Mouthwatering Apple Crisp Mini Cheesecakes

Finding a dessert that feels fancy enough for guests but doesn’t require you to stress out in the kitchen all day can be tough. You want something that looks impressive and tastes amazing, but let’s be real—most of us don’t have hours to spend making complicated recipes from scratch, especially when you’re already juggling dinner and everything else.

That’s why these apple crisp mini cheesecakes are such a win: they combine two classic desserts into one easy-to-serve treat, they’re made in a muffin tin so there’s no fussy slicing involved, and they taste just as good as something you’d order at a restaurant.

What Kind of Apples Should I Use?

For these mini cheesecakes, you’ll want to pick apples that hold their shape when baked and have a good balance of sweet and tart flavors. Granny Smith apples are a classic choice because they stay firm and their tartness pairs nicely with the sweet cheesecake and caramel topping. If you prefer something a bit sweeter, Honeycrisp or Fuji apples work great too and still maintain a good texture. You can even mix two varieties if you want a more complex apple flavor. Just make sure to chop them finely so they distribute evenly in each mini cheesecake and cook through properly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Graham cracker crumbs: You can use vanilla wafer crumbs, digestive biscuit crumbs, or even crushed gingersnaps for a spicier kick. Just measure out the same amount.
• Quick-cooking oats: Old-fashioned rolled oats work perfectly here too. They’ll give you a slightly chewier texture in the crisp topping, which is actually pretty nice.
• Apples: Granny Smith apples are great for baking because they hold their shape, but Honeycrisp, Braeburn, or even a mix of varieties will work. Just avoid super soft apples like Red Delicious.
• Cream cheese: Make sure to use full-fat cream cheese here – low-fat versions don’t set up as well and can make your cheesecakes watery. This is one ingredient you really shouldn’t substitute.
• Light brown sugar: Regular granulated sugar works in a pinch, though you’ll lose some of that caramel-like flavor. You can also use dark brown sugar if that’s what you have.
• Caramel sauce: This is totally optional for serving, but if you don’t have caramel, try maple syrup or even a dusting of powdered sugar instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making mini cheesecakes is not softening your cream cheese completely, which leads to lumps in your filling – leave it at room temperature for at least an hour, or cut it into small cubes to speed up the process.

Overbaking is another common issue that causes cracks and a dry texture, so remove the cheesecakes when the centers still have a slight jiggle (they’ll continue cooking as they cool).

To keep your graham cracker crusts from crumbling apart when you bite into them, press the mixture firmly into the bottom of each muffin cup using the back of a spoon or a small glass.

For the apple topping, make sure to chop your apples into small, uniform pieces so they cook evenly, and don’t skip the lemon juice since it prevents browning and adds a nice brightness that balances the sweetness.

What to Serve With Apple Crisp Mini Cheesecakes?

These mini cheesecakes are pretty rich and sweet on their own, so they pair really well with a hot cup of coffee or some spiced chai tea. If you’re serving them for a fall gathering, consider setting out some vanilla ice cream on the side so guests can add a cold, creamy scoop that melts into the warm apple topping. A drizzle of extra caramel sauce is always a good idea, or you could even add some chopped pecans or walnuts for a little crunch. Since these are individual servings, they’re perfect for parties where people can grab one and mingle without needing a plate and fork.

Storage Instructions

Store: Keep your mini cheesecakes in an airtight container in the fridge for up to 4 days. I like to wait and add the caramel sauce right before serving so the topping stays crispy and doesn’t get soggy.

Freeze: These freeze really well for up to 2 months! Just wrap each mini cheesecake individually in plastic wrap, then store them all together in a freezer-safe container. When you’re ready to eat one, thaw it in the fridge overnight and add fresh caramel sauce on top.

Serve: These taste best when they’re chilled, so pull them straight from the fridge about 10 minutes before serving. Drizzle with caramel sauce right before you dig in for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 22-26 g
• Fat: 80-90 g
• Carbohydrates: 185-210 g

Ingredients

For the crust:

• 3/4 cup graham cracker crumbs
• 1 1/2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

For the cinnamon-oat topping:

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup quick oats
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 2 1/2 tbsp unsalted butter, melted

For the apple mixture:

• 2 medium apples, peeled and finely diced
• 2 tsp fresh lemon juice
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp cornstarch

For the cheesecake filling:

• 10 oz cream cheese, softened
• 6 tbsp granulated sugar
• 1 1/2 tsp vanilla extract
• 2 tsp all-purpose flour
• 1 large egg

For serving:

• Caramel sauce, for drizzling

Step 1: Prepare the Cupcake Pan and Preheat the Oven

Line a standard cupcake pan with 9 paper liners.

Preheat your oven to 325°F (163°C) and set aside to ensure it’s ready once you’re finished assembling the cheesecake cupcakes.

Step 2: Make the Graham Cracker Crust

• 3/4 cup graham cracker crumbs
• 1 1/2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

In a mixing bowl, combine the graham cracker crumbs with 1 1/2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon.

Stir together using a fork.

Pour in 3 tablespoons of melted unsalted butter and mix thoroughly until the crumbs are evenly moistened.

Press about 2 tablespoons of the mixture firmly into the bottom of each prepared cupcake liner, making sure the crusts are compact.

Place the pan in the refrigerator to chill while you continue.

