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Easy Apple Crisp Mini Cheesecakes

Delightful mini cheesecakes with a buttery graham cracker crust, layered with smooth cheesecake filling, warm cinnamon apples, and a crispy oat topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup sugar
  • 0.5 cup butter, melted
For the filling
  • 1 package (8 ounce) cream cheese, softened
  • 0.5 cup sugar
  • 1 teaspoon vanilla extract
  • 2 pieces eggs
For the apple topping
  • 2 cups chopped apples
  • 1 teaspoon cinnamon
  • 0.25 cup brown sugar
For the crunchy topping
  • 1 cup oat topping or granola

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well until the crumbs are evenly coated.
  3. Place the mixture into a muffin tin lined with cupcake liners. Use your fingers or the back of a spoon to press the mixture down firmly into the bottom of each liner.
  4. In another bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add in the vanilla extract and eggs, mixing until fully incorporated.
  5. In a separate bowl, combine the chopped apples, cinnamon, and brown sugar. Toss until the apples are well coated.
Assembly and Baking
  1. Pour the cheesecake filling over the crust in each muffin cup, filling them about 2/3 full.
  2. Top each with a spoonful of the cinnamon apples followed by a generous sprinkle of oat topping or granola.
  3. Bake for 20-25 minutes or until the cheesecakes are set. Let them cool before removing from the muffin tin.
Serving
  1. Serve these mini cheesecakes warm or chilled.

Notes

For gluten-free option, use gluten-free graham crackers. Substitute granulated sugar with coconut sugar for a caramelized flavor. Let cheesecakes cool for at least 10 minutes after baking.