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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham crust, creamy cheesecake filling, and a cinnamon oat crumble crown. Baked at a low temperature until just set, then chilled for clean slices and a spiced apple topping.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Method
 

Prep the oven and crust
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, melted unsalted butter, and sugar, then press firmly into each liner.
  3. Bake the crusts for 5 minutes, until set and fragrant, then set aside to cool slightly.
Cook apples, then make filling
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened, then cool completely.
  2. Beat softened cream cheese and granulated sugar until smooth.
  3. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon until the batter is uniform and glossy.
Assemble mini cheesecakes
  1. Fill each cooled crust with cheesecake mixture, leaving a little headspace at the top.
  2. Top each cheesecake with the cooled cooked apples, distributing evenly across cups.
  3. Make the oat crumble by mixing oats, flour, brown sugar, and cinnamon, then rub in cold butter until you get uneven clumps.
  4. Scatter oat crumble over each cheesecake so the tops look generously crowned.
Bake and chill
  1. Bake for 20–22 minutes at 325°F until the centers are just set with a slight jiggle.
  2. Refrigerate for 3 hours to fully chill and firm up before serving.

Notes

Pro tip: cool the apple topping completely before assembling to prevent the cheesecake from loosening. Refrigerate mini cheesecakes in an airtight container for up to 4 days; freeze for up to 1 month (thaw overnight in the fridge). For a lighter option, swap cream cheese and sour cream for plain low-fat versions of the same type.