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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, and a cinnamon apple topping crowned with a golden oat crumble. Baked at a low 325°F until just set, then chilled for a clean, sliceable texture.
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Prep Time 30 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 55 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 1.5 cup graham crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar
For cheesecake
  • 16 oz cream cheese
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
For apple topping
  • 2 apples, diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter
For oat crisp
  • 0.25 cup oats
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and crust
  1. Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. This keeps the mini cheesecakes from sticking and sets you up for even baking.
  2. Press graham crust into each liner and bake for 5 minutes. Look for a lightly set crust that smells toasty and turns a shade darker at the edges.
Apple topping and oat crisp
  1. Cook the apple topping for 5 minutes until softened, then cool completely. The apples should look glossy and slightly translucent with syrupy juices.
  2. Make the oat crisp and refrigerate until firm. The crumble should hold together when pinched and look dry, not greasy.
Cheesecake filling and assembly
  1. Beat the cheesecake filling smooth, then divide it evenly among the crust cups. Aim for a silky batter with no visible lumps before portioning.
  2. Top each cheesecake with apple filling, then scatter oat crisp over the surface. Finish with a gentle, even layer so the crumble bakes into a golden crown.
Bake and chill
  1. Bake for 20–22 minutes at 325°F until just set. The centers should be set but still slightly soft when lightly jiggled.
  2. Refrigerate the mini cheesecakes for 3 hours before serving. They should feel firm to the touch and slice cleanly with the apple layer held in place.

Notes

Pro tip: cool the apple topping fully before assembling so the filling stays creamy instead of loosening. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the oat crumble and apple juices can soften. For a lighter option, use reduced-fat cream cheese and keep the bake time the same.