Easy Apple Crisp Mini Cheesecakes

I’ve always had a soft spot for desserts that combine textures—the silky smoothness of cheesecake paired with the buttery crunch of a crumble topping? Absolute heaven. These Easy Apple Crisp Mini Cheesecakes are one of my favorite fall-inspired treats. They bring together the cozy flavors of a spiced apple crisp and the indulgent richness of a cheesecake, all wrapped up in a perfectly portioned cupcake-size bite.

The best part is how quickly these come together compared to a traditional cheesecake. There’s no need for a water bath or complicated equipment. If you have a muffin tin and some cupcake liners, you're already halfway there. Whether you’re planning a gathering, looking for a unique addition to your holiday dessert table, or just want something sweet and special for yourself, these mini cheesecakes are a must-bake.

Why You’ll Love This Easy Apple Crisp Mini Cheesecakes

These little cheesecakes deliver the best of both worlds: a creamy base with the tang of classic cheesecake and a sweet, cinnamon-spiced apple topping that brings in warmth and nostalgia. They’re portable, make-ahead friendly, and look stunning with that drizzle of caramel on top. Every bite offers a delightful contrast—a crisp buttery crust, smooth filling, tender apples, and crunchy streusel.

What Kind of Apples Should I Use?

You want apples that hold their shape while baking and provide a sweet-tart balance. Granny Smith apples are a go-to for this because they’re firm and slightly tart, which plays well with the sweet cheesecake and crumble. Honeycrisp and Braeburn also work beautifully if you prefer a slightly sweeter flavor.

Options for Substitutions

• No Graham Crackers? Try crushed digestive biscuits or vanilla wafers.
• Dairy-Free Version? Use dairy-free cream cheese and butter alternatives. Coconut oil works well in the crust.
• Don’t Eat Eggs? Replace each egg with ¼ cup of plain Greek yogurt or use commercial egg replacers.
• Want Less Sugar? Opt for a sugar substitute like monk fruit or erythritol in both the crust and filling.
• Gluten-Free? Use certified gluten-free graham crackers or oat-based crust and ensure the crumble topping uses gluten-free oats and flour.

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Ingredients for this Easy Apple Crisp Mini Cheesecakes

• Graham Cracker Crumbs: Forms the buttery base that adds crunch and classic cheesecake flavor.
• Unsalted Butter: Binds the crust together and adds rich flavor.
• Cream Cheese: The star of the filling, giving it that smooth, tangy creaminess.
• Granulated Sugar: Sweetens both the cheesecake filling and the crumble.
• Vanilla Extract: Adds a warm depth to the cheesecake.
• Eggs: Help set the filling and give it structure.
• Apples (Granny Smith or Honeycrisp): The core of the apple crisp topping, bringing sweet-tart flavor.
• Brown Sugar: Provides a molasses-rich sweetness for the crisp topping.
• Ground Cinnamon & Nutmeg: Essential warm spices that give the dessert its cozy autumn character.
• All-Purpose Flour: Used in the crumble topping for structure.
• Old-Fashioned Rolled Oats: Add crunch and a rustic feel to the topping.
• Whipped Cream & Caramel Sauce: Optional, but highly recommended for topping—adds indulgence and a beautiful finish.

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Step 1: Prep Your Pan

Line a muffin tin with paper liners. Lightly spray them with non-stick cooking spray. Preheat your oven to 325°F (163°C). This ensures the crust and filling bake evenly.

Step 2: Make the Graham Cracker Crust

In a bowl, combine graham cracker crumbs with melted butter and a tablespoon of sugar. Mix until the texture resembles wet sand. Spoon a tablespoon into each cupcake liner and press firmly. Bake the crusts for 5 minutes and then set aside.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing well. Add eggs one at a time, blending until just combined. Overmixing can cause cracks, so go gently.

Step 4: Spoon the Cheesecake Batter

Divide the cheesecake filling evenly among the prepared crusts. Fill each about ¾ of the way full, leaving room for the apple crisp topping.

Step 5: Make the Apple Crisp Topping

Peel and finely dice the apples. In a bowl, toss them with brown sugar, cinnamon, and nutmeg. In a separate bowl, combine oats, flour, brown sugar, and softened butter until crumbly. Mix the spiced apples with this crumble.

Step 6: Top and Bake

Spoon a generous amount of the apple crisp mixture onto each mini cheesecake. Lightly press the topping so it stays in place. Bake for 18–22 minutes until the centers are just set and the topping is golden.

