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Apple Crisp Mini Cheesecakes

Apple crisp mini cheesecakes combine a buttery graham cracker crust with creamy baked cheesecake, tender cinnamon apples, and a crumbly oat streusel. Bake them in a 12-cup muffin pan, then chill until set for a make-ahead dessert with crisp apple topping.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 24 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 7 tbsp unsalted butter divided: 3 tablespoons melted for the crust, 1 tablespoon for the apples, and 3 tablespoons cold for the streusel
For the apple crisp topping
  • 2 apples medium, peeled and cut into 1/4-inch dice
  • 6 tbsp light brown sugar packed, divided: 2 tablespoons for the apples and 4 tablespoons for the streusel
  • 0.75 tsp ground cinnamon divided: 1/2 teaspoon for the apples and 1/4 teaspoon for the streusel
  • 0.25 cup old-fashioned rolled oats
  • 0.25 cup all-purpose flour
For the cheesecake filling
  • 2 package (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Equipment

  • 1 standard 12-cup muffin pan
  • 1 skillet

Method
 

Prepare the crust
  1. Heat the oven to 325°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Stir the graham cracker crumbs and 2 tablespoons granulated sugar with 3 tablespoons melted butter.
  4. Divide the mixture among the liners and press firmly into the bottoms.
  5. Bake for 5 minutes.
Cook the apples and make the streusel
  1. Melt 1 tablespoon butter in a skillet over medium heat.
  2. Add the apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon.
  3. Cook, stirring often, for 6 to 8 minutes until the apples are tender and the juices form a thick glaze.
  4. Set the apples aside to cool.
  5. Stir the oats, flour, remaining 4 tablespoons brown sugar, and remaining 1/4 teaspoon cinnamon together.
  6. Cut in the remaining 3 tablespoons cold butter until the mixture forms coarse crumbs.
Make the filling and bake
  1. Beat the cream cheese with 1/2 cup granulated sugar until smooth.
  2. Beat in the eggs one at a time.
  3. Mix in the sour cream, vanilla, and cornstarch just until combined.
  4. Divide the filling among the crusts.
  5. Top each with some of the cooled apples and streusel.
  6. Bake for 20 to 24 minutes until the edges are set and the centers still jiggle slightly.
  7. Cool the cheesecakes in the pan for 30 minutes.
  8. Refrigerate for at least 4 hours before serving.

Notes

For a smooth filling, bring the eggs to room temperature and mix just until the ingredients are combined. Refrigerate covered for up to 4 days; freeze yes, for up to 2 months. For a gluten-free version, use gluten-free graham crackers, all-purpose flour, and certified gluten-free oats.