Description
These Mini Apple Crisp Cheesecakes combine a buttery graham cracker crust, creamy cinnamon cheesecake filling, tender spiced apples, and a crunchy brown sugar oat crumble. Baked in a muffin pan, these individual desserts are perfect for fall gatherings, Thanksgiving, holiday parties, and potlucks. Finish with a drizzle of caramel sauce for an extra-special treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 11 graham crackers)
- 1 tablespoon granulated sugar, for the crust
- 1/2 teaspoon ground cinnamon, for the crust
- 1/2 cup unsalted butter, melted, for the crust
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar, for the cheesecake filling
- 1 teaspoon ground cinnamon, for the cheesecake filling
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 2 medium apples, peeled if desired and diced into small pieces
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons ground cinnamon, for the apple layer
- 1/4 teaspoon ground nutmeg
- 2 tablespoons packed brown sugar, for the apple layer
- 1 1/2 teaspoons cornstarch
- 1/2 cup all-purpose flour, for the crumble
- 1/4 cup quick oats
- 1/4 cup packed brown sugar, for the crumble
- 1/2 teaspoon ground cinnamon, for the crumble
- 2 tablespoons unsalted butter, melted, for the crumble
- Caramel sauce, optional, for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin pan with 16 paper liners.
- In a bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted butter. Mix until the crumbs resemble damp sand.
- Divide the crumb mixture among the 16 muffin liners, using approximately 1 tablespoon per cup. Press firmly into an even crust.
- Beat the softened cream cheese with a hand mixer or stand mixer for 4–5 minutes until smooth and creamy, scraping down the sides of the bowl as needed.
- Add 3/4 cup granulated sugar, 1 teaspoon cinnamon, and vanilla extract. Mix until combined.
- Add the eggs one at a time, mixing just until incorporated. Avoid overmixing to help prevent cracks in the cheesecake filling.
- Divide the cheesecake batter evenly among the prepared muffin cups, using approximately 3 tablespoons per cup.
- In a separate bowl, toss the diced apples with lemon juice, 1 1/2 teaspoons cinnamon, nutmeg, 2 tablespoons brown sugar, and cornstarch until evenly coated.
- Spoon approximately 1–2 tablespoons of the apple mixture over each cheesecake, distributing the pieces evenly.
- Prepare the crumble by combining the flour, quick oats, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a bowl.
- Add 2 tablespoons melted butter and mix with a fork until small crumbs form and no dry patches remain.
- Sprinkle the oat crumble evenly over the apple layer in each muffin cup.
- Bake for 25–30 minutes, or until the edges are set and the centers have a slight jiggle. Avoid overbaking.
- Remove the pan from the oven and allow the cheesecakes to cool completely on a wire rack.
- Refrigerate until thoroughly chilled and set. Serve cold or slightly softened, with an optional drizzle of caramel sauce.
Notes
- Use full-fat cream cheese at room temperature for a smooth, creamy filling.
- Granny Smith, Honeycrisp, Pink Lady, and Fuji apples are excellent choices because they hold their shape during baking.
- Cut the apples into small, evenly sized pieces to help them soften consistently.
- Press the graham cracker crust firmly into each muffin liner to create a sturdy base.
- Mix the eggs into the cheesecake batter just until combined to minimize excess air and reduce cracking.
- The cheesecake centers should retain a slight jiggle when removed from the oven; they will continue to set as they cool.
- Allow the cheesecakes to cool completely before refrigerating.
- For a flavor variation, substitute gingersnap crumbs for the graham cracker crumbs or add chopped pecans or walnuts to the crumble.
- For a gluten-free variation, use certified gluten-free graham crackers and oats, along with an appropriate gluten-free flour alternative.
- Store in an airtight container in the refrigerator for 3–4 days.
- To freeze, chill completely, wrap individually, and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
- Caramel sauce is optional and is best added just before serving.
- Total time excludes additional cooling and refrigeration time. Nutrition information is an estimate based on the listed ingredients and may vary by brand, ingredient size, and optional toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 305 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg