Description
These Mini Apple Cheesecakes combine a creamy, smooth cheesecake base with chunks of sweet apple pie filling and a crunchy walnut streusel topping. Baked in muffin pans for easy individual servings, they’re perfect for parties, dessert tables, or anytime you crave a delightful handheld treat with classic fall flavors.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ teaspoon salt
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Apple Filling
- 21 ounces apple pie filling (such as Duncan Hines or Comstock brand)
Streusel Topping
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup walnuts, finely chopped
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 tablespoon heavy cream
Instructions
- Preheat and Prepare Muffin Pans. Preheat your oven to 350°F (177°C). Line two standard-sized muffin pans with 18 parchment cupcake liners, which help the mini cheesecakes peel off easily once baked.
- Make the Crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and salt until the crumbs stick together. Press about 1½ tablespoons of this crumb mixture evenly into the bottom of each lined muffin cup. Set aside.
- Prepare the Cheesecake Filling. Using a handheld mixer on medium speed, beat the room temperature cream cheese and granulated sugar together for 1 to 2 minutes until smooth. Scrape down the bowl to incorporate all ingredients evenly.
- Incorporate Eggs. Add the eggs one at a time, mixing just enough to incorporate each without overmixing to avoid excess air bubble formation.
- Add Remaining Filling Ingredients. Stir in the sour cream, all-purpose flour, and vanilla extract until the mixture is smooth and fully combined.
- Fill Crust with Cheesecake Mixture. Spoon about 2 tablespoons of the cheesecake filling into each muffin cup over the crust.
- Prepare Apple Filling. Transfer the apple pie filling onto a cutting board and roughly chop larger apple pieces to smaller chunks if needed for easier portioning. Place chopped apples back into a bowl.
- Add Apple Filling to Cheesecake Cups. Spoon between 1 and 1½ tablespoons of the chopped apple filling onto the center of each cheesecake-filled muffin cup.
- Make Streusel Topping. In a medium bowl, combine the flour, granulated sugar, light brown sugar, chopped walnuts, baking powder, cinnamon, and salt. Stir to combine.
- Add Butter and Cream to Streusel. Drizzle the melted butter into the dry streusel ingredients and gently stir until most butter is absorbed and large crumbs start to form. Then add the heavy cream and stir until the mixture has a combination of small and larger crumbs.
- Top Cheesecakes. Evenly distribute about 1½ to 2 tablespoons of streusel topping on each mini cheesecake, covering the apple filling layer.
- Bake. Bake the cheesecakes in the preheated oven for 20 to 23 minutes, until the streusel topping is lightly golden and the cheesecake filling is set.
- Cool. Let the mini cheesecakes cool in the pan on the counter for 30 minutes. Then transfer the pan to the refrigerator and chill for 2½ to 3 hours until fully set and cold.
Notes
- Using parchment cupcake liners ensures the mini cheesecakes peel off easily without breaking.
- Chopping the apple pie filling helps distribute the apples evenly in each cheesecake cup.
- Do not overmix the cheesecake batter after adding eggs to prevent cracking or air bubbles.
- Allow thorough chilling post-baking for best texture and easier removal from liners.
- To make ahead, keep refrigerated and consume within 3 days for optimal freshness.
