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Mouthwatering Apple Crisp Mini Cheesecakes

Cozy individual-sized cheesecakes combining creamy cheesecake with a crunchy apple crisp topping, perfect for a comforting autumn treat or giftable dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • graham cracker crumbs for crust base
  • 1 1/2 tbsp granulated sugar for crust
  • 1/2 tsp ground cinnamon for crust
  • unsalted butter melted, for crust and crumble
For the Crumble Topping
  • all-purpose flour for crumble topping
  • light brown sugar for crumble topping
  • quick oats for crumble topping
  • 3/4 tsp ground cinnamon for crumble topping
  • ground nutmeg for crumble topping
For the Cheesecake Filling
  • cream cheese softened
  • granulated sugar for cheesecake filling
  • vanilla extract
  • all-purpose flour for cheesecake filling
  • 1 large egg
For the Apple Filling
  • apples peeled and finely diced (tart varieties like Granny Smith or Honeycrisp)
  • fresh lemon juice to keep apples bright
  • light brown sugar for apple filling
  • ground cinnamon for apple filling
  • ground nutmeg for apple filling
  • cornstarch to thicken apple filling
For Serving
  • caramel sauce optional, for drizzling on top

Equipment

  • Standard Cupcake Pan
  • Paper Liners
  • Mixing Bowls
  • Hand Mixer or Stand Mixer

Method
 

  1. Step 1: Preheat oven to 325°F (163°C). Line a standard cupcake pan with 9 paper liners.
  2. Step 2: In a bowl, mix graham cracker crumbs, 1 1/2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon. Add melted butter and mix until moistened. Press about 2 tablespoons into each liner. Chill in fridge.
  3. Step 3: Prepare crumble topping by mixing flour, light brown sugar, oats, 3/4 teaspoon cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Chill in fridge.
  4. Step 4: Beat softened cream cheese with granulated sugar, vanilla, and flour until smooth. Add egg and beat until combined. Spoon filling evenly over chilled crusts, filling about two-thirds full.
  5. Step 5: Toss diced apples with fresh lemon juice, light brown sugar, cinnamon, nutmeg, and cornstarch until coated. Spoon apple mixture evenly over cheesecake filling and gently press down.
  6. Step 6: Sprinkle chilled crumble topping evenly over apples in each cup.
  7. Step 7: Bake for 28–30 minutes, rotating pan halfway, until centers are set and topping is golden brown.
  8. Step 8: Cool mini cheesecakes in pan for 30 minutes, then chill in fridge for several hours to set.
  9. Step 9: Before serving, drizzle with caramel sauce if desired.

Notes

Substitute graham cracker crumbs with digestive biscuits or gingersnaps for a spicier crust. Use coconut oil instead of butter for dairy-free. Mix tart and sweet apples or add cloves/cardamom for extra warmth. Add nuts on crumble topping for crunch. Store in airtight container in fridge up to 4 days or freeze for up to 2 months.