As soon as the air begins to cool and the leaves start to turn, there’s one dessert I always crave—Apple Crisp Mini Cheesecakes. There’s something undeniably magical about combining the creamy smoothness of cheesecake with the warm spices of a classic apple crisp. These mini cheesecakes are everything we love about fall desserts bundled into a convenient handheld treat.
Growing up, apple picking was an annual family tradition. We’d fill our baskets with crisp, tart apples, then head home to make pie, applesauce, and always, always a big pan of apple crisp. But as life got busier, I discovered the brilliance of making desserts in mini form. These cheesecakes were born from that idea—a personal-sized indulgence that channels all the nostalgia of a classic apple crisp, with the added richness of a velvety cheesecake base.
Whether you’re hosting Thanksgiving dinner, planning a cozy weekend brunch, or just need a bite of comfort on a chilly evening, Apple Crisp Mini Cheesecakes are the perfect solution. They’re portioned for ease, topped with an irresistibly crumbly oat streusel, and finished with a drizzle of caramel for good measure. Every bite is like a warm hug.
Why You’ll Love This Recipe
- Perfect for Fall: A classic autumn dessert made even better with cheesecake.
- Individually Portioned: Great for parties, potlucks, and no slicing required.
- Beautifully Layered: Crunchy graham crust, creamy cheesecake, juicy apples, and buttery streusel in one perfect bite.
- Quick Baking Time: Ready in under an hour, including prep.
- Versatile: Delicious chilled or at room temperature—and easy to customize!
Apple Crisp Mini Cheesecakes
- Yield: 9 mini cheesecakes
Description
As soon as the air begins to cool and the leaves start to turn, there’s one dessert I always crave—Apple Crisp Mini Cheesecakes. There’s something undeniably magical about combining the creamy smoothness of cheesecake with the warm spices of a classic apple crisp. These mini cheesecakes are everything we love about fall desserts bundled into a convenient handheld treat.
Growing up, apple picking was an annual family tradition. We’d fill our baskets with crisp, tart apples, then head home to make pie, applesauce, and always, always a big pan of apple crisp. But as life got busier, I discovered the brilliance of making desserts in mini form. These cheesecakes were born from that idea—a personal-sized indulgence that channels all the nostalgia of a classic apple crisp, with the added richness of a velvety cheesecake base.
Whether you’re hosting Thanksgiving dinner, planning a cozy weekend brunch, or just need a bite of comfort on a chilly evening, Apple Crisp Mini Cheesecakes are the perfect solution. They’re portioned for ease, topped with an irresistibly crumbly oat streusel, and finished with a drizzle of caramel for good measure. Every bite is like a warm hug.
Ingredients
- For the Graham Cracker Crust:
-
¾ cup graham cracker crumbs
-
1½ tablespoons granulated sugar
-
½ teaspoon ground cinnamon
-
3 tablespoons unsalted butter, melted
- For the Apple Filling:
-
2 small apples (like Granny Smith or Honeycrisp), peeled and finely diced
-
2 teaspoons lemon juice
-
2 tablespoons light brown sugar
-
1½ teaspoons ground cinnamon
-
¼ teaspoon nutmeg
-
1½ teaspoons cornstarch
- For the Cheesecake Filling:
-
10 oz cream cheese, softened to room temperature
-
6 tablespoons granulated sugar
-
1½ teaspoons vanilla extract
-
2 teaspoons all-purpose flour
-
1 large egg
- For the Streusel Topping:
-
⅓ cup all-purpose flour
-
⅓ cup quick oats
-
⅓ cup light brown sugar
-
¾ teaspoon ground cinnamon
-
1/8 teaspoon nutmeg
-
2½ tablespoons unsalted butter, melted
- Optional for topping: warm caramel sauce
Instructions
-
Prepare the Muffin Tin
Preheat your oven to 325°F. Line a 9-count muffin tin with paper liners—this makes cleanup a breeze and keeps each mini cheesecake intact. -
Make the Graham Cracker Crust
In a small bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the crumbs are evenly moistened. Press about two tablespoons of this mixture into each liner to create a firm crust. Pop the pan into the freezer for 10 minutes to help the crust set while you prepare the fillings. -
Prepare the Apple Filling
In a bowl, toss the diced apples with lemon juice to keep them from browning. Add brown sugar, cinnamon, nutmeg, and cornstarch. Mix until the apples are well-coated. Set aside and let the flavors meld together. -
Make the Streusel Topping
Combine flour, oats, brown sugar, cinnamon, and nutmeg in a small bowl. Add melted butter and stir with a fork until the mixture forms crumbly clumps. This topping brings the signature crunch of apple crisp to the cheesecakes. -
Mix the Cheesecake Batter
In a large bowl, beat the softened cream cheese until smooth. Add sugar, flour, and vanilla extract and mix until incorporated. Add the egg and beat just until the batter is smooth—avoid overmixing. -
Assemble the Cheesecakes
Take the chilled crusts out of the freezer. Spoon cheesecake batter into each liner, filling them about two-thirds of the way. Add a spoonful of the apple mixture on top of the cheesecake layer, pressing it gently in. Finish by generously sprinkling streusel topping over each cup. -
Bake to Perfection
Bake the mini cheesecakes for 28–30 minutes, or until the centers are set and the tops are lightly golden. Remove from oven and cool in the pan for about 30 minutes. Then transfer to the fridge and chill for at least 2 hours before serving. -
Optional Caramel Drizzle
Just before serving, drizzle with warm caramel sauce for extra indulgence. It adds a gorgeous sheen and enhances the apple crisp flavor.
