Description
These Easy Apple Crisp Mini Cheesecakes feature a creamy cheesecake base, sweet cinnamon apples, and a crunchy oat topping—perfect for fall desserts or parties!
Ingredients
Scale
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- Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
-
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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- Apple Topping:
- 2 small apples, peeled and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Crisp Topping:
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon flour
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and press about 1 tablespoon into the bottom of each liner.
- In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy.
- Pour cheesecake filling over crust in each cup, about 2 tablespoons per cupcake.
- Toss diced apples with brown sugar and cinnamon. Spoon over cheesecake filling.
- For crisp topping, combine oats, brown sugar, flour, and butter until crumbly. Sprinkle over apples.
- Bake 20–25 minutes, until filling is set and topping is golden.
- Cool completely, then refrigerate at least 1 hour before serving.
Notes
These mini cheesecakes can be made a day ahead. Optionally, drizzle caramel sauce on top before serving for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: apple crisp mini cheesecakes, fall desserts, individual cheesecakes, apple dessert, party treats