Name: Apple Crisp Mini Cheesecakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons brown sugar (for crust); 4 tablespoons unsalted butter, melted; 12 oz cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 medium apples, peeled and finely diced; 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 2 tablespoons brown sugar (for topping); 2 tablespoons all-purpose flour; 1/4 cup old-fashioned oats; 2 tablespoons unsalted butter, cold and cubed

Creamy, rich cheesecake combined with the cozy flavors of apple crisp—these Apple Crisp Mini Cheesecakes are a delightful bite-sized dessert that blends two classic treats into one. With a buttery graham cracker crust, smooth vanilla cheesecake, and a warm apple-oat topping, they’re perfect for fall gatherings, Thanksgiving dessert tables, or a comforting treat anytime I want something sweet and spiced.

Ingredients

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

For the crust:

1 cup graham cracker crumbs

2 tablespoons brown sugar

4 tablespoons unsalted butter, melted

For the cheesecake filling:

12 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the apple crisp topping:

2 medium apples, peeled and finely diced

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar

2 tablespoons all-purpose flour

1/4 cup old-fashioned oats

2 tablespoons unsalted butter, cold and cubed

Directions

I preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.

In a bowl, I mix graham cracker crumbs, brown sugar, and melted butter until the mixture is moistened.

I press about 1 tablespoon of the crumb mixture into each liner and pack it down firmly. I bake these for 5 minutes and then set them aside.

In a mixing bowl, I beat the softened cream cheese until smooth. Then I add sugar, the egg, and vanilla extract, mixing until creamy and well combined.

I spoon the cheesecake batter over each crust, filling the liners about three-quarters full.

In another bowl, I toss the diced apples with lemon juice, cinnamon, and brown sugar.

Separately, I combine the flour, oats, and cold cubed butter using a fork or pastry cutter until the mixture becomes crumbly.

I spoon a bit of the apple mixture on top of each cheesecake, then sprinkle the oat crumble over that.

I bake everything for 20–22 minutes, just until the centers are set.

After baking, I let the cheesecakes cool completely in the pan, then refrigerate them for at least 2 hours before serving.

Servings and timing

Servings: 12 mini cheesecakes

Prep time: 20 minutes

Cook time: 22 minutes

Total time: 42 minutes

Calories per serving: Approximately 210 kcal

Variations

I sometimes swap out the apples for pears for a slightly different autumn flavor.

For a crunchier topping, I add chopped pecans or walnuts to the oat crumble.

If I’m short on time, I use canned apple pie filling in place of the fresh apple mixture.

To add a caramel twist, I drizzle a bit of caramel sauce over the top just before serving.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully—just wrap each one individually and place in a freezer-safe bag or container. When I want to enjoy one, I let it thaw in the refrigerator overnight. I don’t reheat these since they’re meant to be served chilled, but they’re delicious with a warm drink or even a scoop of warm apple compote on the side.

FAQs

How do I know when the mini cheesecakes are fully baked?

I look for the center to be just set—it should no longer jiggle heavily but may still be slightly soft in the middle. They firm up more as they cool.

Can I make these ahead of time?

Yes, I often make them a day in advance. They need to chill in the fridge for at least 2 hours anyway, so preparing them the night before works perfectly.

What kind of apples work best?

I like using tart-sweet varieties like Honeycrisp or Granny Smith for the best balance of flavor and texture in the topping.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers and substitute a gluten-free flour blend in the crumble topping to make it fully gluten-free.

Do I need a water bath for these cheesecakes?

No water bath is needed. Since these are mini cheesecakes, they bake evenly and don’t crack the way a full-sized cheesecake might.

Conclusion

These Apple Crisp Mini Cheesecakes are one of my favorite fall desserts. They combine the richness of cheesecake with the nostalgic warmth of apple crisp in a perfectly portioned treat. Whether I’m entertaining guests or just treating myself, they never fail to impress. I love how easy they are to make, and even easier to eat—definitely a must-bake for the season!

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