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–+ servings
Delicious Apple Crisp Mini Cheesecakes topped with apple filling and streusel.

Apple Crisp Mini Cheesecakes

These mini cheesecakes combine creamy cheesecake, cozy cinnamon apples, and a crunchy topping, making for a perfect fall dessert that is both impressive and easy to make.
Servings 12 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

For the crust

  • 1 cup Graham cracker crumbs You can also use vanilla wafers or gingersnaps.
  • 1/2 cup Butter, melted Butter helps the crust hold together.
  • 1/4 teaspoon Salt Optional, but adds flavor.

For the cheesecake filling

  • 8 oz Cream cheese Use brick-style for best results.
  • 1/3 cup Sugar To sweeten the filling.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 large Egg Helps the cheesecake set.

For the apple layer

  • 2 cups Diced apples Use Honeycrisp or Granny Smith apples.
  • 1 teaspoon Cinnamon Provides warmth and flavor.
  • 2 tablespoons Sugar Adjust to taste.
  • 1 tablespoon Flour or cornstarch To thicken the apples.

For the crisp topping

  • 1/2 cup Old fashioned oats Adds crunch.
  • 1/3 cup Brown sugar Provides a caramel note.
  • 1/4 cup Butter, softened Helps to create the crumbles.
  • 1/4 cup All-purpose flour Helps it clump together.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
  • In a bowl, mix the graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of each muffin cup.
  • In another bowl, beat the cream cheese, sugar, vanilla, and egg until smooth. Pour over the crust in each muffin cup.
  • In a separate bowl, combine the diced apples, cinnamon, sugar, and flour. Spoon the apple mixture on top of the cheesecake layer.
  • In another bowl, mix together the oats, brown sugar, butter, and flour until crumbly. Sprinkle this topping over the apple layer.
  • Bake for 20-25 minutes or until the edges are set. The centers should still be slightly jiggly.
  • Let cool to room temperature, then refrigerate for a few hours or overnight before serving.

Serving

  • Drizzle with caramel sauce just before serving for added flavor.

Notes

These mini cheesecakes improve with chilling time. You can store them in the fridge covered for up to 4 days or freeze for up to 1 month. To serve warm, let sit at room temperature for 10 minutes or warm for a few seconds in the microwave.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 90mgFiber: 1gSugar: 12g
Calories: 210kcal
Course: Dessert, Snack
Cuisine: American
Keyword: Apple Desserts, Easy Desserts, Fall Desserts, Mini Cheesecakes