Description
These mini cheesecakes combine the creamy richness of classic cheesecake with a spiced apple pie filling and a buttery oat crisp topping. Finished with a drizzle of caramel, they’re the ultimate bite-sized fall dessert!
Ingredients
Graham Cracker Crust
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¾ cup graham cracker crumbs
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1½ Tbsp granulated sugar
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½ tsp ground cinnamon
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3 Tbsp unsalted butter, melted
Crumb Topping
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⅓ cup all-purpose flour
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⅓ cup light brown sugar
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⅓ cup quick-cooking oats
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¾ tsp ground cinnamon
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⅛ tsp ground nutmeg
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2½ Tbsp unsalted butter, melted
Apple Filling
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2 medium-small apples, peeled and finely chopped
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2 tsp freshly squeezed lemon juice
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1½ tsp ground cinnamon
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¼ tsp ground nutmeg
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2 Tbsp light brown sugar
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1½ tsp cornstarch
Cheesecake Filling
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10 oz cream cheese, softened
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6 Tbsp granulated sugar
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1½ tsp vanilla extract
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2 tsp all-purpose flour
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1 large egg
Optional
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Caramel sauce, for drizzling
Instructions
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Prepare the Crust
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Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
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In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until it resembles wet sand.
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Press about 1 tablespoon of crust mixture into the bottom of each liner. Bake for 5 minutes, then let cool.
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Make Apple Filling
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In a small saucepan over medium heat, stir together apples, lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch.
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Cook for 5–7 minutes until apples soften slightly and the mixture thickens. Let cool.
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Prepare Cheesecake Filling
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In a mixing bowl, beat cream cheese and sugar until smooth.
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Add vanilla and flour, mix well, then beat in the egg just until combined.
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Assemble Cheesecakes
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Spoon about 1½ tablespoons of cheesecake filling over the cooled crusts.
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Add a spoonful of apple mixture on top of the cheesecake.
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Add Crumb Topping
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In a bowl, mix together flour, oats, brown sugar, cinnamon, nutmeg, and melted butter until crumbly.
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Sprinkle over the apple layer.
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Bake
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Bake at 325°F (163°C) for 22–25 minutes, or until centers are set.
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Cool to room temperature, then refrigerate for at least 2 hours.
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Serve
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Remove liners, drizzle with caramel sauce if desired, and serve chilled.
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Notes
Use tart apples (like Granny Smith) for a great balance of sweet and tangy.
These mini cheesecakes can be made a day in advance and stored in the fridge.
For cleaner edges, use foil or silicone liners for easy removal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, apple crisp cheesecake, fall desserts, caramel apple cheesecake