Name: Apple Crisp Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 2 h 48 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 medium apples, peeled, cored, and finely diced; 2 tablespoons brown sugar; 1/2 teaspoon cinnamon; 1 tablespoon lemon juice; 1/2 cup old-fashioned oats; 1/4 cup all-purpose flour; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 cup unsalted butter, cold and cubed

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If you’re craving a magical mashup of cozy fall flavors and irresistible creamy texture, these Apple Crisp Mini Cheesecakes will absolutely steal your heart (and taste buds)! Imagine a buttery graham cracker crust holding a rich velvety cheesecake, all topped with sweet-tart cinnamon apples and a golden oat crisp. Every bite bursts with contrasting flavors and textures—crunchy, creamy, caramelized, cozy. Whether you need an impressive treat for the holidays, a make-ahead dessert for friends, or just want to savor something special on a quiet night in, Apple Crisp Mini Cheesecakes deliver pure bliss in every adorable cup.

Apple Crisp Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

These little cheesecakes rely on everyday, classic ingredients, each playing a starring role. The beauty of this recipe is how easily it comes together—with just a handful of delicious basics, you’ll craft something spectacular that tastes like you spent hours in the kitchen.

Graham cracker crumbs: The perfect foundation, lending a sweet, slightly nutty crunch that stands up to the creamy cheesecake.
Granulated sugar: Essential for sweetness in both the crust and the cheesecake layer, balancing the tang of the cream cheese.
Unsalted butter (melted & cold): Melted butter for binding crust, and cold butter for the crumbly crisp topping—trust me, don’t swap them around!
Cream cheese (softened): The heart of the cheesecake layer, it creates that rich, luscious texture we all crave.
Eggs: Add structure and silkiness to your cheesecake layer—room temperature is best for even mixing.
Vanilla extract: Just a splash infuses warmth and rounds out all the flavors beneath the apple topping.
Apples (peeled, cored, finely diced): Choose crisp, tart varieties like Granny Smith for best flavor and texture—these are your autumn jewels!
Brown sugar: Adds a deeper, almost caramel-like sweetness to both the apple layer and crisp topping.
Cinnamon: This spice is the soulful heart of the recipe, weaving warmth through every bite.
Lemon juice: Brightens the apple layer and keeps the diced apples vibrant and fresh.
Old-fashioned oats: The secret to an authentic crumble top, providing nutty texture and classic crispiness.
All-purpose flour: Helps the oat topping bake into golden clusters that are utterly irresistible.

How to Make Apple Crisp Mini Cheesecakes

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F so everything bakes evenly. Line a 12-count muffin tin with paper cupcake liners—this makes it delightfully easy to pop each Apple Crisp Mini Cheesecake out later without sticking. Trust me, this little step sets you up for dessert success.

Step 2: Build the Buttery Crust

Mix together the graham cracker crumbs, granulated sugar, and melted butter in a bowl until the crumbs look like wet sand. Spoon this mixture evenly into the liners—about a heaping tablespoon per cup. Press down firmly (the bottom of a small glass or your fingers work great) so you get a sturdy, compact crust ready to support all those luscious layers.

Step 3: Make the Creamy Cheesecake Layer

Beat the softened cream cheese and sugar together until cloud-like and smooth—no lumps! Add eggs one at a time, blending after each, then finish with your vanilla extract. This batter is dreamy and thick, just the way you want it. Gently divide the cheesecake mixture among the muffin cups, covering the graham crust completely.

Step 4: Toss Together the Apple Layer

In a small bowl, combine your finely diced apples with brown sugar, cinnamon, and a splash of lemon juice. The lemon keeps the apples bright while the sugar and cinnamon create that classic apple pie aroma! Spoon a generous teaspoon of this apple mixture right over the cheesecake batter in each cup—it will melt into the filling as it bakes.

Step 5: Mix and Sprinkle the Crisp Topping

Stir the oats, flour, brown sugar, and cinnamon together, then cut in the cold cubed butter using a pastry cutter or fork until you have a crumbly, sandy mixture with pea-sized clumps. Sprinkle this oat crisp evenly on top of each mini cheesecake, covering the apples. This layer bakes up heavenly—golden and crunchy.

Step 6: Bake, Cool, and Chill

Slide the pan into the preheated oven and bake for 25–28 minutes, until the centers are just set—they’ll puff then slightly sink as they cool. Let them cool in the pan for about 30 minutes, then transfer to the fridge and chill for at least 2 hours (or overnight), so the flavors meld and the texture firms up perfectly. Don’t skip the chill, it’s worth the anticipation!

