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mini cheesecakes with apple and crumb topping.
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Mini Cheesecakes with Apple Crumb Topping

Creamy mini cheesecakes topped with cinnamon-spiced apples and a buttery crumb—perfect bite-sized fall dessert everyone will love.
Prep Time25 minutes
Cook Time22 minutes
Chill Time2 hours
Total Time2 hours 47 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Cheesecakes with Apple Crumb Topping
Servings: 12 servings
Calories: 285kcal
Author: Lois

Equipment

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 4 tablespoons melted butter

For the Cheesecake Filling:

  • 12 ounces cream cheese, softened
  • ¼ cup sour cream
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • pinch of salt

For the Apple Layer:

  • 1 ½ cups finely diced apples (Granny Smith or Honeycrisp work well)
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon juice

For the Crumb Topping:

  • ⅓ cup old fashioned oats
  • ¼ cup brown sugar
  • ¼ cup all purpose flour
  • ½ teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons cold butter, cut into cubes

Instructions

  • Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
  • Mix graham cracker crumbs, brown sugar, and melted butter. Press 1 heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
  • Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined. Spoon evenly over crusts (about 2 tablespoons each).
  • Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake layer.
  • In a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Sprinkle over apples.
  • Bake for 20–22 minutes until centers are just set. Cool in pan, then refrigerate at least 2 hours.

Video

Notes

Tips

  • Spray the cupcake liners with non-stick baking spray so the cheesecakes release easily after chilling.
  • Use a cookie scoop to portion the cheesecake batter evenly for uniform mini cheesecakes.
  • Let the cheesecakes cool completely, then chill for at least two hours so they set firmly before serving.

Storage & Make Ahead

  • Store cooled cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freeze fully cooled cheesecakes in a single layer until firm, then wrap individually and keep in an airtight container for up to 2 months.
  • For the best texture, thaw overnight in the refrigerator and serve chilled or allow to stand at room temperature for 10–15 minutes before serving.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 198mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg