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Apple Crisp Mini Cheesecakes with apple topping and crunchy crust

Apple Crisp Mini Cheesecakes

These mini cheesecakes feature a creamy filling topped with cinnamon-spiced apples and a crumbly oat topping, perfect for gatherings or a quiet evening at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

Ingredients
  

For the crust

  • 3/4 cup graham cracker crumbs for a crunchy base
  • 1.5 Tbsp sugar adds sweetness
  • 1/2 tsp cinnamon for warm flavor
  • 3 Tbsp unsalted butter, melted binds the crust
  • 1/3 cup all-purpose flour for structure

For the topping

  • 1/3 cup light brown sugar adds moisture and flavor
  • 1/3 cup quick-cooking oats for texture
  • 3/4 tsp cinnamon enhances topping flavor
  • 1/8 tsp nutmeg adds depth of flavor
  • 2.5 Tbsp unsalted butter, melted for topping

For the apple filling

  • 2 medium-small apples, peeled and chopped finely for fruity filling
  • 2 tsp freshly squeezed lemon juice prevents browning
  • 1.5 tsp cinnamon spices the filling
  • 1/4 tsp nutmeg enhances fruit flavor
  • 2 Tbsp light brown sugar for sweetness
  • 1.5 tsp cornstarch thickens the apple mixture

For the cheesecake filling

  • 10 oz cream cheese, softened base for the cheesecake
  • 6 Tbsp sugar sweetens the filling
  • 1.5 tsp vanilla adds flavor
  • 2 tsp all-purpose flour helps stabilize the filling
  • 1 medium egg binds the filling

For serving

  • to taste Caramel sauce for added flavor (optional)

Instructions
 

Preparation

  • Line a standard cupcake pan with paper liners and preheat the oven to 325°F.
  • In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Mix well and add melted butter.
  • Press almost 2 tablespoons of the mixture into each liner and refrigerate.
  • Combine all topping ingredients in a bowl and refrigerate until ready.
  • Beat cream cheese, sugar, vanilla, and flour until smooth. Add egg and mix.
  • Toss chopped apples with lemon juice, light brown sugar, cornstarch, cinnamon, and nutmeg.

Assembly

  • Fill crusts with cheesecake filling, then spoon apple mixture on top.
  • Sprinkle topping over each mini cheesecake.

Baking

  • Bake for 28 to 30 minutes until set but slightly jiggly in the center.
  • Cool in the pan for about 30 minutes before transferring to the refrigerator.

Serving

  • Drizzle with caramel sauce before serving.

Notes

Chill leftovers in an airtight container for up to four days. Allow them to cool to room temperature before refrigerating.
Keyword Apple Crisp, Baking, Cheesecake, Easy Dessert, Mini Desserts