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Apple Crisp Mini Cheesecakes

Creamy mini cheesecakes topped with cinnamon apples and buttery oat crumble for a cozy fall dessert.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
For the Cheesecake Filling
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
For the Apple Topping
  • 2 medium apples peeled, cored, and finely diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 tablespoon unsalted butter
For the Crisp Crumble
  • 1/2 cup all-purpose flour
  • 1/3 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter cold and cubed
Optional for Serving
  • whipped cream for topping
  • caramel sauce for drizzling

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 small bowl for crust
  • 1 electric mixer hand or stand mixer
  • 1 skillet for apple topping
  • 1 pastry cutter or fork for crumble

Method
 

Prepare the Crust
  1. Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.
  2. In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
  3. Divide the crust mixture evenly among the muffin liners and press firmly into the bottoms.
  4. Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing on low speed just until combined.
  3. Mix in the vanilla extract and sour cream until smooth, being careful not to overmix.
  4. Spoon the cheesecake filling evenly over the crusts, filling each cup about three-quarters full.
Cook the Apple Topping and Crumble
  1. In a skillet over medium heat, melt 1 tablespoon butter. Add the diced apples, brown sugar, cinnamon, and lemon juice.
  2. Cook for 4 to 5 minutes, stirring often, until the apples are slightly softened but still hold their shape. Let cool slightly.
  3. In a medium bowl, combine the flour, oats, brown sugar, and cinnamon for the crumble.
  4. Cut in the cold cubed butter with a pastry cutter or fork until the mixture is crumbly and forms small clumps.
Assemble and Bake
  1. Spoon a little apple mixture onto each cheesecake, then sprinkle the crumble topping over the apples.
  2. Bake for 18 to 23 minutes, until the cheesecakes are mostly set with a slight jiggle in the center.
  3. Cool the mini cheesecakes in the pan for 30 minutes, then refrigerate for at least 3 hours before serving.
  4. Top with whipped cream and caramel sauce, if desired, just before serving.

Notes

Use room-temperature cream cheese for the smoothest filling. Dice apples small for easy topping. Do not overbake; the centers should still jiggle slightly. Chill thoroughly before serving for the best texture.