Description
A cozy fusion of two beloved classics—cheesecake and apple crisp—these mini cheesecakes are layered with a graham cracker crust, creamy vanilla filling, spiced apples, and a buttery oat crisp topping. Perfect for fall parties or individual treats year-round.
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup diced apples, peeled and cored
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar (for topping)
3 tablespoons unsalted butter, cold and cubed
Instructions
1. Preheat oven to 325°F and line a muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner. Bake for 5 minutes and cool.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over crusts, filling 3/4 full.
3. Cook apples with brown sugar, cinnamon, and nutmeg in a skillet for 5 minutes until softened. Spoon over cheesecake batter.
4. Combine oats, flour, brown sugar, and cold butter. Blend into coarse crumbs. Sprinkle on top of each cheesecake.
5. Bake 20–25 minutes until centers are set. Cool in pan, then chill for at least 2 hours before serving.
Notes
Let cream cheese soften at room temperature for smoother mixing.
Use a mix of Granny Smith and Honeycrisp for balanced apple flavor.
Refrigerate at least 2 hours before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: apple crisp cheesecake, mini fall dessert, cheesecake bites