Apple Crisp Mini Cheesecakes

If you’re obsessed with apple crisp and love cheesecake, these Apple Crisp Mini Cheesecakes are your dream dessert. Each bite is the perfect blend of rich, creamy cheesecake and a cinnamon-spiced apple crisp topping. These adorable mini cheesecakes are baked in a muffin tin, making them ideal for parties, holiday tables, or just a cozy fall dessert at home. Easy to make and impossible to resist, this twist on classic apple crisp will quickly become a go-to in your baking rotation.

Why You’ll Love This Recipe

• Two desserts in one: Creamy cheesecake + crunchy apple crisp topping.
• Individually portioned: Perfect for serving and sharing.
• Seasonal and comforting: Warm apples, cinnamon, and nutmeg in every bite.
• Beginner-friendly: Simple ingredients and clear steps.
• Visually stunning: A beautiful addition to any dessert table.

Ingredients

For the Crust

• 1½ cups graham cracker crumbs (about 12 crackers)
• 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 light brown sugar, packed
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 tablespoons unsalted butter, cold and cubed

Instructions

1. Preheat & Prepare the Pan
   Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake liners.
2. Make the Crust
   In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Divide evenly between the muffin cups, pressing firmly into the bottom.
3. Prepare the Cheesecake Filling
   In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Stir in vanilla and sour cream just until combined.
4. Fill the Cups
   Spoon cheesecake filling over the crusts, filling each about ¾ full.
5. Make the Apple Crisp Topping
   In a separate bowl, toss sliced apples with flour, brown sugar, cinnamon, and nutmeg. Top each mini cheesecake with a generous spoonful of the apple mixture. Dot each with cold butter cubes.
6. Bake
   Bake for 25–30 minutes, until cheesecakes are set around the edges and the topping is golden. Cool in the pan, then chill for at least 2 hours before serving.

Recipe Details

this recipe

• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Chill Time: 2 hours
• Total Time: About 3 hours
• Servings: 12 mini cheesecakes

Nutrition Facts (Approx. Per Cheesecake)

• Calories: 310
• Carbohydrates: 32g
• Fat: 18g
• Saturated Fat: 10g
• Protein: 4g
• Sugar: 23g
• Fiber: 1g
• Sodium: 170mg

Note: Nutrition values are estimates and may vary depending on ingredients.

Tips & Variations

• Best apples for baking: Use Granny Smith or Honeycrisp for the perfect balance of tart and sweet.
• Add nuts: Mix in chopped pecans or walnuts to the topping for extra crunch.
• Gluten-free option: Use gluten-free graham crackers and all-purpose flour alternatives.
• Dairy-free? Try plant-based cream cheese, vegan sour cream, and butter substitutes.
• Don’t skip chilling: The flavor and texture improve after chilling, so be patient!

Apple Crisp Mini Cheesecakes

Mini cheesecakes meet apple crisp in this crowd-pleasing fall dessert. Creamy, crunchy, and perfectly portioned.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• **For the Crust:**
• – 1½ cups graham cracker crumbs
• – ¼ cup granulated sugar
• – 6 tbsp unsalted butter melted
• **For the Cheesecake Filling:**
• – 16 oz cream cheese softened
• – 1 cup granulated sugar
• – 2 large eggs
• – 1 tsp vanilla extract
• – ½ cup sour cream
• **For the Apple Crisp Topping:**
• – 1½ cups peeled sliced apples (Granny Smith or Honeycrisp)
• – ¼ cup all-purpose flour
• – ½ cup packed brown sugar
• – ¼ tsp cinnamon
• – ¼ tsp nutmeg
• – 4 tbsp unsalted butter cold and cubed

Equipment

• – 12-cup muffin tin
• Hand or stand mixer
• Mixing bowls
• Measuring cups & spoons

Method

 

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. Mix crust ingredients and press into each muffin cup.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
4. Divide filling over crusts (¾ full).
5. Toss apples with flour, brown sugar, and spices. Top each cheesecake with apple mixture. Dot with butter.
6. Bake for 25–30 minutes or until set and golden on top.
7. Cool completely, then chill at least 1 hour before serving.

Notes

Try adding chopped nuts to the topping for extra crunch. Store in the fridge for up to 3 days.

FAQs

Can I make these ahead of time?
Yes! You can make them up to 3 days in advance. Store in the fridge until ready to serve.

Can I freeze them?
Freezing isn’t ideal, as the texture of the cheesecake and topping can change. They’re best enjoyed fresh or refrigerated.

Do I have to use cupcake liners?
Not at all. Just grease the muffin tin well, but liners make for easier cleanup and prettier presentation.

What if I don’t have a hand mixer?
A stand mixer works great. You can even use a sturdy whisk, but be sure your cream cheese is very soft.

Conclusion

These Apple Crisp Mini Cheesecakes are the best of both worlds—sweet, creamy, and full of cozy apple spice. They’re easy to make, bake beautifully in individual portions, and wow guests every time. Whether you’re prepping for Thanksgiving, a fall potluck, or just want to use up apples in a delicious way, this recipe is a guaranteed winner. Don’t be surprised if these little bites of heaven disappear fast!