Go Back

Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes with creamy cheesecake filling, warm apple topping, and a crispy graham cracker crust, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Ensure the crumbs are finely ground.
  • 1/4 cup melted butter Use unsalted butter for best results.
For the cheesecake filling
  • 1/2 cup sugar Granulated sugar works best.
  • 8 oz cream cheese, softened Let it sit at room temperature for easier mixing.
  • 1 cup sour cream Full-fat sour cream recommended.
  • 1 tsp vanilla extract Pure vanilla extract enhances flavor.
For the apple topping
  • 1 cup apples, peeled and chopped Use tart apples for better flavor.
  • 1/2 tsp cinnamon Adjust based on your preference.
  • 1/4 cup brown sugar Light or dark brown sugar both work.
  • 1/2 cup oats Use old-fashioned oats for texture.

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and melted butter until well-coated.
  2. Line a muffin tin with cupcake liners and evenly distribute the graham cracker mixture into the liners, pressing down firmly to form a crust.
  3. In a large bowl, combine softened cream cheese and sugar. Beat together until smooth. Add in sour cream and vanilla extract; mix until well blended.
  4. Spoon the creamy cheesecake mixture over the graham cracker crusts, filling each liner about 3/4 full.
Baking
  1. Preheat your oven to 325°F (160°C). Bake the cheesecakes for about 20-25 minutes, or until the tops are set but slightly jiggly. Let them cool.
Apple Topping
  1. In a saucepan, combine chopped apples, cinnamon, brown sugar, and oats over medium heat. Cook until the apples are tender, about 5-7 minutes.
Assembly
  1. Once the cheesecakes are cooled, spoon the warm apple mixture on top of each cheesecake.
Chill
  1. Refrigerate the mini cheesecakes for at least 2 hours to firm up before serving.

Notes

Store in the refrigerator for up to 5 days or freeze in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and let come to room temperature before serving.