Apple Crisp Mini Cheesecakes
These apple crisp mini cheesecakes have a graham cracker crust, creamy filling, and are topped with spiced apples and a brown sugar oat crumble. They're a crowd pleasing dessert for fall parties, holiday potlucks, or Thanksgiving.
Servings 12 mini cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 4 tbsp melted butter
Cheesecake Filling
- 12 oz cream cheese softened
- ¼ cup sour cream
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Apple Layer
- 1½ cups finely diced apples Granny Smith or Honeycrisp work well
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
Crumble Topping
- ⅓ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp cold butter cut into cubes
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
- To make the crust, mix graham cracker crumbs, brown sugar, and melted butter.
- Press one heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
- To make the cheesecake layer, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined.
- Spoon evenly over crusts (about 2 tablespoons each).
- Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over the cheesecake layer.
- To make the crumble topping, in a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Spoon over apples.
- Bake for 20-22 minutes until centers are just set. Cool in the pan, then refrigirate at least 2 hours.