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A delicious close-up shows creamy Apple Crisp Mini Cheesecakes topped with a golden oat crumble, perfect for a fall dessert.

Apple Crisp Mini Cheesecakes

These Apple Crisp Mini Cheesecakes perfectly blend the comforting flavors of fall into delightful, bite-sized desserts. Featuring a crisp graham cracker crust, creamy cheesecake filling, and a sweet and tart apple crisp topping, they are a symphony of textures and tastes.
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 12
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 medium apples such as Honeycrisp or Granny Smith
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • Caramel sauce optional

Equipment

  • Muffin tin (12-cup)
  • Paper liners
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Pastry blender or fork
  • Measuring cups and spoons
  • Oven
  • Baking sheet or pan
  • Hot pads
  • Wire rack
  • Refrigerator

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar.
  3. Press the mixture firmly into the bottom of 12 paper-lined muffin tins.
  4. Pre-bake the crusts for 8 minutes.
  5. In a medium bowl, combine the diced apples, flour, brown sugar, oats, and 1/4 teaspoon cinnamon.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy.
  8. Add the eggs one at a time, beating well after each addition.
  9. Stir in the sour cream, vanilla extract, and 1/4 teaspoon cinnamon.
  10. Spoon the cheesecake filling evenly over the prepared graham cracker crusts.
  11. Top each mini cheesecake with the apple crisp topping.
  12. Place a pan of hot water on the rack below the muffin tin in the oven.
  13. Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
  14. Let the mini cheesecakes cool completely in the muffin tin.
  15. Cover and refrigerate for at least 2 hours before serving. This allows the filling to set properly.
  16. Optional: Drizzle with caramel sauce before serving.

Notes

Pre-baking the crust prevents a soggy bottom. Don't overmix the cheesecake filling to avoid cracks. Use a combination of tart and sweet apples for the topping. Keep the butter cold for the topping to create crispy clumps. Cool completely before refrigerating to prevent condensation. Store leftovers in the refrigerator for up to 3 days.