Description

These Apple Crisp Cheesecakes are a delightful fall dessert combining creamy cheesecake with a warm spiced apple topping and a crunchy oat crisp. Perfectly portioned as mini cheesecakes, they feature a graham cracker crust, a smooth cream cheese filling, tender cinnamon-spiced apples, and a crumbly oatmeal topping. Ideal for holiday gatherings or cozy afternoons, they can be made ahead and chilled for convenience.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons melted butter

Cheesecake Filling

8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Apple Topping

2 medium apples, peeled and diced
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Crisp Topping

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cubed

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Instructions

Prepare the crust: Preheat your oven to 325°F and line a muffin tin with 12 paper liners. In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press this mixture evenly into the bottoms of the liners to form the crust layer for each mini cheesecake.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese, sour cream, and 1/4 cup sugar together until smooth and creamy. Add the egg and vanilla extract, mixing just until everything is incorporated. Avoid overmixing to keep the filling light.
Assemble cheesecake layer: Spoon the cheesecake filling over the crusts in the muffin liners, filling each about two-thirds full to leave room for toppings.
Prepare the apple topping: In a small bowl, toss the peeled and diced apples with brown sugar, cinnamon, and nutmeg until evenly coated. Divide this apple mixture evenly on top of the cheesecake filling in each liner.
Make the crisp topping: Combine oats, flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly. Sprinkle this oat crisp topping evenly over the apple layer on every cheesecake.
Bake the cheesecakes: Place the muffin tin in the oven and bake for 25–28 minutes, or until the cheesecake centers are set but not browned. The topping should be golden and crisp.
Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let the flavors meld and the texture firm up before serving.

Notes

These mini cheesecakes are perfect for fall gatherings and can be made ahead of time for convenience.
Use Granny Smith apples for a tart flavor contrast that balances the sweet cheesecake.
For extra indulgence, drizzle with caramel sauce just before serving.

Prep Time: 20 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American