Apple Crisp Mini Cheesecakes
These apple crisp mini cheesecakes combine two favorite desserts into one irresistible bite. Each mini cheesecake starts with a buttery graham cracker crust and a creamy filling, then gets topped with cinnamon-spiced apples and a brown sugar oat crumble.
Every layer works together to give you all the cozy flavors of apple crisp with the rich creaminess of cheesecake. They’re a crowd-pleasing dessert for fall gatherings, holiday parties, or Thanksgiving.
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Why You’ll Love This Apple Crisp Mini Cheesecake Recipe
- Perfect make-ahead dessert. These mini cheesecakes chill beautifully, making them a stress-free option for parties or holiday gatherings.
- Crowd-pleasing and versatile. They’re perfect for a fall party, Thanksgiving, Christmas potlucks, or simply making a batch to enjoy with family at home.
- No tricky steps required. There’s no water bath or complicated prep; just straightforward baking with delicious results.
- Portable and shareable. Their mini size makes them easy to transport, so they’re perfect for potlucks, parties, or bringing along to any gathering.
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Apple Crisp Mini Cheesecakes Ingredients
- Graham Cracker Crumbs
- Brown Sugar
- Butter
- Cream Cheese
- Sour Cream
- Granulated Sugar
- Eggs
- Vanilla Extract
- Salt
- Diced Apples
- Cinnamon
- Lemon Juice
- Old-Fashioned Oats
- All-Purpose Flour
How To Make Apple Crisp Mini Cheesecakes
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
To make the crust, mix graham cracker crumbs, brown sugar, and melted butter.
Press one heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
To make the cheesecake layer, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined.
Spoon evenly over crusts (about 2 tablespoons each).
Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over the cheesecake layer.
To make the crumble layer, in a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Spoon over apples.
Bake for 20-22 minutes until centers are just set. Cool in the pan, then refrigerate at least 2 hours.
Apple Crisp Mini Cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 4 tbsp melted butter
Cheesecake Filling
- 12 oz cream cheese softened
- ¼ cup sour cream
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Apple Layer
- 1½ cups finely diced apples Granny Smith or Honeycrisp work well
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
Crumble Topping
- ⅓ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp cold butter cut into cubes
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
- To make the crust, mix graham cracker crumbs, brown sugar, and melted butter.
- Press one heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
- To make the cheesecake layer, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined.
- Spoon evenly over crusts (about 2 tablespoons each).
- Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over the cheesecake layer.
- To make the crumble topping, in a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Spoon over apples.
- Bake for 20-22 minutes until centers are just set. Cool in the pan, then refrigirate at least 2 hours.
Mini Apple Cheesecakes FAQs
Can I make these ahead?
Yes, they’re a great make-ahead dessert. Store them in an airtight container in the fridge for 2–3 days. For the best texture, enjoy within the first two days while the crumble stays crisp.
Do I need to peel the apples?
In this recipe, we leave the skins on, which adds a bit of color and texture. If you’d rather have a softer apple layer, you can peel them before dicing.
What toppings do you recommend?
Toppings are optional, but they’re a fun way to dress these up. Try a drizzle of caramel sauce, whipped cream, or even a sprinkle of chopped pecans.
Can I double the recipe?
Yes! Just double the ingredients and bake in two muffin tins.
Do I need a water bath?
Nope. These mini cheesecakes bake evenly without one, so you don’t need to worry about doing that extra step.
Can I freeze them?
Yes. The cheesecake layer freezes well for up to 2 months. Wrap each one tightly or store in a freezer-safe container. For the best results, freeze without the crumble topping and add it fresh after thawing.
What apples work best?
Granny Smith and Honeycrisp are top choices, but other varieties will work too. Just keep in mind the flavor can vary; some apples bake up sweeter, while others stay more tart.
