I made a mini apple crisp this weekend and it turned out so well! It’s perfect for fall, and would be delicious for Thanksgiving next week. It’s made in a muffin tin with cinnamon, apples, walnuts, oats, maple syrup and some melted butter. Yum! I’m sure I’ll make it again sometime soon.
Apple Crisp Mini Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Yield: 9 cupcakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season.
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter-melted
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter-melted
- 2 medium-small apples-peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons corn starch
- 10 oz. cream cheese-softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce-for serving
- Line standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
- Preheat the oven to 325 F.
- Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of paper liner and place in the fridge.
- To make the topping, stir together all purpose flour, light brown sugar, quick cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
- For cheesecake filling, beat softened cream cheese with sugar, vanilla and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
- Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
- Finally, generously sprinkle cinnamon oat crumbs on top.
- Bake about 28-30 minutes.
- Cool 30 minutes in the pan, then remove from the pan and store in the fridge.
- For serving, drizzle with caramel sauce.
AIR FRYER APPLE CRISPS
Individual Air Fryer Apple Crisps are a super easy dessert that will satisfy your late-night sugar cravings. These apples crisps are on the healthier side with no refined sugars and a tasty crumb topping made with oats and whole-wheat flour. Serve warm and top with greek yoghurt, ice cream or whipped cream.
Baking apples desserts in the air fryer is kinda my jam. Want proof? There’s my air fryer apple cinnamon rolls, my air fryer apple turnovers or my air fryer baked apples.
Naturally I needed to add apple crisps to my collection. I’ve been making mini apple crisps in the oven for years, but I must say I loved how easy they were in the air fryer. They even cooked faster too!
Which when it comes to late night sugar cravings, I think we can all agree the sooner you get that dessert on the table the better!
These apple crisps are on the healthier side – refined sugar free and made with good-for-you ingredients. Be that as it may, I highly recommend topping these crisps with some vanilla ice cream. They’re a match made in heaven.
New to air frying? Be sure to get your free printable Air Fryer Cooking Chart filled with cooking times & temperatures for all your favourite foods, plus tips and tricks on how to get the most out of your air fryer.
Here are the ingredients you’ll need to make these mini apple crisps (full measurements listed in the printable recipe card below)…
- Apples – I love using pink lady in the recipe, but any baking apple (granny smith, honeycrisp etc) would work well here.
- Old Fashioned / Rolled Oats – Traditional rolled oats or old fashioned oats as they are also known.
- Maple Syrup – or honey or brown rice syrup / rice malt syrup.
- Wholemeal / Whole wheat Flour – OR you could white all purpose flour or almond meal if you’d prefer.
Mix filling ingredients together, then divide evenly between two ramekins. Add one tablespoon of water to each ramekin on top of the filling ingredients.
Mix topping ingredients together, then divide evenly over the filling.
Cover with foil, then place in the air fryer basket and cook for 15 minutes on 180C / 350F.
Remove foil and continue to cook on 180C / 350F for 5-10 minutes, until topping is crisp and golden and the filling is fork tender.
Serve warm as is, or with greek yoghurt, ice cream or whipped cream.
TIPS FOR MAKING THIS RECIPE
- I use a 4oz or 12cm x 5cm ramekin – feel free to use the next closest size.
- Be careful once you remove foil. The top can brown very quickly and you don’t want it to burn.
- I like to use pink lady apples, but feel free to use your favourite. Granny smith, honeycrisp etc would work well.
- Don’t have ramekins? Use an oven-safe glass jar or mug instead.
- If you don’t eat both apple crisps they can be stored in the fridge (I just reuse the foil to cover it up) for a few days. Reheat in the air fryer.
- Don’t have an air fryer? Make these healthy individual apple crisps in the oven.
Mini Apple Crisps
Perfectly baked apples filled to the brim with gooey, spiced apple pieces, topped with crunchy oats and pecans coated in cinnamon and brown sugar. This decadent treat is topped off with our creamy Premium Caramel Praline Ice Cream!
- 4 scoops of Chapman’s Premium Caramel Praline ice cream
- 4 large apples
- 2 tbsp brown sugar
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ cup large flake oats (Granola Topping)
- 2 tbsp flour (Granola Topping)
- 3 tbsp brown sugar (Granola Topping)
- ½ tsp ground cinnamon (Granola Topping)
- 3 tbsp softened butter (Granola Topping)
- ¼ cup pecans (Granola Topping)
Preheat the oven to 375 degrees.
Line a square baking dish with parchment paper.
Cut off the tops of the apples, core them, and using a spoon, scoop out the middles, making a large hole. Keep for later.
Place apples into the lined dish with the hole upwards.
Cut the leftover apple bits into little pieces and place in a mixing bowl.
Add brown sugar, lemon juice, cinnamon, ginger and nutmeg, to the bowl and stir to combine. Spoon the filling back into the apples.
In another bowl, combine dry granola ingredients and stir together. Once mixed, add butter and stir until all the ingredients are combined.
Sprinkle granola topping on top of the apples and bake in the preheated oven for 30-40 minutes, until the filling is soft, and the granola is browned.
Top each with a scoop of Chapman’s Premium Caramel Praline Ice Cream.