Name: Apple Crisp Mini Cheesecakes Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup sour cream; 2 medium apples, peeled and finely diced; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon lemon juice; 1/3 cup rolled oats; 1/4 cup flour; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 3 tablespoons cold unsalted butter, cubed

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If you’re searching for a dessert that perfectly combines cozy, autumn flavors with creamy decadence, look no further than these Apple Crisp Mini Cheesecakes. This recipe takes the homey comfort of baked apples and oat crisp, then folds them into a rich cheesecake base, all perched atop a classic graham cracker crust. The result? Wonders in a cupcake wrapper—these bite-sized treats pack layers of flavor and texture, making them an irresistible addition to any fall gathering, holiday, or simply as a treat-yourself moment!

Apple Crisp Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Apple Crisp Mini Cheesecakes lies in how a handful of everyday ingredients come together. Each layer plays its part, whether it’s for the crunchy base, the smooth filling, or that signature apple crisp topping that guarantees every bite is a little special.

Graham cracker crumbs: The humble hero of the crust, these provide toasty depth and a satisfying crunch.
Granulated sugar: Both in the crust and filling, just a touch brings the right amount of sweetness and balance.
Unsalted butter: Melted for the crust, chilled for the crisp; it ties everything together and ensures melt-in-your-mouth richness.
Cream cheese: The base of the cheesecake filling—make sure it’s softened so it blends super smooth and creamy.
Egg: Helps set the filling to that classic cheesecake consistency, with just the right amount of firmness and silkiness.
Vanilla extract: Adds warm, aromatic depth that matches the apples and spices so well.
Sour cream: For that slight tang and extra smoothness in the filling—this secret ingredient keeps things luscious.
Apples: Go for apples that hold their shape when cooked—think Granny Smith or Honeycrisp—for bright flavor and texture.
Brown sugar: Deep, molasses-y sweetness to caramelize the apples and give the crisp topping its signature character.
Ground cinnamon & nutmeg: Essential for cozy, unmistakable fall flavor in both apple and oat layers.
Lemon juice: Just a splash keeps the apples from browning and brightens the whole topping.
Rolled oats & flour: Create that classic, crumbly crisp topping that contrasts the creamy center perfectly.

How to Make Apple Crisp Mini Cheesecakes

Step 1: Prepare Your Pan and Oven

Kick things off by preheating your oven to 325°F (163°C) and lining a muffin pan with 12 paper liners. This not only keeps the cheesecakes perfectly shaped but also makes serving (and sharing!) a total breeze.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Scoop about 1 tablespoon into each lined muffin tin and press down firmly—you can use the bottom of a small glass or your fingers. Bake for 5 minutes, then let cool slightly while you whip up the other layers.

Step 3: Whip Up the Creamy Cheesecake Filling

Beat the softened cream cheese and sugar together until perfectly smooth and creamy. Add the egg, vanilla, and sour cream, and blend just until combined. Over-mixing can make cheesecakes crack, so keep it gentle! Dollop about 2 tablespoons over each crust to create that dreamy, tangy middle layer.

Step 4: Cook the Spiced Apple Topping

In a skillet over medium heat, toss the peeled, diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5–7 minutes, stirring frequently, until the apples are tender but not mushy—their slightly crisp edges give a lovely bite that stands up to the cheesecakes. Set aside to cool for a few minutes.

Step 5: Assemble the Crisp Topping

Combine rolled oats, flour, brown sugar, and cinnamon in a bowl. Add cold, cubed butter and work it in using your fingertips or a fork until the mixture forms small, pea-sized clumps. This topping turns beautifully golden and crunchy as it bakes!

Step 6: Layer and Bake

Spoon the apple mixture over the cheesecake filling, making sure each cup gets a nice helping of spiced apples. Top with a sprinkle of the oat crisp mixture. Slide the muffin pan into the oven and bake for 18–22 minutes, just until the centers are set and the crisp topping is golden. Let them cool to room temperature, then refrigerate for at least 2 hours to let all those luscious flavors meld together.

