Description

Delight in these Apple Crisp Mini Cheesecakes, a perfect single-serving dessert combining creamy cheesecake, tender cinnamon-spiced apple filling, and a buttery graham cracker crust topped with a crisp oat crumble. Baked in muffin tins and served chilled, these mini cheesecakes offer a harmonious blend of textures and flavors ideal for entertaining or a comforting treat.

Ingredients

Crust

1 cup crushed graham cracker crumbs (8-10 sheets)
2 Tablespoons granulated sugar
4 Tablespoons unsalted butter, melted

Crumb Topping

1/3 cup light brown sugar, packed
1/3 cup all-purpose flour
1/4 cup quick cooking rolled oats
1 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Apple Filling

2 medium apples, peeled and finely diced (about 2 1/4 cups)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar
1 Tablespoon all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon vanilla extract

Cheesecake Filling

2 (8-oz) blocks full-fat cream cheese, room temperature
1/2 cup granulated sugar
1/3 cup sour cream, room temperature
1 Tablespoon corn starch
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, room temperature

Toppings (optional)

Whipped cream
Caramel sauce
Chopped nuts
Ice cream

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) and line a standard muffin pan with paper liners to prepare for baking.
Prepare Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about a tablespoon of the crust mixture into each muffin liner and press firmly to create an even base. Bake for 6 minutes to set the crust.
Make Crumb Topping: Using the same bowl, combine light brown sugar, flour, oats, and cinnamon. Cut in the cold, cubed butter with a fork or pastry cutter until coarse crumbs form. Keep this mixture chilled until ready to use.
Prepare Apple Filling: In a medium bowl, gently stir the diced apples with granulated sugar, light brown sugar, flour, lemon juice, cinnamon, nutmeg, and vanilla extract until evenly coated and glossy, releasing some juices.
Make Cheesecake Filling: Using a handheld or stand mixer fitted with the paddle attachment, beat cream cheese and granulated sugar on high for about 2 minutes until smooth. Mix in sour cream, cornstarch, vanilla, and salt until creamy. Add eggs one at a time on low speed, mixing just until combined to avoid overmixing.
Assemble Mini Cheesecakes: Divide the cheesecake filling evenly among the muffin liners, filling each about three-quarters full. Spoon the apple filling on top of the cheesecake mixture, then sprinkle evenly with the crumb topping, gently pressing it down to adhere.
Add Water Bath and Bake: Place a roasting pan or casserole dish filled with hot water on the lower oven rack to create a humid water bath. Bake the filled muffin pan for 20 minutes or until the centers are mostly set and edges look dry.
Cool and Chill: Allow the mini cheesecakes to cool on the countertop for 30 minutes before transferring to the refrigerator. Chill for at least 2 hours or overnight to fully set.
Serve: Remove liners before serving. Top with your choice of whipped cream, caramel, chopped nuts, or ice cream for added indulgence. Enjoy chilled.

Notes

Using room temperature cream cheese and eggs helps achieve a smooth cheesecake batter without lumps.
The water bath during baking prevents cracking and ensures a creamy texture.
Chilling the cheesecakes fully before serving enhances flavor and firmness.
Customize toppings based on preference for added texture and sweetness.
If you prefer a gluten-free option, substitute gluten-free graham crackers and flour alternatives.