Step 7: Cool and Chill

Let the cheesecakes cool in the pan for 30 minutes. Then transfer them to the fridge to chill for at least 2 hours or overnight. This helps them set completely and enhances the flavor.

Step 8: Garnish and Serve

Top each mini cheesecake with a swirl of whipped cream and a generous drizzle of caramel sauce just before serving. This final touch takes them over the top!

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How Long to Prepare the Easy Apple Crisp Mini Cheesecakes

Prep Time: You’ll need about 25–30 minutes for the full prep process. That includes making the graham cracker crust, mixing the cheesecake filling, dicing the apples, and preparing the crumble topping. It’s an efficient process, especially when you set up your ingredients in advance.

Bake & Chill Time: The cheesecakes bake for around 18–22 minutes. After baking, allow them to cool for 30 minutes at room temperature and then chill them in the fridge for at least 2 hours. If you’re making these ahead for an event, chilling overnight is ideal to develop the best flavor and texture.

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Tips for Perfect Easy Apple Crisp Mini Cheesecakes

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
• Don’t Overmix: Mixing too long can incorporate excess air and cause the cheesecakes to crack.
• Use Firm Apples: Choose firm varieties like Granny Smith or Honeycrisp for apples that hold up to baking.
• Press the Crust Firmly: Use the bottom of a small glass or measuring cup to press down the crust evenly.
• Cool Gradually: Let the cheesecakes cool slowly at room temperature to avoid sudden temperature changes that could cause sinking.

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Watch Out for These Mistakes While Cooking

• Using Melted Cream Cheese: Always soften cream cheese, not melt it. Melted cream cheese will ruin the texture.
• Skipping the Chill: Not chilling the cheesecakes long enough will result in a soft, gooey center.
• Too Much Topping: Overloading with crumble can cause sinking or uneven baking. Keep it balanced.
• Uneven Crusts: If the crust isn’t pressed evenly, it can bake inconsistently or crumble apart.
• Opening the Oven Door Too Early: This can cause the cheesecakes to fall before they’re set. Be patient.

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What to Serve With Easy Apple Crisp Mini Cheesecakes?

1. Salted Caramel Drizzle

The sweet-and-salty contrast complements the apple cinnamon flavors perfectly.

2. Cinnamon Spiced Whipped Cream

Add a pinch of cinnamon to whipped cream for an extra autumnal touch.

3. Hot Apple Cider

A warm mug of cider balances the richness of the cheesecake beautifully.

4. Vanilla Bean Ice Cream

For an ultra-decadent dessert experience, serve a scoop of ice cream on the side.

5. Crushed Candied Pecans

Sprinkle on top for a nutty crunch and gorgeous presentation.

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Storage Instructions

Refrigerator: Store the cheesecakes in an airtight container in the fridge for up to 5 days. Keep them uncovered for the first 30 minutes after chilling to avoid condensation, then seal tightly.

Freezer: You can freeze them without the whipped cream and caramel topping. Wrap each in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Make-Ahead Tip: Bake and chill them the night before your event. Add the toppings just before serving for best results.

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Estimated Nutrition

Per mini cheesecake (approximate)

• Calories: 270
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 25g
• Sugar: 17g
• Protein: 4g
• Fiber: 1g
• Sodium: 180mg

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Frequently Asked Questions

How do I know when the mini cheesecakes are done baking?

The edges should look set and the center slightly jiggly. It will continue to firm up as it cools.

Can I use pre-made pie filling instead of fresh apples?

Yes, but reduce the amount of sugar in the topping since pie filling is already sweetened.

Do I need a water bath for mini cheesecakes?

Nope! The small size means they bake evenly without one. Just don’t overbake and let them cool gradually.

Can I make these without cupcake liners?

You can, but liners make removal much easier and prevent sticking. Silicone molds are a great liner-free alternative.

Can I add nuts to the crumble topping?

Absolutely. Chopped pecans or walnuts add a wonderful crunch and flavor. Mix them into the topping before baking.

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Conclusion

Easy Apple Crisp Mini Cheesecakes combine two iconic desserts into one stunning, crowd-pleasing treat. They’re simple enough for a weekend bake yet impressive enough for a dinner party. With their creamy filling, spiced apple topping, and buttery crumble, each bite tastes like a cozy fall afternoon. Whether you’re baking for guests or just for yourself, these minis deliver maximum comfort in every bite.

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