Easy Apple Crisp Mini Cheesecakes are one of my favorite fall-inspired desserts—rich, creamy, and full of warm apple-cinnamon flavor, all in a perfectly portioned size. These little treats combine the smoothness of classic cheesecake with the sweet, spiced crunch of apple crisp topping. Whether I’m entertaining or just want something special for the weekend, these mini cheesecakes always hit the spot.
Why You’ll Love This Recipe
I love this recipe because it layers so many textures and flavors into one bite. The buttery graham cracker crust forms the perfect base, followed by a silky cheesecake layer, topped with a spiced apple mixture, and finished with a crisp oat topping. They’re easy to bake in a muffin tin, require no water bath, and they’re easy to transport or share. Plus, I get the best of both worlds: cheesecake and apple crisp in every single bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Melted butter
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Brown sugar
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Egg
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Vanilla extract
For the apple layer:
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Apples, peeled and diced (I like Honeycrisp or Granny Smith)
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Brown sugar
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Cinnamon
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Nutmeg (optional)
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Lemon juice
For the crisp topping:
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Old-fashioned oats
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Flour
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Brown sugar
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Cold butter, cubed
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Cinnamon
Directions
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I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
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I mix the graham cracker crumbs, melted butter, and brown sugar, then press the mixture into the bottom of each liner to form a crust. I bake it for 5 minutes and let it cool.
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In a bowl, I beat the cream cheese until smooth, then add the sugar, egg, and vanilla, mixing until creamy. I spoon the cheesecake mixture over each crust.
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I toss the diced apples with brown sugar, cinnamon, lemon juice, and nutmeg, then spoon a layer of apples over the cheesecake.
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I make the crisp topping by combining oats, flour, brown sugar, cinnamon, and cubed cold butter. I use my fingers or a pastry cutter to make a crumbly mix, then sprinkle it generously over the apples.
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I bake the cheesecakes for 20–25 minutes, or until the centers are just set. I let them cool completely, then chill in the fridge for at least 2 hours before serving.
Servings and timing
This recipe makes about 12 mini cheesecakes. It takes around 20 minutes to prep, 25 minutes to bake, and at least 2 hours to chill, so I usually make them ahead for the next day or earlier in the day for evening dessert.
Variations
Sometimes I use crushed gingersnaps or vanilla wafers for the crust instead of graham crackers. I’ve also added a caramel drizzle or a dollop of whipped cream on top for extra indulgence. For a festive twist, I mix in a bit of maple syrup or chopped pecans into the crisp topping. If I want to keep it gluten-free, I use gluten-free oats and a gluten-free cookie base.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the fridge for up to 4 days. They taste best chilled, but I let them sit at room temperature for 10 minutes before serving. I don’t reheat them, but if I want a warm touch, I add freshly warmed caramel sauce on top.
FAQs
Can I make these ahead of time?
Yes, I usually make them the night before. The flavor and texture improve after chilling, so they’re even better the next day.
What apples work best?
I prefer tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and balance the sweetness.
Can I freeze these?
Yes, I freeze them (without toppings like caramel or whipped cream) in a single layer, then transfer to a container. I thaw in the fridge overnight before serving.
Do I need a water bath?
Nope! That’s one of the best parts. Since they’re mini, they bake evenly without the need for a water bath.
Can I make these without the oat topping?
Yes, I’ve skipped the crisp topping before and just used the apple layer for a smoother cheesecake finish. But I do love the texture the crisp adds.
Conclusion
Easy Apple Crisp Mini Cheesecakes are the perfect bite-sized dessert for fall and beyond. With layers of creamy cheesecake, tender spiced apples, and a buttery oat topping, they bring together the best of two beloved classics. Whether I’m making them for a gathering or just to treat myself, these mini desserts are always a cozy, crowd-pleasing favorite.
