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Apple Crisp Mini Cheesecakes

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
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.