Apple Crisp Mini Cheesecakes
These Apple Crisp Mini Cheesecakes combine creamy vanilla cheesecake, a buttery graham cracker crust, spiced apple topping, and a crunchy oat streusel—all baked into individual portions. Perfect for fall entertaining or a cozy night in, they’re make-ahead friendly and freezer-safe.
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 egg room temperature
Apple Layer
- 1 cup apples peeled and finely chopped
- 1 tsp lemon juice
- 1 tbsp brown sugar packed
- 1 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Streusel Topping
- 1/4 cup quick oats
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar packed
- 1/4 tsp ground cinnamon
- 2 tbsp butter melted
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press 2 tablespoons into each liner. Chill crust while preparing filling.
- Beat cream cheese until smooth. Add sugar, vanilla, flour, then egg. Mix until just combined. Fill each liner two-thirds full with batter.
- Mix chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon over cheesecake layer and press gently.
- Combine oats, flour, brown sugar, and cinnamon. Add melted butter and stir until crumbly. Chill for 10 minutes, then sprinkle over apples.
- Bake for 28 minutes, or until centers are slightly jiggly. Cool in pan 30 minutes, then refrigerate for at least 3 hours before serving.
Notes
Store in the fridge for up to 3 days or freeze up to 3 weeks. Add caramel sauce and whipped cream just before serving. Try swapping apples for pears or cranberries for variation.