How to Serve Apple Crisp Mini Cheesecakes

Garnishes

Turn these little cheesecakes into showstoppers with a dollop of freshly whipped cream, a drizzle of salted caramel sauce, or even an extra sprinkle of cinnamon. Each garnish not only makes them extra pretty but adds that bit of flair everyone loves in a special dessert.

Side Dishes

While Apple Crisp Mini Cheesecakes truly shine on their own, they also pair beautifully with spiced teas, coffee, or a warm mug of apple cider. For a bigger dessert spread, offer alongside other mini desserts like pumpkin tarts or chocolate mousse cups for a festive sampler.

Creative Ways to Present

Line up the cheesecakes on a rustic wooden platter for a fall party, or nest each in a cupcake wrapper with a ribbon for a personal touch at a holiday table. For fun, serve them in individual jars—perfect for picnics or edible gifts. No matter the occasion, they make dessert feel like something to celebrate!

Make Ahead and Storage

Storing Leftovers

Got a few extra cheesecakes (lucky you)? Place them in an airtight container in the fridge; they’ll stay delicious for up to 4 days. The crisp topping may soften slightly, but the flavor remains unbeatable, especially after a day or two as the spices meld.

Freezing

Want to plan ahead? Freeze Apple Crisp Mini Cheesecakes individually on a baking sheet, then pop them into a resealable bag once solid. They’ll keep for up to a month. Thaw overnight in the fridge—ideal for surprise guests or craving-driven emergencies!

Reheating

While these little cheesecakes are delicious straight from the fridge, you can let them sit at room temperature for 15–20 minutes for a softer bite. If you fancy a slightly warm dessert, a few seconds (try 5–10) in the microwave will gently take off the chill—just don’t overdo it, or the topping may lose its crunch.

FAQs

Can I use other fruit in these cheesecakes?

Absolutely! Pears, peaches, or even berries work well as variations—just make sure to adjust the sugar and cook time depending on the fruit’s juiciness and sweetness.

Can I make Apple Crisp Mini Cheesecakes gluten-free?

You sure can. Swap the graham cracker crumbs and flour for your favorite gluten-free alternatives to keep them safe and just as tasty for everyone.

Do I need to use muffin liners?

While liners make serving and clean-up a snap, you can use a silicone muffin pan or just grease your regular tins thoroughly. Let the cheesecakes cool completely before carefully removing them, as they’ll be delicate.

How do I prevent the cheesecake layer from cracking?

Don’t overbeat the filling, and avoid opening the oven during baking. Cooling the cheesecakes gradually at room temperature before refrigerating helps prevent cracks, too.

Can I double the recipe for a party?

Of course! Just scale up the ingredients and use multiple muffin pans. Or, try making the recipe in a mini-cupcake tin for bite-sized versions—just reduce the bake time accordingly.

Final Thoughts

There’s a reason Apple Crisp Mini Cheesecakes are one of my go-to desserts: they bring comfort, fun, and big flavor in every tiny package. Whether you serve them at a dinner party, sneak one as a midnight treat, or pack them up for friends, you’re guaranteed to delight. Give this recipe a try and let the compliments roll in—you won’t regret it!

Apple Crisp Mini Cheesecakes Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 52 minutes (plus chilling time)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect combination of creamy cheesecake, spiced apples, and a crispy oat topping with these delightful Apple Crisp Mini Cheesecakes. These individual desserts are a wonderful treat for fall or anytime you crave a taste of apple pie and cheesecake in one bite!

Ingredients

Scale

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 granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream

For the apple topping:

2 medium apples, peeled and finely diced
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice

For the crisp topping:

1/3 cup rolled oats
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold unsalted butter, cubed

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Instructions

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
Make the filling: Beat cream cheese and sugar until smooth and creamy. Add the egg, vanilla, and sour cream, and mix just until combined. Spoon the filling evenly over the crusts (about 2 tablespoons per cup).
Make the apple topping: In a skillet over medium heat, cook the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice for 5–7 minutes until soft but not mushy. Let cool slightly, then spoon over the cheesecake filling.
Make the crisp topping: In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or fingers until crumbly. Sprinkle a small amount over each cheesecake.
Bake for 18–22 minutes or until centers are just set. Cool completely, then refrigerate for at least 2 hours before serving.