Apple Crisp Mini Cheesecakes

Oh, the joy of a comforting dessert on a drizzly afternoon! Here in our little corner of England, there’s nothing quite like the smell of apples and cinnamon wafting from the oven. But sometimes, a full-sized apple crisp feels like a bit too much, especially after a hearty Sunday roast. That’s when these Apple Crisp Mini Cheesecakes come to the rescue! They’re perfectly portioned, bursting with flavour, and just a little bit fancy – the kind of treat that makes even a mundane Tuesday feel special. I’ve been tweaking this recipe for years, aiming for that perfect balance of creamy cheesecake and crunchy apple topping. I promise you, these little beauties will become a firm family favourite, guaranteed to bring smiles all around the table.

Why This Recipe Works

As a busy mum of two, I need recipes that are reliable and don’t require a degree in patisserie! After many attempts, this recipe has become a staple in my kitchen. Here’s why it works so well for families:

• Portion Control: Mini cheesecakes are ideal for avoiding dessert overload. Each person gets a perfect little treat.
• Family-Friendly Flavours: The combination of creamy cheesecake, spiced apples, and a buttery crumble is a winner with kids and adults alike. Even my fussy eaters enjoy these!
• Make-Ahead Potential: You can prepare these mini cheesecakes in advance, making them perfect for parties or busy weeknights.
• Straightforward Method: No water baths or complicated techniques required. This recipe is designed for simplicity and success.

Ingredients

• For the Cheesecake Base:
  • 150g digestive biscuits, crushed
  • 50g unsalted butter, melted
• For the Cheesecake Filling:
  • 300g full-fat cream cheese, softened
  • 75g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp double cream
• For the Apple Crisp Topping:
  • 2 medium apples (such as Braeburn or Granny Smith), peeled, cored, and diced
  • 25g unsalted butter, cold and cubed
  • 50g plain flour
  • 25g light brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg

Ingredient Notes

A few notes on the ingredients to ensure success:

• Digestive Biscuits: These form the base of our cheesecakes and provide a lovely, crumbly texture. If you can’t find digestive biscuits, graham crackers or any similar plain biscuit will work just fine.
• Full-Fat Cream Cheese: Crucial for that creamy, rich cheesecake texture. Low-fat cream cheese will result in a less satisfying outcome.
• Apples: I prefer using a mix of Braeburn and Granny Smith for a balance of sweetness and tartness, but feel free to use your favourite cooking apples. Bramley apples are another excellent choice if you like a more intense apple flavour.
• Brown Sugar: Adds a lovely caramel note to the apple crisp topping. If you only have caster sugar on hand, you can use that, but the brown sugar really enhances the flavour.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to create your own Apple Crisp Mini Cheesecakes:

1. Prepare the Base: In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly moistened.
2. Press into Muffin Tins: Line a 12-cup muffin tin with paper liners. Divide the biscuit mixture evenly among the liners and press firmly into the bottom of each to create a compact base.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy. It’s important to ensure the cream cheese is properly softened to avoid any lumps.
4. Add the Remaining Filling Ingredients: Beat in the egg, vanilla extract, and double cream until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecakes.
5. Prepare the Apple Crisp Topping: In a separate bowl, combine the diced apples, cubed butter, plain flour, brown sugar, cinnamon, and nutmeg. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
6. Assemble the Cheesecakes: Spoon the cheesecake filling evenly over the biscuit bases in the muffin liners. Then, sprinkle the apple crisp topping generously over each cheesecake.
7. Bake: Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 20-25 minutes, or until the topping is golden brown and the cheesecake filling is set around the edges but still slightly wobbly in the centre. The wobble will disappear as they cool.
8. Cool and Chill: Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin. Once cooled, transfer them to the refrigerator and chill for at least 2 hours before serving. This allows the filling to set properly and the flavours to meld together beautifully.

