Apple Crisp Mini Cheesecakes Recipe
If you crave the cozy warmth of apple crisp and the creamy decadence of cheesecake, you’re going to fall head over heels for these Apple Crisp Mini Cheesecakes. Each individual dessert boasts a buttery graham cracker crust, luscious cheesecake filling, spiced apple layer, and a golden oat crumble topping for the perfect bite. They’re simple to make, stunning to serve at any gathering, and have all the nostalgic flavors of fall in an irresistibly cute, personal-size package.
Ingredients You’ll Need
Don’t let the impressive look of Apple Crisp Mini Cheesecakes fool you—these rely on staple ingredients that you likely already have in your kitchen. Every component brings something special: from a crisp base to the tangy creaminess and a pop of spiced apple freshness.
- Graham cracker crumbs: The ultimate crunchy, slightly sweet foundation for every great cheesecake bite.
- Granulated sugar: Used in both the crust and filling to balance sweetness all around.
- Unsalted butter (melted and cold): Melted for binding the base, cold and cubed for the crisp topping, ensuring texture and richness.
- Cream cheese (softened): This is the tangy, creamy star of the show—make sure it’s at room temperature for the silkiest filling.
- Egg: Provides structure to your mini cheesecakes so they’re set but still creamy.
- Vanilla extract: Adds that little something extra to round out the flavors in the cheesecake layer.
- Apples (peeled and diced): Any firm, sweet-tart apple will do—think Honeycrisp, Gala, or Granny Smith for a tart kick!
- Brown sugar: Elevates the apple layer and crisp with deep, caramel notes.
- Cinnamon: Essential for that classic apple crisp flavor; it also adds cozy warmth.
- Lemon juice: Prevents the diced apples from browning while highlighting their natural zestiness.
- Old-fashioned oats: Gives that signature crispy, rustic texture to the topping.
- All-purpose flour: Helps bring the crumbly top together, making every bite perfection.
How to Make Apple Crisp Mini Cheesecakes
Step 1: Prepare the Muffin Tin
Preheat your oven to 325°F and line a standard 12-cup muffin tin with paper liners. This makes both baking and serving a breeze, plus it keeps the cheesecakes easy to remove and perfectly shaped.
Step 2: Make the Graham Cracker Crust
In a small bowl, mix together the graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted butter. The crumbs should look like wet sand, holding their shape when pressed. Scoop about 1 tablespoon of mixture into each liner and press down firmly (a spice jar works great for this). Bake the crusts for 5 minutes and set aside; this quick bake ensures your crust stays crisp and never soggy.
Step 3: Mix the Cheesecake Filling
In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until fluffy and smooth—no lumps allowed! Add in the egg and vanilla extract, and mix just until combined. Evenly divide the cheesecake batter over your pre-baked crusts, gently smoothing the tops for a uniform layer. Get ready for that signature tangy creaminess.
Step 4: Prepare the Apple Layer
In another bowl, toss your peeled and diced apples with 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and 1 teaspoon lemon juice. Give it a good stir so the apples evenly soak up the warm sweetness. Spoon a small amount of this mixture over the cheesecake layer in each muffin cup—just enough to cover, but not overwhelm, the creamy filling.
Step 5: Make and Add the Crisp Topping
The best part! In a small bowl, combine the old-fashioned oats, flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold, cubed butter. Mash together with your fingers or a pastry cutter until you’ve got coarse crumbles with a few larger buttery bits—those will turn into golden, crunchy magic in the oven. Sprinkle generously over each mini cheesecake.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 20 to 25 minutes, or until the centers look just set and no longer jiggle when gently shaken. The apples should be tender and the crisp topping golden brown. Cool completely in the pan so everything has time to set, then transfer to the refrigerator for at least 2 hours. This chilling step is crucial for that dreamy, sliceable texture.
How to Serve Apple Crisp Mini Cheesecakes
Garnishes
These little cheesecakes are amazing on their own, but garnishing brings them to the next level! A dollop of fresh whipped cream, a drizzle of caramel sauce, or a sprinkle of extra cinnamon will all make your Apple Crisp Mini Cheesecakes look as irresistible as they taste. For something truly special, top with a thin apple slice or a tiny sprinkle of toasted oats right before serving.
