Mini Apple Crumble Cheesecakes

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Mini Apple Crumble Cheesecakes feature creamy cheesecake, spiced apples, and a buttery crumble topping for the perfect fall dessert.

Prep Time25

Cook Time28

Additional Time2

Total Time2 53

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
In a food processor, pulse graham crackers into crumbs or crush them in a zip-top bag.
1 cup graham cracker crumbs
Stir in sugar and melted butter until combined.
2 tablespoons granulated sugar, 4 tablespoons unsalted butter
Press an even amount into each liner using a small glass or measuring cup.
Bake for 5 minutes, then set aside to cool slightly.

In a large mixing bowl, beat cream cheese and sugar on low speed until smooth and creamy.
16 ounces cream cheese, 1/2 cup granulated sugar
Add flour, cornstarch, and vanilla extract; mix until combined.
1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
2 large eggs
Divide the cheesecake mixture evenly among the cupcake liners, filling each about 3/4 full.

In a medium bowl, mix diced apples with sugar, vanilla, cornstarch, and cinnamon.
2 cups finely diced apples, 3 tablespoons granulated sugar, 1 tablespoon vanilla extract, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon
Spoon about 1 heaping tablespoon of the apple mixture over each cheesecake layer.
In a separate bowl, combine flour, brown sugar, and oats. Stir in melted butter until crumbly.
1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup rolled oats, 2 tablespoons butter
Sprinkle about 2 teaspoons of crumble over each cheesecake.
Bake for 23-28 minutes or until the tops are golden brown.
Cool completely in the pan at room temperature, then refrigerate for at least 2 hours before serving.
Garnish with your favorite toppings (like caramel drizzle or whipped cream) and enjoy!

🥡 STORAGE: Store cheesecakes in an airtight container in the refrigerator for up to 5 days.

Keep them covered to prevent drying out.

♨️ REHEATING: Enjoy cold or bring to room temperature before serving.

For a warm version, microwave for 10-15 seconds.

❄️ FREEZING: Freeze individually in airtight containers for up to 2 months.

Thaw overnight in the refrigerator before serving.

💡 TIPS FOR BEST RESULTS: Use room temperature ingredients for a smoother filling.

Do not overmix the cheesecake batter to avoid cracks.

Bake until the tops are just set - they will continue to firm up while cooling.

🍳 ALTERNATE COOKING METHODS: Air fryer: Bake at 300°F for about 15-17 minutes, checking for doneness.

Toaster oven: Follow regular baking directions, but monitor closely as they may brown faster.

♻️ LEFTOVERS: Enjoy leftover cheesecakes as a snack or dessert topping.

Crumble and use over ice cream or yogurt for a quick treat.