Sweet Apple Crisp Mini Cheesecakes: A Delightful Treat (Print Version)

Apple Crisp Mini Cheesecakes combine creamy cheesecake with warm apple crisp topping. Enjoy this delightful dessert, perfect for any gathering.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 65 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust & Cheesecake Base

01 - 1 ½ cups graham cracker crumbs
02 - 3 tbsp granulated sugar (divided)
03 - 5 tbsp unsalted butter, melted (divided)
04 - 24 oz (3 blocks) full-fat cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs, room temperature
07 - ¼ cup sour cream

→ Apple Crisp Topping

08 - 2 medium apples (Gala, Honeycrisp, or Fuji), peeled, cored, and diced
09 - 1 tbsp brown sugar
10 - ½ tsp ground cinnamon
11 - ½ cup all-purpose flour
12 - ½ cup old-fashioned oats
13 - ¼ cup packed brown sugar
14 - ¼ tsp ground nutmeg
15 - 4 tbsp cold unsalted butter, cut into small pieces

→ Flavor Boosters

16 - Pinch of salt (for crust)

→ Garnish & Finishing Touches

17 - Whipped cream (optional)
18 - Caramel sauce (optional)

# Instructions:

01 - First things first, get your oven preheated to 325°F (160°C). Line a 12-cup muffin tin with paper liners; you'll thank me later for this. In a medium bowl, mix those graham cracker crumbs with a tablespoon of granulated sugar and your melted butter. Press about a tablespoon of this mixture into the bottom of each liner. I use the bottom of a shot glass to get them packed down nice and tight. Pop that tin into the oven for about 5 minutes, just to set the crusts. This step is critical; I learned the hard way that a pre-baked crust means no soggy bottoms!
02 - While the crusts are chilling a bit, grab a large bowl and beat your softened cream cheese with the remaining granulated sugar until it’s super smooth and fluffy, no lumps allowed! I use my stand mixer for this, but a hand mixer works too. Then, one at a time, beat in those room-temperature eggs, mixing just until combined after each. Don't overmix here, or you'll incorporate too much air, which can lead to cracks later. Finally, gently fold in the sour cream. The batter should look creamy and dreamy, ready for your Apple Crisp Mini Cheesecakes.
03 - Divide that luscious cheesecake batter evenly among the pre-baked crusts in your muffin tin. Fill them about two-thirds full. Now, here's a little trick: place the muffin tin inside a larger roasting pan. Carefully pour hot water into the roasting pan, around the muffin tin, until it comes about halfway up the sides of the muffin tin. This water bath helps prevent cracking and ensures even cooking. Bake for 20-25 minutes, or until the edges are just set but the centers still have a slight jiggle. This is where I always hold my breath!
04 - While your cheesecakes are doing their thing, let’s get those apples ready. Peel, core, and dice your apples into small, bite-sized pieces. In a skillet, melt a tablespoon of butter over medium heat. Add the diced apples, a tablespoon of brown sugar, and a pinch of cinnamon. Sauté for about 5-7 minutes, until the apples are tender-crisp. You don't want them mushy, just softened a bit. This pre-cooking step adds so much flavor to your Apple Crisp Mini Cheesecakes. Set them aside to cool slightly.
05 - In a separate small bowl, combine the flour, old-fashioned oats, the rest of the brown sugar, cinnamon, and nutmeg. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. I usually just use my fingers; it’s a bit messy, but it works like a charm. This crumbly goodness is what gives your Apple Crisp Mini Cheesecakes that signature texture. Make sure you get some nice little clumps in there for extra crunch!
06 - Once the cheesecakes are out of the oven and cooled slightly, remove them from the water bath and let them cool completely in the muffin tin on a wire rack. Once cool, gently spoon the sautéed apples over each cheesecake. Then, sprinkle that delicious crisp topping generously over the apples. Pop the entire muffin tin into the fridge to chill for at least 4 hours, or even better, overnight. That chilling time is non-negotiable for perfectly set Apple Crisp Mini Cheesecakes. They should look like little edible works of art!

# Notes:

01 - Always use room temperature cream cheese and eggs for a smooth, lump-free cheesecake batter; I learned this the hard way with lumpy cheesecakes!
02 - Store leftover Apple Crisp Mini Cheesecakes in an airtight container in the fridge for up to 3-4 days.
03 - If you're out of graham crackers, digestive biscuits make a great crust alternative; I tried it once, and it was lovely.
04 - Serve these Apple Crisp Mini Cheesecakes with a dollop of fresh whipped cream or a drizzle of warm caramel for extra indulgence.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - electric mixer (hand or stand)
05 - skillet
06 - roasting pan (for water bath)
07 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 6g

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