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Easy Apple Crisp Mini Cheesecakes

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Easy Apple Crisp Mini Cheesecakes are individual‑sized desserts that combine a classic cheesecake base with warm, spiced apple topping and a crunchy oat crisp — perfect for a cozy, autumn‑inspired treat that’s shareable and portable.

Ingredients

  • For the crust: 1 ½ cups graham‑cracker crumbs, 5 tablespoons melted butter, 2 tablespoons brown sugar
  • For the cheesecake filling: 16 oz cream cheese (softened), ⅓ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • For the apple layer: 2 medium apples (peeled, cored, diced — e.g. Honeycrisp or Granny Smith), 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg (optional), 1 teaspoon lemon juice
  • For the crisp topping: ⅔ cup old‑fashioned oats, ⅓ cup all‑purpose flour, ¼ cup brown sugar, ½ teaspoon cinnamon, 4 tablespoons cold butter (cubed)

Instructions

  1. Preheat oven to 325 °F (160 °C) and line a 12‑cup muffin tin with paper liners.
  2. Make the crust: mix graham‑cracker crumbs, melted butter, and brown sugar; press about 1 tablespoon into bottom of each liner. Bake crust for 5 minutes; let cool slightly.
  3. Make the cheesecake filling: beat softened cream cheese until smooth, then add sugar, egg, and vanilla; mix until creamy. Distribute filling evenly over cooled crusts.
  4. Prepare the apple layer: toss diced apples with brown sugar, cinnamon, nutmeg (if using), and lemon juice. Spoon a small layer of this apple mixture over the cheesecake filling in each cup.
  5. Make the crisp topping: combine oats, flour, brown sugar, and cinnamon; cut in cold butter with fingers or a pastry cutter until mixture becomes crumbly. Sprinkle topping over apples in each cup.
  6. Bake for 20–25 minutes, or until centers are just set (should jiggle slightly). Remove from oven and let cool completely, then refrigerate for at least 2 hours before serving.

Notes

  • You can substitute crushed gingersnaps or vanilla wafers for the graham‑cracker crust.
  • For extra decadence, drizzle warm caramel sauce or a dusting of powdered sugar before serving.
  • To add crunch and flavor, stir chopped pecans or walnuts into the crisp topping.
  • If gluten‑free, use gluten‑free graham crumbs (or GF cookies) and certified gluten‑free oats/flour for the topping.
  • For a richer fall flavor, add a pinch of ground cinnamon or pumpkin pie spice into the cheesecake batter.

Nutrition

Find it online: https://cookedbymaya.com/easy-apple-crisp-mini-cheesecakes/