Apple Crisp Mini Cheesecakes
Bite-sized cheesecakes featuring a buttery graham cracker crust, silky cream cheese filling, cinnamon-spiced apples, and a crispy oat streusel topping. Perfect for fall gatherings and Thanksgiving celebrations.
Equipment
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 8 ounces cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Apple Topping
- 2 medium Golden Delicious apples peeled and diced small
- 2 teaspoons fresh lemon juice
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
Oat Streusel
- 1/3 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter melted
For Serving
- Caramel sauce for drizzling
- Whipped cream optional
Instructions
- Preheat your oven to 325°F (163°C). Line a standard muffin tin with 9 paper cupcake liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon cinnamon. Add melted butter and stir with a fork until all crumbs are evenly moistened. Divide mixture among the 9 lined cups and press firmly into the bottom of each. Refrigerate while preparing other components.
- For the streusel, whisk together flour, oats, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Pour in 3 tablespoons melted butter and stir until coarse crumbs form. Set aside.
- Peel and dice apples into small pieces. Toss with lemon juice in a bowl, then add 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Stir well and set aside.
- Beat softened cream cheese in a large bowl with an electric mixer until completely smooth and creamy. Add 1/3 cup sugar, flour, and vanilla extract. Beat until well combined, scraping down the sides as needed.
- Add the egg and mix on low speed just until incorporated. Do not overmix.
- Spoon cheesecake filling over chilled crusts, filling each liner about two-thirds full. Distribute diced apples evenly over the top of each cheesecake, pressing gently into the filling.
- Sprinkle oat streusel generously over the apples and cheesecake filling.
- Bake for 28-30 minutes, until the edges are set but the center still has a slight wobble. Do not overbake.
- Remove from oven and let cool completely in the pan at room temperature. Transfer to refrigerator and chill for at least 2 hours before serving.
- Serve drizzled with caramel sauce and topped with whipped cream if desired.
Notes
Storage: Keep refrigerated in an airtight container for up to 4 days. Can be frozen for up to 2 months.
Apple Options: Golden Delicious work best, but Granny Smith, Honeycrisp, or Braeburn also hold their shape well during baking.
Make-Ahead: These actually taste better the next day once flavors have melded. Perfect for preparing a day before your event.