Delicious Apple Crisp Mini Cheesecakes (Printable)

Individual portions blending creamy cheesecake with warm spiced apple crisp topping for a comforting dessert experience.

# What You'll Need:

→ Crust

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

→ Cheesecake Filling

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

→ Apple Crisp Topping

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

# Steps:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, 3 tbsp sugar, and melted butter in a bowl until combined. Divide mixture evenly among liners and press firmly into bottoms.
03 - Bake crusts for 5 minutes, then let cool.
04 - Beat cream cheese until smooth. Add 1/2 cup 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 until centers are just set. Cool completely in pan, then refrigerate at least 2 hours.
06 - Melt 2 tbsp butter in skillet over medium heat. Add diced apples, brown sugar, 1 tbsp 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 Advice:

01 -
  • The combination of warm spiced apples and cold creamy cheesecake is pure magic
  • Individual portions mean everyone gets their own perfect serving
  • They look impressive but come together faster than a full sized cheesecake
02 -
  • Room temperature ingredients are non negotiable for smooth cheesecake batter
  • Overbaking causes cracks, so pull them out when centers still slightly jiggle
  • The apple topping must cool completely or it will melt your cheesecake
03 -
  • Press your crusts with the bottom of a flat measuring cup for perfectly even layers
  • If you see cracks forming while baking, turn off the oven and leave the door slightly ajar

Return