Apple Crisp Mini Cheesecakes: My Autumn Sweet Tooth Fix (Print Version)

Apple Crisp Mini Cheesecakes are a dream! Creamy cheesecake, spiced apples, and crunchy crisp topping a small bite of fall. Easy recipe for cozy moments.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup unsalted butter, melted
03 - 16 oz (2 blocks) full-fat cream cheese, softened
04 - ½ cup granulated sugar
05 - 2 large eggs, room temperature
06 - 1 teaspoon vanilla extract

→ Spiced Apple Topping

07 - 2 medium apples (Fuji or Honeycrisp), peeled, cored, and diced
08 - ¼ cup brown sugar, packed
09 - 1 tablespoon all-purpose flour
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg

→ Oat Crisp Topping

12 - ½ cup old-fashioned rolled oats
13 - ¼ cup all-purpose flour
14 - ¼ cup brown sugar, packed
15 - ¼ teaspoon ground cinnamon
16 - ¼ cup cold unsalted butter, cut into small pieces

# Instructions:

01 - First things first, get those muffin tins ready! Line a 12-cup muffin tin with paper liners. I find this makes removing the Apple Crisp Mini Cheesecakes so much easier later. Next, in a medium bowl, mix your graham cracker crumbs with melted butter. Press about a tablespoon of this mixture firmly into the bottom of each liner. I use the back of a spoon for this, or sometimes my fingers if I'm feeling extra hands-on. Pop that pan into the fridge for at least 10 minutes while you get the rest ready. This chill time helps the crust set up nice and firm; I once skipped it, and my crusts were a bit crumbly, oops!
02 - Now for the creamy goodness! In a large bowl, using an electric mixer, beat your room-temperature cream cheese until it’s super smooth and fluffy, about 2-3 minutes. This is where I always make sure there are absolutely no lumps, because nobody wants a lumpy cheesecake. Gradually beat in the granulated sugar until it's well combined. Then, add your eggs, one at a time, mixing just until combined after each. Don't overmix here, hon; overmixing can introduce too much air, which can lead to cracks later. Stir in the vanilla extract. The batter should look silky and lovely.
03 - Time for the star apples! In another bowl, combine your peeled, cored, and diced apples with brown sugar, flour, cinnamon, and nutmeg. Give it a good stir until the apples are evenly coated. They should smell absolutely divine already, that classic fall aroma just fills the kitchen! I like my apple pieces to be fairly small, about 1/4-inch dice, so they cook down nicely and aren't too chunky for these mini cheesecakes. This step is where you can really adjust the spices to your liking – a little extra cinnamon never hurt anyone, I say!
04 - Pour the cheesecake filling over your chilled graham cracker crusts, filling each liner about two-thirds full. Then, spoon a generous amount of the spiced apple mixture on top of each cheesecake. Don't be shy here! I usually try to get about a tablespoon or two of apples on each one. Bake in a preheated oven at 325°F (160°C) for about 20-25 minutes, or until the edges are just set and the centers have a slight jiggle. Honestly, I'm always peeking through the oven door at this point, waiting for that perfect wobble.
05 - While the cheesecakes are baking, let's get that crisp topping ready. In a small bowl, combine the rolled oats, brown sugar, flour, and a pinch more cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is important for that distinct crisp texture! I find using my fingers works best for me, even if it gets a little messy. Just don’t overwork it, we want crumbles, not a dough ball. I once tried to use slightly softened butter, and the topping just melted into a flat, greasy layer—a rookie mistake!
06 - Once the Apple Crisp Mini Cheesecakes are mostly set, remove them from the oven. Sprinkle the oat crisp topping evenly over each cheesecake. Return them to the oven and bake for another 10-15 minutes, or until the topping is golden brown and the cheesecake centers are fully set. The kitchen will smell incredible, trust me! Let them cool completely in the muffin tin on a wire rack. Then, and this is crucial, transfer them to the fridge and chill for at least 4 hours, or even better, overnight. I know, waiting is the hardest part, but that chill time makes all the difference for a firm, perfectly set cheesecake. The final result should look like little golden-topped jewels!

# Notes:

01 - Always use full-fat, room-temperature cream cheese and eggs for the smoothest cheesecake.
02 - These mini cheesecakes absolutely need at least 4 hours of chilling time to set properly.
03 - For a bolder apple flavor, try adding a splash of bourbon or apple brandy to the apple mixture.
04 - A tiny pinch of flaky sea salt on the crisp topping before baking really enhances the sweetness.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - mixing bowls
04 - electric mixer
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 320
Total Fat: 20g
Total Carbohydrate: 30g
Protein: 5g

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