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Apple Crisp Mini Cheesecakes

Apple Crisp mini cheesecakes with a buttery graham crust, creamy vanilla-cheesecake filling, and spiced apple topping baked until just set. Finished with a golden oat crumble crown and chilled for clean slices.
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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: 360
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 stand mixer

Method
 

Prep and pre-bake the crust
  1. Preheat oven to 325F and line a 12-cup muffin tin with cupcake liners. Keep the tin ready for filling so the cheesecake batter goes in quickly.
  2. Combine graham cracker crumbs, melted unsalted butter, and sugar, then press firmly into each liner. Bake for 5 minutes until lightly set and fragrant, then cool briefly.
Cook apples
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened. Spread the apples out to cool so they don’t melt the cheesecake filling.
Make cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Scrape the bowl and beat again until no lumps remain.
  2. Add eggs, sour cream, vanilla, and cinnamon, then mix until just combined. Stop when the batter looks uniform and glossy, with no streaks.
Assemble and bake
  1. Fill each crust with cheesecake mixture and top with the cooked apples. Aim for even amounts so the mini cheesecakes finish at the same time.
  2. Make the mini crumble by combining oats, flour, brown sugar, cinnamon, and cold butter until it looks like coarse sand. Scatter the crumble over each cheesecake so the tops stay crowned while baking.
  3. Bake for 20-22 minutes until the centers are just set but still slightly soft. Cool to room temperature before chilling.
Chill and serve
  1. Refrigerate for 3 hours to fully set the texture. Slice or lift out from liners cleanly once firm.

Notes

Pro tip: cool the baked crusts and the cooked apples before assembling so the filling sets instead of loosening. Refrigerate in an airtight container up to 4 days; freezer: no (crumble can lose texture after thawing). For a lighter option, swap sour cream for plain Greek yogurt 1:1.