How to Serve Apple Crisp Mini Cheesecakes

Garnishes

Dress up your Apple Crisp Mini Cheesecakes with a flourish of whipped cream, a sprinkle of extra cinnamon, or a dreamy drizzle of caramel sauce. For parties, a tiny apple slice or oat crumble on top makes each one irresistibly photogenic and festive!

Side Dishes

Pair your cheesecakes with hot spiced apple cider or a mug of strong coffee to complement the cinnamon apple filling. For a hit of freshness, try a simple fruit salad or even a scoop of vanilla bean ice cream alongside, letting each bite play off the warm-and-cool contrast.

Creative Ways to Present

Arrange your cheesecakes on a rustic wooden board with cinnamon sticks and apple slices for cozy fall vibes, or nestle them in cupcake wrappers with hand-tied twine for a charming homemade gift. For gatherings, serve them in mini mason jars or glasses to up the “wow” factor—Apple Crisp Mini Cheesecakes have a way of turning any occasion into a celebration!

Make Ahead and Storage

Storing Leftovers

Keep leftover Apple Crisp Mini Cheesecakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days—just be sure to wait until they’re fully cooled before storing, as this keeps the topping delightfully crisp instead of soggy.

Freezing

Want to plan ahead? These mini wonders freeze beautifully! Arrange cooled cheesecakes on a tray, freeze until solid, then wrap each tightly in plastic wrap and store in a freezer-safe container. They’ll keep up to one month—just thaw overnight in the refrigerator before serving.

Reheating

While Apple Crisp Mini Cheesecakes taste best chilled, you can bring them up to room temperature for 20–30 minutes before eating for that rich, creamy texture. Avoid microwaving, as it can melt the crisp topping. If you like your apples extra warm, a few minutes in a low oven (covered with foil) will do the trick without compromising the cheesecake’s silkiness.

FAQs

Can I use canned apple pie filling instead of fresh apples?

Absolutely! If you’re short on time, swap out the fresh apples for canned apple pie filling—just chop it up finely so it layers nicely. The flavors will be slightly sweeter and softer, but hey, it saves a step and still delivers all the cozy apple goodness in each mini cheesecake cup.

Why do I need to chill the cheesecakes before serving?

Chilling helps the cheesecakes firm up fully, making them sliceable and intensifying all the flavors. It’s the secret to getting that classic cheesecake texture and ensures that each Apple Crisp Mini Cheesecake holds its shape when removed from the liner.

Can I make Apple Crisp Mini Cheesecakes gluten free?

Yes! Simply use gluten-free graham crackers for the crust and substitute a 1:1 gluten-free all-purpose flour in the crisp topping. It’s an easy swap and everyone gets to enjoy these irresistible mini treats.

Which apple variety is best for this recipe?

Granny Smith apples are a top choice for their tartness and firm texture, but you can also use Honeycrisp, Braeburn, or Jazz apples. The key is a firm, crisp apple that won’t turn to mush during baking—this keeps every bite fresh and flavorful.

Can I double the recipe for a larger crowd?

Definitely! Simply double all the ingredient amounts and bake in two muffin tins, rotating their position halfway through baking. This way, you’ll have plenty of Apple Crisp Mini Cheesecakes to go around (and maybe a few extras for late-night snacking).

Final Thoughts

There’s just something so irresistible about having all the best fall dessert flavors packed into one adorable treat! I hope you’ll give these Apple Crisp Mini Cheesecakes a try—the combination of creamy cheesecake, spiced apples, and crispy oat topping is truly unforgettable. Your kitchen will smell fantastic and your friends and family will be asking for the recipe before they’ve even finished the last bite!

Apple Crisp Mini Cheesecakes Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 2 hours 48 minutes (includes chilling time)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect blend of creamy cheesecake, spiced apples, and buttery crisp topping with these delightful Apple Crisp Mini Cheesecakes. A heavenly dessert that captures the essence of fall in every bite!

Ingredients

Scale

For the crust:

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

For the cheesecake layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the apple layer:

2 medium apples, peeled, cored, and finely diced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice

For the crisp topping:

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

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Instructions

Preheat the oven: to 325°F and line a 12-count muffin tin with paper liners.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into each liner to form the crust.
Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs and vanilla. Divide over crusts.
Prepare the apple layer: Combine diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake batter.
Create the crisp topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over each cheesecake.
Bake: for 25–28 minutes until set. Cool in the pan, then chill in the fridge for 2 hours before serving.