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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes combine a graham cracker crust, creamy vanilla cheesecake, and cinnamon-soft apples topped with a buttery oat crisp. Baked until just set, then chilled for clean, sliceable mini cheesecake servings in muffin liners.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 1.5 cup graham crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
For cheesecake
  • 16 oz cream cheese softened
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
For apple topping
  • 2 apples diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For oat crisp
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 12-cup muffin tin

Method
 

Prep and bake crusts
  1. Preheat oven to 325F and line a 12-cup muffin tin with paper liners.
  2. Press graham crumbs mixture into each liner, then bake for 5 minutes until lightly set.
Make apple topping and oat crisp
  1. Cook diced apples with brown sugar, cinnamon, and butter for 5 minutes until softened, then cool completely.
  2. Stir oats, flour, brown sugar, cinnamon, and cold butter to form an oat crisp, then refrigerate.
Fill, top, and bake
  1. Beat cream cheese, sugar, eggs, sour cream, vanilla, and cinnamon until smooth.
  2. Divide cheesecake filling among the baked crusts.
  3. Top each mini cheesecake with apple filling, then scatter the oat crisp over the top.
  4. Bake at 325F for 20-22 minutes until the centers are just set.
Chill to set
  1. Refrigerate the mini cheesecakes for 3 hours until fully chilled and firm.

Notes

For the cleanest texture, cool the apple topping completely before assembling so the cheesecake doesn’t loosen. Store covered in the refrigerator for up to 4 days. Freeze unfrosted mini cheesecakes in a sealed container for up to 2 months; thaw in the refrigerator overnight. For a lighter option, replace half the cream cheese with low-fat cream cheese (texture may be slightly softer).