Notes
You can easily double the recipe if you’re serving a crowd. These are excellent served chilled, but also delicious slightly warmed for that fresh-from-the-oven feel.
Nutrition
- Calories: 220
INGREDIENTS YOU’LL NEED
For the Graham Cracker Crust:
- ¾ cup graham cracker crumbs
- 1½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Apple Filling:
- 2 small apples (like Granny Smith or Honeycrisp), peeled and finely diced
- 2 teaspoons lemon juice
- 2 tablespoons light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1½ teaspoons cornstarch
For the Cheesecake Filling:
- 10 oz cream cheese, softened to room temperature
- 6 tablespoons granulated sugar
- 1½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 large egg
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup quick oats
- ⅓ cup light brown sugar
- ¾ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2½ tablespoons unsalted butter, melted
Optional for topping: warm caramel sauce
How to Make Apple Crisp Mini Cheesecakes
STEP-BY-STEP INSTRUCTIONS
- Prepare the Muffin Tin
Preheat your oven to 325°F. Line a 9-count muffin tin with paper liners—this makes cleanup a breeze and keeps each mini cheesecake intact. - Make the Graham Cracker Crust
In a small bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the crumbs are evenly moistened. Press about two tablespoons of this mixture into each liner to create a firm crust. Pop the pan into the freezer for 10 minutes to help the crust set while you prepare the fillings. - Prepare the Apple Filling
In a bowl, toss the diced apples with lemon juice to keep them from browning. Add brown sugar, cinnamon, nutmeg, and cornstarch. Mix until the apples are well-coated. Set aside and let the flavors meld together. - Make the Streusel Topping
Combine flour, oats, brown sugar, cinnamon, and nutmeg in a small bowl. Add melted butter and stir with a fork until the mixture forms crumbly clumps. This topping brings the signature crunch of apple crisp to the cheesecakes.
- Mix the Cheesecake Batter
In a large bowl, beat the softened cream cheese until smooth. Add sugar, flour, and vanilla extract and mix until incorporated. Add the egg and beat just until the batter is smooth—avoid overmixing. - Assemble the Cheesecakes
Take the chilled crusts out of the freezer. Spoon cheesecake batter into each liner, filling them about two-thirds of the way. Add a spoonful of the apple mixture on top of the cheesecake layer, pressing it gently in. Finish by generously sprinkling streusel topping over each cup. - Bake to Perfection
Bake the mini cheesecakes for 28–30 minutes, or until the centers are set and the tops are lightly golden. Remove from oven and cool in the pan for about 30 minutes. Then transfer to the fridge and chill for at least 2 hours before serving. - Optional Caramel Drizzle
Just before serving, drizzle with warm caramel sauce for extra indulgence. It adds a gorgeous sheen and enhances the apple crisp flavor.
HELPFUL TIPS
- Room Temperature Ingredients: Softened cream cheese blends more easily and prevents lumps.
- Sturdy Apples: Use firm apples like Granny Smith or Honeycrisp so they don’t get mushy while baking.
- Avoid Overbaking: The centers should be set but still slightly jiggly—they’ll firm up as they cool.
- Make Ahead: These store beautifully and can be made a day or two in advance.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + cooling
- Yield: 9 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
You can easily double the recipe if you’re serving a crowd. These are excellent served chilled, but also delicious slightly warmed for that fresh-from-the-oven feel.
NUTRITIONAL INFORMATION
(Approximate per serving)
Calories: 220
Fat: 12g
Carbohydrates: 26g
Protein: 4g
Sugar: 18g
Nutrition may vary based on ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make these gluten-free?
Yes! Substitute gluten-free graham crackers and use a gluten-free flour blend for both the crust and streusel.
Can I freeze Apple Crisp Mini Cheesecakes?
Absolutely. Once fully cooled, wrap each cheesecake individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
What other fruits can I use?
Pears make a great substitute, or try mixed berries for a summer version.
STORAGE INSTRUCTIONS
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze as described above. Best served chilled or at room temperature.
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CONCLUSION
Apple Crisp Mini Cheesecakes are the best of both worlds—a nostalgic autumn dessert and an elegant cheesecake wrapped into one charming package. They’re easy enough for a weeknight treat and special enough for holiday tables. If you’re craving cozy comfort and a sweet, cinnamony escape, these little cheesecakes are just the thing to warm your heart and your kitchen.