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Apple Crisp Mini Cheesecakes


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  • Author: Mia
  • Total Time: 2 hours 50 minutes
  • Yield: 12 mini cheesecakes
  • Diet: Vegetarian

Description

These Apple Crisp Mini Cheesecakes combine a creamy cheesecake base with a spiced apple topping and a buttery oat crisp layer, all in individual portions—perfect for fall desserts or holiday gatherings.


Ingredients

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 apples, peeled and finely chopped
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner to form the crust. Bake for 5 minutes and let cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix until combined. Add eggs one at a time, mixing after each.
  4. Divide the cheesecake filling evenly over the crusts in the liners.
  5. In a small bowl, mix chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Spoon the mixture over the cheesecake layer in each cup.
  6. To make the crisp topping, mix oats, flour, brown sugar, and cold butter until crumbly. Sprinkle evenly over the apple layer.
  7. Bake for 25–30 minutes, until the centers are set. Let cool completely, then refrigerate for at least 2 hours before serving.

Notes

  • You can use tart apples like Granny Smith for better flavor contrast.
  • Make ahead and chill overnight for best texture.
  • Top with caramel sauce or whipped cream for extra indulgence.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 140mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg