Apple Crisp Mini Cheesecakes with Cinnamon-Oat Streusel
By Isabella Quinn
Prep
20 min
Cook
30 min
Total
50 min
Servings
9
Level
Easy
Baking these mini cheesecakes at 325 F sets the creamy filling while the apple layer and cinnamon-oat crumbs bake on top. Each paper-lined portion combines a graham cracker base, tangy cream cheese, sweet apples, and caramel sauce in a hand-held fall dessert.
The graham cracker crust uses cinnamon, sugar, and melted butter, then chills while the other layers are prepared. Softened cream cheese is beaten with sugar, vanilla, and flour before the egg is mixed in just to combine. Chopped apples are tossed with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg, while the streusel combines flour, oats, brown sugar, spices, and melted butter.
The cups are filled with cheesecake batter only about two-thirds full, then topped with apples nearly to the rim and a generous layer of coarse crumbs. Bake them for about 28 to 30 minutes; the filling should look set rather than liquid. The most common assembly problem is overfilling the liners before the apple and crumb layers are added, which leaves too little room for the topping.
Cool the cheesecakes for 30 minutes in the muffin pan before removing them and storing them in the refrigerator. Drizzle with caramel sauce when serving, and add whipped cream if desired.
Why you'll love this recipe
- Individual paper liners shape nine portions, so the chilled cheesecakes lift out neatly and can be served without slicing a larger cake.
- Chilling the pressed graham cracker crumbs before filling helps preserve a firm base beneath the soft cream cheese layer and apple topping.
- Melted butter binds both the crust and streusel, creating a compact bottom and coarse cinnamon-oat crumbs instead of loose dry ingredients.
- Golden Delicious apples retain their shape during baking and bring mellow sweetness that the source notes pairs well with tangy cheesecake filling.
- Adding cornstarch to the lemon-tossed apples helps the chopped fruit mixture hold together rather than scattering across each small cheesecake.
- Cooling the cakes in the pan for 30 minutes gives the baked filling time to firm before removal and refrigeration.
Ingredients
- •0.75 cup graham cracker crumbs
- •1.5 Tbsp sugar
- •0.5 tsp cinnamon
- •3 Tbsp unsalted butter (melted)
- •0.33 cup all-purpose flour (for crumb topping)
- •0.33 cup light brown sugar (for crumb topping)
- •0.33 cup quick-cooking oats
- •0.75 tsp cinnamon (for crumb topping)
- •0.13 tsp nutmeg (for crumb topping)
- •2.5 Tbsp unsalted butter (melted, for crumb topping)
- •2 medium-small apples (peeled and chopped finely)
- •2 tsp freshly squeezed lemon juice
- •1.5 tsp cinnamon (for apple filling)
- •0.25 tsp nutmeg (for apple filling)
- •2 Tbsp light brown sugar (for apple filling)
- •1.5 tsp cornstarch
- •10 oz cream cheese (softened)
- •6 Tbsp sugar (for cheesecake filling)
- •1.5 tsp vanilla
- •2 tsp all-purpose flour (for cheesecake filling)
- •1 egg
- •caramel sauce (for serving)
- •whipped cream (optional, for serving)
Instructions
- 1
Line a standard cupcake pan with paper liners.
- 2
Preheat the oven to 325 F.
- 3
Using a fork, stir together the graham cracker crumbs, cinnamon, and sugar.
- 4
Add the melted butter and stir well.
- 5
Press almost 2 tablespoons of the crust mixture into the bottom of each paper liner.
- 6
Place the crusts in the refrigerator.
- 7
Stir together the flour, light brown sugar, quick-cooking oats, cinnamon, and nutmeg for the topping.
- 8
Add the melted butter and stir until coarse crumbs form.
- 9
Place the crumb topping in the refrigerator until ready to use.
- 10
Beat the softened cream cheese with the sugar, vanilla, and flour for the cheesecake filling.
- 11
Add the egg and mix just until combined.
- 12
Spoon the cheesecake filling over the crusts, filling each paper cup about two-thirds full.
- 13
Toss the chopped apples with the lemon juice.
- 14
Add the light brown sugar, cornstarch, cinnamon, and nutmeg to the apples and stir well.
- 15
Spoon the apples over the cheesecake filling to fill the cups almost to the top.
- 16
Gently press the apples with your palm.
- 17
Generously sprinkle the cinnamon-oat crumbs on top.
- 18
Bake for about 28 to 30 minutes.
- 19
Cool for 30 minutes in the pan.
- 20
Remove the cheesecakes from the pan and store them in the refrigerator.
- 21
Drizzle with caramel sauce for serving and add whipped cream if desired.
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