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Apple Crisp Mini Cheesecakes

Individual cheesecakes featuring a graham cracker crust, creamy filling, and a topping of spiced baked apples and crispy oat crumble, finished with a thick, heavy, viscous caramel drizzle.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Holiday
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Part 1: Graham Cracker Crust
  • 1 cup graham cracker crumbs
  • 0.25 cup granulated sugar for crust
  • 4 tbsp unsalted butter melted
Part 2: Creamy Cheesecake Filling
  • 8 oz cream cheese full-fat, softened to room temperature
  • 0.5 cup granulated sugar for filling
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour for filling stabilizer
Part 3: Apple Crumble Topping & Finish
  • 2 medium apples diced small
  • 1 tbsp brown sugar for apples
  • 0.5 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 tsp cornstarch or flour, for apples
  • 0.25 cup all-purpose flour for crumble
  • 0.25 cup old-fashioned rolled oats
  • 0.25 cup packed light brown sugar for crumble
  • 2 tbsp unsalted butter cold, cut into cubes, for crumble
  • Caramel sauce thick, heavy, and viscous, for drizzle

Equipment

  • Standard 12-cup muffin tin
  • Cupcake liners
  • Electric mixer
  • Small saucepan

Method
 

  1. **Crust:** Preheat oven to 325°F (160°C). Line muffin tin. Mix crumbs, sugar, and melted butter. Press 1.5 tbsp into each liner. Bake 5 minutes. Cool.
  2. **Filling:** Beat softened cream cheese until smooth. Beat in sugars and flour. Mix in vanilla, then egg (mix until just incorporated).
  3. Fill liners two-thirds full. Bake 18-22 minutes (edges set, center wiggles slightly). Cool completely, then chill for at least 3 hours (or overnight).
  4. **Apple Topping:** Combine diced apples, brown sugar, cinnamon, and lemon juice in a saucepan. Cook 5-7 minutes until soft. Stir in cornstarch and cook 1 minute until thickened. Cool.
  5. **Crumble:** Combine flour, oats, brown sugar. Cut in cold butter until coarse crumbs form. Spread on parchment and bake 8-10 minutes until crispy. Cool.
  6. Remove liners from chilled cheesecakes. Top each with cooled apple mixture, sprinkle with crispy crumble, and finish with a thick, heavy, viscous caramel drizzle. Serve chilled.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the filling once the egg is added. The cheesecakes must be thoroughly chilled for the centers to set completely before topping.