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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, and a spiced apple topping crowned with a golden oat crumble. Baked at 325°F until just set, then chilled for a clean slice and crisp-tender apple layers.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 1.5 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 2 tbsp sugar
For 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
For apple topping
  • 2 apples peeled and finely diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For oat crumble
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and line the muffin tin
  1. Preheat oven to 325°F and line a 12-cup muffin tin with cupcake liners. This prevents sticking and keeps each mini cheesecake tidy.
Make and bake the graham crust
  1. Combine graham crumbs, melted unsalted butter, and sugar, then stir until evenly moistened. Press firmly into each liner to form a compact base.
  2. Bake the crusts at 325°F for 5 minutes, then remove and let them cool slightly. The crust should look set and lightly fragrant.
Cook and cool the apple topping
  1. Cook the finely diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened. Stir as needed so the apples become tender but not mushy.
  2. Cool the cooked apples completely before assembling. Room-temperature apples help prevent the filling from loosening.
Mix the cheesecake filling
  1. Beat cream cheese and granulated sugar until smooth. Scrape the bowl so there are no lumps.
  2. Add eggs, sour cream, vanilla, and cinnamon, then mix just until combined. Stop once the mixture is uniform to avoid overmixing.
Assemble the mini cheesecakes
  1. Fill each prepared crust with the cheesecake mixture, dividing evenly among the liners. Leave a little headspace at the top.
  2. Top each cheesecake with the cooled cooked apples. Distribute evenly so each bite has spiced apple filling.
Make the oat crumble and bake
  1. Stir oats, flour, brown sugar, and cinnamon together, then cut in cold butter until crumbly. You should see small clumps that will toast on top.
  2. Scatter the oat crumble over each cheesecake and bake at 325°F for 20–22 minutes until just set. The centers should still look slightly soft when you gently jiggle the pan.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours to fully set. Chill time firms the filling for clean slices and improves flavor.

Notes

For the best texture, keep the apples fully cooled before topping the cheesecake so the filling doesn’t turn loose. Store covered in the refrigerator up to 4 days. Freeze baked mini cheesecakes without toppings up to 2 months, then thaw overnight in the fridge and add crumble fresh if desired. If you want a lighter version, use reduced-fat cream cheese for a slightly less rich but still creamy result.