Delicious Apple Crisp Mini Cheesecakes (Printable)

Creamy individual cheesecakes with warm spiced apple crisp topping, perfect for dessert lovers.

# What You'll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream

→ Apple Crisp Topping

09 - 2 medium apples, peeled, cored, diced
10 - 2 tablespoons brown sugar
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/8 teaspoon ground nutmeg
14 - 1 teaspoon lemon juice
15 - 2 tablespoons unsalted butter
16 - 1/3 cup rolled oats
17 - 1/4 cup all-purpose flour
18 - Pinch of salt

# How to Make It:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Divide mixture among liners and press firmly into bottoms.
03 - Bake crusts for 5 minutes until set. Remove from oven and let cool while preparing filling.
04 - Beat softened cream cheese in a large bowl until completely smooth. Add sugar and mix until well incorporated. Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract and sour cream until smooth and combined.
05 - Spoon cheesecake batter over cooled crusts, filling each liner about three-quarters full. Bake for 18 to 20 minutes until centers are just set but still slightly jiggly. Cool completely in the pan, then refrigerate for at least 2 hours until firm.
06 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and salt. Cook, stirring occasionally, for 4 to 6 minutes until apples are tender but not mushy.
07 - Stir oats and flour into the apple mixture. Cook for an additional 2 to 3 minutes, stirring frequently, until the mixture becomes crumbly and lightly golden. Remove from heat and let cool completely.
08 - Top each chilled cheesecake with a generous spoonful of the apple crisp topping. Serve chilled or bring to room temperature for 15 minutes before serving.

# Expert Suggestions:

01 -
  • Individual portions mean everyone gets their own perfect serving with that coveted crispy crust edge
  • The warm spiced apples against cold cheesecake creates the most incredible temperature contrast
  • They look impressive but come together faster than a full sized cheesecake
02 -
  • Cold ingredients lead to lumpy batter, so let everything come to room temperature before you start mixing
  • Overmixing after adding eggs introduces air bubbles that can cause cracking during baking
  • The cheesecakes need at least two hours to chill properly before adding the warm topping
03 -
  • Use a cookie scoop to divide the crust and filling evenly among the muffin cups
  • Room temperature ingredients prevent lumps and ensure the smoothest cheesecake texture

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