Imagine the dreamy marriage of a creamy cheesecake and a warm, cinnamon-spiced apple crisp, all wrapped up in a perfectly portioned, handheld treat: that’s the magic of Apple Crisp Mini Cheesecakes! These delightful little desserts offer a buttery graham cracker crust, smooth cheesecake filling, juicy baked apples, and a crumbly oat topping—all in a single bite. Whether you’re looking to impress friends at a fall gathering or satisfy a weeknight sweet tooth, Apple Crisp Mini Cheesecakes are a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
What I adore about this recipe is that every ingredient serves a special role: some create the classic cheesecake creaminess, others bring the apple pie flair, and a handful deliver that irresistibly crisp topping. Each element comes together for maximum flavor and gorgeous presentation, so don’t skip a thing!
- Graham cracker crumbs: These form the crunchy, buttery foundation for each mini cheesecake.
- Granulated sugar: Sweetens both the crust and the cheesecake layer for perfect balance.
- Unsalted butter (melted and cold): Adds richness to the crust and creates the crisp, crumbly topping.
- Cream cheese (softened): The star of any cheesecake, delivering a rich, velvety base.
- Vanilla extract: A must for warmth and depth in the creamy filling.
- Large eggs: They set the cheesecake and give it that signature smooth texture.
- Sour cream: Adds a light tang and keeps the filling ultra-creamy.
- Peeled and diced apples: I recommend Granny Smith for a lovely tart bite that doesn’t get mushy.
- Lemon juice: Brightens the apple topping and keeps the apples from browning.
- Brown sugar: Offers a caramel note in the apples and the oat topping.
- Ground cinnamon and nutmeg: These warm spices make the mini cheesecakes irresistible and cozy.
- Old-fashioned oats: Essential for the signature crisp topping, adding texture and rustic flavor.
- All-purpose flour: Helps bind the topping so you get those gorgeous crumbles.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prepare the Crust
Start by heating your oven to 325°F (163°C) and lining a 12-count muffin pan with paper cupcake liners—trust me, this makes removal a breeze. In a bowl, stir together your graham cracker crumbs, granulated sugar, and melted butter. Once it looks like damp sand, press about a tablespoon into the bottom of each liner to form a nice, even layer. Give them a quick head-start in the oven for 5 minutes to set up before adding your fillings.
Step 2: Mix the Cheesecake Filling
Now for the creamy heart of our Apple Crisp Mini Cheesecakes! In a large bowl, beat the softened cream cheese until it’s dreamy and smooth—no lumps if you can help it. Add in the granulated sugar and vanilla, then beat again until combined. Next, mix in the eggs one at a time, scraping the bowl and resisting the urge to over-mix (gentle is key here). Finish by folding in the sour cream until just blended.
Step 3: Assemble the Cheesecakes
Spoon the cheesecake mixture evenly onto your pre-baked graham crusts, dividing it among all 12 wells. This layer should be creamy, thick, and perfectly dreamy—don’t worry if it’s not completely smooth, it will settle in the oven.
Step 4: Make the Apple Filling
While the cheesecake layer awaits, toss your diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. This mix not only tastes amazing but will fill your kitchen with heavenly fall aromas. Spoon a small amount over each cheesecake, pressing the apples in slightly so they nestle into the filling.
Step 5: Whip Up the Crisp Topping
Gather your oats, flour, brown sugar, and cinnamon, and combine them in a bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture looks like chunky sand. Sprinkle this generously on top of each mini cheesecake—don’t be shy, it’s what makes the treat so special.
Step 6: Bake and Chill
Bake the mini cheesecakes for 25 to 28 minutes, just until the centers are set but still a little wobbly. Let them cool completely in the pan (patience pays off!), then refrigerate for at least 2 hours. This step ensures the Apple Crisp Mini Cheesecakes are perfectly set and delightfully creamy when you peel back the liners.
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
Elevate these bite-sized beauties with a dollop of fresh whipped cream, a generous drizzle of caramel sauce, or an extra sprinkle of cinnamon on top. For a little extra sparkle, scatter on some finely diced candied ginger or a light dusting of powdered sugar.
Side Dishes
Since Apple Crisp Mini Cheesecakes already steal the show, pair them with something light and refreshing—think a tart berry salad, a scoop of vanilla frozen yogurt, or mugs of cinnamon-spiced tea or coffee. Each makes a lovely companion without overpowering these little wonders.
Creative Ways to Present
Turn dessert into a party by serving each Apple Crisp Mini Cheesecake on individual saucers with tiny dessert forks. Or, set up a DIY topping bar with whipped cream, caramel bits, and extra apple crisp topping so guests can customize their cheesecake just the way they like.
Make Ahead and Storage
Storing Leftovers
Once cooled and set, Apple Crisp Mini Cheesecakes will stay fresh in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers to keep the oat topping from getting soggy or sticking to its neighbors.
Freezing
For longer storage, freeze the mini cheesecakes (unadorned) individually wrapped in plastic and then placed in a freezer-safe container. They’ll keep for up to 2 months—simply thaw them overnight in the fridge before serving and add any garnishes just before enjoying.
Reheating
If you like a slightly warm crisp topping, pop a cheesecake (still in its liner) in the microwave for about 10 seconds. Just don’t overdo it—these are meant to be creamy, not hot. For larger batches, a low oven works nicely to take the chill off without melting the filling.
FAQs
Can I use other types of apples for Apple Crisp Mini Cheesecakes?
Absolutely! While Granny Smith apples are the go-to because they hold their shape and provide a nice tartness, Honeycrisp, Fuji, or Braeburn apples all work beautifully for different flavors and sweetness levels.
Can I make Apple Crisp Mini Cheesecakes gluten-free?
Yes! Swap in gluten-free graham crackers and use a gluten-free flour blend for the crisp topping—the result is just as scrumptious and safe for those avoiding gluten.
Can I prepare these cheesecakes in advance?
Definitely. In fact, they taste even better after a night in the fridge since the flavors meld and the texture improves. Just garnish before serving for best results.
How do I know when the mini cheesecakes are fully baked?
The cheesecakes are done when the centers are set but still have a slight wobble. They will continue to firm up as they cool. Avoid overbaking so you preserve that irresistible creamy texture.
What’s the best way to remove the cheesecakes from the pan without sticking?
Lining your muffin tin with paper liners is the secret! Let the cheesecakes cool completely, then gently lift them out by the edges of the paper. If you’re in a hurry, running a small offset spatula around the edge also helps release them with ease.
Final Thoughts
If you’re ready for the best of both dessert worlds—cheesecake and apple crisp—wrapped into one glorious, bite-sized treat, give Apple Crisp Mini Cheesecakes a try. They’re cozy, festive, and so easy to love, no matter the season. Take a bite and prepare for rave reviews!
Print
Apple Crisp Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of creamy cheesecake and apple crisp with these delicious Apple Crisp Mini Cheesecakes. A delightful dessert that captures the essence of fall in every bite!
Ingredients
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Apple Topping:
- 2 cups peeled and diced apples (such as Granny Smith)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
Crisp Topping:
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-count muffin pan with paper liners.
- Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter. Press into each liner and bake for 5 minutes.
- Make the filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time, then mix in sour cream. Divide filling over crusts.
- Add apple topping: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Spoon over each cheesecake.
- Prepare crisp topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter and sprinkle over each cheesecake.
- Bake and chill: Bake for 25–28 minutes until set. Cool, then refrigerate for at least 2 hours before serving.
Notes
- For best texture, use firm apples like Granny Smith or Honeycrisp.
- You can make these a day ahead and store in the fridge.
- Serve with whipped cream or caramel drizzle for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
