Dessert

What’s better than cheesecake? Apple Crisp Mini Cheesecakes! These bite-sized treats combine the creamy goodness of cheesecake with the warm, spiced flavors of apple crisp. A buttery graham cracker crust, silky cheesecake filling, and cinnamon-spiced apple topping make every bite heavenly. Perfect for holiday gatherings, fall celebrations, or when you just need a cozy dessert, these mini cheesecakes are guaranteed to impress!

Why You’ll Love These Apple Crisp Mini Cheesecakes

• Two Desserts in One: Cheesecake meets apple crisp in this dreamy combination.
• Perfect Portions: Mini cheesecakes make serving easy—no slicing required.
• Fall in Every Bite: Warm cinnamon apples and a crispy oat topping scream fall.
• Crowd-Pleaser: Great for parties, family gatherings, or Thanksgiving dessert.
• Make-Ahead Friendly: Perfect to prepare ahead of time for stress-free entertaining.

Ingredients

Crust

• 1 cup (120g / 0.26 lb) graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp (56g / 0.12 lb) melted butter

Cheesecake Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g / 0.11 lb) granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Apple Topping

• 2 medium apples, peeled and diced
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp butter

Crisp Topping

• ¼ cup (30g / 0.06 lb) all-purpose flour
• ¼ cup (25g / 0.05 lb) rolled oats
• 2 tbsp brown sugar
• 2 tbsp (28g / 0.06 lb) melted butter
• ½ tsp cinnamon

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Make the Crust:
   In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes to set the crust.
3. Prepare the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Spoon the cheesecake mixture over the baked crusts, filling each about ¾ full.
4. Make the Apple Topping:
   In a skillet, melt the butter over medium heat. Add the diced apples, sugar, and cinnamon. Cook for 5-7 minutes until the apples are tender and slightly caramelized.
5. Add the Crisp Topping:
   In a small bowl, mix the flour, oats, brown sugar, cinnamon, and melted butter. Stir until crumbly.
6. Assemble the Mini Cheesecakes:
   Spoon a small amount of the cooked apples on top of each cheesecake, followed by a sprinkle of the crisp topping.
7. Bake:
   Bake the cheesecakes for 18-20 minutes, until the filling is set. Allow them to cool completely, then refrigerate for at least 2 hours to chill.
8. Serve and Enjoy:
   Remove from the muffin liners and enjoy these cozy, fall-inspired mini cheesecakes!

Notes

• Use Any Apple: Granny Smith apples work great for a tart flavor, but Honeycrisp or Fuji will add more sweetness.
• Storage Tips: Store in the fridge for up to 3 days. These cheesecakes can also be frozen for up to 1 month—just thaw in the fridge before serving.
• Make It Gluten-Free: Use gluten-free graham crackers and oat flour for a gluten-free version.
• Drizzle It: Top with caramel sauce for an extra decadent touch.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?
Yes! They store wonderfully in the fridge for up to 3 days and taste even better the next day.

Can I use a different fruit?
Absolutely! Try pears or peaches for a fun twist on the recipe.

What’s the best way to prevent cracks in the cheesecake?
Make sure the cream cheese is fully softened before mixing, and avoid overbaking.

Do I need to use muffin liners?
While they make removal easier, you can also grease the muffin tin well if you prefer not to use liners.

Can I make this recipe without oats?
Yes! Simply leave out the oats from the crisp topping and increase the flour slightly.

Tips and Notes

• My Tip: Let the cheesecakes cool completely before refrigerating—this helps the flavors meld beautifully.
• Pro Trick: If you want an extra crispy topping, toast the oat mixture in a pan for a few minutes before adding it to the cheesecakes.
• Serving Suggestion: Drizzle with caramel sauce and sprinkle with a little sea salt for an indulgent dessert.

Variations

Try one of these creative variations to switch things up:

• Caramel Apple Cheesecakes: Drizzle caramel sauce over the apple topping before baking.
• Pumpkin Spice Cheesecakes: Add ½ tsp pumpkin spice to the cheesecake filling for a fall-inspired twist.
• Nutty Crisp Topping: Add chopped pecans or walnuts to the crisp topping for extra crunch.
• Peach Crisp Cheesecakes: Swap the apples for fresh peaches for a summery version.
• Chocolate Lover’s Cheesecakes: Add a layer of melted chocolate between the crust and filling for a decadent surprise.
  

