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Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes

Individual apple crisp cheesecakes combine the creamy tang of cheesecake with a sweet and crunchy apple crisp topping. Perfect for a dessert or party treat!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
  • 16 ounces Cream cheese, softened
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cups Sour cream
  • 0.25 cups All-purpose flour
Apple Crisp Topping Ingredients
  • 1 cup All-purpose flour
  • 0.5 cups Rolled oats
  • 0.5 cups Packed light brown sugar
  • 0.5 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 1 stick Unsalted butter, cold and cut into small pieces
  • 2 Medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and diced

Equipment

  • Muffin Tin
  • Mixing bowls
  • Measuring Cups and Spoons
  • 9x13 inch Baking Dish (optional, for larger apple crisp)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined.
  3. Press the crust mixture into the bottom of each muffin cup. Bake for 8-10 minutes, or until lightly golden.
  4. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Finally, whisk in the flour until just combined.
  5. Pour the cheesecake filling into the prepared crusts, filling each about ¾ full.
  6. Make the apple crisp topping: In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Stir in the diced apples.
  8. Spoon the apple crisp topping evenly over the cheesecake filling in each muffin cup. Bake for 25-30 minutes, or until the topping is golden brown and the cheesecake is set.
  9. Let cool completely before serving. Enjoy!

Notes

For a richer flavor, use brown butter in the crust. You can also add a pinch of salt to the cheesecake filling and topping for balance. These cheesecakes are best served the day they are made, but can be stored in the refrigerator for up to 3 days.