Description

Apple Crisp Mini Cheesecakes combine the richness of creamy cheesecake with the warm, spiced charm of apple crisp. These bite-sized fall treats feature a graham cracker crust, luscious cheesecake filling, cinnamon-spiced apple topping, and a buttery oat crumble. Finished with a caramel drizzle, they’re perfect for fall gatherings, holiday parties, or cozy indulgent moments at home.

Ingredients

Scale

Graham Cracker Crust:

¾ cup graham cracker crumbs
1½ tbsp sugar
½ tsp cinnamon
3 tbsp unsalted butter, melted

Crumb Topping:

⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup quick-cooking oats
¾ tsp cinnamon
⅛ tsp nutmeg
2½ tbsp unsalted butter, melted

Apple Filling:

2 small apples, peeled and finely chopped
2 tsp lemon juice
1½ tsp cinnamon
¼ tsp nutmeg
2 tbsp light brown sugar
1½ tsp cornstarch

Cheesecake Filling:

10 oz cream cheese, softened
6 tbsp sugar
1½ tsp vanilla extract
2 tsp all-purpose flour
1 egg

To Serve:

Caramel sauce

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Instructions

Preheat oven to 325°F (160°C). Line 9 muffin cups with paper liners.
Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press ~2 tbsp into each liner. Chill.
In a bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter to form crumb topping. Chill.
Beat cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix just until combined.
Fill each crust ⅔ full with cheesecake mixture.
In another bowl, toss apples with lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Spoon onto cheesecake and press lightly.
Top each with a spoonful of crumb topping.
Bake 28–30 minutes. Cool in pan for 30 minutes, then refrigerate at least 2 hours.
Drizzle with caramel sauce before serving.

Notes

Use a cookie scoop for neat layers.

Chill fully before removing liners for best presentation.

These can be made 1–2 days ahead.

Top with whipped cream for added flair.

Freeze without caramel and add after thawing.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American