Mini Apple Crumble Cheesecake
This Mini Apple Crumble Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a layer of spiced apple pie filling, all topped with a crunchy crumble. Finished with a drizzle of salted caramel, it's the perfect fall dessert for smaller gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Graham cracker crumbs
Salted butter
Granulated sugar
Cinnamon
Apples of choice (I used Granny Smith)
Brown sugar
Optional: apple pie spice
Water
Lemon juice
Cornstarch
Cream cheese
Salt
Eggs
Heavy cream
Vanilla extract
All-purpose flour
Rolled oats
Coconut oil
Almond butter
Maple syrup
Why You’ll Love a Mini Apple Crumble Cheesecake:
Perfect Size for Small Gatherings: This 6-inch mini cheesecake is the perfect dessert for intimate gatherings or small family dinners, offering just the right amount of indulgence without leftovers.
Graham Cracker Crust: The buttery graham cracker crust provides a crunchy, flavorful base that pairs perfectly with the creamy cheesecake and spiced apple filling.
Classic Fall Flavors: With warm spiced apple pie filling, a crumbly topping, and salted caramel drizzle, this cheesecake combines all the best flavors of fall in one bite.
Creamy and Crunchy Contrast: The rich, creamy cheesecake filling contrasts beautifully with the crunchy crumble topping, creating a satisfying texture in every slice.
Sweet and Salty Balance: Finished with a drizzle of salted caramel, this cheesecake has the perfect balance of sweet and salty, elevating the dessert’s flavor profile.
Versatile and Easy to Make: Despite its gourmet flavor, this cheesecake is easy to make with basic ingredients. Plus, it can be customized with different toppings or flavors to suit your preferences.
Great for Apple Lovers: If you love apple pie or apple crumble, this cheesecake delivers all those comforting flavors in a creamy, decadent form.
Crowd-Pleaser: With its combination of cheesecake, apple pie filling, and crumble topping, this dessert is sure to impress and satisfy guests of all ages.
Elegant Presentation: The mini cheesecake looks elegant on the table, making it perfect for holidays, special occasions, or as a show-stopping fall dessert.
Bite of Comfort: Each bite combines the comforting flavors of apple crumble with the smooth richness of cheesecake, creating a dessert that’s both cozy and indulgent.
Tips for Making a Mini Apple Crumble Cheesecake:
Use a Springform Pan for Easy Release: To get clean, smooth edges on your cheesecake, use a 6-inch springform pan. It allows for easy release without damaging the graham cracker crust or crumble topping.
Baking the Crust: After pressing the graham cracker crust into the pan, bake it at 350F for it for 8-10 minutes. Cool completely before adding the filling.
Cook the Apple Pie Filling: For the best texture, cook the apple pie filling on the stovetop before adding it to the cheesecake. This softens the apples and concentrates the flavors, ensuring they blend well with the creamy cheesecake.
Don’t Over-Mix the Cheesecake Batter: Mix the cheesecake batter until just combined. Over-mixing can incorporate too much air, causing the cheesecake to crack as it bakes.
Bake with a Water Bath: For a smooth, crack-free cheesecake, bake it in a water bath. Simply place the springform pan in a larger baking dish, and fill the dish with hot water halfway up the sides of the pan. This creates a moist environment, preventing cracks in the cheesecake.
Let the Cheesecake Cool Gradually: After baking, let the cheesecake cool slowly in the oven with the door cracked open. This gradual cooling process prevents cracks and helps the cheesecake set properly.
Refrigerate Before Adding Toppings: For a firm, easy-to-slice cheesecake, refrigerate it for at least 4 hours (or overnight) before adding the apple pie filling, crumble topping, and salted caramel.
Drizzle Salted Caramel Just Before Serving: For the best presentation and taste, drizzle the salted caramel sauce over the cheesecake just before serving. This keeps the caramel fresh and prevents it from making the crumble soggy.
Store Leftovers Properly: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. To keep the crumble topping crisp, store it separately and add it just before serving.
How to Store a Mini Apple Crumble Cheesecake:
Refrigeration (Up to 3 Days): Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to prevent it from absorbing any fridge odors and to keep it fresh.
Store Toppings Separately: To maintain the crispness of the crumble topping, store it separately in an airtight container at room temperature. Add the crumble to the cheesecake just before serving to keep it crunchy.
Freezing the Cheesecake (Up to 2 Months): You can freeze the cheesecake (without the toppings) for up to 2 months. Wrap the cooled cheesecake tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. Thaw in the refrigerator overnight before adding the apple pie filling, crumble, and salted caramel.
Freezing Individual Slices: If you’d like to freeze individual portions, cut the cheesecake into slices, wrap each slice tightly in plastic wrap, and store them in a freezer-safe bag. Thaw slices in the refrigerator when ready to enjoy.
Storing Salted Caramel Separately: Store the salted caramel sauce in a small airtight container in the refrigerator for up to 1 week. Reheat it gently before drizzling over the cheesecake to keep it fresh and gooey.
Avoid Storing at Room Temperature: Because cheesecake is made with dairy, it should not be stored at room temperature for more than 2 hours. Always refrigerate or freeze it for optimal freshness and food safety.
Reheating Crumble for Extra Crispness: If the crumble topping softens in storage, you can reheat it in the oven at 350°F (175°C) for 5-7 minutes to restore its crunch before serving.
Serve Cheesecake Chilled or Slightly Cool: For the best texture and flavor, serve the cheesecake chilled or slightly cool. The apple pie filling and caramel will remain fresh, and the cheesecake will slice more easily.
Refrigerating Leftovers: If you have leftovers after serving, cover the cheesecake tightly with plastic wrap or place it in an airtight container and store it in the fridge. This will keep the cheesecake fresh for up to 3 days.
Thawing Frozen Cheesecake: When ready to serve frozen cheesecake, transfer it to the refrigerator to thaw overnight. Add the apple pie filling, crumble topping, and salted caramel after thawing for the freshest taste.
FAQs:
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make the cheesecake 1-2 days in advance. Bake the cheesecake with the crumble topping and refrigerate it once cooled. Add the salted caramel just before serving for the freshest flavor.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake after baking. Wrap it tightly in plastic wrap and aluminum foil or store in a freezer-safe container. Thaw in the refrigerator overnight, and drizzle the salted caramel just before serving.
Q: How do I keep the crumble from getting soggy?
A: Since the crumble is baked with the cheesecake, it will stay crunchy. To prevent it from softening after baking, store the cheesecake in an airtight container in the refrigerator and add the salted caramel only when serving.
Q: Can I use store-bought apple pie filling?
A: Yes, store-bought apple pie filling is a great time-saver. However, making homemade apple pie filling allows for more control over the sweetness and spices.
Q: How should I store leftovers?
A: Store leftover cheesecake in the refrigerator, covered tightly, for up to 3 days. The crumble will maintain its texture when stored properly.
Q: Can I make this cheesecake without a springform pan?
A: Yes, you can use any 6-inch round pan. Make sure to line it with parchment paper or grease it well for easy removal of the cheesecake after baking.
Q: Can I customize the crumble topping?
A: Absolutely! You can add chopped nuts like pecans or walnuts to the crumble for extra texture, or adjust the spices to suit your preferences.
Q: What if I don’t have salted caramel?
A: You can substitute salted caramel with regular caramel sauce or a cinnamon glaze. Making your own salted caramel at home with butter, sugar, cream, and salt is another option.
Q: How long should I chill the cheesecake before serving?
A: Chill the cheesecake for at least 4 hours, or overnight, to ensure it sets properly and slices cleanly. Add the salted caramel just before serving for the best flavor.
Q: Can I use a different crust besides graham cracker?
A: Yes! You can try a crust made with gingersnaps, digestive biscuits, or even a nut-based crust for a fun twist on the traditional graham cracker base.
Check out my other fall apple recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini apple crumble cheesecake. Happy baking!
