Go Back

Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust and creamy vanilla cinnamon filling, topped with spiced sautéed apples and an oat crumble. Baked until just set, then chilled for a clean slice and crisp crumble texture.
Print Recipe Pin Recipe
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
  

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
 

Prep and bake the crust
  1. Preheat the oven to 325F and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into each liner.
  3. Bake the crusts for 5 minutes, until set, then remove to cool.
Cook the apple topping
  1. Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened, then cool.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth.
  2. Add the eggs, sour cream, vanilla, and cinnamon and mix until the batter is smooth.
Assemble and bake
  1. Fill each crust with the cheesecake batter.
  2. Top each cheesecake with the cooked apples.
  3. Make the oat crumble by mixing oats, flour, brown sugar, and cinnamon, then cut in the cold butter until crumbly.
  4. Scatter the oat crumble over each cheesecake.
  5. Bake for 20 to 22 minutes, until the centers are just set.
Chill
  1. Refrigerate for 3 hours until fully chilled before serving.

Notes

For the cleanest texture, cool the apple topping completely before adding it so the filling doesn’t loosen. Store covered in the refrigerator for up to 4 days; freeze for up to 1 month (best for texture if thawed overnight in the fridge). For a lighter option, use reduced-fat cream cheese and full-fat sour cream as written.