Easy Apple Crisp Mini Cheesecakes
These easy apple crisp mini cheesecakes are creamy, cozy, and filled with warm cinnamon apples and a buttery oat crumble. Perfectly portioned and full of fall comfort in every bite.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Muffin Tin
- Paper liners
- Measuring Cups and Spoons
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Apple Filling
- 1 cup apples, peeled and diced Granny Smith or Honeycrisp
- 1 tsp ground cinnamon
- 1 tbsp brown sugar
Crisp Topping
- 1/4 cup rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp cold butter cubed
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into lined muffin cups.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add the egg and vanilla and mix just until combined.
- Prepare the apples: Toss diced apples with cinnamon and brown sugar until evenly coated.
- Make the crisp topping: Combine oats, flour, and cold butter, using your fingers to form a crumbly mixture.
- Assemble the mini cheesecakes: Spoon cheesecake filling over the crusts, top with apples, then sprinkle with crisp topping.
- Bake and chill: Bake for 20–25 minutes until set. Cool completely, then refrigerate for at least 2 hours before serving.