Apple Crisp Mini Cheesecakes (Printable)

Creamy individual cheesecakes with warm spiced apple topping and golden oat crumble.

# What You'll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream

→ Apple Crisp Topping

09 - 2 medium apples, peeled, cored, diced
10 - 2 tablespoons brown sugar
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/8 teaspoon ground nutmeg
14 - 1 teaspoon lemon juice
15 - 2 tablespoons unsalted butter
16 - 1/3 cup rolled oats
17 - 1/4 cup all-purpose flour
18 - Pinch of salt

# Method:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide mixture evenly among liners and press firmly into the bottoms.
03 - Bake crusts for 5 minutes, then let cool.
04 - In a large bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, mixing after each. Mix in vanilla and sour cream until fully combined.
05 - Spoon cheesecake filling over cooled crusts, filling each about 3/4 full. Bake for 18–20 minutes, or until centers are just set. Cool completely in pan, then refrigerate at least 2 hours.
06 - In a skillet over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and salt. Cook, stirring occasionally, until apples are tender (about 4–6 minutes).
07 - Stir in oats and flour; cook an additional 2–3 minutes until mixture is crumbly and golden. Remove from heat and cool.
08 - Top each chilled mini cheesecake with a generous spoonful of apple crisp mixture. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • These capture everything perfect about apple pie in neat little portions you can eat with your hands
  • The warm spiced apples against cool creamy cheesecake is the kind of contrast that makes people close their eyes and hum
  • They look impressive but come together faster than a full cheesecake with way less stress about cracking
02 -
  • Overbaking creates cracked, dry cheesecakes. Pull them when the centers still have a slight wobble like pudding.
  • The apple topping must cool completely before you add it, or it will melt your perfectly chilled cheesecake into a sad puddle.
  • These need at least two hours in the fridge. The flavor gets exponentially better as everything settles together.
03 -
  • Use a cookie scoop to portion the cheesecake filling evenly. This keeps your portions consistent and prevents the mess of spooning.
  • Rub a little butter on the inside of your muffin liners before adding the crust. The paper peels away perfectly every single time.

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