Name: Easy Apple Crisp Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: For the crust:; 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons melted butter; For the cheesecake filling:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; For the apple topping:; 2 apples, peeled and diced; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon nutmeg; For the streusel topping:; 1/4 cup all-purpose flour; 1/4 cup old-fashioned oats; 2 tablespoons brown sugar; 2 tablespoons cold butter, cubed

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These easy apple crisp mini cheesecakes combine two of my favorite desserts into one irresistible treat. Each bite has a creamy cheesecake base, a sweet apple pie filling, and a buttery oat streusel topping that bakes to golden perfection. They’re cozy, delicious, and just the right size for sharing—or keeping all to myself.

Why You’ll Love This Recipe

I love how these mini cheesecakes are packed with layers of flavor and texture in every bite. They’re simple to make, ideal for fall gatherings, and easy to serve since they come in individual portions. The mix of creamy, spiced, crunchy, and fruity elements makes these little treats totally crave-worthy. Plus, no water bath needed! Easy Apple Crisp Mini Cheesecakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the cheesecake filling:

Cream cheese
Granulated sugar
Egg
Vanilla extract

For the apple crisp topping:

Apples (peeled and diced)
Brown sugar
Ground cinnamon
Nutmeg
All-purpose flour
Old-fashioned oats
Butter (cold and cubed)

Directions

I preheat the oven to 325°F and line a muffin tin with paper liners.
For the crust, I mix the graham cracker crumbs, sugar, and melted butter, then press a spoonful into the bottom of each liner. I bake them for 5 minutes and let them cool.
For the cheesecake layer, I beat the softened cream cheese with sugar until smooth, then mix in the egg and vanilla. I spoon this mixture over the cooled crusts, filling each liner about 2/3 full.
For the apple topping, I combine the diced apples with brown sugar, cinnamon, and nutmeg. I spoon a bit of this mixture over the cheesecake layer.
For the crisp topping, I mix flour, oats, brown sugar, and cold butter until it’s crumbly. I sprinkle this generously over the apples.
I bake the cheesecakes for about 25–30 minutes, until the centers are set. I let them cool completely in the pan, then chill them in the fridge for at least 2 hours before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes. It takes around 15 minutes to prep and 25–30 minutes to bake, plus at least 2 hours of chilling time.

Variations

I like to switch up the fruit depending on the season—pears or mixed berries work really well in place of apples. For extra crunch, I sometimes add chopped pecans or walnuts to the streusel. If I’m short on time, I use canned apple pie filling instead of fresh apples. And if I want a richer flavor, I swirl in a little caramel sauce before baking.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They taste best cold, but I sometimes let them sit at room temperature for 10 minutes before eating to soften the texture a bit. I don’t recommend reheating, since they’re meant to be served chilled, but they also freeze well—just wrap them tightly and freeze for up to a month. Easy Apple Crisp Mini Cheesecakes

FAQs

Can I use store-bought apple pie filling?

Yes, I’ve done that when I’m in a rush. I just chop the filling a bit finer so it fits better on top of the cheesecakes.

Do I need to use a water bath?

No water bath needed here! Since these are mini cheesecakes, they bake evenly without it and don’t usually crack.

Can I make these ahead of time?

Yes, I often make them a day ahead. They hold up really well in the fridge and the flavors actually develop even more overnight.

What’s the best apple to use?

I like to use Granny Smith apples for their tartness, but Honeycrisp or Fuji work great too if I want something sweeter.

Can I make this gluten-free?

Definitely. I use gluten-free graham crackers for the crust and substitute a gluten-free flour blend in the streusel topping. Just make sure the oats are certified gluten-free too.

Conclusion

These easy apple crisp mini cheesecakes are the perfect fusion of creamy and crunchy, sweet and spiced. I love making them for fall get-togethers or whenever I want a cozy dessert in a cute, portable form. Once I tried them, they quickly became a staple in my dessert rotation.