Introduction

These Apple Crisp Mini Cheesecakes are a delightful blend of creamy cheesecake and warm apple crisp flavors, perfect for a cozy dessert. Individually portioned, they’re easy to make and even easier to enjoy, topped with a caramel drizzle for extra indulgence.

This image shows a close-up of a small cupcake-sized apple crumble cheesecake with three clear layers. The bottom layer is a crumbly, light brown crust. The middle layer is smooth, creamy, and pale yellow cheesecake. The top layer is made up of soft, small apple chunks coated in a shiny cinnamon sauce. The highest layer is a thick, rough crumble with a mix of light and darker brown pieces. In the background, there are whole green apples and more apple crumble cheesecakes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup graham cracker crumbs
1 and 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
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 and 1/2 tablespoons unsalted butter, melted
2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch
10 oz. cream cheese, softened
6 tablespoons sugar
1 and 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg
Caramel sauce for serving

Instructions

Step 1: Line a standard cupcake pan with paper liners. This recipe makes 9 mini cheesecakes.
Step 2: Preheat the oven to 325°F (163°C).
Step 3: In a bowl, mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 and 1/2 tablespoons sugar. Add 3 tablespoons melted butter and stir well. Press about 2 tablespoons of the mixture into the bottom of each paper liner. Place the pan in the fridge to chill.
Step 4: For the topping, combine 1/3 cup flour, 1/3 cup light brown sugar, oats, 3/4 teaspoon cinnamon, and nutmeg. Stir in 2 and 1/2 tablespoons melted butter until coarse crumbs form. Refrigerate until ready to use.
Step 5: Beat softened cream cheese with 6 tablespoons sugar, vanilla extract, and 2 teaspoons flour until smooth. Add the egg and mix just until combined. Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Step 6: Toss chopped apples with lemon juice, 2 tablespoons light brown sugar, cornstarch, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Spoon the apples over the cheesecake filling, filling cups almost to the top. Gently press the apples down with your palm.
Step 7: Generously sprinkle the cinnamon oat topping over the apples.
Step 8: Bake for 28-30 minutes, until topping is golden and filling is set.
Step 9: Let the cheesecakes cool in the pan for 30 minutes, then remove and refrigerate.
Step 10: Serve chilled, drizzled with caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweetness.
Try adding chopped nuts such as pecans or walnuts to the crumb topping for extra crunch.
For a gluten-free version, substitute the graham cracker crumbs and flour with gluten-free alternatives.
Make mini cheesecakes in silicone molds to skip the paper liners and pop them out easily.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 4 days. Reheat slightly in the microwave for 10-15 seconds if desired, though they are best served chilled. You can also freeze them for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

This image shows a close-up of a small cake with four layers. The bottom layer is a crumbly brown crust that looks like graham cracker or oat crust. Above it is a thick, smooth pale cream layer that appears to be cheesecake filling. The next layer is made of small, light brown and golden apple chunks coated in cinnamon. The top layer is a crumbly, coarse streusel topping that is light brown with small nut pieces visible. The dessert is placed on white parchment paper with a white marbled surface around it. There is a green apple blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can use any apples you like, but firmer and tart varieties such as Granny Smith or Honeycrisp work best to hold their shape and provide a nice contrast to the sweetness.

What if I don’t have quick-cooking oats?

Feel free to substitute with rolled oats, but pulse them briefly in a food processor to achieve a finer texture similar to quick oats for the topping.