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Apple Crisp Mini Cheesecakes
Callie Brooks

Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes blend creamy cheesecake, spiced apple filling, and a buttery crumble topping for a bite-sized dessert that tastes like fall. Perfect for Thanksgiving or any cozy holiday gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 2 medium apples, peeled and diced
  • 2 tbsp unsalted butter (for cooking apples)
  • 4 tbsp brown sugar (divided)
  • 3/4 tsp ground cinnamon (divided)
  • 1 pinch nutmeg
  • 1 tbsp water (optional, if apple mix is dry)
  • 1/4 cup old fashioned oats
  • 2 tbsp all purpose flour
  • 2 tbsp cold unsalted butter, cubed

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • hand mixer or stand mixer
  • small saucepan
  • spoon or spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 1/2 tablespoons into each liner. Bake for 5 minutes, then set aside.
  3. Cook diced apples with 2 tbsp butter, 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of nutmeg for 5–7 minutes until tender. Add 1 tbsp water if needed. Let cool slightly.
  4. In a bowl, mix oats, flour, remaining 2 tbsp brown sugar, and 1/4 tsp cinnamon. Cut in cold butter until crumbly to form topping.
  5. Beat softened cream cheese until smooth. Add 3/4 cup sugar gradually, then mix in eggs one at a time. Stir in vanilla and sour cream. Do not overmix.
  6. Fill each liner 3/4 full with batter. Top with spoonful of apple filling and sprinkle crumble on top.
  7. Bake for 20–25 minutes until edges are set and centers jiggle slightly. Cool in oven with door cracked for 15 minutes.
  8. Remove from oven and cool completely. Refrigerate at least 4 hours or overnight before serving.

Nutrition

Calories: 275kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 19gVitamin A: 650IUVitamin C: 1mgCalcium: 60mgIron: 0.7mg

Notes

For variety, use shortbread or ginger snap crusts, or swap apples with peaches or berries in summer. Make them ahead and chill overnight for best results. Drizzle with caramel sauce before serving for extra indulgence!

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