Apple Crisp Mini Cheesecakes
These Apple Crisp Mini Cheesecakes feature a buttery graham cracker crust topped with velvety vanilla cheesecake, cinnamon-spiced apple pieces, and a crumbly oat streusel topping. Perfect for fall gatherings or whenever you’re craving a sophisticated handheld dessert.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
- ½ teaspoon cinnamon
For the Cheesecake Filling
- 16 ounces cream cheese softened (2 standard packages)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
For the Apple Topping
- 2 medium apples peeled and diced small (Granny Smith or Honeycrisp work best)
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ⅓ cup brown sugar packed
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter cubed
Instructions
- Prepare your oven and pan. Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
- Make the graham cracker crust. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press about 2 tablespoons of the mixture into the bottom of each liner, using the bottom of a glass to compact it firmly.
- Pre-bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly while preparing the filling.
- Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, flour, and sour cream until just combined. Be careful not to overmix.
- Fill each muffin cup with the cheesecake batter, leaving about ¼ inch of space at the top for the apple mixture and crisp topping.
- Prepare the apple topping. In a medium saucepan over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are slightly softened but still hold their shape. Remove from heat and let cool slightly.
- Make the crisp topping. In a medium bowl, combine flour, oats, brown sugar, salt, and cinnamon. Using your fingers or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the mini cheesecakes. Spoon about 1 tablespoon of the apple mixture onto each cheesecake, then sprinkle a generous amount of crisp topping over the apples, pressing lightly to adhere.
- Bake for 20-25 minutes until the centers are just set and the crisp topping is golden brown.
- Cool completely in the pan on a wire rack for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
Notes
- For the best flavor, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
- These mini cheesecakes can be made up to 3 days ahead and stored in the refrigerator.
- For a caramel apple version, drizzle with caramel sauce before serving.
- Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest cheesecake texture.
- The cheesecakes will puff up during baking but will settle as they cool—this is normal!
- For a cleaner look, consider removing the paper liners before serving and placing each mini cheesecake on a small dessert plate.