holiday season for a special dinner party. Add a dollop of vanilla ice cream or whip cream, and you’ll love how yummy a dessert it is!
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H O W the hell did I miss this Rx?!
I’m so making this for breakfast!
I’m assuming you put the apple mixture, after it is cooked, on top of the cheesecake mixture?
You placed the cooked apples on top of the cheesecake. Next, place the crumble on top and bake.