What’s better than cheesecake? Apple Crisp Mini Cheesecakes! These bite-sized treats combine the creamy goodness of cheesecake with the warm, spiced flavors of apple crisp. A buttery graham cracker crust, silky cheesecake filling, and cinnamon-spiced apple topping make every bite heavenly. Perfect for holiday gatherings, fall celebrations, or when you just need a cozy dessert, these mini cheesecakes are guaranteed to impress!
Why You’ll Love These Apple Crisp Mini Cheesecakes
- Two Desserts in One: Cheesecake meets apple crisp in this dreamy combination.
- Perfect Portions: Mini cheesecakes make serving easy—no slicing required.
- Fall in Every Bite: Warm cinnamon apples and a crispy oat topping scream fall.
- Crowd-Pleaser: Great for parties, family gatherings, or Thanksgiving dessert.
- Make-Ahead Friendly: Perfect to prepare ahead of time for stress-free entertaining.
Ingredients
Crust
- 1 cup (120g / 0.26 lb) graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp (56g / 0.12 lb) melted butter
Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g / 0.11 lb) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Apple Topping
- 2 medium apples, peeled and diced
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tbsp butter
Crisp Topping
- ¼ cup (30g / 0.06 lb) all-purpose flour
- ¼ cup (25g / 0.05 lb) rolled oats
- 2 tbsp brown sugar
- 2 tbsp (28g / 0.06 lb) melted butter
- ½ tsp cinnamon
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. - Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes to set the crust. - Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Spoon the cheesecake mixture over the baked crusts, filling each about ¾ full. - Make the Apple Topping:
In a skillet, melt the butter over medium heat. Add the diced apples, sugar, and cinnamon. Cook for 5-7 minutes until the apples are tender and slightly caramelized. - Add the Crisp Topping:
In a small bowl, mix the flour, oats, brown sugar, cinnamon, and melted butter. Stir until crumbly. - Assemble the Mini Cheesecakes:
Spoon a small amount of the cooked apples on top of each cheesecake, followed by a sprinkle of the crisp topping. - Bake:
Bake the cheesecakes for 18-20 minutes, until the filling is set. Allow them to cool completely, then refrigerate for at least 2 hours to chill. - Serve and Enjoy:
Remove from the muffin liners and enjoy these cozy, fall-inspired mini cheesecakes!
Notes
- Use Any Apple: Granny Smith apples work great for a tart flavor, but Honeycrisp or Fuji will add more sweetness.
- Storage Tips: Store in the fridge for up to 3 days. These cheesecakes can also be frozen for up to 1 month—just thaw in the fridge before serving.
- Make It Gluten-Free: Use gluten-free graham crackers and oat flour for a gluten-free version.
- Drizzle It: Top with caramel sauce for an extra decadent touch.
Frequently Asked Questions
Can I make these cheesecakes ahead of time?
Yes! They store wonderfully in the fridge for up to 3 days and taste even better the next day.
Can I use a different fruit?
Absolutely! Try pears or peaches for a fun twist on the recipe.
What’s the best way to prevent cracks in the cheesecake?
Make sure the cream cheese is fully softened before mixing, and avoid overbaking.
Do I need to use muffin liners?
While they make removal easier, you can also grease the muffin tin well if you prefer not to use liners.
Can I make this recipe without oats?
Yes! Simply leave out the oats from the crisp topping and increase the flour slightly.
Tips and Notes
- My Tip: Let the cheesecakes cool completely before refrigerating—this helps the flavors meld beautifully.
- Pro Trick: If you want an extra crispy topping, toast the oat mixture in a pan for a few minutes before adding it to the cheesecakes.
- Serving Suggestion: Drizzle with caramel sauce and sprinkle with a little sea salt for an indulgent dessert.
Variations
Try one of these creative variations to switch things up:
- Caramel Apple Cheesecakes: Drizzle caramel sauce over the apple topping before baking.
- Pumpkin Spice Cheesecakes: Add ½ tsp pumpkin spice to the cheesecake filling for a fall-inspired twist.
- Nutty Crisp Topping: Add chopped pecans or walnuts to the crisp topping for extra crunch.
- Peach Crisp Cheesecakes: Swap the apples for fresh peaches for a summery version.
- Chocolate Lover’s Cheesecakes: Add a layer of melted chocolate between the crust and filling for a decadent surprise.
Apple Crisp Mini Cheesecakes
These Apple Crisp Mini Cheesecakes combine two beloved desserts—cheesecake and apple crisp—into a perfect bite-sized treat! With a graham cracker crust, creamy cheesecake filling, cinnamon-spiced apples, and a crunchy oat topping, these mini cheesecakes are perfect for any occasion. Serve them as a festive fall dessert or bring them to your next gathering.Ingredients
For the Graham Cracker Crust
- 1 cup 0.25 lb graham cracker crumbs
- 3 tablespoons 0.15 lb unsalted butter, melted
- 2 tablespoons 0.06 lb sugar
For the Cheesecake Filling
- 8 oz 0.5 lb cream cheese, softened
- ¼ cup 0.05 lb sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Apple Topping
- 2 small apples 0.5 lb total, peeled and diced
- 2 tablespoons 0.03 lb sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
For the Crisp Topping
- ¼ cup 0.06 lb old-fashioned oats
- ¼ cup 0.03 lb flour
- 3 tablespoons 0.1 lb brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons 0.15 lb cold butter, cubed
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press about 1 tablespoon of the crust mixture into each liner and flatten with the back of a spoon. Bake for 5 minutes and set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg and vanilla extract, and beat until just combined.
- Spoon about 2 tablespoons of the cheesecake mixture over each prepared crust.
Step 3: Prepare the Apple Topping
- In a bowl, toss the diced apples with sugar, cinnamon, and lemon juice until evenly coated.
- Divide the apple mixture evenly among the cheesecakes, spooning it over the cheesecake filling.
Step 4: Make the Crisp Topping
- In a separate bowl, mix the oats, flour, brown sugar, and cinnamon.
- Add the cold butter cubes and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the apple layer on each cheesecake.
Step 5: Bake the Mini Cheesecakes
- Bake for 20–22 minutes, or until the cheesecake filling is set and the crisp topping is golden brown.
- Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Chill and Serve
- Refrigerate the mini cheesecakes for at least 2 hours to firm up.
- Serve chilled or at room temperature.
Notes
- Make Ahead: These mini cheesecakes can be made a day in advance and stored in the fridge.
- Substitutions: Use gingersnap crumbs instead of graham crackers for a spicier crust.
- Toppings: Drizzle with caramel sauce for extra indulgence.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?Let us know how it was!
