While the classic desserts like apple pie and cheesecake are both well loved and delicious, I love putting recipes together to make something extraordinary. Apple Crisp Mini Cheesecakes are sweet, rich, and the perfect fall taste, all in a mini treat.
Apple Crisp Mini Cheesecakes are everything you love about fall desserts, wrapped up in a perfectly portioned treat. These bite-sized beauties combine the creamy richness of classic cheesecake with the cozy, cinnamon-spiced flavor of homemade apple crisp.
A buttery graham cracker crust holds it all together, while the sweet crumble topping adds just the right amount of crunch. They’re easy to make, bake beautifully in a muffin tin, and chill in the fridge until you’re ready to serve.
What makes these mini cheesecakes so special is the balance of textures and flavors. You get that silky, tangy cream cheese layer paired with tender, caramelized apples and a crumbly oat topping that tastes like a hug in dessert form. They’re the kind of dessert that feels comforting and a little fancy at the same time, perfect for fall gatherings, Thanksgiving, or just when you want to treat yourself to something homemade and delicious.
There are no fancy ingredients in this recipe, and most you probably already have.
These are also great for make-ahead entertaining. You can prepare them the day before, let them chill overnight, and just add a little dollop of whipped cream before serving if you want an extra touch.
Don’t miss these apple pie cheesecake stuffed waffles!
Can I make these ahead of time?
Yes! These are perfect for making a day ahead. Store them in the fridge in an airtight container for up to 3 days.
Can I freeze these mini cheesecakes?
Yes. Freeze cheesecakes without the crisp topping for best texture. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Can I use different kinds of apples?
Yes! Granny Smith and Honeycrisp work best, but Fuji or Braeburn are also great options.
Can I double the recipe?
Absolutely. Just double all the ingredients and use two muffin pans.
Do I need to use a water bath for baking?
Nope! These mini cheesecakes bake perfectly without a water bath – no cracks to worry about.
Whether you’re serving them at a party or bringing them to a friend in need of a sweet surprise, these Apple Crisp Mini Cheesecakes are guaranteed to get rave reviews.
Apple Crisp Cheesecakes
These rich apple crisp cheesecakes are so delicious! They are great for any time, but perfectly combine the flavors of fall.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 4 tbsp melted butter
- For the Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
- For the Apple Layer:
- 1 1/2 cups finely diced apples (Granny Smith or Honeycrisp work well)
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp lemon juice
- For the Crisp Topping:
- 1/3 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- Pinch of salt
- 3 tbsp cold butter, cut into cubes
Instructions
1. Prep: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
2. Make Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press 1 heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
3. Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined. Spoon evenly over crusts (about 2 tablespoons each).
4. Apple Layer: Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake layer.
5. Crisp Topping: In a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Sprinkle over apples.
6. Bake: Bake for 20–22 minutes until centers are just set. Cool in pan, then refrigerate at least 2 hours.
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Nutrition Information:
Yield: 12Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 120mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 3g