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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, and a spiced apple topping crowned with a golden oat crumble. Baked until just set, then chilled for clean slices and a crisp-like apple finish.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 1.5 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp sugar
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
Apple topping
  • 2 apples peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
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 12-cup muffin tin

Method
 

Preheat and prep the muffin tin
  1. Preheat the oven to 325F and line a 12-cup muffin tin with cupcake liners.
  2. Set the muffin tin on a sheet pan so it transfers easily in and out of the oven.
Make and bake the graham crusts
  1. Combine graham crumbs, melted butter, and sugar, then mix until evenly moistened.
  2. Press about equal portions firmly into the bottom of each liner.
  3. Bake for 5 minutes, then remove and let the crusts cool while you finish the filling and apples.
Cook the spiced apples
  1. Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened.
  2. Let the cooked apples cool completely so they don’t warm the cheesecake batter.
Mix the cheesecake filling
  1. Beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing just until combined.
  3. Beat in sour cream, vanilla, and cinnamon until the batter looks uniform.
Assemble the mini cheesecakes
  1. Spoon cheesecake mixture into each cooled crust, filling each liner about 3/4 full.
  2. Top each filled cheesecake with the cooked apples.
Make oat crumble and finish before baking
  1. Rub together oats, flour, brown sugar, cinnamon, and cold butter until the mixture looks like coarse crumbs.
  2. Scatter the oat crumble over each cheesecake so the topping covers most of the apples.
  3. Bake for 20-22 minutes at 325F until the centers are just set with a slight jiggle.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours until fully chilled and firm.

Notes

For cleaner slices, chill the cheesecakes undisturbed for the full 3 hours and serve straight from the fridge. Store covered in the refrigerator up to 4 days; freezer yes (freeze unbaked or baked? baked freezes well—wrap tightly and freeze up to 2 months). For a lighter option, swap sour cream for plain Greek yogurt in the cheesecake filling.