A cinnamon cheesecake topped with fresh apples and an oat crumb topping make the yummiest Mini Dutch Apple Cheesecakes and you can add a drizzle of caramel!
Many of you have written to us about the stress of making a full cheesecake, and we totally get that, it can be intimidating! Just changing the size of a cheesecake to a mini cheesecake makes a really big difference. It’s easier to make these mini dutch apple cheesecakes and they still taste just as good as the big cheesecakes.
The graham cracker crust is what started my love of cheesecake, so let’s start there.
Oh, and before I forget to tell you, Our Mini Twix Caramel Cheesecakes are a must try as well. In fact, they are the reason we made a fall cheesecake recipe.
Mini Dutch Apple Cheesecakes
Alright, let’s break down these mini dutch apple cheesecakes. They are a four part dessert, but it all goes pretty fast, so don’t worry at all.
- Graham Cracker Crust- A good graham cracker crust is ESSENTIAL to a delicious cheesecake. In fact, it’s the graham cracker crust that got me to try cheesecake in the first place. I knew I loved the crust and would secretly pick it off the no bake cheesecake in my mom’s fridge. While it did take me until I was an adult to fall in love with cheesecake it did eventually happen and it’s all thanks to picking that crust off for so many years.
- Cinnamon Cheesecake- There’s nothing like a creamy cheesecake when you need a stress relief, but throw in cinnamon and it’s a whole new level of awesomeness. This cinnamon cheesecake is super easy to make and only bakes for 15 minutes!
- Apple Pie Apples- Peel and chop up 1 large apple for the essential apple filling on top of the cheesecake. Use this apple peeler, it’s our favorite and makes the whole thing a cinch. Add in flour and cinnamon sugar, microwave it to soften the apples and top the cheesecakes before they go in the oven.
- Apple Crisp Topping- I actually keep a bag of this dutch apple crisp topping in my freezer as the original recipe from our Dutch apple pie makes way more than I need for the mini dutch apple cheesecakes. It’s merely flour, oats, brown sugar and butter all combined and crumbled on top of the cheesecakes right before you bake them.
The Most Important Step in Baking Mini Cheesecakes
These little mini dutch apple cheesecakes have only one important rule to follow; Give yourself enough time to let them chill in the fridge before serving. It’s not to set up the cheesecakes, they bake enough to do that, but chilling gives them the right texture and flavor.
Also, unlike cookies that can be eaten warm or cold, a cheesecake is totally weird eaten warm, so you’re going to want to give it time to chill in the fridge.
Make That Two Important Steps
Oh, wait. Actually I lied.
There’s a whole different step that occurs when you’re still mixing the cheesecake batter together.
Make sure that you always add one egg at a time. If you add both eggs at the same time the cheesecake batter may not mix together properly which is such a bummer.
What Causes Cheesecake to Crack?
When cheesecake cools, it contracts.
When the edges stick to the side of the pan, cracks form.
Can Cheesecake Be Made Ahead of Time?
Cheesecake can be made ahead of time.
Cover and refrigerate for up to 3 days.
Or, it can be made weeks ahead and frozen.
Can You Use Apple Pie Filling Instead of Fresh Apples?
Yes, apple pie filling will work.
Just used the filling instead of adding apples, cinnamon sugar and flour.
What is Dutch Apple?
Dutch apple is when a streusel topping of butter, flour, and sugar is baked on top creating a delicious sweet, crunchy twist on the traditional apple pie or apple dessert. We just love, love, love dutch apple anything!
Looking for more easy cheesecake recipes? Make sure you try our No Bake Mini Cheesecakes with Raspberry Sauce, Fluffy Cheesecake Fruit Salad, Greek Yogurt New York Cheesecake, Lemon Blueberry No Bake Cheesecake , Mini Twix Caramel Cheesecakes , or Instant Pot Peanut Butter Cheesecake.
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For the Graham Cracker Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 4 Tablespoons Melted Butter
- Pinch of salt
- 1 Teaspoon Sugar
For the Cheesecake
- 2 (8 oz each) Packages Cream Cheese, softened
- 1/3 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 2 Large Eggs
For the Apple
- 1 Honey Crisp Apple, peeled and chopped
- 1 Tablespoon Flour
- 1 1/2 Tablespoons Cinnamon Sugar
For the Crumb Topping
- 1/2 Cup Flour
- 3/4 Cups Oatmeal, old fashioned
- 3/4 Cups Brown Sugar
- Pinch of Salt
- 6 Tablespoons cold, unsalted butter
For the Graham Crackers
- Preheat the oven to 350.
- In a bowl, add the butter, graham cracker crumbs and sugar, stirring to combine. Press cupcake wrappers into the holes of a muffin tin and fill each one evenly with the graham crackers. Bake for 5 minutes and remove to cool.
For the Cheesecakes
- In a bowl, beat the cream cheese with a hand mixer until smooth and creamy. Add the sugar, cinnamon and vanilla extract and beat again.
- Next, add one egg and beat on low smooth until just incorporated. Add the next egg and repeat.
- Set aside.
For the Apples
- Place the apples in a microwave safe bowl with the cinnamon sugar and flour.
- Microwave for 2 minutes, stirring every 30 seconds.
- Scoop cheesecake filling into each cup using a cookie scoop. Or fill almost completely to the top.
- Spoon apple pieces over each cheesecake and then top with the crumb mixture.
- Bake for 15-16 minutes and then remove to cool. Once the cheesecakes have cooled for a bit, place in the fridge for 1-2 hours.
- Serve with a drizzle of caramel sauce
Amount Per Serving:Calories: 277 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 59mg Sodium: 125mg Carbohydrates: 36g Fiber: 1g Sugar: 23g Protein: 3g