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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

Individual apple crisp cheesecakes combine the creamy texture of cheesecake with a crunchy, cinnamon-spiced apple topping. A perfect dessert for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
  • 16 ounces Cream cheese, softened
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cups Sour cream
  • 0.25 cups All-purpose flour
Apple Crisp Topping Ingredients
  • 1 cup All-purpose flour
  • 0.5 cups Rolled oats
  • 0.5 cups Packed light brown sugar
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 1 stick Unsalted butter, cold and cut into small pieces
  • 2 medium Apples (Granny Smith or Honeycrisp), peeled, cored, and diced

Equipment

  • Muffin Tin
  • Mixing bowls
  • Measuring cups and spoons
  • 9x13 inch Baking Dish (Optional, for larger crisp)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of each muffin cup.
  3. Make the filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream. Whisk in flour until just combined.
  4. Divide the cheesecake filling evenly among the prepared crusts.
  5. Make the topping: Combine flour, oats, brown sugar, cinnamon, and nutmeg in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Stir in diced apples. Sprinkle the topping evenly over the cheesecake filling.
  7. Bake for 25-30 minutes, or until the topping is golden brown and the cheesecakes are set. Let cool completely before serving.

Notes

For a crispier topping, broil the cheesecakes for the last 2-3 minutes of baking. These mini cheesecakes can be stored in the refrigerator for up to 3 days.