When fall rolls around, I crave desserts that balance warmth and creaminess. Apple Crisp Mini Cheesecakes are exactly that—comfort in bite-sized form. They bring together buttery graham cracker crust, creamy cheesecake filling, and a spiced apple topping that tastes like autumn in every bite. These little treats are perfect for gatherings, holidays, or just cozy evenings. Much like my cranberry cream cheese crescent bites, they’re easy enough for beginners but impressive enough to wow your guests.
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Why You’ll Love This Recipe
These Mini Apple Cheesecakes are proof that good things come in small packages. Unlike a full-sized cheesecake, they bake faster, cool quicker, and make portioning effortless. The apple crisp topping adds a satisfying crunch that pairs beautifully with the creamy filling. They’re portable too, ideal for potlucks or lunchbox surprises. If you loved the balance of sweet and savory in Thanksgiving roast turkey, you’ll appreciate how these cheesecakes combine layers of texture and flavor in every bite.
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Apple Crisp Mini Cheesecakes
Creamy mini cheesecakes topped with spiced apples and crisp oat crumble for the perfect fall treat.
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
Ingredients
1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp sugar
16 oz cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 medium apples
2 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
1/2 cup oats
1/4 cup flour
3 tbsp brown sugar
3 tbsp melted butter
Instructions
1. Mix graham cracker crumbs, butter, and sugar. Press into muffin tins.
2. Beat cream cheese and sugar. Add eggs and vanilla. Pour over crust.
3. Bake at 325°F for 18 minutes. Cool completely.
4. Cook diced apples with butter, sugar, and cinnamon until caramelized.
5. Mix oats, flour, sugar, and butter. Bake 10 minutes for crumble.
6. Top cheesecakes with apples and crisp crumble.
Notes
Use Granny Smith for tart flavor.
Add caramel drizzle for extra sweetness.
Store in the fridge up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Ingredients
You’ll need simple pantry staples and a few seasonal favorites to create these delicious mini cheesecakes:
- For the crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- For the filling
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- For the apple topping
- 2 medium apples, peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- For the crisp crumble
- ½ cup oats
- ¼ cup flour
- 3 tbsp brown sugar
- 3 tbsp melted butter
Like with my crockpot lasagna soup, the beauty here is how basic ingredients transform into something unforgettable.
How to Make It
- Prepare the crust: Mix graham cracker crumbs, sugar, and butter until combined. Press into muffin tins lined with cupcake liners.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Spoon mixture over the crusts.
- Bake: Bake at 325°F for about 18 minutes, or until set in the center. Cool completely.
- Cook apples: In a skillet, sauté diced apples with butter, brown sugar, and cinnamon until soft and caramelized.
- Make crumble: Mix oats, flour, sugar, and butter until crumbly. Bake on a sheet at 350°F for 8–10 minutes.
- Assemble: Top each cheesecake with apples and a sprinkle of crisp crumble before serving.
If you enjoy the golden finish on roasted sweet potatoes, you’ll love how the crisp topping adds that extra bite here.
Tips and Variations
- Apple choices: Granny Smith gives a tart contrast, while Honeycrisp offers sweetness.
- Add caramel: Drizzle caramel sauce over the top for extra indulgence.
- Make ahead: Bake the cheesecakes the day before and add apples and crumble right before serving.
- Swap flavors: Replace apples with pears for a fun seasonal twist.
Frequently Asked Questions
Can I freeze Apple Crisp Mini Cheesecakes?
Yes, freeze without toppings. Add apples and crumble after thawing for best results.
How long will they keep in the fridge?
Store in an airtight container for up to 4 days.
Can I use store-bought crust?
Absolutely, pre-made graham crusts save time while keeping flavor.
Do I need a water bath?
No, these mini cheesecakes bake evenly without one, unlike larger versions.
Final Thoughts
Apple Crisp Mini Cheesecakes are the perfect marriage of creamy, crunchy, and fruity. They’re simple to prepare yet elegant enough for special occasions. Each bite captures the essence of fall, from the warm spice of cinnamon to the buttery crunch of oats. Like my Apple Crumble Cheesecake, they’re designed to bring comfort and joy to the table. Try them once, and they might just become your go-to fall dessert.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
