These Apple Crisp Mini Cheesecakes combine two beloved desserts into one irresistible bite-sized treat. The creamy cheesecake base provides the perfect canvas for the sweet, spiced apple topping, all crowned with a buttery, crunchy streusel that will make your taste buds dance. When fall arrives, I find myself craving both apple desserts and cheesecake.
Why choose when you can have both in one delightful package? These mini treats are perfect for gatherings, potlucks, or just treating yourself to something special after a long day.
Why This Recipe is Awesome
What makes these Apple Crisp Mini Cheesecakes truly exceptional is their perfect balance of textures and flavors. The velvety smoothness of the cheesecake contrasts beautifully with the tender apples and crumbly topping.
These mini desserts solve the portion control problem that comes with traditional cheesecakes – each person gets their own perfect serving without the need for slicing. Plus, they’re impressive enough for special occasions but simple enough for baking novices to master. The combination of warm fall spices with tangy cream cheese creates a sophisticated flavor profile that elevates this beyond a simple dessert.
I’ve perfected this recipe through countless iterations, finding the ideal balance between the buttery graham cracker crust, creamy filling, and that irresistible apple crisp topping.
Equipment needed: Muffin tin, cupcake liners, mixing bowls, electric mixer, apple peeler, cutting board
Apple Crisp Mini Cheesecakes
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
- ½ teaspoon cinnamon
For the Cheesecake Filling
- 16 ounces cream cheese softened (2 standard packages)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
For the Apple Topping
- 2 medium apples peeled and diced small (Granny Smith or Honeycrisp work best)
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
For the Crisp Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ⅓ cup brown sugar packed
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter cubed
Instructions
- Prepare your oven and pan. Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
- Make the graham cracker crust. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press about 2 tablespoons of the mixture into the bottom of each liner, using the bottom of a glass to compact it firmly.
- Pre-bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly while preparing the filling.
- Prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, flour, and sour cream until just combined. Be careful not to overmix.
- Fill each muffin cup with the cheesecake batter, leaving about ¼ inch of space at the top for the apple mixture and crisp topping.
- Prepare the apple topping. In a medium saucepan over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are slightly softened but still hold their shape. Remove from heat and let cool slightly.
- Make the crisp topping. In a medium bowl, combine flour, oats, brown sugar, salt, and cinnamon. Using your fingers or a pastry cutter, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Assemble the mini cheesecakes. Spoon about 1 tablespoon of the apple mixture onto each cheesecake, then sprinkle a generous amount of crisp topping over the apples, pressing lightly to adhere.
- Bake for 20-25 minutes until the centers are just set and the crisp topping is golden brown.
- Cool completely in the pan on a wire rack for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
Notes
- For the best flavor, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
- These mini cheesecakes can be made up to 3 days ahead and stored in the refrigerator.
- For a caramel apple version, drizzle with caramel sauce before serving.
- Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest cheesecake texture.
- The cheesecakes will puff up during baking but will settle as they cool—this is normal!
- For a cleaner look, consider removing the paper liners before serving and placing each mini cheesecake on a small dessert plate.
Calories & Nutritional Info
- Calories: Approximately 320 calories per mini cheesecake
- Fat: 21g (13g saturated)
- Carbohydrates: 30g (20g sugars)
- Protein: 4g
- Allergens: Contains wheat, dairy, and eggs
- Dietary notes: Can be made gluten-free by using gluten-free graham crackers and flour
Common Mistakes to Avoid
- Overmixing the cheesecake batter – This incorporates too much air and can cause cracks. Mix just until ingredients are combined.
- Using cold ingredients – Room temperature cream cheese, eggs, and sour cream blend much more smoothly, preventing lumps in your filling.
- Overcooking the apples – They should be slightly tender but still have some bite, as they’ll continue to soften during baking.
- Opening the oven door while baking – This causes temperature fluctuations that can lead to sinking or cracking cheesecakes.
- Skipping the chilling time – Proper cooling and refrigeration are essential for the cheesecakes to set properly and develop their best flavor.
Alternatives & Substitutions
- Make it gluten-free: Use gluten-free graham crackers for the crust and a 1:1 gluten-free flour blend in the filling and topping.
- Fruit variations: Replace apples with pears, peaches, or mixed berries for different seasonal options.
- Lighter version: Use Neufchâtel cheese (⅓ less fat than cream cheese) and Greek yogurt instead of sour cream.
- Vegan adaptation: Use plant-based cream cheese, egg replacer, and vegan butter (note that the texture will be somewhat different).
- Nut addition: Add ¼ cup chopped pecans or walnuts to the crisp topping for extra crunch.
- Spice alternatives: Try pumpkin pie spice or apple pie spice instead of the individual spices for a different flavor profile.
FAQs
Can I make these Apple Crisp Mini Cheesecakes ahead of time?
Absolutely! These mini cheesecakes actually benefit from being made a day ahead. The flavors meld together beautifully, and they’ll maintain their perfect texture for up to 3 days in the refrigerator.
Can I freeze these mini cheesecakes?
Yes, you can freeze them for up to 3 months. Wrap each cooled cheesecake individually in plastic wrap, then store in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Why did my cheesecakes crack on top?
Cracks usually form from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. The good news is that any small cracks will be covered by your apple topping and streusel!
What’s the best apple variety to use for this recipe?
I recommend using a combination of tart and sweet apples. Granny Smith provides structure and tartness that balances the sweet cheesecake, while Honeycrisp or Gala adds sweetness and depth of flavor.
Can I make this as a full-sized cheesecake instead of minis?
Definitely! Use a 9-inch springform pan, double the crust ingredients, keep the filling the same, and increase the apple topping and crisp amounts by 50%. Bake at 325°F for about 50-60 minutes, until center is almost set.
Final Thoughts
These Apple Crisp Mini Cheesecakes offer the perfect balance of creamy, fruity, and crunchy in every bite. They’re a wonderful way to showcase fall’s bounty, but honestly, they’re delicious any time of year. Don’t be intimidated by the multiple components—each step is simple, and the result is a bakery-worthy dessert that will have everyone asking for the recipe.
