Apple Crisp Mini Cheesecakes
These simple apple crisp mini cheesecakes combine a buttery graham crust, creamy cheesecake, spiced apples, and a crunchy oat streusel for a cozy dessert.
Ingredients
Graham Crust
- 3/4 cup graham cracker crumbs
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 10 oz cream cheese, softened Use room temperature for easy mixing.
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 large egg
Apple Topping
- 2 medium-small apples, peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 1/2 tablespoons unsalted butter, melted Keep cold until ready to top.
For Serving
- Caramel sauce For drizzling.
Instructions
Preparation
- Line a standard cupcake pan with paper liners.
- Preheat oven to 325°F.
- Mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir. Press 2 tablespoons of the mixture into each liner and refrigerate.
Prepare the Streusel
- Combine flour, brown sugar, oats, cinnamon, and nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate.
Make the Cheesecake Filling
- Beat softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just to combine.
Assembly
- Spoon cheesecake filling over crusts, filling each about 2/3 full.
- Toss chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg.
- Spoon the apple mixture over the cheesecake filling and gently press the apples down with your palm.
- Generously sprinkle streusel topping over each cheesecake.
Baking
- Bake for 28–30 minutes until the edges are set.
- Cool for 30 minutes in the pan, then refrigerate.
Serving
- Serve drizzled with caramel sauce.
Notes
For best results, use room-temperature cream cheese, chop apples evenly, and do not overmix the cheesecake batter after adding the egg. Store in an airtight container for up to 4 days or freeze for 1 month.