Name: Mini Apple Crisp Cheesecakes
Prep time: 25 min
Cook time: 22 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons butter, melted; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 apples, peeled and diced; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; ¼ cup rolled oats; 2 tablespoons all-purpose flour; 2 tablespoons brown sugar (for topping); 2 tablespoons butter (for topping)

Jump to Recipe·Leave a Review

These mini apple crisp cheesecakes are one of my favorite desserts because they combine three of the best sweet treats—cheesecake, apple crisp, and pie—into one handheld delight. Each bite has a creamy cheesecake base, warm spiced apples, and a golden crunchy topping that makes them irresistible.

Why You’ll Love This Recipe

I like this recipe because it feels both cozy and indulgent at the same time. The cheesecakes are individually portioned, so they’re perfect for parties, holidays, or when I just want a little something sweet. I also love how the cinnamon apples pair with the creamy cheesecake and crisp topping—it’s like fall wrapped into a dessert I can hold in my hand. Mini Apple Crisp Cheesecakes

Ingredients

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

Graham cracker crumbs
Butter, melted
Cream cheese, softened
Sugar
Egg
Vanilla extract
Apples, peeled and diced
Brown sugar
Ground cinnamon
Rolled oats
Flour
Additional butter for topping

Directions

I start by mixing graham cracker crumbs with melted butter and pressing the mixture into the bottom of lined muffin tins to form the crust.
I beat cream cheese, sugar, egg, and vanilla until smooth, then spoon the cheesecake filling over the crusts.
I cook the diced apples with brown sugar and cinnamon until they’re tender and caramelized, then layer them on top of the cheesecake filling.
I prepare a crisp topping with oats, flour, brown sugar, and butter, then sprinkle it generously over the apples.
I bake the cheesecakes at 350°F (177°C) for about 20–22 minutes, until the centers are set.
Once baked, I let them cool completely before chilling in the fridge for at least 2 hours so they firm up.

Servings and timing

This recipe makes about 12 mini cheesecakes. Prep time takes around 25 minutes, baking is 22 minutes, and chilling requires at least 2 hours.

Variations

Sometimes I use gingersnap cookies instead of graham crackers for the crust to add a spiced kick. For the apples, I swap in pears for a different fall flavor. I’ve also topped them with a drizzle of caramel sauce or whipped cream for an extra indulgent touch.

Storage/Reheating

I keep the mini cheesecakes covered in the refrigerator for up to 4 days. If I want to store them longer, I freeze them for up to 2 months and thaw them overnight in the refrigerator. These cheesecakes are best served chilled, so I don’t reheat them. Mini Apple Crisp Cheesecakes

FAQs

Can I make these without muffin liners?

Yes, but I prefer using liners since they make removing and serving much easier. Without them, I recommend greasing the pan very well.

What kind of apples work best?

I like using tart apples such as Granny Smith, since they balance the sweetness of the cheesecake and crisp topping beautifully.

Can I make these ahead of time?

Yes, I often make them a day in advance because they taste even better once they’ve had time to set in the fridge.

How do I know when the cheesecakes are done baking?

I look for the centers to be mostly set but still slightly jiggly—they will firm up as they cool and chill.

Can I make a full-size cheesecake instead of minis?

Definitely. I press the crust into a 9-inch springform pan, layer it the same way, and bake for about 50–55 minutes instead.

Conclusion

These mini apple crisp cheesecakes are a dessert I keep coming back to whenever I want something festive, flavorful, and fun to serve. With creamy cheesecake, spiced apples, and a buttery crisp topping, they deliver everything I love about fall in one perfect bite.