Fall Dessert | Apple Crisp Mini Cheesecakes
Easy, Fun, and Aesthetic Fall Desserts Recipes – Apple Crisp Mini Cheesecakes
Sweet and tart flavors, creamy filling, smooth and rich texture = A Blissful and Satisfying Bite!
This fall dessert recipe is made with graham cracker base, creamy cheesecake filling, topped with cinnamon flavored apples and drizzles of decadent caramel sauce.
These Mini Apple Cheesecakes taste as great as they look!
Why You’ll love these Apple Mini Cheesecakes?
They’re super easy and fun to make for novice bakers.
They are made in 30 minutes.
This fall dessert recipe is smooth, creamy, and full of flavors.
They make an amazing treat for fall and the upcoming holidays.
What ingredients do I need for this Fall Dessert recipe?
For the Crust:
¾ cup Graham cracker crumbs
1 and ½ tablespoons sugar
½ teaspoon cinnamon
3 tablespoons unsalted butter (melted)
For the Crumb Topping of this fall dessert recipe:
1/3 cup all-purpose flour; 1/3 cup light brown sugar; 1/3 cup quick cooking oats
¾ teaspoon cinnamon
1/8 teaspoon nutmeg
2 and ½ tablespoons unsalted butter (melted)
For the Apple Filling:
2 medium peeled apples (finely chopped)
2 teaspoons freshly squeezed lemon juice
1 and ½ teaspoons cinnamon
¼ teaspoon nutmeg
2 tablespoons light brown sugar
1 and ½ teaspoons cornstarch
For the Cheesecake Filling:
10 ounces cream cheese (softened)
6 tablespoons sugar
1 and ½ teaspoons vanilla
2 teaspoons all-purpose flour
1 egg
Caramel sauce (for serving)
How to make this Fall Dessert recipe?
First of all preheat your oven to 325 degrees F and line a cupcake pan with paper lined muffin cups and set aside.
Mix together graham crumbs with sugar and cinnamon. Then add in the melted butter and stir well using a fork.
Take about 2 tablespoons of the mixture and press them in the bottom of the paper cups, then place in the fridge.
To prepare the topping, mix together the flour, quick oats, light brown sugar, cinnamon, and nutmeg. Then add in the melted butter and mix well until it forms small crumbles, then place in the fridge until needed.
To make the filling, take a mixing bowl and beat until soft the cream cheese with vanilla, flour and sugar. Then add in the egg and combine.
after that fill about 2/3 of the paper lined cups with the prepared filling.
In a different mixing bowl, add the finely chopped apples, lemon juice, light brown sugar, cinnamon, cornstarch, nutmeg and stir well to combine.
Fill up the paper lined cups with the apple mixture almost to the top, then gently press the apples.
Finish your fall dessert by sprinkling cinnamon oat crumbs on top, then bake for about 28 to 30 minutes.
Let them cool for about 30 minutes in the pan, then place them in a container and store properly in the fridge.
finally before serving, drizzle some caramel sauce on top. Enjoy!
Fall Desserts – These Apple Crisp Mini Cheesecakes make a Flavorful and Aesthetically Beautiful Fall Dessert!
Helpful Tips and Variations:
Which apples work best for this recipe? When it comes to baking, it’s important to choose an apple that holds up a bit under heat, doesn’t turn mushy and tastes sweet; just like Red Delicious or Golden Delicious. Even though they’re a bit sour, Granny Smith Apple still remain a good sub.
How can I replace the Graham Crackers? You can use vanilla wafers or ginger snaps.
Can I use premade apple pie filling instead? I don’t recommend using premade filling; making the apple filling yourself is so easy and will preserve the god texture of these apple cheesecakes.
Can I use a different topping for this Fall Dessert? Although cinnamon flavored apples work best for this recipe, you can still replace with any other fruit you like.
How can I store leftovers? These mini cheesecakes keep well in the fridge; place in an airtight container and enjoy for up to 4 days.
Can I make this recipe ahead? If you’re prepping for an upcoming holiday, party, or family gathering, you can definitely make these tasty mini cupcakes ahead and place them in the fridge for up to 3 weeks. It’s best to freeze them in muffin pan and covered properly with plastic wrap. Let them sit for a day in the fridge before serving.
How can I serve these Apple fall Dessert?
You can serve these sweet mini apple cheesecakes for holiday parties, birthdays, or casual gatherings with caramel sauce, whipped cream, ice cream or fruit compote. And for a cozy fall pairing, serve with the seasonal drink pumpkin spice latte. For a fun and cozy evening among friends, you can serve this Fall Dessert with a light red wine.
You can even serve this recipe at breakfast time, why not! It would make a nice delightful breakfast; pair with some yogurt and fresh fruit.
Fall Dessert s– Apple Crisp Mini Cheesecakes
Ingredients
- For the Crust
- ¾ cup Graham cracker crumbs
- 1 and ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter melted
- For the Crumb Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick cooking oats
- ¾ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and ½ tablespoons unsalted butter melted
- For the Apple Filling
- 2 medium peeled apples finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 and ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 and ½ teaspoons cornstarch
- For the Cheesecake Filling
- 10 ounces cream cheese softened
- 6 tablespoons sugar
- 1 and ½ teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce for serving
Instructions
- Preheat your oven to 325 degrees F and line a cupcake pan with paper lined muffin cups and set aside.
- Mix together graham crumbs with sugar and cinnamon. Add in the melted butter and stir well using a fork. Take about 2 tablespoons of the mixture and press them in the bottom of the paper cups, then place in the fridge.
- To prepare the topping, mix together the flour, quick oats, light brown sugar, cinnamon, and nutmeg. Add in the melted butter and mix well until it forms small crumbles, then place in the fridge until needed.
- To make the filling, take a mixing bowl and beat until soft the cream cheese with vanilla, flour and sugar. Add in the egg and combine. Fill about 2/3 of the paper lined cups with the prepared filling.
- In a different mixing bowl, add the finely chopped apples, lemon juice, light brown sugar, cinnamon, cornstarch, nutmeg and stir well to combine. Fill up the paper lined cups with the apple mixture almost to the top, then gently press the apples.
- Finish by sprinkling cinnamon oat crumbs on top, then bake for about 28 to 30 minutes.
- Let them cool for about 30 minutes in the pan, then place them in a container and store properly in the fridge.
- Before serving, drizzle some caramel sauce on top. Enjoy!
