Description

There’s something so comforting about the blend of tart apples, rich cream cheese, and that golden, crispy topping of a classic apple crisp. When I first tried these Apple Crisp Mini Cheesecakes, I wasn’t quite sure how the family would react—sometimes, my experiments with combining desserts get mixed reviews. But this one? It was a hit! The kids loved how they could hold these little cheesecakes in their hands, and my husband, who usually prefers savory treats, couldn’t resist the buttery crumble on top. These little bites are the perfect fusion of two beloved desserts, and they’ve quickly become a favorite in our household.

Ingredients

Scale

For the crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream

For the apple topping:

2 medium Granny Smith apples, peeled, cored, and diced
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice

For the crisp topping:

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press about 1 tablespoon of the mixture into each liner, creating a firm crust layer. Bake for 5 minutes, then let it cool.
Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add vanilla, eggs, and sour cream, and mix until combined. Spoon the cheesecake mixture over the cooled crusts, filling each liner about two-thirds full.
Prepare the apple topping: In a small bowl, toss diced apples with sugar, cinnamon, and lemon juice. Spoon a bit of the apple mixture over each cheesecake.
Add the crisp topping: In another bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your hands until the mixture forms coarse crumbs. Sprinkle the crisp topping generously over the apples.
Bake: Bake for 18–20 minutes or until the cheesecakes are set and the topping is golden. Let them cool in the pan before transferring to the fridge to chill for at least 2 hours before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 12
Calories: 280