Apple crisp meets creamy cheesecake in these irresistible mini desserts. With a buttery graham cracker crust, rich cheesecake filling, and a warm spiced apple crisp topping, these Apple Crisp Mini Cheesecakes are everything you love about fall wrapped into a single, bite-sized treat. Perfect for parties, holidays, or just a weeknight dessert fix, they’re easy to make and guaranteed to impress.
Table of Contents
Why You’ll Love This Recipe
- 🍎 Apple crisp on top of luscious cheesecake = dessert magic
- 🧁 Individual portions baked in a muffin tin — easy to serve and store
- 🧂 Warm fall spices like cinnamon and nutmeg in every bite
- 🎉 Ideal for holidays, potlucks, or cozy nights in
- 🥄 Great for make-ahead prep — store well and taste even better the next day
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Apple Crisp Topping:
- 1½ cups peeled and thinly sliced apples (Granny Smith or Honeycrisp)
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Prep the Oven & Muffin Tin
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners. - Make the Crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Divide evenly between muffin cups and press down firmly to form a base. - Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream until just combined — don’t overmix. - Fill the Muffin Cups
Spoon the cheesecake filling over the crusts, filling each cup about ¾ full. - Make the Apple Crisp Topping
In a separate bowl, toss the sliced apples with flour, brown sugar, cinnamon, and nutmeg. Distribute the apple mixture on top of the cheesecake filling. Dot with cubes of cold butter. - Bake
Bake for 25–30 minutes until cheesecakes are set at the edges and the topping is golden brown. Cool in the tin before transferring to the fridge. - Chill & Serve
Chill for at least 1 hour before serving. Optional: top with whipped cream or a caramel drizzle.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 mini cheesecakes
Nutrition Facts (Per Mini Cheesecake)
- Calories: ~310
- Fat: 20g
- Carbohydrates: 30g
- Sugar: 21g
- Protein: 4g
- Fiber: 1g
Note: Values are estimates and may vary based on ingredients used.
Tips & Variations
- 🍏 Best apples: Granny Smith for tartness or Honeycrisp for balance
- 🧂 Spice it up: Add a pinch of cardamom or allspice to the topping
- 🥜 Add crunch: Mix chopped pecans or walnuts into the crisp
- 🧁 Gluten-free version: Use gluten-free graham crackers and flour
- 🌱 Vegan swap: Use vegan cream cheese, flax eggs, and plant-based butter
- ❄️ Make ahead: Store in fridge up to 3 days — great for meal-prepped desserts
FAQs
Q: Can I make these ahead of time?
Yes! They store well in the refrigerator for up to 3 days and can be served chilled or lightly warmed.
Q: Can I freeze them?
Freezing isn’t recommended — the texture of the cheesecake and crisp changes after thawing.
Q: What other apples work in this recipe?
Fuji, Gala, or Braeburn are great options for a sweeter twist.
Q: Why did my cheesecakes crack?
Overmixing or baking at too high a temp can cause cracks. Beat until just combined and don’t overbake.
Conclusion
If you love apple crisp, these Apple Crisp Mini Cheesecakes are your next dessert obsession. They’re creamy, cozy, and bursting with fall flavor. Easy to bake and even easier to love, this recipe is a hit at any gathering. Dress them up with caramel sauce or serve them plain — either way, they’ll disappear fast!