Apple Crisp Mini Cheesecakes (Print)

Individual creamy cheesecakes topped with warm spiced apple crisp. Rich and comforting handheld dessert.

# What You’ll Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons sour cream

→ Apple Crisp Topping

09 - 2 medium apples, peeled, cored, diced
10 - 2 tablespoons brown sugar
11 - 1 tablespoon granulated sugar
12 - 1/2 teaspoon ground cinnamon
13 - 1/8 teaspoon ground nutmeg
14 - 1 teaspoon lemon juice
15 - 2 tablespoons unsalted butter
16 - 1/3 cup rolled oats
17 - 1/4 cup all-purpose flour
18 - Pinch of salt

# How To Make:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide mixture evenly among liners and press firmly into the bottoms.
03 - Bake crusts for 5 minutes, then let cool.
04 - In a large bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, mixing after each. Mix in vanilla and sour cream until fully combined.
05 - Spoon cheesecake filling over cooled crusts, filling each about 3/4 full. Bake for 18–20 minutes, or until centers are just set. Cool completely in pan, then refrigerate at least 2 hours.
06 - In a skillet over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and salt. Cook, stirring occasionally, until apples are tender (about 4–6 minutes).
07 - Stir in oats and flour; cook an additional 2–3 minutes until mixture is crumbly and golden. Remove from heat and cool.
08 - Top each chilled mini cheesecake with a generous spoonful of apple crisp mixture. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The contrast between cool creamy cheesecake and warm spiced apples is absolutely magical
  • Individual portions mean everyone gets their own perfect little dessert without sharing
  • You can make everything ahead of time and assemble just before serving
02 -
  • Overbeating the eggs once theyre added can cause the cheesecakes to puff up and then collapse, so mix just until combined
  • The cheesecakes are done when the edges are set but the centers still have a slight wobble, like gelatin
  • Let the apple topping cool completely before adding or it will melt the cheesecake and make it weep
03 -
  • Room temperature ingredients are non-negotiable for a smooth lump-free cheesecake filling
  • A cookie scoop makes dividing the crust mixture and filling among the muffin cups perfectly even

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