Description
These Apple Crisp Mini Cheesecakes combine a creamy cheesecake base with a sweet, cinnamon-spiced apple topping and a crunchy oat crisp finish. Perfectly portioned in muffin liners, they’re an ideal single-serving dessert that blends classic apple crisp flavors with rich, smooth cheesecake.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ cup melted butter
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the apple topping:
- 2 large apples, peeled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons lemon juice
For the crisp topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup melted butter
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners to prevent sticking and ease the removal of mini cheesecakes.
- Make and bake crust: In a bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly moistened. Press approximately 1 tablespoon of this mixture firmly into the bottom of each paper-lined muffin cup. Bake for 5 minutes to set the crust, then remove from oven and let cool.
- Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract for flavor.
- Fill crusts with cheesecake batter: Spoon the cream cheese mixture evenly over the cooled crusts, filling each liner about three-quarters full to leave room for toppings.
- Prepare apple topping: In a small bowl, toss the peeled and diced apples with granulated sugar, brown sugar, ground cinnamon, and lemon juice to coat them evenly and prevent browning.
- Add apple topping to cheesecakes: Spoon a small amount of the spiced apple mixture over each filled muffin cup.
- Make crisp topping: In a separate bowl, combine flour, old-fashioned oats, brown sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly combined and crumbly.
- Top and bake cheesecakes: Sprinkle the oat crisp topping evenly over each cheesecake. Return the muffin pan to the oven and bake for 20 to 25 minutes, or until the cheesecakes are set and the topping is golden.
- Cool and chill: Remove the mini cheesecakes from the oven and allow them to cool to room temperature in the pan. Then refrigerate for at least 2 hours to firm up before serving.
Notes
- Make sure cream cheese is softened to room temperature for smooth filling.
- Adjust baking time if using different size muffin tins; smaller tins may require less time.
- Use tart apples like Granny Smith for best balance of sweetness and tartness.
- Mini cheesecakes can be stored in the refrigerator for up to 3 days.
- For extra flavor, add a pinch of nutmeg to the apple topping.
