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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes with a graham cracker crust, creamy cheesecake center, and spiced apple filling topped with a golden oat crumble. Baked until just set, then chilled for 3 hours for clean slices and a crisp-meets-creamy texture.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 1.5 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp sugar
For 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
For apple topping
  • 2 apples peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For 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 stand mixer

Method
 

Prepare the oven and crust
  1. Preheat oven to 325F and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham crumbs, melted unsalted butter, and sugar, then press firmly into the bottom of each liner.
  3. Bake the crusts for 5 minutes, until they look set and lightly fragrant.
Cook apples and make cheesecake batter
  1. Cook diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes until softened.
  2. Cool the cooked apples completely before assembling to prevent the filling from loosening.
  3. Beat cream cheese and granulated sugar until smooth, then add eggs, sour cream, vanilla, and cinnamon and mix until fully combined.
Assemble and bake
  1. Fill each baked crust with cheesecake mixture, leaving a small gap at the top.
  2. Spoon the cooled cooked apples over the cheesecake filling in each cup.
  3. Make oat crumble by mixing oats, flour, brown sugar, and cinnamon, then work in cold butter until the mixture resembles coarse crumbs.
  4. Scatter the oat crumble over each mini cheesecake so the tops are evenly covered.
  5. Bake at 325F for 20-22 minutes, until the centers are just set and still slightly soft in the middle.
Chill and serve
  1. Refrigerate the mini cheesecakes for 3 hours to fully firm up before serving.

Notes

For the cleanest slices, cool the apple topping completely and chill the cheesecakes in the muffin tin before removing. Store in an airtight container in the refrigerator for up to 4 days; freeze unfrosted for up to 1 month (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and sour cream while keeping the bake time the same.