Name: Easy Apple Crisp Mini Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter, melted; 16 oz cream cheese, softened; ½ cup brown sugar; 1 tsp vanilla extract; 2 large eggs; 2 apples (Granny Smith or Honeycrisp), peeled and diced; ½ tsp ground cinnamon; ⅓ cup rolled oats; ¼ cup all-purpose flour; 2 tbsp brown sugar (for topping)

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These Easy Apple Crisp Mini Cheesecakes combine the rich, creamy texture of classic cheesecake with the warm, comforting flavor of spiced apples and a crisp oat topping. They’re the perfect handheld dessert for fall gatherings or when I want something that feels both indulgent and cozy.

Why You’ll Love This Recipe

I love how this recipe layers texture and flavor into every bite. The creamy cheesecake filling is complemented by tart apple chunks and a golden, buttery crisp topping. Because they’re made in muffin tins, these mini cheesecakes are easy to serve and portion, making them a go-to for parties or dessert tables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Brown sugar
Vanilla extract
Eggs
Apples (such as Granny Smith or Honeycrisp), peeled and diced
Ground cinnamon
Rolled oats
All-purpose flour

Directions

I start by preheating my oven to 325°F and lining a muffin pan with paper liners.
Then I mix the graham cracker crumbs, melted butter, and sugar to make the crust. I press this mixture firmly into the bottom of each liner.
For the filling, I beat the softened cream cheese until smooth, then add brown sugar, eggs, and vanilla, mixing until fully incorporated.
I spoon the cheesecake mixture over the crusts until each cup is nearly full.
I prepare the apple crisp topping by tossing diced apples with cinnamon, oats, flour, and a bit of brown sugar.
I generously spoon this topping over the cheesecake batter.
I bake them for about 25–30 minutes or until the centers are just set. After cooling, I chill them in the fridge for a few hours before serving.

Servings and timing

This recipe makes 12 mini cheesecakes. Prep time takes about 20 minutes, with a bake time of 30 minutes and a chilling time of at least 2 hours. Total time is roughly 3 hours including cooling.

Variations

I like to swap apples with pears or peaches when I want to switch up the fruit flavor.
For extra crunch, I sometimes mix chopped pecans or walnuts into the crisp topping.
A caramel drizzle on top before serving makes these even more decadent.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—just thaw in the fridge overnight before serving. I don’t reheat them, as they’re meant to be enjoyed cold.

FAQs

How do I know when the cheesecakes are done baking?

I check if the centers are set but still slightly jiggly. They’ll firm up as they cool and chill.

Can I make these without cupcake liners?

Yes, but I make sure to grease the muffin tin very well or use silicone molds for easy removal.

Can I use store-bought apple pie filling?

I can, but I prefer fresh diced apples for better texture and a less sugary taste.

What kind of cream cheese should I use?

I always use full-fat cream cheese for the creamiest texture and richest flavor.

Can I make these ahead of time?

Absolutely. I often make them a day in advance and let them chill overnight.

Conclusion

These Easy Apple Crisp Mini Cheesecakes are a delightful mix of creamy and crunchy, sweet and spiced. I love making them for fall get-togethers or when I want a bite-sized treat that tastes like a full dessert. They’re simple, satisfying, and always a hit.