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Mini Apple Crisp Cheesecakes with Oat Crumble

Mini apple crisp cheesecakes with oat crumble bake in a muffin pan over graham cracker crusts. Each cheesecake gets diced cinnamon apple and a buttery oat topping, with a creamy center that barely jiggles when done.
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Prep Time 25 minutes
Cook Time 33 minutes
Cooling and chilling 3 hours 30 minutes
Total Time 4 hours 28 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted and divided; 3 tablespoons for the crust and 3 tablespoons for the oat crumble
For the cheesecake filling
  • 2 block (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
  • 0.125 tsp salt
For the apple topping
  • 1 apple medium, peeled, cored, and cut into 1/4-inch dice
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 0.25 tsp ground cinnamon
For the oat crumble
  • 0.5 cup rolled oats old-fashioned
  • 0.25 cup all-purpose flour
  • 0.25 cup light brown sugar packed

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make 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 with 3 tablespoons of the melted butter until evenly moistened.
  4. Divide the crumb mixture among the liners.
  5. Press the crumbs firmly into the bottoms.
  6. Bake the crusts for 5 minutes.
  7. Leave the oven on and let the pan cool while you prepare the toppings and filling.
Prepare the apples
  1. Toss the diced apple with the lemon juice, cornstarch, and cinnamon until evenly coated.
Make the oat crumble
  1. Stir the oats, flour, and brown sugar together.
  2. Mix in the remaining 3 tablespoons melted butter until clumps form.
Make the filling
  1. Beat the cream cheese until smooth, scraping down the bowl as needed.
  2. Beat in the granulated sugar.
  3. Mix in the eggs one at a time on low speed, followed by the sour cream, vanilla, and salt, mixing just until smooth.
Assemble and bake
  1. Divide the filling evenly among the cooled crusts.
  2. Top each with apple pieces and oat crumble.
  3. Bake for 22–28 minutes, until the edges are set, the centers barely jiggle, the crumble is lightly browned, and a thermometer inserted into the center of a cheesecake reads 160°F.
  4. Cool the cheesecakes in the pan for 30 minutes.
  5. Refrigerate in the pan for at least 3 hours before serving.

Notes

For neat portions, chill the cheesecakes fully before serving. Store covered in the refrigerator for up to 4 days; freeze individually wrapped cheesecakes for up to 2 months. For a gluten-free option, use gluten-free graham crumbs and flour.