Apple Crisp Mini Cheesecakes

Apple Crisp Mini Cheesecakes combine the richness of creamy cheesecake with the comforting flavors of apple crisp, making them the perfect fall dessert. These mini treats are individually portioned, allowing you to enjoy the smooth cheesecake, spiced apple topping, and buttery crisp in every single bite. Whether you’re hosting a party, celebrating the holidays, or simply want a cozy dessert to enjoy on a chilly evening, these apple crisp mini cheesecakes are bound to impress.

I love making these cheesecakes because they bring together two of my all-time favorite desserts. The crunchy oat topping pairs so beautifully with the creamy cheesecake filling, and the warm spiced apples take the flavors to a whole new level. They’re great for entertaining because they look so cute in their individual portions, and they’re easier to serve than a full-size cheesecake. Plus, since they’re mini, you can indulge without feeling too guilty!

Why You’ll Love These Apple Crisp Mini Cheesecakes

Two Desserts in One: These cheesecakes combine the best of both worlds—smooth, creamy cheesecake and a sweet, spiced apple crisp. The flavors and textures complement each other perfectly, giving you a delicious dessert experience in every bite.

Perfectly Portioned: These mini cheesecakes are baked in a muffin tin, making them the perfect individual-sized portions. They’re easy to serve, and everyone gets their own little dessert, which is great for parties and special occasions.

Fall Flavors: The spiced apples, buttery oat topping, and tangy cheesecake all come together to give you that warm, cozy feeling that’s perfect for fall or winter. The cinnamon, nutmeg, and brown sugar make each bite feel like a warm hug!

Make-Ahead Friendly: You can easily make these cheesecakes ahead of time and keep them in the fridge until you’re ready to serve. They hold up beautifully, and the flavors only get better after chilling.

Impressive but Easy: Though these mini cheesecakes look fancy, they’re actually quite easy to make! With a simple graham cracker crust, a straightforward cheesecake filling, and an easy stovetop apple topping, this recipe comes together without much fuss.

Prep Time and Servings

Total Time: 1 hour 30 minutes (includes cooling and chilling time)
Servings: 12 mini cheesecakes
Calories per serving: 320 (varies based on ingredients and toppings)

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (about 8-10 full graham crackers)
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 tablespoon lemon juice (optional, for a tangy kick)

For the Apple Topping:

• 3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and diced
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup water (or apple cider for extra flavor)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Crisp Topping:

• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup unsalted butter, cold and cubed

Step-by-Step Instructions

For the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners for easy removal.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
3. Press Into the Muffin Tin: Spoon about 1 tablespoon of the graham cracker mixture into each muffin cup. Press the crumbs firmly into the bottom of each cup using the back of a spoon or your fingers. This forms the base of your mini cheesecakes.
4. Bake the Crust: Bake the crusts for 5 minutes to set them. Remove the muffin tin from the oven and set it aside to cool while you prepare the cheesecake filling.

For the Cheesecake Filling:

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add the Sugar and Vanilla: Add the granulated sugar and vanilla extract, beating until well combined.
3. Mix in the Eggs: Beat in the eggs, one at a time, mixing just until combined. Avoid overmixing, as this can cause cracks in the cheesecake during baking.
4. Add Lemon Juice (Optional): If you like a slightly tangy cheesecake, add the tablespoon of lemon juice and mix it in.
5. Fill the Muffin Cups: Spoon the cheesecake filling over the graham cracker crusts, filling each cup about 3/4 full. Use the back of a spoon to smooth the tops if needed.
6. Bake the Cheesecakes: Bake the mini cheesecakes for 18-20 minutes, or until the centers are just set and slightly jiggly. They will firm up as they cool. Remove the cheesecakes from the oven and let them cool in the muffin tin for 10 minutes, then transfer them to the fridge to chill for at least 1 hour.

For the Apple Topping:

1. Cook the Apples: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Stir to coat the apples in the sugar and spices.
2. Simmer Until Tender: Cook the apples, stirring occasionally, for 8-10 minutes, or until they are tender but not mushy. If the mixture looks too dry, add the 1/4 cup of water or apple cider to help them soften.
3. Thicken the Topping (Optional): If you prefer a thicker apple topping, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for an additional 1-2 minutes until the mixture thickens slightly.
4. Cool the Topping: Once the apples are cooked, remove the saucepan from the heat and allow the apple topping to cool to room temperature before adding it to the cheesecakes.

For the Crisp Topping:

1. Make the Crisp: In a small bowl, combine the oats, flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Bake the Crisp: Preheat the oven to 350°F (175°C). Spread the oat mixture on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown and crispy. Let the crisp cool completely before sprinkling over the cheesecakes.

Assembling the Apple Crisp Mini Cheesecakes:

1. Top the Cheesecakes: Once the cheesecakes have chilled and the apple topping has cooled, spoon a generous amount of the apple mixture over each mini cheesecake.
2. Add the Crisp: Sprinkle the baked oat crisp topping over the apples, adding as much or as little as you like for extra crunch.
3. Chill or Serve: If you’re not serving the cheesecakes right away, keep them in the refrigerator until you’re ready. These mini cheesecakes are best served chilled.

How to Serve

• On a Dessert Platter: Arrange the mini cheesecakes on a fall-themed dessert platter for a beautiful presentation. Garnish with a drizzle of caramel sauce or whipped cream for an extra indulgent touch.
• With Ice Cream: Serve the cheesecakes alongside a scoop of vanilla ice cream to complement the warm spices and apple topping.
• For a Party: These mini cheesecakes are perfect for potlucks or holiday parties, where guests can easily pick them up and enjoy a single portion without the need for slicing or serving utensils.

Tips for Success

Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This ensures that the cheesecake filling is smooth and creamy, without lumps.

Don’t Overmix the Batter: Be careful not to overbeat the cheesecake batter once the eggs are added. Overmixing can incorporate too much air, causing the cheesecakes to crack as they bake.

Cool Completely: Allow the mini cheesecakes to cool fully in the fridge before adding the apple topping and crisp. This helps the cheesecake set and makes it easier to assemble.

Make Ahead: These mini cheesecakes are a great make-ahead dessert. You can bake and chill them up to 2 days in advance, then add the apple topping and crisp just before serving.

Recipe Variations

Caramel Apple Mini Cheesecakes: Drizzle the apple topping with caramel sauce before adding the oat crisp for an extra layer of sweetness. You can also use store-bought caramel sauce to save time.

Apple-Pear Crisp Cheesecakes: Swap half of the apples for diced pears to add a new layer of flavor. Pears pair beautifully with the spices and create a delicious fall-inspired twist.

Cinnamon Roll Mini Cheesecakes: Add a swirl of cinnamon sugar to the cheesecake filling before baking. Just mix 1 tablespoon of cinnamon with 2 tablespoons of brown sugar

and swirl it into the cheesecake batter with a toothpick before baking.

Gluten-Free Mini Cheesecakes: To make these cheesecakes gluten-free, use gluten-free graham crackers for the crust and replace the all-purpose flour in the crisp topping with a gluten-free flour blend.

Vegan Mini Cheesecakes: Substitute the cream cheese with a vegan cream cheese, and use coconut oil in the crust and crisp topping instead of butter. You can also use a plant-based milk or cream in the apple topping for a fully vegan version.

How to Store and Freeze

Storing: Store the assembled mini cheesecakes in an airtight container in the refrigerator for up to 3 days. If you want to keep the crisp topping from getting soggy, store it separately and add it just before serving.

Freezing: You can freeze these mini cheesecakes before adding the apple topping and crisp. Once baked and cooled, place them in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight and top with the apple mixture and crisp before serving.

Special Equipment

• Muffin Tin: You’ll need a standard 12-cup muffin tin to bake these mini cheesecakes.
• Paper Liners: Using paper liners makes it easier to remove the mini cheesecakes from the muffin tin and keeps them looking neat.
• Pastry Cutter (Optional): A pastry cutter can help you cut the cold butter into the oat crisp topping, but you can also use your fingers or two forks.

FAQ

Can I make this recipe without a muffin tin?
Yes, you can use small ramekins or even a mini cheesecake pan with removable bottoms. Just make sure to adjust the baking time as needed.

What’s the best apple variety for this recipe?
Granny Smith apples are a great choice for this recipe because their tartness balances the sweetness of the cheesecake and crisp topping. Honeycrisp and Braeburn are also delicious options.

Can I make the apple topping without the crisp?
Definitely! If you prefer a simpler version, you can skip the crisp topping and just use the spiced apple mixture on top of the cheesecakes.

How do I prevent cracks in the cheesecake?
To avoid cracks, don’t overmix the batter, and bake the cheesecakes at a lower temperature. If you notice cracks, don’t worry—the apple topping will cover them up beautifully!

Can I make this recipe into a full-sized cheesecake?
Yes! You can double the recipe and bake it in a 9-inch springform pan to make a full-sized apple crisp cheesecake. Just adjust the baking time to about 50-60 minutes, or until the center is set.

Conclusion

Apple Crisp Mini Cheesecakes are the ultimate fall dessert that brings together the best of both cheesecake and apple crisp. These adorable mini treats are the perfect blend of creamy, spiced, and crunchy, making them a hit at any gathering or as a cozy dessert to enjoy at home. Whether you’re serving them at a holiday party, as a special dessert for a family dinner, or simply as a delicious treat for yourself, these cheesecakes are sure to impress. Plus, they’re easy to make, customizable, and can be prepared ahead of time, so you can spend less time in the kitchen and more time enjoying the flavors of fall!

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