Description

These Apple Crisp Mini Cheesecakes are a perfect fall-inspired treat that combines the rich, creamy texture of cheesecake with the warm, cinnamon-spiced goodness of apple crisp. Each mini cheesecake features a buttery graham cracker crust, a velvety cheesecake filling, and a crumbly, sweet apple crisp topping. The apples are baked to tender perfection with cinnamon and sugar, making each bite a perfect balance of flavors and textures. These mini cheesecakes are perfect for parties, holidays, or any occasion where you want a delicious, individual-sized dessert that will wow your guests!

Ingredients

Scale

For the Crust

1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 teaspoon cinnamon
1/2 cup (113g) unsalted butter, melted

For the Cheesecake Filling

16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (60ml) sour cream (optional, for extra creaminess)

For the Apple Crisp Topping

2 large apples (Granny Smith or Honeycrisp work well), peeled, cored, and diced
1/2 cup (50g) old-fashioned rolled oats
1/4 cup (30g) all-purpose flour
1/4 cup (50g) packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, cold and cut into small cubes

Instructions

Prepare the Crust

Preheat the Oven: Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners (you will need about 12 liners).
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until everything is well combined and the mixture resembles wet sand.
Press the Crust: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press it down firmly using the back of a spoon or your fingers to form a solid base.
Bake the Crust: Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool slightly.

Prepare the Cheesecake Filling

Mix the Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream (if using).
Fill the Muffin Cups: Spoon about 2 tablespoons of the cheesecake filling into each muffin cup, on top of the cooled graham cracker crusts. Smooth the tops with a spoon or an offset spatula.
Bake the Cheesecakes: Bake for 18-20 minutes, or until the centers are just set and a toothpick comes out clean. The cheesecakes should still have a slight jiggle in the center. Allow them to cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.

Prepare the Apple Crisp Topping

Cook the Apples: In a small saucepan, combine the diced apples, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples begin to soften and release some of their juices. Set aside to cool.
Make the Crisp Topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, salt, and cold cubed butter. Use a pastry cutter or your fingers to mix the ingredients together until crumbly and the butter is evenly distributed.
Assemble the Topping: Spoon a small amount of the apple mixture on top of each cheesecake. Then, sprinkle the crisp topping over the apples, dividing it evenly between the mini cheesecakes.

Final Bake

Bake Again: Bake the mini cheesecakes with the apple crisp topping for another 10-12 minutes, until the topping is golden brown and the apples are tender.
Cool and Serve: Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or until you’re ready to serve.

Notes

Apple Selection: Granny Smith apples add a tart contrast to the sweet filling, while Honeycrisp apples offer a sweeter option. You can mix and match or use your favorite variety!
Sour Cream: Adding sour cream makes the filling extra creamy, but you can leave it out if you prefer a lighter cheesecake.
Make Ahead: These mini cheesecakes are perfect for making ahead of time. Store them in an airtight container in the fridge for up to 3-4 days.

Topping Variations: If you prefer a different topping, feel free to add a sprinkle of chopped pecans or walnuts to the crisp topping for extra crunch.

Prep Time: 30 minutes
Cook Time: 25-30 minutes (includes baking times for crust, cheesecake, and topping)
Category: Dessert, Fall Treat, Cheesecake
Method: Baking
Cuisine: American

Keywords: Apple crisp mini cheesecakes, mini apple cheesecakes, fall cheesecakes, apple crisp desserts, mini cheesecakes with apple topping