Ingredients
Equipment
Method
Preheat and line
- Preheat the oven to 325F and line a 12-cup muffin tin with cupcake liners.
- Arrange the muffin tin on a sheet pan so it can be moved easily in and out of the oven.
Make the graham crust
- Combine graham cracker crumbs, melted unsalted butter, and sugar, then press the mixture firmly into each liner.
- Bake the crusts for 5 minutes at 325F, then remove and cool while you prepare the filling.
Cook the apple topping
- Cook the diced apples with butter, brown sugar, and cinnamon for 5 minutes until softened.
- Cool the cooked apples completely before assembling the cheesecakes.
Mix the cheesecake filling
- Beat the cream cheese and granulated sugar until smooth, then add eggs one at a time.
- Mix in sour cream, vanilla, and cinnamon until fully incorporated and glossy.
Assemble and bake
- Fill each crust with cheesecake mixture, leaving a small gap at the top for the topping.
- Top each cheesecake with the cooked apples, distributing them evenly across the cups.
- Make the oat crumble by mixing oats, flour, brown sugar, cinnamon, and cutting in cold butter until crumbly.
- Scatter the crumble over each cheesecake for a thick, golden topping.
- Bake at 325F for 20 to 22 minutes until the centers are just set with a slight wobble.
Chill
- Refrigerate the mini cheesecakes for 3 hours until firm before serving.
Notes
For clean, liftable mini cheesecakes, cool the baked cups in the fridge until the tops feel fully firm to the touch. Store covered in the refrigerator up to 4 days; freeze yes, up to 2 months (wrap individually). For a lighter option, use reduced-fat cream cheese—texture will be slightly softer but still works.