Description

These Apple Crisp Mini Cheesecakes combine creamy vanilla cheesecake with a buttery graham cracker crust and a warm, spiced apple-oat topping. Perfectly portioned for gatherings or indulgent snacks, they’re a comforting fusion of two classic desserts.

Ingredients

1 cup graham cracker crumbs

2 tablespoons brown sugar (for crust)

4 tablespoons unsalted butter, melted

12 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 medium apples, peeled and finely diced

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar (for topping)

2 tablespoons all-purpose flour

1/4 cup old-fashioned oats

2 tablespoons unsalted butter, cold and cubed

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Instructions

Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined.
Press about 1 tablespoon of the crumb mixture into each liner and pack it down firmly. Bake for 5 minutes, then set aside.
In a mixing bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract, and mix until creamy.
Spoon the cheesecake batter over each crust, filling the liners about three-quarters full.
In a separate bowl, toss diced apples with lemon juice, cinnamon, and brown sugar.
In another bowl, combine flour, oats, and cold butter using a fork or pastry cutter until crumbly.
Spoon a bit of the apple mixture on top of each cheesecake, then sprinkle with the oat crumble.
Bake for 20–22 minutes, until centers are just set.
Let cheesecakes cool completely in the pan, then refrigerate for at least 2 hours before serving.

Notes

Use tart-sweet apples like Honeycrisp or Granny Smith for best flavor.

Drizzle with caramel sauce for an extra indulgent touch.

Add chopped nuts to the topping for extra crunch.

Can be made gluten-free with substitutions.

Store refrigerated for up to 5 days or freeze individually for longer storage.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 14g
Sodium: 110mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg