Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12

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!