My Kitchen Tips & Tricks

Here are a few tricks I’ve learned over the years to make these Apple Crisp Mini Cheesecakes even more delightful:

• Prevent Cracking: To avoid cracks in your cheesecake filling, don’t overmix the batter. Overmixing incorporates too much air, which can cause the cheesecakes to puff up and then crack as they cool.
• Softened Cream Cheese is Key: Make sure your cream cheese is properly softened before you start. This will ensure a smooth and lump-free filling. I usually leave mine out for at least an hour.
• Spice it Up: Feel free to add a pinch of ground ginger or cloves to the apple crisp topping for an extra layer of flavour.
• Kid-Friendly Option: My youngest isn’t a huge fan of nutmeg, so sometimes I leave it out of his cheesecakes and add a sprinkle of extra cinnamon instead.
• Make-Ahead Magic: These cheesecakes can be made up to 2 days in advance. Store them in an airtight container in the refrigerator.
• Troubleshooting Soggy Base: If your biscuit base tends to get soggy, try blind-baking it for 5 minutes before adding the cheesecake filling.
• Presentation Matters: A dusting of icing sugar or a drizzle of caramel sauce can elevate these mini cheesecakes for a special occasion.

Storage & Meal Prep

Here’s how to keep your Apple Crisp Mini Cheesecakes fresh and make the most of them:

• Storage: Store the chilled cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze these mini cheesecakes for up to 1 month. Wrap them individually in cling film and then place them in a freezer-safe container. Thaw in the refrigerator overnight before serving.
• Make-Ahead: The cheesecake filling and apple crisp topping can be prepared separately a day in advance. Store them in the refrigerator and assemble the cheesecakes just before baking.
• Reheating: These are best served cold, straight from the fridge. Reheating is not recommended as it can affect the texture of the cheesecake.

Substitutions & Variations

Want to tweak the recipe? Here are a few ideas:

• Gluten-Free: Use gluten-free digestive biscuits for the base and a gluten-free flour blend for the apple crisp topping. I’ve tried this with a blend of rice flour and almond flour, and it worked a treat!
• Dairy-Free: Substitute the cream cheese with a dairy-free cream cheese alternative. Be aware that the texture and flavour may differ slightly. Also, use a dairy-free spread instead of butter in both the base and topping.
• Different Fruits: Try using pears, blackberries, or rhubarb instead of apples for a seasonal twist. A mix of berries can also be delicious!
• Nutty Crunch: Add chopped pecans or walnuts to the apple crisp topping for extra crunch and flavour.
• Spiced Cheesecake: Mix a pinch of cinnamon or nutmeg into the cheesecake filling for a warm, spiced flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cheesecakes are done?

The cheesecakes are ready when the topping is golden brown and the edges of the cheesecake filling are set, but the centre is still slightly wobbly. They will continue to set as they cool.

Can I use a different type of biscuit for the base?

Yes, you can use any plain, dry biscuit. Graham crackers or even shortbread biscuits would work well. Just adjust the amount of melted butter accordingly to ensure the crumbs are properly moistened.

How do I prevent the topping from burning?

If you notice the topping is browning too quickly, tent the muffin tin with foil for the last few minutes of baking.

Do children typically enjoy this recipe?

Oh, absolutely! My two are massive fans. The combination of the creamy cheesecake and the sweet, crunchy apple topping is a winner every time. Plus, the mini size makes them extra appealing to little hands.

Can I scale this recipe for a larger gathering?

Yes, you can easily double or triple the recipe to make more mini cheesecakes. Just ensure you have enough muffin tins and adjust the baking time accordingly.

What’s the best way to store leftovers?

Store any leftover cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

Serving Suggestions

These Apple Crisp Mini Cheesecakes are delightful on their own, but here are a few ideas to elevate your dessert experience:

• A dollop of whipped cream: A simple yet classic pairing.
• A drizzle of caramel sauce: Adds a touch of decadence.
• A scoop of vanilla ice cream: Perfect for a warm day.
• Fresh berries: Provides a refreshing contrast to the richness of the cheesecake.

I usually serve two mini cheesecakes per person, but honestly, my family often goes back for seconds! They’re perfect for afternoon tea, dessert after Sunday lunch, or even as a special treat in lunchboxes (shhh, don’t tell!).

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