Description

These Apple Crisp Mini Cheesecakes combine the rich, creamy texture of cheesecake with the comforting flavors of spiced apples and a buttery crumble topping. Perfectly portioned and irresistibly delicious, they’re a great dessert for fall gatherings, holidays, or any time you crave a cozy treat!

Ingredients

Scale

For the Cheesecake Base:

1 ½ cups graham cracker crumbs
2 tablespoons melted butter
1/4 cup brown sugar

For the Apple Filling:

2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice

For the Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs

For the Crisp Topping:

1/2 cup old-fashioned oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup cold butter, cubed
Pinch of salt

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Instructions

Prepare the Cheesecake Base: Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Press this mixture into the bottom of each muffin tin to form a crust.
Make the Apple Filling: In a small saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples soften and caramelize slightly. Set aside to cool.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract. Beat until creamy and smooth. Add the eggs, one at a time, beating after each addition until just combined.
Assemble the Mini Cheesecakes: Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin. Then add a spoonful of the apple mixture on top of each cheesecake.
Make the Crisp Topping: In a small bowl, combine the oats, flour, brown sugar, and a pinch of salt. Cut in the cold butter until the mixture forms coarse crumbs. Sprinkle this topping over the apple filling.
Bake: Bake for 20-25 minutes, or until the cheesecakes are set and the topping is golden brown. Let cool completely in the pan, then refrigerate for at least 2 hours before serving.
Serve: Remove from muffin tin and serve chilled. Enjoy!

Notes

If you prefer a smoother apple filling, you can cook the apples longer or mash them slightly.

You can use store-bought graham cracker crumbs or crush your own.

These mini cheesecakes can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American