Step 3: Prepare the Cinnamon Oat Crumble Topping

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup quick oats
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 2 1/2 tbsp unsalted butter, melted

In a bowl, stir together 1/3 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup quick oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon ground nutmeg.

Add 2 1/2 tablespoons melted unsalted butter, mixing until the mixture forms coarse crumbs.

Place the crumble in the refrigerator until you’re ready to use.

I love making extra crumble—it’s delicious sprinkled over yogurt, too!

Step 4: Make the Cheesecake Filling

• 10 oz cream cheese, softened
• 6 tbsp granulated sugar
• 1 1/2 tsp vanilla extract
• 2 tsp all-purpose flour
• 1 large egg

In a medium mixing bowl, beat together the softened cream cheese, 6 tablespoons granulated sugar, 1 1/2 teaspoons vanilla extract, and 2 teaspoons all-purpose flour until smooth and creamy.

Add in the egg and mix just until combined—try not to overmix.

Spoon the cheesecake filling over the chilled crusts in each cupcake cup, filling them to about two-thirds full.

Step 5: Prepare the Spiced Apple Layer

• 2 medium apples, peeled and finely diced
• 2 tsp fresh lemon juice
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp cornstarch

Peel and finely dice the apples.

In a bowl, toss the diced apples with 2 teaspoons fresh lemon juice.

Add 2 tablespoons light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 1/2 teaspoons cornstarch.

Stir until the apples are evenly coated.

Spoon the apple mixture over the cheesecake filling in each cupcake cup, filling nearly to the top.

Gently press the apples down with your palm so they settle into the filling.

Step 6: Top with Cinnamon Oat Crumble and Bake

• cinnamon oat crumble from Step 3

Generously sprinkle the prepared cinnamon oat crumble (from Step 3) over the apples in each cup, making sure each cupcake is well covered.

Bake in the preheated oven for 28-30 minutes, or until the centers appear set and the topping is golden.

I like to rotate the pan halfway through baking for even browning.

Step 7: Cool, Chill, and Serve with Caramel

• caramel sauce, for drizzling

Allow the cheesecakes to cool for about 30 minutes in the pan.

Then, remove them and chill in the refrigerator for several hours until fully set.

Just before serving, drizzle with caramel sauce.

For an extra treat, I sometimes gently warm the caramel before drizzling—the warmth adds an irresistible finishing touch.

Mouthwatering Apple Crisp Mini Cheesecakes

Delicious Mouthwatering Apple Crisp Mini Cheesecakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 1600 kcal

Ingredients

  

For the crust:

• 3/4 cup graham cracker crumbs
• 1 1/2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

For the cinnamon-oat topping:

• 1/3 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/3 cup quick oats
• 3/4 tsp cinnamon
• 1/8 tsp ground nutmeg
• 2 1/2 tbsp unsalted butter, melted

For the apple mixture:

• 2 medium apples, peeled and finely diced
• 2 tsp fresh lemon juice
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp cornstarch

For the cheesecake filling:

• 10 oz cream cheese, softened
• 6 tbsp granulated sugar
• 1 1/2 tsp vanilla extract
• 2 tsp all-purpose flour
• 1 large egg

For serving:

• caramel sauce, for drizzling

Instructions

 

• Line a standard cupcake pan with 9 paper liners. Preheat your oven to 325°F (163°C) and set aside to ensure it's ready once you're finished assembling the cheesecake cupcakes.
• In a mixing bowl, combine the graham cracker crumbs with 1 1/2 tablespoons of granulated sugar and 1/2 teaspoon of ground cinnamon. Stir together using a fork. Pour in 3 tablespoons of melted unsalted butter and mix thoroughly until the crumbs are evenly moistened. Press about 2 tablespoons of the mixture firmly into the bottom of each prepared cupcake liner, making sure the crusts are compact. Place the pan in the refrigerator to chill while you continue.
• In a bowl, stir together 1/3 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup quick oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon ground nutmeg. Add 2 1/2 tablespoons melted unsalted butter, mixing until the mixture forms coarse crumbs. Place the crumble in the refrigerator until you’re ready to use. I love making extra crumble—it’s delicious sprinkled over yogurt, too!
• In a medium mixing bowl, beat together the softened cream cheese, 6 tablespoons granulated sugar, 1 1/2 teaspoons vanilla extract, and 2 teaspoons all-purpose flour until smooth and creamy. Add in the egg and mix just until combined—try not to overmix. Spoon the cheesecake filling over the chilled crusts in each cupcake cup, filling them to about two-thirds full.
• Peel and finely dice the apples. In a bowl, toss the diced apples with 2 teaspoons fresh lemon juice. Add 2 tablespoons light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 1/2 teaspoons cornstarch. Stir until the apples are evenly coated. Spoon the apple mixture over the cheesecake filling in each cupcake cup, filling nearly to the top. Gently press the apples down with your palm so they settle into the filling.
• Generously sprinkle the prepared cinnamon oat crumble (from Step 3) over the apples in each cup, making sure each cupcake is well covered. Bake in the preheated oven for 28-30 minutes, or until the centers appear set and the topping is golden. I like to rotate the pan halfway through baking for even browning.
• Allow the cheesecakes to cool for about 30 minutes in the pan. Then, remove them and chill in the refrigerator for several hours until fully set. Just before serving, drizzle with caramel sauce. For an extra treat, I sometimes gently warm the caramel before drizzling—the warmth adds an irresistible finishing touch.