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Apple Crisp Mini Cheesecakes with graham cracker crust, creamy vanilla cheesecake, cinnamon apples, oat streusel, and caramel
Olivia

Apple Crisp Mini Cheesecakes

These Apple Crisp Mini Cheesecakes combine a cinnamon graham crust, creamy vanilla cheesecake, tender spiced apples, golden oat streusel, and optional caramel.
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Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 3 hours
Total Time 3 hours 57 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Graham Crust
  • 1 cup finely crushed graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter melted and slightly cooled
Oat Streusel
  • ½ cup all-purpose flour
  • ⅓ cup quick-cooking oats
  • ⅓ cup light brown sugar packed
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 pinch fine salt
  • 4 tablespoons unsalted butter melted and slightly cooled
Cinnamon Apples
  • 2 medium firm baking apples peeled, cored, and cut into 1/4-inch dice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 teaspoons cornstarch
Cheesecake Filling and Finish
  • 16 ounces full-fat brick-style cream cheese softened to room temperature
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ cup full-fat sour cream room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs room temperature
  • ⅓ cup caramel sauce optional, for serving

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 Paper muffin liners
  • 1 Electric hand mixer or stand mixer
  • 3 Mixing bowls
  • 1 Flexible spatula

Method
 

  1. Preheat the oven to 325°F with a rack in the center. Line a standard 12-cup muffin pan with paper liners.
  2. Stir the graham crumbs, granulated sugar, and cinnamon together. Add 4 tablespoons melted butter and mix until evenly moistened. Divide among the liners and press firmly into flat layers.
  3. Bake the crusts for 5 minutes, then place the pan on a rack to cool while preparing the toppings and filling.
  4. Combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Stir in 4 tablespoons melted butter with a fork until coarse crumbs form. Refrigerate until assembly.
  5. Beat the cream cheese on low speed until smooth. Mix in the sugar and flour, followed by the sour cream and vanilla. Add the eggs one at a time on low speed, mixing only until combined.
  6. Toss the diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
  7. Divide the cheesecake batter evenly over the crusts. Spoon the apples on top and gently press them into the batter. Sprinkle generously with the cold oat streusel.
  8. Bake for 24 to 28 minutes, until the edges are set, the streusel is lightly golden, and the centers still wobble slightly when the pan is nudged.
  9. Cool in the pan for 30 minutes, then transfer the cheesecakes to a rack. Once at room temperature, refrigerate for at least 3 hours.
  10. Drizzle the chilled mini cheesecakes with caramel just before serving. Keep refrigerated until close to serving time.

Notes

  • Use full-fat brick-style cream cheese for the smoothest, most stable filling.
  • Dice the apples no larger than 1/4 inch so they soften during the short baking time.
  • Mix the batter on low after adding eggs to avoid excess air and cracking.
  • Do not overbake; the centers should still have a gentle wobble.
  • Refrigerate for at least 3 hours before serving and add caramel at the last minute.
  • Nutrition is an estimate and varies with the apples and caramel used.