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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, spiced apple topping, and a golden oat crumble crown. Baked in a muffin tin until just set, then chilled for clean slices and a classic apple-cinnamon flavor.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

graham crust
  • 1.5 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp sugar
cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
apple topping
  • 2 apples peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
oat crumble
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter cut into small pieces

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake the crusts
  1. Preheat the oven to 325F and line a 12-cup muffin tin with cupcake liners, so the crusts bake without sticking.
  2. Combine graham cracker crumbs, melted unsalted butter, and sugar, then press firmly into the bottom of each liner.
  3. Bake the crusts for 5 minutes, just until set, then remove to cool while you make the filling.
Cook apples
  1. Cook the finely diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened, then cool before topping the cheesecakes.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth, scraping the bowl as needed for a lump-free filling.
  2. Add eggs, sour cream, vanilla, and cinnamon, then beat just until combined to keep the filling silky.
Assemble and bake
  1. Fill each cooled crust with the cheesecake mixture, dividing evenly across all 12 cups.
  2. Top each filled cup with the cooled cooked apples.
  3. Make the oat crumble by mixing oats, flour, brown sugar, cinnamon, and cold butter until crumbly, then scatter over each cheesecake.
  4. Bake for 20-22 minutes at 325F until the centers are just set, with a slight jiggle remaining.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours to fully firm up before serving, letting the crumble stay crisp.

Notes

For the cleanest slice and best texture, let the crusts cool completely before adding cheesecake filling, and cool the apple topping so it doesn’t loosen the batter. Refrigerate in an airtight container up to 4 days; freeze unfrosted portions up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use low-fat cream cheese and light sour cream (texture will be slightly softer but still works).