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
- Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
- 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.
- 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.
- Divide the cheesecake filling evenly over the crusts in the liners.
- In a small bowl, mix chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Spoon the mixture over the cheesecake layer in each cup.
- To make the crisp topping, mix oats, flour, brown sugar, and cold butter until crumbly. Sprinkle evenly over the apple layer.
- 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