If you’re searching for a dessert that balances creamy richness with cozy autumn flavors, look no further than these Apple Crisp Mini Cheesecakes. With a buttery graham cracker crust, silky smooth cheesecake filling, warmly spiced apples, and a crumbly oat topping, these delights bring together everything you love about cheesecake and apple crisp in one adorable bite-sized treat. Whether you’re hosting a gathering or simply craving something special, Apple Crisp Mini Cheesecakes are destined to be a show-stopper at your table.
Ingredients You’ll Need
There’s nothing fancy or complicated here, just honest, essential ingredients that each play a starring role. Every layer, from the crunchy crust to the sumptuous apple and crumble toppings, adds texture, depth, and that irresistible homey aroma.
- Graham cracker crumbs: The base for that classic cheesecake crunch; don’t skip pressing firmly for a sturdy crust.
- Sugar: Sweetens both the crust and the creamy filling with just the right touch.
- Melted butter: Binds the graham cracker crust and adds a rich, buttery backdrop.
- Cream cheese, softened: The foundation of any great cheesecake, so make sure it’s soft for the smoothest texture.
- Granulated sugar: Blends perfectly into the cream cheese for a smooth, sweet filling.
- Vanilla extract: Lends a lovely warmth and aroma to balance all the flavors.
- Large eggs: Give structure and that classic cheesecake silkiness.
- Diced apples: For the best flavor, go tart—Granny Smith delivers a perfect tang to balance the sweetness.
- Brown sugar: Adds a caramel note to both the apple and crisp topping layers.
- Cinnamon: Brings a comforting warmth that’s signature in any apple dessert.
- Nutmeg: Just a pinch makes the spice profile pop without overpowering.
- Rolled oats: The secret to that beloved apple crisp texture on top.
- All-purpose flour: Helps bind the crisp topping for the perfect crumble.
- Cold butter, cubed: Essential for a truly crumbly crisp—keep it cold as you work it in.
- Caramel sauce: The final flourish, adding a luscious drizzle of sweetness to serve.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prepare the Muffin Tin and Preheat
Set your oven to 325°F so it’s ready to go while you prep. Line a standard 12-cup muffin tin with paper liners, which will make it super easy to remove your Apple Crisp Mini Cheesecakes later. Don’t skip the liners—they help keep those beautiful layers intact!
Step 2: Make the Graham Cracker Crust
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until every crumb looks moistened and sandy. Spoon the mixture evenly into the muffin tin liners and press down firmly—your fingers or the bottom of a small glass work wonders. This step guarantees a sturdy foundation for these mini cheesecakes.
Step 3: Whip Up the Cheesecake Batter
Using a hand mixer or stand mixer, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Add eggs one at a time, mixing on low speed after each addition, just until blended. The key is not to overmix, which keeps the filling ultra-luscious and prevents cracks.
Step 4: Layer the Cheesecake Mixture
Divide the luscious cheesecake batter evenly among the prepared crusts in the muffin tin. Spoon it gently to avoid disturbing the crust, and smooth out the tops so each mini cheesecake is evenly portioned.
Step 5: Prepare and Add the Spiced Apples
In a mixing bowl, toss your diced apples with brown sugar, cinnamon, and nutmeg until the apples are evenly coated. Each little chunk gets cloaked in warm spices, infusing every bite with autumnal flavor. Distribute the apple mixture right over the cheesecake batter in each cup.
Step 6: Mix and Top with Crisp Crumble
For the crisp component, use a pastry cutter, fork, or even your fingertips to blend rolled oats, flour, brown sugar, and cold cubed butter until the mixture forms those irresistible buttery crumbles. Generously sprinkle this over the apple layer, covering each mini cheesecake with a blanket of oat-and-butter goodness.
Step 7: Bake
Pop your muffin tin into the preheated oven and bake for 22 to 25 minutes, until the cheesecakes are set but ever-so-slightly jiggly in the center. The crisp topping should be golden and fragrant—the hardest part is waiting for them to cool!
Step 8: Cool, Chill, and Finish
Let the cheesecakes cool to room temperature right in the tin, then transfer to the refrigerator for at least 2 hours so they fully set. When you’re ready to serve, remove from the liners and finish with a generous drizzle of caramel sauce. These taste absolutely magical served cold—but bring to room temperature for an even silkier bite.
