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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

The Crispy Chef
Apple Crisp Mini Cheesecakes blend creamy cheesecake, spiced apples, and a crunchy crumble topping in perfectly portioned fall treats that outshine classic apple pie.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 285 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Knife and cutting board
  • Spoon
  • Oven

Ingredients
  

For the Crust:

  • 1 ½ cups crushed graham crackers
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 16 oz cream cheese room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream

For the Apple Topping:

  • 3 cups diced apples Granny Smith + Honeycrisp recommended
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the Crumble Topping:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup cold unsalted butter cubed

Instructions
 

  • Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  • Make the crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press about 1-2 tablespoons into each liner and compact with the bottom of a measuring cup.
  • Prepare cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Beat until just combined.
  • Make apple topping: In a bowl, combine diced apples with brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Let sit for 10 minutes.
  • Make crumble topping: Mix flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly with pea-sized bits.
  • Assemble cheesecakes: Spoon cheesecake filling over crusts until ¾ full. Add a spoonful of apple topping, then sprinkle crumble on top.
  • Bake for 22–25 minutes or until edges are set and centers jiggle slightly. For best results, place a pan of hot water on the lower oven rack to prevent cracking.
  • Cool completely in the pan. Refrigerate at least 2 hours before serving.
  • Optional: Garnish with whipped cream and a sprinkle of cinnamon before serving.

Notes

Use a mix of apple varieties for best flavor and texture.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze unbaked cheesecakes for up to 3 months; bake from frozen with extra time.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 4gFat: 18gSugar: 18g
Keyword apple crisp
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