Side Dishes
Although these Apple Crisp Mini Cheesecakes shine as the center of attention, they also pair beautifully with other fall-inspired desserts. Serve alongside spiced pumpkin bread, crunchy biscotti, or a bowl of cinnamon-spiked fruit salad for a colorful and seasonal dessert spread. Serve with hot coffee or spiced cider to balance the sweet richness.
Creative Ways to Present
If you’re entertaining, you can arrange these mini cheesecakes on a tiered dessert stand or cupcake tower for visual wow factor! For a rustic vibe, place each one in a cupcake wrapper in a wooden tray, or serve on mini plates with tiny forks for an elegant plated dessert. They’re also delightful tucked into lunchboxes or wrapped up as edible gifts for friends and neighbors.
Make Ahead and Storage
Storing Leftovers
Once baked and fully chilled, these Apple Crisp Mini Cheesecakes store beautifully in the refrigerator. Arrange them in an airtight container and refrigerate for up to 3 days. The layers keep their structure, and the flavors actually deepen a bit on the second day, making them even more irresistible.
Freezing
If you’d like to stash some away for later, you can absolutely freeze your Apple Crisp Mini Cheesecakes. Once fully chilled, place them in a single layer in a freezer-safe container, or wrap each one tightly in plastic wrap. Freeze for up to one month. When you’re ready to enjoy, thaw in the refrigerator overnight for best consistency.
Reheating
While these are meant to be enjoyed cold or at room temperature, you can gently take the chill off by letting them sit out for 15 to 30 minutes before serving. Avoid microwaving, as it may soften the crisp topping and make the cheesecake texture less ideal.
FAQs
Can I use different apples for the Apple Crisp Mini Cheesecakes?
Absolutely! While sweet-tart apples like Honeycrisp, Granny Smith, or Gala are classic picks for baking, nearly any apple will work. Mix up varieties for a more complex flavor, or use what you have on hand—the result will be deliciously your own.
Do I need a special pan to make mini cheesecakes?
No need for any fancy equipment! A regular 12-count muffin tin and standard cupcake liners are all you need. This keeps the process simple and means you can whip up these treats anytime the mood strikes.
How do I tell when the cheesecakes are done baking?
The centers of the cheesecakes should look set, but with just a hint of jiggle in the middle when you shake the pan gently. They’ll continue to firm up as they cool. Resist overbaking to maintain that luxuriously creamy texture once chilled.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and use two muffin tins. Rotate the pans halfway through baking to ensure even cooking. You’ll wow a whole group with a double batch of Apple Crisp Mini Cheesecakes.
Are these gluten-free or can I make them gluten-free?
This recipe as written contains gluten, but it’s easy to adapt—swap in gluten-free graham crackers for the crust and a gluten-free flour blend for the crisp topping, and your Apple Crisp Mini Cheesecakes will be perfect for gluten-sensitive guests.
Final Thoughts
I can’t say enough about the magic of these Apple Crisp Mini Cheesecakes—each bite is a celebration of creamy, crunchy, apple-spiced joy. They’re fun to make, a hit at any gathering, and guaranteed to put a smile on everyone’s face. Don’t wait for a special occasion—give them a try, and let these beauties become a new favorite in your kitchen too!
Print
Apple Crisp Mini Cheesecakes Recipe
- Total Time: 2 hours 50 minutes (including chill time)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of creamy cheesecake, spiced apples, and crunchy oat topping with these Apple Crisp Mini Cheesecakes. A delightful twist on traditional cheesecake, these individual treats are bursting with fall flavors.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the apple layer:
- 2 small apples, peeled and diced
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp lemon juice
For the crisp topping:
- 1/3 cup old-fashioned oats
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 2 tbsp cold butter, cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-count muffin tin with paper liners.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of each liner and bake for 5 minutes.
- Prepare the cheesecake layer: Beat cream cheese and sugar, then add egg and vanilla. Spoon over crust.
- Prepare the apple layer: Mix diced apples with brown sugar, cinnamon, and lemon juice. Spoon over the cheesecake layer.
- Make the crisp topping: Combine oats, flour, brown sugar, cinnamon, and cold butter. Sprinkle over the apple layer.
- Bake: Bake for 20–25 minutes until set. Cool, then refrigerate for at least 2 hours before serving.
Notes
- These can be made a day in advance and stored chilled.
- Top with whipped cream or caramel drizzle for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 125mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
