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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes with a graham cracker crust, creamy vanilla cheesecake filling, and a cinnamon apple topping finished with a golden oat crumble. Baked until just set, then chilled for clean slices and a creamy, sliceable texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 3 hours
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 1.5 cup graham crumbs
  • 4 tbsp melted butter Use unsalted or salted butter.
  • 2 tbsp sugar
For cheesecake
  • 16 oz cream cheese Softened to room temperature.
  • 0.5 cup sugar
  • 2 eggs
  • 0.25 cup sour cream
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
For apple topping
  • 2 apples Diced (peel or peel-off).
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp butter For sautéing apples.
For oat crisp
  • 0.25 cup oats Rolled oats work best.
  • 3 tbsp flour
  • 3 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 2 tbsp cold butter Cut into small cubes.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 325F, then line a 12-cup muffin tin with paper liners. Make sure the oven is fully preheated before baking for even crusts.
Make the graham crust
  1. Press the graham crumb mixture into the bottom of each liner to form an even layer. Bake at 325F for 5 minutes until set and lightly fragrant, then cool slightly.
Cook the apple topping and oat crisp
  1. Cook the diced apples with brown sugar, cinnamon, and butter at a simmer for 5 minutes until softened. Let the apple topping cool before assembling.
  2. Make the oat crisp by mixing oats, flour, brown sugar, cinnamon, and cold butter until it looks like coarse crumbs. Refrigerate until ready to use for a thicker, more defined crumble.
Fill, top, and bake
  1. Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time. Mix just until combined to avoid overworking the batter.
  2. Beat in sour cream, vanilla, and cinnamon until the cheesecake filling is fully smooth. Stop mixing as soon as the batter looks uniform.
  3. Divide the cheesecake filling among the muffin liners. Tap the pan lightly to settle the filling.
  4. Top each cheesecake with the cooled apple topping, spreading to the edges. Keep the apple layer even so it bakes consistently.
  5. Scatter the oat crisp over each cheesecake, keeping crumble pieces visible. Press lightly only if needed to help it adhere.
  6. Bake at 325F for 20-22 minutes until the centers are just set with a slight wobble. Visual cue: edges look firm while the middle still jiggles a bit.
Chill
  1. Refrigerate the mini cheesecakes for 3 hours to fully firm up. Serve cold for the cleanest slices and best oat-crisp texture.

Notes

Pro tip: softened cream cheese is key for a smooth filling—mix only until uniform to prevent a grainy texture. Refrigerate covered for up to 4 days; freeze after chilling for up to 1 month (thaw overnight in the fridge). For a lighter option, substitute low-fat cream cheese and reduced-fat sour cream if desired; the oat topping and apple layer stay the same.