Name: Apple Crisp Mini Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the Graham Cracker Crust:; 3/4 cup graham cracker crumbs; 1 1/2 tablespoons sugar; 1/2 teaspoon cinnamon; 3 tablespoons unsalted butter (melted); For the Crumb Topping:; 1/3 cup all-purpose flour; 1/3 cup light brown sugar; 1/3 cup quick-cooking oats; 3/4 teaspoon cinnamon; 1/8 teaspoon nutmeg; 2 1/2 tablespoons unsalted butter (melted); For the Apple Filling:; 2 medium-small apples (peeled and chopped finely); 2 teaspoons freshly squeezed lemon juice; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 2 tablespoons light brown sugar; 1 1/2 teaspoons cornstarch; For the Cheesecake Filling:; 10 oz cream cheese (softened); 6 tablespoons sugar; 1 1/2 teaspoons vanilla extract; 2 teaspoons all-purpose flour; 1 egg; For Serving:; Caramel sauce (for drizzling)

These Apple Crisp Mini Cheesecakes are the perfect bite-sized fall dessert. With a graham cracker crust, creamy cheesecake filling, apple cinnamon topping, and a crisp oat crumble, they pack all the best flavors of autumn into a mini treat!

Apple Crisp Mini Cheesecakes

Why You’ll Love This Recipe

Apple Crisp Mini Cheesecakes combine the richness of cheesecake with the comforting warmth of apple crisp. The graham cracker crust gives a buttery base, while the apple filling is spiced with cinnamon and nutmeg. Topped with a crunchy oat crumble, these mini cheesecakes are perfectly balanced in flavor and texture. They make a delightful dessert for any fall gathering or holiday celebration, offering a bite-sized version of a classic comfort dessert.

Ingredients

For the Graham Cracker Crust:
3/4 cup graham cracker crumbs
1 and 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted

For the Crumb Topping:
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 and 1/2 tablespoons unsalted butter, melted

For the Apple Filling:
2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 and 1/2 teaspoons cornstarch

For the Cheesecake Filling:
10 oz. cream cheese, softened
6 tablespoons sugar
1 and 1/2 teaspoons vanilla
2 teaspoons all-purpose flour
1 egg

For Serving:
Caramel sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Muffin Tin: Line a standard cupcake pan with paper liners. This recipe makes 9 cupcakes.
Make the Graham Cracker Crust:
In a small bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until well combined. Press about 2 tablespoons of the mixture into the bottom of each paper liner. Place the muffin tin in the fridge to set.
Prepare the Crumb Topping:
In another small bowl, stir together the flour, light brown sugar, oats, cinnamon, and nutmeg. Add the melted butter and stir until coarse crumbs form. Place the topping in the fridge until ready to use.
Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with sugar, vanilla, and flour until smooth. Add the egg and mix until just combined. Spoon the cheesecake filling over the graham cracker crusts, filling about 2/3 of each muffin cup.
Prepare the Apple Filling:
In a small bowl, toss the chopped apples with lemon juice. Add the light brown sugar, cornstarch, cinnamon, and nutmeg, and stir until the apples are evenly coated. Spoon the apple mixture over the cheesecake filling, filling the cups almost to the top. Gently press the apples down with your palm.
Top with Crumb Topping:
Generously sprinkle the cinnamon oat crumble topping over each mini cheesecake.
Bake:
Bake for about 28-30 minutes, or until the cheesecakes are set and the tops are lightly golden.
Cool:
Let the mini cheesecakes cool in the pan for 30 minutes, then remove them from the pan and refrigerate for at least 2 hours to fully set.
Serve:
Drizzle with caramel sauce just before serving for extra sweetness and flavor.

Servings and Timing

This recipe yields 9 mini cheesecakes. Prep time is about 20 minutes, and baking time is 28-30 minutes. After cooling, allow at least 30 minutes in the pan and 2 hours in the fridge for the best results. Total time is approximately 3 hours.

Variations

Add Walnuts or Pecans: For extra crunch, add finely chopped nuts to the crumb topping.
Use Different Fruit: Try using pears or peaches in place of apples for a different fruity twist.
Cheesecake Swirl: Swirl in some caramel or chocolate sauce into the cheesecake batter for extra flavor.
Gluten-Free Option: Use gluten-free graham cracker crumbs and flour to make this recipe gluten-free.

Storage/Reheating

Store any leftover mini cheesecakes in an airtight container in the fridge for up to 3 days. They can be served cold directly from the fridge or allowed to come to room temperature before serving. For longer storage, you can freeze them for up to 2 months. Thaw in the fridge before serving.

FAQs

Can I use a different type of apple for the filling?

Yes, you can use any apple variety you prefer, but tart apples like Granny Smith work well in this recipe for a balance of sweetness and acidity.

Can I use a store-bought graham cracker crust?

Yes, you can substitute a store-bought crust, but the homemade graham cracker crust adds a fresher, buttery flavor to the dessert.

How do I know when the cheesecakes are done?

The cheesecakes are done when the tops are lightly golden, and a toothpick inserted comes out clean. The cheesecakes will also firm up as they cool.

Can I make these in a regular-sized muffin tin?

This recipe is designed for mini cheesecakes, but you can use a regular-sized muffin tin and bake them for a slightly longer time—about 35-40 minutes.

Can I make the apple filling ahead of time?

Yes, you can prepare the apple filling up to 24 hours in advance and refrigerate it until you’re ready to assemble the cheesecakes.

Can I skip the crumble topping?

The crumble topping adds texture and flavor, but you can skip it if you prefer a smoother cheesecake. You could also top the cheesecakes with whipped cream or a dusting of cinnamon.

How should I store leftovers?

Store leftovers in the fridge in an airtight container for up to 3 days. For longer storage, freeze individual cheesecakes and thaw them before serving.

Can I use a different type of sugar for the cheesecake filling?

Yes, you can use other sweeteners like honey or maple syrup, but it may slightly alter the texture of the cheesecake filling.

Can I serve these warm?

These mini cheesecakes are best served chilled to let the filling fully set, but you can warm them slightly in the microwave if you prefer them warm.

Can I freeze these cheesecakes?

Yes, these cheesecakes freeze well. Just wrap them tightly in plastic wrap and foil before freezing, and thaw them in the fridge before serving.

Conclusion

Apple Crisp Mini Cheesecakes combine the best of both worlds—creamy cheesecake and crunchy apple crisp—into a perfectly portioned, bite-sized treat. With the warm spices of fall, a buttery graham cracker crust, and a drizzle of caramel sauce, these mini cheesecakes are sure to become a hit at your next gathering!