🍎 Easy Made Apple Crisp Mini Cheesecakes – Perfectly Sweet, Spiced

Apple Crisp Mini Cheesecakes ⭐️⭐️⭐️⭐️⭐️ (4.9 from dessert lovers and fall bakers)
🍏 Tender Apples | 🥧 Creamy Cheesecake | 🌰 Crunchy Crisp Topping

If you love fall desserts, these Apple Crisp Mini Cheesecakes are a dream come true. Each bite-sized cheesecake has a buttery graham cracker crust, creamy spiced filling, tender cinnamon apples, and a crunchy oat topping—basically all your favorite fall flavors in a portable, adorable dessert. Perfect for parties, bake sales, or cozy weekend treats.

Why You’ll Love These Apple Crisp Mini Cheesecakes

⏱️ Prep Time: 25 minutes
🔥 Bake Time: 25–30 minutes
❄️ Chill Time: 2 hours
🍽️ Yields: 12 mini cheesecakes
💰 Budget-Friendly: Around $12
🍏 Flavor: Creamy, spiced, sweet, and slightly crunchy
💡 Perfect For: Fall desserts, Thanksgiving, or portion-controlled treats

Ingredients – Sweet Layers of Fall

For the Crust

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• ¼ tsp cinnamon

For the Apple Topping

• 1 medium apple, peeled, cored, and diced
• 1 tbsp granulated sugar
• ½ tsp cinnamon

the Crisp Topping

• ¼ cup rolled oats
• 2 tbsp brown sugar
• 2 tbsp all-purpose flour
• ¼ tsp cinnamon
• 2 tbsp cold butter, cubed

How to Make Apple Crisp Apple Crisp Mini Cheesecakes

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C).
Line a 12-cup muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 tbsp into the bottom of each muffin cup.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar until smooth.
Add egg, vanilla, and cinnamon, mixing until just combined.
Spoon cheesecake batter over each crust, filling about 2/3 full.

Step 3: Add Apples

Toss diced apples with sugar and cinnamon.
Top each mini cheesecake with apple pieces.

Step 4: Prepare the Crisp Topping

Combine oats, brown sugar, flour, cinnamon, and butter using a fork until crumbly.
Sprinkle over the apples in each cup.

Step 5: Bake

Bake for 25–30 minutes, or until the filling is set and the topping is lightly golden.
Cool to room temperature, then refrigerate for at least 1–2 hours before serving.

How to Serve Apple Crisp Mini Cheesecakes

🍏 Serve chilled for creamy perfection
🍮 Drizzle with caramel sauce or a dusting of powdered sugar
☕ Pair with coffee, tea, or spiced cider for a cozy fall treat
🍂 Perfect for individual servings at parties or potlucks

What Everyone’s Saying

“These mini cheesecakes are adorable AND delicious!”
⭐️⭐️⭐️⭐️⭐️ – Sophie L.

“Perfect blend of apple crisp and cheesecake—my new favorite dessert.”
⭐️⭐️⭐️⭐️⭐️ – Jason M.

“Everyone loved the single-serving size. Easy and impressive!”
⭐️⭐️⭐️⭐️⭐️ – Emma R.

Apple Crisp Mini Cheesecakes – Sweet, Fruity, and Perfectly Cozy

These Apple Crisp Mini Cheesecakes are the ultimate bite-sized fall treat! Creamy cheesecake sits atop a buttery crust, layered with tender, cinnamon-spiced apples, and finished with a crunchy oat topping. Perfect for holidays, parties, or a special dessert that feels both fancy and homey. Every bite is a delightful mix of creamy, fruity, and crunchy textures.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 1 cup graham cracker crumbs
• 3 tbsp sugar
• 3 tbsp butter melted

For the Cheesecake Filling:

• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg

For the Apple Topping:

• 2 medium apples peeled and diced
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg

For the Oat Crisp:

• 1/4 cup old-fashioned oats
• 2 tbsp flour
• 2 tbsp brown sugar
• 2 tbsp cold butter cubed

Equipment

• Muffin pan (12-cup)
• Cupcake liners
• Mixing bowls
• Hand mixer or stand mixer
• Spatula

Method

 

Preheat Oven

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Make the Crust

1. Combine graham cracker crumbs, sugar, and melted butter. Press a spoonful into the bottom of each muffin cup. Bake for 5 minutes. Remove and set aside to cool slightly.

Make the Cheesecake Filling

1. Beat cream cheese, sugar, and vanilla until smooth. Add the egg and mix until fully combined. Spoon over the crusts in the muffin pan.

Prepare the Apple Topping

1. Toss diced apples with brown sugar, cinnamon, and nutmeg. Spread evenly over the cheesecake layer.

Make the Oat Crisp

1. Combine oats, flour, brown sugar, and butter. Mix until crumbly. Sprinkle over the apple layer.

Bake

1. Bake mini cheesecakes for 20–25 minutes, or until the centers are set and the topping is lightly golden. Let cool to room temperature, then refrigerate for at least 1 hour.

Serve

1. Remove liners and serve chilled. Optional: drizzle with caramel sauce for an extra special touch.

Notes

Make ahead: These mini cheesecakes are even better after chilling for several hours.

Storage: Keep refrigerated for up to 4 days; can freeze for up to 2 months.

Apple swaps: Try Granny Smith, Honeycrisp, or Fuji for different textures and flavors.

FAQ – Apple Crisp Mini Cheesecakes

💡 Note

For an extra indulgent touch, drizzle warm caramel sauce over each mini cheesecake just before serving—it’s like a little slice of fall heaven!

For a complete Thanksgiving menu, serve Cristal Recipes’ Thanksgiving Mac and Cheese Delight first and finish with these mini cheesecakes for a comforting, crowd-pleasing meal.