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Creamy Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes - featured image
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These mini cheesecakes combine a creamy cheesecake base with a cinnamon-spiced apple crisp topping, making them the perfect easy fall dessert for parties, potlucks, or family gatherings. Each bite delivers nostalgic autumn flavor with a silky texture and crunchy oat crumble.

Ingredients

Scale
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/4 cup sour cream
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 medium tart apple, peeled and diced (Granny Smith recommended)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 2 tbsp brown sugar, packed
  • 2 tbsp all-purpose flour (or almond flour for gluten-free)
  • 3 tbsp old-fashioned oats
  • 2 tbsp unsalted butter, melted
  • 3/4 cup graham cracker crumbs (or gluten-free alternative)
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, mix graham cracker crumbs, 2 tbsp granulated sugar, and 3 tbsp melted butter until the mixture resembles wet sand.
  3. Press about 1 tablespoon of crust mixture firmly into the bottom of each liner. Set aside.
  4. In a mixing bowl, beat softened cream cheese and sour cream until smooth (about 1 minute with a hand mixer on medium).
  5. Add granulated sugar, egg, vanilla extract, and salt. Beat until just combined and silky. Do not overmix.
  6. In a small bowl, toss diced apple with cinnamon, nutmeg, and brown sugar. Add flour and oats, then drizzle in melted butter. Mix until coated and crumbly.
  7. Spoon cheesecake filling evenly over each crust (about 1 heaping tablespoon per cup). Smooth tops if needed.
  8. Sprinkle a generous spoonful of apple crisp topping over each cheesecake, pressing gently so it sticks.
  9. Bake for 18-20 minutes, until edges are set and centers jiggle slightly.
  10. Let cheesecakes rest in the tin for 10 minutes, then transfer to a cooling rack.
  11. Chill in the fridge for at least 2 hours before serving (or 30 minutes in the freezer for a quick set).
  12. Remove liners gently before serving. Optionally, top with extra cinnamon or a drizzle of caramel.

Notes

For gluten-free, use almond or oat flour and gluten-free graham crackers. Dice apples small for best texture. Do not overmix the cheesecake batter. Chill thoroughly for best flavor and texture. Can be made ahead and stored in the fridge or freezer. Try pears, peaches, or berries for seasonal variations.

Nutrition

Keywords: apple crisp, mini cheesecakes, fall dessert, party dessert, easy cheesecake, autumn recipe, apple dessert, creamy cheesecake, oat crumble, individual cheesecakes

Find it online: https://bitematrix.com/creamy-apple-crisp-mini-cheesecakes-easy-fall-dessert-for-parties/