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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham crust, creamy cheesecake filling, and a spiced apple topping finished with a golden oat crumble. Baked until just set, then chilled for clean slices and a classic crisp-on-top texture.
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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: 340
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

Method
 

Prep and crust
  1. Preheat oven to 325F, then line a 12-cup muffin tin with cupcake liners. This ensures the liners are ready before the crust goes in.
  2. Combine graham crumbs, melted unsalted butter, and sugar, then press the mixture firmly into each liner. Pressing helps the crust hold together after baking.
  3. Bake the crusts at 325F for 5 minutes, just to set. Look for a slightly fragrant, lightly toasted surface.
Apple topping
  1. Cook diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened. Stir often so the apples heat through and become tender.
  2. Cool the cooked apples until no longer hot. Cooling prevents the cheesecake filling from warming and loosening.
Cheesecake filling and assembly
  1. Beat cream cheese and granulated sugar until smooth, then add eggs, sour cream, vanilla, and cinnamon. Mix just until combined for a creamy, thick batter.
  2. Fill each crust with cheesecake mixture, then top with the cooked apples. Add apples evenly so every mini has the same topping coverage.
  3. Make the oat crumble by combining oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Scatter a generous crumble crown over each cheesecake.
Bake and chill
  1. Bake at 325F for 20–22 minutes until the centers are just set. The tops should look set while still slightly soft in the middle.
  2. Refrigerate for 3 hours to fully chill and firm up. Chilling helps the mini cheesecakes cut cleanly and hold their shape.

Notes

Pro tip: Keep the apple topping cool before assembling so the cheesecake batter stays thick and doesn’t thin out. Store covered in the refrigerator for up to 4 days; freeze unbaked filling only is not recommended, but baked and chilled mini cheesecakes freeze up to 2 months—thaw overnight in the fridge. For a lighter option, swap part-skim cream cheese for the full-fat cream cheese to reduce richness while keeping the classic texture.