Name: Apple Crisp Mini Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; 2 (8 oz) packages cream cheese, softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 2 apples, peeled and finely chopped; 2 tbsp brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg; 1 tsp lemon juice; 1/2 cup old-fashioned oats; 1/3 cup all-purpose flour; 1/3 cup brown sugar; 1/4 cup unsalted butter, cold and cubed

Why You’ll Love Apple Crisp Mini Cheesecakes Recipe

You get the best of cheesecake, apple pie, and apple crisp in one little package.
Because they’re baked in mini portions, they set faster and are easier to serve than a full cheesecake.
The combination of tangy cream‑cheese filling, tender cinnamon‑spiced apples, and a crunchy oat streusel creates a delightful mix of textures and flavors — perfect for cozy fall gatherings or holiday tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust

graham cracker crumbs
sugar
ground cinnamon
melted butter

For the cheesecake filling

cream cheese (softened)
sugar
vanilla
a bit of flour
egg

For the apple topping

apples, peeled and finely chopped
lemon juice
ground cinnamon
ground nutmeg
light brown sugar
cornstarch

For the streusel topping

all-purpose flour
quick‑cooking oats
light brown sugar
cinnamon
nutmeg
melted butter

Optional for serving: caramel sauce, whipped cream

Directions

Preheat the oven to 325°F (about 163 °C) and line a standard muffin pan with paper liners.
Make the crust: combine graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press about 2 tablespoons of this crumb mixture into each liner. Chill the crust in the fridge while you prepare the other layers.
Prepare the streusel: in a bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Stir in melted butter until coarse crumbs form. Chill the streusel mixture until ready to use.
Make the cheesecake filling: beat the softened cream cheese until smooth. Add sugar, vanilla, and flour and mix until combined. Then add the egg and mix just until incorporated — avoid overmixing.
Spoon the cheesecake filling over the crusts, filling each liner about two‑thirds full.
Toss the chopped apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until well coated. Distribute apple mixture evenly over the cheesecake layer, gently pressing the apples down so they nestle into the filling.
Generously sprinkle the chilled streusel topping over each cheesecake.
Bake for 28 – 30 minutes, or until the edges are set and the centers still jiggle slightly.
Remove from oven and cool in the pan for 30 minutes. Then transfer to the refrigerator to chill and set completely before serving. Serve with a drizzle of warm caramel sauce and/or a dollop of whipped cream.

Servings and timing

This recipe yields 9 mini cheesecakes. Total time: about 50 minutes (20 min prep + 30 min bake), plus chilling time.

Variations

Add chopped nuts (like pecans or walnuts) to the streusel for extra crunch.
Stir mini chocolate chips into the cheesecake batter or drizzle melted chocolate on top instead of caramel for a chocolate‑apple twist.
Swap apples for pears or peaches when in season.
Use gluten‑free graham crackers, gluten-free flour, and certified gluten‑free oats to make a gluten-free version.
Add a pinch of warm spices like cardamom or allspice to the apple mixture for a more aromatic flavor.

Storage/Reheating

Store the mini cheesecakes covered in the refrigerator for up to 3–5 days. They can also be frozen (preferably without the streusel topping), wrapped tightly and kept for several weeks; thaw overnight in the fridge before serving. It’s best served chilled — bring to room temperature for about 10 minutes before serving if you prefer a softer texture.

FAQs

Can I make these Apple Crisp Mini Cheesecakes in a regular‑sized pan instead of muffin tins?

Yes — you can use a 9‑inch springform pan or a 9×13 inch baking dish. Baking time will increase (usually 45–50 minutes at 325°F), and the texture will be more like a traditional cheesecake with an apple crisp topping.

How far in advance can I make these cheesecakes?

You can bake them up to 2–3 days ahead and store them in the refrigerator covered. Their flavors often meld together beautifully after a day.

Why did my cheesecake top crack?

Cracks are usually caused by overmixing the batter after adding the egg or baking at too high a temperature. Mixing just until combined and baking at 325°F helps prevent cracks.

What type of apples are best for this recipe?

Sweet, firm apples like Golden Delicious or Honeycrisp work best — they hold their shape during baking and balance nicely with the tangy cheesecake. If you use a tart apple (like Granny Smith), consider adding a bit more brown sugar to the apple mixture.

Can I substitute canned apple pie filling instead of fresh apples?

You can — but fresh apples give better texture and control over sweetness and spice. If using canned filling, chop the fruit into smaller pieces to fit nicely in the mini cheesecakes, and taste before baking to check sweetness levels.

Can I make this dessert gluten-free?

Yes — use gluten‑free graham crackers for the crust, gluten‑free flour, and certified gluten‑free oats for the streusel. This works well if you’re baking for someone with gluten sensitivity.

Why did the crust get soggy sometimes?

Soggy bottoms often come from too much moisture from the apples. Tossing the chopped apples with cornstarch helps absorb excess juice and keeps the crust from getting soggy.

Can I freeze the mini cheesecakes?

Yes — for best results, freeze them (ideally before adding the streusel) tightly wrapped for up to a few weeks. Thaw overnight in the refrigerator before serving.

What toppings go well with these cheesecakes?

A drizzle of warm caramel sauce, a dollop of whipped cream, a sprinkle of cinnamon — or even a drizzle of melted chocolate — all complement the creamy cheesecake, spiced apples, and crumbly topping beautifully.

Can I double the recipe for a larger batch?

Definitely. The recipe scales well. You can double or triple the batches depending on how many servings you need. For large gatherings, making extra ahead of time and refrigerating or freezing them is a smart move.

Conclusion

These Apple Crisp Mini Cheesecakes are a delightful, easy-to-make dessert that captures the cozy flavors of autumn — creamy cheesecake, spiced apples, and crunchy oat streusel in every bite. Perfect for holiday gatherings, potlucks, or cozy nights at home. Once you try them, they’re likely to become a regular in your dessert rotation.

Best Apple Crisp Mini Cheesecakes