  Apple Crisp Mini Cheesecakes

  These Apple Crisp Mini Cheesecakes combine two beloved desserts—cheesecake and apple crisp—into a perfect bite-sized treat! With a graham cracker crust, creamy cheesecake filling, cinnamon-spiced apples, and a crunchy oat topping, these mini cheesecakes are perfect for any occasion. Serve them as a festive fall dessert or bring them to your next gathering.

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 25 minutes mins

  2 hours hrs

  Total Time 2 hours hrs 45 minutes mins

  Course Dessert

  Cuisine American

  Servings 12

  Ingredients

    

  1x2x3x

  For the Graham Cracker Crust

  • 1 cup 0.25 lb graham cracker crumbs
  • 3 tablespoons 0.15 lb unsalted butter, melted
  • 2 tablespoons 0.06 lb sugar

  For the Cheesecake Filling

  • 8 oz 0.5 lb cream cheese, softened
  • ¼ cup 0.05 lb sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

  For the Apple Topping

  • 2 small apples 0.5 lb total, peeled and diced
  • 2 tablespoons 0.03 lb sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice

  For the Crisp Topping

  • ¼ cup 0.06 lb old-fashioned oats
  • ¼ cup 0.03 lb flour
  • 3 tablespoons 0.1 lb brown sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons 0.15 lb cold butter, cubed

  Instructions

   

  Step 1: Prepare the Crust

  • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  • Press about 1 tablespoon of the crust mixture into each liner and flatten with the back of a spoon. Bake for 5 minutes and set aside to cool.

  Step 2: Make the Cheesecake Filling

  • In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  • Add the egg and vanilla extract, and beat until just combined.
  • Spoon about 2 tablespoons of the cheesecake mixture over each prepared crust.

  Step 3: Prepare the Apple Topping

  • In a bowl, toss the diced apples with sugar, cinnamon, and lemon juice until evenly coated.
  • Divide the apple mixture evenly among the cheesecakes, spooning it over the cheesecake filling.

  Step 4: Make the Crisp Topping

  • In a separate bowl, mix the oats, flour, brown sugar, and cinnamon.
  • Add the cold butter cubes and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
  • Sprinkle the crisp topping evenly over the apple layer on each cheesecake.

  Step 5: Bake the Mini Cheesecakes

  • Bake for 20–22 minutes, or until the cheesecake filling is set and the crisp topping is golden brown.
  • Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  Step 6: Chill and Serve

  • Refrigerate the mini cheesecakes for at least 2 hours to firm up.
  • Serve chilled or at room temperature.

  Notes

  • Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge.
  • Substitutions: Use gingersnap crumbs instead of graham crackers for a spicier crust.
  • Toppings: Drizzle with caramel sauce for extra indulgence.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days.

  Tried this recipe?Let us know how it was!

If you’ve ever been to Texas Roadhouse, you know that their cinnamon butter is one of the best parts of the meal! This sweet, creamy spread takes plain bread or rolls to a whole new level. Now, you can enjoy that same buttery goodness at home with just a handful of ingredients. Whether you’re spreading it on warm dinner rolls, pancakes, or waffles, this cinnamon butter is a crowd-pleaser that will keep everyone coming back for more!

Why This Cinnamon Butter Is Perfect for Everything

• Quick and Easy: Whip it up in 5 minutes with just a few pantry staples.
• Sweet and Creamy: Smooth butter combined with cinnamon and powdered sugar makes it irresistible.
• Perfect for Any Bread: Serve it with dinner rolls, cornbread, toast, or even bagels.
• Kid-Friendly: The sweetness makes it a favorite with kids (and adults!).
• Great for Gifts: Package it in small jars and share it with family and friends.

Ingredients

• ½ cup (115g / 0.25 lb) unsalted butter, softened
• ¼ cup (60g / 0.13 lb) powdered sugar
• 2 tbsp honey
• 1 tsp ground cinnamon
• ¼ tsp vanilla extract
• Pinch of salt (optional, to balance the sweetness)

Directions

1. Cream the Butter:
   In a bowl, use a hand mixer or whisk to beat the softened butter until smooth and fluffy.
2. Add the Sweetness:
   Mix in the powdered sugar, honey, cinnamon, and vanilla extract. Continue beating until well combined and creamy.
3. Taste and Adjust:
   Add a pinch of salt if you want to balance the sweetness. Taste and adjust the cinnamon or honey to your preference.
4. Chill or Serve:
   Transfer the cinnamon butter to a small bowl or airtight container. Serve immediately or chill for about 30 minutes to let the flavors meld.

