Mini Apple Crisp Cheesecakes

Three mini cheesecakes, on top of each other. Two apples sit in the background.

These mini apple crisp cheesecakes are a delightful fall dessert that combines the creamy goodness of cheesecake with the warm, comforting flavors of apple crisp. This easy-to-make recipe features a homemade graham cracker crust, a smooth and creamy cheesecake filling, and a cinnamon streusel topping.

Course Dessert

Cuisine North American

Prep Time 40

Cook Time 20

Servings - 14 servings

Calories 316kcal

Author Nina

Equipment

regular sized muffin tins

Ingredients

Apple Topping

1 apple peeled and finely diced
1 ½ teaspoons ground cinnamon

Crumble

½ cup all purpose flour
⅓ cup light brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter melted

Crust

1 cup graham cracker crumbs
¼ cup unsalted butter melted

Cheesecake Filling

12 ounces cream cheese room temperature
½ cup granulated sugar
1 tablespoon all purpose flour
½ cup sour cream room temperature
1½ teaspoons vanilla extract
¼ teaspoon salt
2 large eggs room temperature

Instructions

Apple Topping

Place finely cut apples and cinnamon in a small bowl. Stir until apples are coated with cinnamon.

Crumble

Whisk flour, sugar, cinnamon, and salt together in a medium sized bowl.
Add melted butter and stir until dry ingredients and butter are incorporated.

Crust

Preheat oven to 325°F (163°C) and line a muffin pan with cupcake liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Evenly divide crust mixture into bottoms of cupcake liners. Press the crust into the bottoms of each cupcake liner.
Bake for 5 minutes and then let cool on a wire rack while you make the filling.

Cheesecake Filling

Reduce heat to 300°F (149°C). Mix cream cheese and sugar together in a large bowl until smooth. Add sugar, flour, sour cream, vanilla, and salt. Mix until incorporated.
Add eggs one at a time, and mix after the addition of each one. Evenly distribute cheesecake filling into each cupcake liner. Top each cheesecake with apple topping. Then top each one with crumble.
Bake for 15 minutes, then turn oven off and leave cheesecakes in the oven for another 10 minutes.
Crack open oven door and leave cheesecakes in oven for 15 minutes. Remove from oven and chill in the refrigerator until cool, about 1 hour.

Notes

Use 2 different types of apples for a more complex flavour. I recommend using both tart and semi tart apples (i.e. granny smith and pink lady).

Cut the apples into very small dices. These cheesecakes are small, so we don't want to big chunks of apples on top.

Cool cheesecakes slowly by turning off the oven and leaving them in, and then cracking open the oven door. Drastic changes in temperature can make the cheesecakes sink or crack.

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