Description

These Apple Crisp Mini Cheesecakes combine a buttery graham cracker crust, a smooth and creamy cheesecake filling, a sweet and spiced apple topping, and a crunchy oat crisp topping. Perfectly portioned into individual servings, they make a delightful fall dessert that blends classic apple crisp flavors with creamy cheesecake indulgence.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Apple Topping

2 medium apples, peeled, cored, and finely diced
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

For the Crisp Topping

1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cubed

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Instructions

Preheat and Prepare Crust: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Divide this mixture evenly among the muffin cups and press firmly into the bottoms to create the crust layer. Bake for 5 minutes and then set aside to cool slightly.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Then mix in the vanilla extract and sour cream until fully combined and silky.
Prepare Apple Topping: In another bowl, toss the peeled, cored, and finely diced apples with brown sugar, ground cinnamon, and lemon juice, ensuring the fruit is well coated and flavorful.
Make Crisp Topping: In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold, cubed unsalted butter with a fork or pastry cutter until the mixture becomes crumbly and resembles coarse crumbs.
Assemble Cheesecakes: Spoon the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup about three-quarters full. Add a spoonful of the apple mixture on top of the cheesecake batter in each cup. Then generously sprinkle the crisp topping evenly over each filled muffin cup.
Bake: Bake the mini cheesecakes in the preheated oven for 20 to 25 minutes or until the centers are set and no longer jiggly.
Cool and Chill: Allow the cheesecakes to cool to room temperature in the muffin tin. Once cooled, refrigerate them for at least 2 hours to fully set before serving.

Notes

Use firm apples such as Granny Smith or Honeycrisp for the best texture and flavor contrast in the topping.
Ensure all refrigerated ingredients like cream cheese and sour cream are at room temperature for a smooth, lump-free filling.
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days for best freshness.