Notes

• Storage: Keep the cinnamon butter in an airtight container in the fridge for up to 2 weeks. Let it soften at room temperature before serving.
• Double the Batch: This recipe can easily be doubled if you’re serving a crowd or want extra to keep on hand.
• Make It Vegan: Use a plant-based butter alternative and agave syrup instead of honey for a vegan version.
• Use Salted Butter: If you like a salty-sweet combo, swap unsalted butter with salted butter.

Frequently Asked Questions

Can I freeze cinnamon butter?
Yes! Store it in an airtight container or wrap it tightly in plastic wrap. It will keep for up to 3 months. Just thaw in the fridge before using.

Can I use brown sugar instead of powdered sugar?
Absolutely! Brown sugar will add a slightly richer flavor and give the butter a bit of texture.

What else can I use this butter on?
Aside from dinner rolls, try it on pancakes, waffles, muffins, sweet potatoes, or even roasted carrots.

How do I soften butter quickly?
If you’re short on time, cut the butter into small cubes and let it sit at room temperature for about 10 minutes. Alternatively, microwave it for a few seconds on low power—just be careful not to melt it!

Does the cinnamon butter need to be refrigerated?
Yes, since it contains butter, it’s best to store it in the fridge. Just let it come to room temperature before serving for the best spreadable consistency.

Tips and Notes

• My Tip: If you’re serving this with bread, warm the rolls slightly for the ultimate melty experience!
• Pro Trick: For a smooth texture, make sure the butter is softened properly before mixing.
• Serving Suggestion: Spread this cinnamon butter over warm cornbread or banana bread for a delightful twist.

Variations

Want to switch things up? Try one of these fun variations:

• Maple Cinnamon Butter: Swap the honey with pure maple syrup for a richer flavor.
• Pumpkin Spice Butter: Add a pinch of pumpkin spice for a fall-inspired version.
• Cocoa Cinnamon Butter: Mix in 1-2 teaspoons of cocoa powder for a chocolatey twist.
• Cinnamon Pecan Butter: Stir in finely chopped pecans for added crunch.
• Honey Lavender Butter: Infuse the butter with a hint of lavender for a floral touch, perfect for brunch.
  

  Cinnamon Butter (Texas Roadhouse Copycat)

  This Cinnamon Butter is a creamy, sweet, and lightly spiced spread that pairs perfectly with warm rolls, pancakes, toast, or waffles. Inspired by the famous Texas Roadhouse recipe, this butter is quick to whip up with just a few pantry staples. It adds the perfect touch of indulgence to any baked treat!

  Print Recipe Pin Recipe

  Prep Time 5 minutes mins

  Cook Time 30 minutes mins

  0 minutes mins

  Course Condiment, spread

  Cuisine American

  Servings 1

  Ingredients

    

  1x2x3x

  • 1 cup 0.5 lb unsalted butter, softened
  • ¼ cup 0.05 lb powdered sugar
  • ¼ cup 0.12 lb honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

  Instructions

   

  Step 1: Whip the Butter

  • In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until light and fluffy, about 2 minutes.

  Step 2: Add the Sweeteners and Spice

  • Add the powdered sugar, honey, cinnamon, and vanilla extract to the butter. Beat again until smooth and well-combined.

  Step 3: Adjust to Taste

  • Taste the cinnamon butter and adjust sweetness or cinnamon if desired.

  Step 4: Store and Serve

  • Transfer the butter to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve at room temperature with warm rolls, bread, pancakes, or your favorite baked goods.

  Notes

  • Make it Sweeter: Add more powdered sugar or honey if you prefer a sweeter butter.
  • Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
  • Variations: Swap honey with maple syrup for a fall-inspired flavor.
  • Serving Tip: This butter pairs exceptionally well with dinner rolls, muffins, and biscuits.

  Tried this recipe?Let us know how it was!