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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy cheesecake filling, and cinnamon apples under a golden oat crumble. Baked until just set, then chilled for clean, sliceable bites.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling 3 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
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 stand mixer

Method
 

Prep
  1. Preheat the oven to 325F, then line a 12-cup muffin tin with paper liners.
  2. Press graham crust mixture into the bottom of each liner.
  3. Bake for 5 minutes to set the crust.
Apple topping and oat crisp
  1. Cook the diced apples with brown sugar, cinnamon, and butter for 5 minutes until softened, then cool.
  2. Make the oat crisp by mixing oats, flour, brown sugar, cinnamon, and cold butter, then refrigerate.
Assemble and bake
  1. Beat the cream cheese filling ingredients until smooth, then divide the filling among the muffin cups.
  2. Top each cheesecake with the cooled apple filling.
  3. Scatter the chilled oat crisp over the top of each cheesecake.
  4. Bake for 20-22 minutes at 325F until the centers are just set.
Chill
  1. Refrigerate for 3 hours until fully chilled before serving.

Notes

For the smoothest filling, beat only until the cream cheese is silky—overmixing can introduce air bubbles that puff during baking. Store covered in the fridge for 3-4 days; freeze baked, fully chilled mini cheesecakes for up to 2 months. For a lighter option, use reduced-fat cream cheese and full-fat sour cream to keep the texture creamy.