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
Take these Apple Crisp Mini Cheesecakes over the top with a drizzle of rich caramel sauce, a dollop of fresh whipped cream, or a sprinkle of extra cinnamon. For added drama, finish with a paper-thin slice of fresh apple or a few toasted pecans crumbled on top.
Side Dishes
Pairing is all about balance. Serve your mini cheesecakes alongside a cup of hot spiced cider for a true fall vibe, or treat guests to a scoop of vanilla bean ice cream for ultimate comfort. If you want to lighten things up, a crisp green salad or some fresh seasonal fruit contrasts beautifully with the richer elements.
Creative Ways to Present
For parties, arrange the Apple Crisp Mini Cheesecakes on a tiered dessert tray for instant “wow” factor. Or serve in individual mason jars for a fun, portable option. Mini dessert plates and gold forks never hurt for a special occasion, and a dusting of powdered sugar makes any presentation feel extra festive.
Make Ahead and Storage
Storing Leftovers
Once set, Apple Crisp Mini Cheesecakes keep beautifully in the fridge for up to three days. Just store them in an airtight container and wait to drizzle with caramel until serving so the topping stays crisp.
Freezing
If you want to stash a batch away, these mini cheesecakes freeze surprisingly well! Place them, well wrapped, in a freezer-safe container. Thaw overnight in the refrigerator before enjoying—just drizzle with fresh caramel when ready to serve.
Reheating
While they’re lovely cold, if you crave a warm edge, pop a cheesecake (without caramel topping) in the microwave for 10–15 seconds. Just enough to take the chill off and boost the comfort factor. Add your caramel drizzle after microwaving so it doesn’t soak in.
FAQs
Can I use different types of apples?
Absolutely! While tart apples like Granny Smith offer the best contrast, feel free to use Honeycrisp, Gala, or Fuji for a sweeter profile. Mixing apple varieties can create even more complex flavors in your Apple Crisp Mini Cheesecakes.
Do I need a stand mixer?
No stand mixer? No worries! A handheld electric mixer or even a sturdy whisk and some elbow grease are all you need to whip up the cheesecake batter. Just make sure to beat until smooth and creamy for the dreamiest results.
Can I make these gluten-free?
Yes! Swap the graham cracker crumbs for a gluten-free substitute and use a 1:1 all-purpose gluten-free flour blend in the crisp topping. Everything else in this Apple Crisp Mini Cheesecakes recipe is naturally gluten-free.
How can I tell when the mini cheesecakes are done?
They’re ready when the edges look set but the very center still has a slight wobble. Every oven differs, so check at the 22-minute mark to avoid overbaking.
Can I double the recipe?
Definitely! You can easily double the Apple Crisp Mini Cheesecakes recipe to make 24 (or more) if you need to feed a crowd. Just be sure to use a second muffin tin and rotate positions in the oven for even baking.
Final Thoughts
I can’t recommend these Apple Crisp Mini Cheesecakes enough—they bring together the best of fall baking in every single, adorable bite. Whether for a holiday table or a casual night in, they’re guaranteed to disappear fast. Give this recipe a whirl and treat yourself and your loved ones to the comforting magic of cheesecake and spiced apples together!
Print
Apple Crisp Mini Cheesecakes Recipe
- Total Time: 50 minutes plus 2 hours chilling time
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of creamy cheesecake, tender apples, and crunchy oat topping with these delightful Apple Crisp Mini Cheesecakes. A bite-sized treat packed with fall flavors!
Ingredients
Cheesecake:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 4 tablespoons melted butter
- 12 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Apple Filling:
- 2 cups diced apples
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Crisp Topping:
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tablespoons cold butter, cubed
- Caramel sauce for drizzling
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter; press into liners.
- Mix Cheesecake: Beat cream cheese, sugar, and vanilla. Add eggs one at a time. Divide batter over crusts.
- Add Apple Filling: Toss apples with brown sugar, cinnamon, and nutmeg. Spoon over batter.
- Prepare Crisp Topping: Combine oats, flour, brown sugar, and butter. Sprinkle over apples.
- Bake and Chill: Bake for 22–25 minutes. Cool, then refrigerate for 2 hours. Drizzle with caramel sauce before serving.
Notes
- Use tart apples like Granny Smith for the best flavor.
- These can be made a day in advance and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
