Apple Crisp Mini Cheesecakes
These mini cheesecakes combine the creamy richness of classic cheesecake with the warm, spiced topping of apple crisp. Perfectly portioned and topped with crunchy oats and cinnamon apples, they are the ultimate fall dessert!
Equipment
- muffin tin
- Paper liners optional, but helpful
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- apple peeler and corer optional
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 0.25 cup granulated sugar
- 24 oz cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.33 cup sour cream
- 1 tsp vanilla extract
- 3 medium apples, peeled, cored, and diced
- 0.25 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 2 tbsp unsalted butter, cold and cubed
- 0.25 cup rolled oats
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with liners or grease well. Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake 5–7 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each. Stir in sour cream and vanilla extract.
- In a bowl, combine apples, brown sugar, flour, cinnamon, and nutmeg. Cut in cold butter until crumbly. Stir in oats.
- Spoon cheesecake filling into crusts (¾ full). Top with apple crisp mixture. Bake 20–25 minutes until set on edges but slightly jiggly in center. Cool in oven with door cracked 30 minutes.
- Cool at room temp, then refrigerate at least 2 hours before serving.
Notes
Paper liners are recommended for easy removal. Be sure to cool slowly to avoid cracks. These cheesecakes can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.