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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham crust, creamy cheesecake filling, and a cinnamon apple topping baked until just set. Finished with a golden oat crumble crown and chilled for clean slices.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 1.5 cup graham crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
Cheesecake filling
  • 16 oz cream cheese
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Apple topping
  • 2 apples
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
Oat crisp
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan

Method
 

Preheat and set up the pan
  1. Preheat the oven to 325F, then line a 12-cup muffin tin with paper liners.
Bake the graham crust
  1. Press the graham crust mixture into each liner, then bake for 5 minutes until lightly set.
Cook apple topping and chill crisp
  1. Cook the apple topping for 5 minutes until softened, then cool completely.
  2. Make the oat crisp, then refrigerate it while you prepare the cheesecake.
Fill and bake
  1. Beat the cheesecake filling until smooth, then divide it among the muffin cups.
  2. Top each cup with the cooled apple filling so the surface is covered.
  3. Scatter the oat crisp over each cheesecake like a crumble crown.
  4. Bake for 20-22 minutes at 325F until the centers are just set and still look slightly soft.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours, until fully chilled and firm.

Notes

For clean slices, chill until fully firm and cool at room temperature only briefly before refrigerating. Store covered in the refrigerator for up to 4 days; freeze baked, cooled cheesecakes for up to 2 months. To make them lighter, use reduced-fat cream cheese and swap sour cream for a lower-fat plain Greek yogurt while keeping the bake time the same.