Mini Apple Crumble Cheesecakes

Looking for the perfect fall recipe? Well you’ve stumbled upon it! The added ginger and cinnamon gives a nice twist to the classic cheesecake filling, and the apple crumble on top perfectly completes this fall recipe. You can make this recipe into a full sized cheesecake or make mini ones (like I did) which makes it easier to serve at dinner parties  or share with your friends!


Mini Apple Crumble Cheesecakes          |     Level: Medium     |     Serves: 14-16     |



Graham Bottom:

1 Cup Graham Cracker Crumbsimg_6423

1 Cup Oats

1/4 Cup Brown Sugar

1/2 Cup Melted Butter


2 8oz Packages Cream Cheese, Softened

1/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Tsp Vanilla

1/8 Tsp Ginger

1/2 Tsp Cinnamonimg_6424-1

2 Tbsp Corn Starch

Apple Crumble Topping:

2 Large Apples

1/2 Cup Oats

1/4 Cup Flour

1/4 Cup Brown Sugar + 2 Tbsp

1/2 Tsp Cinnamon

2 Tbsp Coconut Oil (or Butter)



Preheat oven to 350°F. Prepare your muffin tin with 14-16 muffin liners. In a small bowl, combine the graham cracker crumbs, oats, brown sugar and melted butter. Press about a spoonful into the bottom of each muffin liner and bake for 5 minutes. Meanwhile, prepare your apple mixture by peeling, coring and finely chopping the apples. Place them in a bowl with the cinnamon and 2 tbsp brown sugar, stir until evenly coated. In another bowl, mix together the rest of your crumble ingredients until it resembles loose crumbs. Set aside, and using an electric mixer cream together the cream cheese, brown sugar, white sugar, vanilla, ginger, cinnamon and corn starch until smooth. Poor about a spoonful of the cheesecake mixture on top of your graham crust, leaving enough room for the apples and crumble topping. Gently layer the apple mixture on top of the cheesecake and top with crumble. Bake for 30 minutes, remove from oven and allow to cool completely before storing them in the fridge overnight. Enjoy!




Recipe adapted from Cake’s Cottage caramel apple crisp cheesecake.

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