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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, and a spiced apple topping finished with a golden oat crumble. Baked until just set, then chilled for clean, sliceable servings.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 1.5 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp sugar
Cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Apple topping
  • 2 apples peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crumble
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake crusts
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into the bottom of each liner.
  3. Bake for 5 minutes, then remove and let the crusts cool slightly while you prepare the filling and topping.
Cook apple topping
  1. Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes, until softened.
  2. Cool the cooked apples completely before assembling the cheesecakes.
Make cheesecake filling
  1. Beat the softened cream cheese and granulated sugar until smooth.
  2. Add the eggs and mix in, then add sour cream, vanilla, and cinnamon and mix until combined.
Assemble and bake
  1. Fill each crust with the cheesecake mixture and top with the cooled cooked apples.
  2. Make the mini crumble by combining oats, flour, brown sugar, cinnamon, and cold butter until crumbly, then scatter over each cheesecake.
  3. Bake for 20 to 22 minutes, just until the centers are set.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours to set fully before serving, keeping them in the muffin tin or loosely covered.

Notes

Pro tip: keep the apples fully cooled before adding them so the cheesecake batter doesn’t loosen. Refrigerate in an airtight container up to 4 days; freeze unbaked filling is not recommended, but baked mini cheesecakes freeze up to 2 months. For a lighter option, swap cream cheese for low-fat cream cheese and use reduced-fat sour cream for a modest calorie reduction.