Apple Crisp Mini Cheesecakes

There’s something so magical about warm spiced apples and cheesecake together. The tartness of the apples, the richness of the cheesecake, and the sweet oat crumble on top all come together in one perfectly portioned dessert. You don’t need a fork and plate to enjoy a slice of cheesecake anymore—just peel off the liner and dive in.

This recipe was born from a craving. I couldn’t decide between apple crisp and cheesecake, so I thought, “Why not both?” And wow, I’m so glad I did. These little beauties are everything you love about fall desserts in one bite-sized treat.

Why You’ll Love This Recipe

• Perfectly portioned: Mini cheesecakes mean no slicing and perfect presentation.
• Classic flavors with a twist: Apple pie + cheesecake + oat crumble = dessert gold.
• Make-ahead friendly: These chill beautifully and taste even better the next day.
• Portable and party-ready: Great for potlucks, brunches, or cozy gatherings.
• No water bath needed: Just mix, bake, and chill. Easy as (apple) pie.

Prep Time and Servings

• Total Time: 30 minutes prep, 20 minutes bake, 2 hours chill
• Servings: Makes 12 mini cheesecakes
• Nutrition (per mini cheesecake): Approx. 260 calories, 3g protein, 15g fat, 25g carbs

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• Pinch of salt

For the apple topping:

• 2 small apples (like Granny Smith or Honeycrisp), peeled and diced
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon flour (to thicken)

For the crisp topping:

• 1/4 cup old-fashioned oats
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons unsalted butter, cold and cubed

Step-by-Step Instructions

1. Prepare the crust

• Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
• In a bowl, combine graham cracker crumbs, sugar, and melted butter.
• Spoon about 1 tablespoon of the mixture into each muffin liner and press down firmly.
• Bake for 5 minutes. Let cool while you prep the filling.

2. Make the apple topping

• In a small skillet over medium heat, add diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and flour.
• Cook for 5–6 minutes, stirring occasionally, until apples are slightly softened and mixture is thickened. Set aside to cool.

3. Mix the cheesecake filling

• In a medium bowl, beat softened cream cheese and sugar until smooth and creamy.
• Add sour cream, egg, vanilla, and salt. Beat just until combined—don’t overmix.

4. Assemble the cheesecakes

• Divide the cheesecake filling evenly among the crusts, filling each liner about 3/4 full.
• Spoon a tablespoon of the cooked apple topping onto each mini cheesecake.

5. Make the crisp topping

• In a small bowl, combine oats, flour, brown sugar, and cinnamon.
• Add cold, cubed butter and use your fingers or a pastry cutter to work it in until crumbly.
• Sprinkle a little crisp topping over each cheesecake.

6. Bake and chill

• Bake at 325°F for 18–20 minutes, until the centers are just set.
• Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
• Chill in the fridge for at least 2 hours, or overnight for best texture.

How to Serve

• Serve cold or slightly chilled, straight from the fridge.
• Drizzle with warm caramel sauce for an extra indulgent touch.
• Top with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with a sprinkle of cinnamon or extra oat crumble.

Tips for Success

1. Use room temp cream cheese: It blends smoothly and gives you that ultra-creamy texture.
2. Don’t overbake: The centers should still jiggle slightly—they’ll firm up as they chill.
3. Cool before chilling: Let them cool to room temp before moving to the fridge to prevent cracking.
4. Use tart apples: Granny Smith adds a nice balance to the sweet filling and topping.
5. Make extra crisp topping: It’s so good you might want to sprinkle a little more after baking.

Recipe Variations

• Streusel swirl: Add some of the oat topping inside the cheesecake layer for even more crunch.
• Gluten-free: Use GF graham crackers and oats for a gluten-free version.
• Caramel apple: Stir caramel into the apple topping before baking.
• Apple pie spice: Use 1 teaspoon of apple pie spice instead of separate spices for ease.
• Bigger batch: Double the recipe and bake in mini tart pans or muffin tins for a crowd.

Storage and Freezing

To store:
Keep mini cheesecakes in an airtight container in the fridge for up to 5 days. They get even better after chilling for a day.

To freeze:
Place fully cooled cheesecakes on a baking sheet and freeze until solid. Then transfer to a freezer bag or container. Thaw in the fridge overnight before serving.

Special Equipment

• Muffin pan: Standard 12-cup is perfect for this recipe.
• Electric mixer: For smooth cheesecake filling.
• Pastry cutter or fork: To mix the crisp topping.
• Cookie scoop: For even filling portions.

FAQ

Can I use apple pie filling instead of fresh apples?
Yes! Use about 1/2 cup and chop it smaller for even distribution.

What kind of apples work best?
Granny Smith, Honeycrisp, or Braeburn hold up well and aren’t too sweet.

Can I make these in advance?
Definitely—they’re even better the next day and hold well in the fridge.

Do I have to bake the crust?
A quick bake helps it hold together better, but if you’re in a hurry, you can skip it. Just press it firmly and chill before adding the filling.

Can I make this as a full cheesecake?
Yes—just use a springform pan and increase the baking time to about 50–60 minutes.

Conclusion

These Apple Crisp Mini Cheesecakes are everything you love about fall—warm spices, tart apples, buttery crisp topping—all wrapped up in a creamy cheesecake you can hold in your hand. They’re easy to make, beautiful to serve, and even better to eat.

Try them for your next gathering or quiet night in, and don’t be surprised if they become your new favorite fall dessert.

Let me know how yours turn out! Snap a pic, tag me, and share the cozy, delicious vibes!

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