Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes are an easy and irresistible fall dessert that combines the rich flavor of cheesecake with a cozy apple crisp topping. These bite-sized treats pack all the flavor of a full-sized dessert into a single serving!

Table of Contents

Ingredients

Graham Cracker Crust:

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon

3 tablespoons melted unsalted butter

Crumb Topping:

1/3 cup all-purpose flour

1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon

1/8 teaspoon nutmeg
2 1/2 tablespoons melted unsalted butter

Apple Filling:

2 medium apples, peeled and finely chopped
2 teaspoons fresh lemon juice
1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 1/2 teaspoons cornstarch

Cheesecake Filling:

10 oz softened cream cheese
6 tablespoons sugar

1 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg

Caramel sauce (for serving)

Instructions

Line a standard cupcake pan with 9 paper liners and preheat your oven to 325°F.
Crust: Mix together graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until combined. Press about 2 tablespoons of the mixture into each liner and refrigerate.

Topping: In a separate bowl, mix flour, brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms coarse crumbs. Refrigerate until needed.
Cheesecake Filling: Beat softened cream cheese with sugar, vanilla, and flour. Add the egg and mix just until combined. Fill the cupcake liners about two-thirds full with the cheesecake mixture.
Apple Filling: Toss apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. Spoon the apple mixture over the cheesecake filling and press gently.