Apple Crisp Mini Cheesecake Recipe: A Favorite Fall Dessert

ByKristen Last Updated:
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This apple crisp mini cheesecake recipe combines two classic desserts into one bite. It blends the warm spices and tender apples of an apple crisp with the creamy tang of a cheesecake. A crumbly topping gives way to sweet, spiced apples nestled atop a smooth, luscious cheesecake. With a graham cracker base, each mini cheesecake offers an adventure of textures and flavors that tease the palate and invite you to savor this special dessert.

Apple crisp Mini cheesecakes topped with apple crumble and a star anise, arranged on a wooden board.

About Apple Crisp Mini Cheesecake

This mini apple crisp cheesecake stands out because it’s a layered dessert with tons of flavor. Each layer adds a different texture that blends with the other layers to give you sweet, creamy, and crunchy in every bite. This dessert may be mini in size, but it has max flavor!

A Look at the Ingredients

Here’s a look at the ingredients needed for this apple crisp cheesecake recipe. I recommend using a firm, tart apple like a Granny Smith. That’s always my go-to apple variety when baking, but you can also use a Honeycrisp or Braeburn. I don’t recommend a softer apple like a Macintosh, as the apples get too mushy.

You can either go with premade graham cracker crumbs or make your own using a food processor to pulse graham crackers into fine crumbs.

One tip is to pull the cream cheese out of the refrigerator about 30 minutes before using so it can soften up. This makes it easier to mix.

Assorted cheesecake ingredients on a marble surface, including cream cheese, apples, sugars, butter, oats, sour cream, flour, vanilla, lemon juice, an egg, and cinnamon.

Step by Step With Photos

Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray. Set aside while you make the crust.

Make the Crust: Use a fork to mix together 1 cup graham cracker crumbs, 3 tablespoons brown sugar, and 4 tablespoons melted butter. Press 1 heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.

Overhead view of a muffin tin with paper liners, a bowl of graham cracker crumbs, a bowl of melted butter, and a small bowl of brown sugar on a marble surface.
A glass bowl filled with a coarse, brown, crumbly mixture and a metal spoon on a white marble surface.
Six muffin tin wells lined with white paper liners, each filled with a portion of crumbly brown mixture, possibly a dessert or crust base, viewed from above.
Six paper cupcake liners in a muffin tin filled with unbaked crumbly brown mixture, arranged in two columns of three.

Cheesecake Filling: Beat 12 ounces of cream cheese until smooth with an electric mixer. Add 1/3 cup sugar and mix again until smooth.

Four panels showing the process of making frosting: cream cheese and butter, beaten mixture, sugar added, and final smooth frosting in a bowl.

Add 1/4 cup sour cream, 1 teaspoon vanilla, and a pinch of salt, and mix well. Then beat in 1 egg until just combined. Spoon evenly over crusts (about 2 tablespoons each).

Four images show steps of making cupcake batter: adding vanilla to creamed mixture, adding eggs, mixing batter, and filling cupcake liners with the finished batter.

Apple Layer: Toss 1.5 cups of finely diced apples with 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and 1 teaspoon lemon juice. Spoon over the cheesecake layer.

Four images showing chopped apples with brown sugar in a bowl, mixing with a spoon, and filling muffin liners in a muffin tray before baking.

Crisp Topping: In a small bowl, combine 1/3 cup old fashioned oats, 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cut in 3 tablespoons of butter with a fork until crumbly. Sprinkle over apples.

Four images show the steps of making apple crumble muffins: mixing oats and sugar, adding flour and cinnamon, filling muffin cups with mixture, and unbaked muffins in a baking tray.

Bake for 20–22 minutes until the centers are just set. Cool in the pan, then refrigerate for at least 2 hours.

Storing and Freezing

One of the nice things about this apple crisp mini cheesecake recipe is that you can make it ahead of time. Store them in the refrigerator in an airtight container for up to 3 days. If you want to freeze them, wrap the cheesecake in plastic wrap and then place in an airtight container. They can be frozen for up to two months. Defrost in the refrigerator overnight before serving.

The only problem with freezing is that the crumble topping loses its crispness. So, if I’m going to freeze the cheesecake, I prefer to bake it without the topping and add the crumble after it’s defrosted. To do this, bake the crumble topping on a baking sheet in a 350-degree oven for about 5-10 minutes until crispy. Then top each mini cheesecake with some of the crumble and serve.

Apple crips mini cheesecake. Close-up of cheesecake bars with an apple crumble topping, one sliced in half to show layers of crust, creamy filling, and crumbly topping, on a light surface.

I hope you enjoy making this apple crisp mini cheesecake. It may have a few different layers, but each layer is so easy to make. You’ll love the texture and flavor packed into each bite. And if you serve it for a holiday, dinner party, or special celebration, your guests will surely be wowed by these stunning and delicious treats!

If you try this Apple Crisp Mini Cheesecake recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!

These apple crisp mini cheesecakes are perfect for any Fall celebration and are also great when you want a dessert that wows. Try these Peanut Butter Cheesecake Bars or Red Velvet Cookies With Frosting for more holiday-worthy desserts.

Six apple crumble muffins with a crumbly topping are arranged on a wooden board.

Apple Crisp Mini Cheesecakes

Mini cheesecakes with layers of graham crackers, cheesecake, apples, and a crumble topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Refrigerate: 2 hours
Total Time 2 hours 47 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Pan
  • Electric mixer

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons brown sugar
  • 4 tablespoons melted butter

For the Cheesecake Filling:

  • 12 ounces cream cheese softened 1/4 cup sour cream
  • 1/3 cup granulated sugar 1 large egg
  • 1 teaspoon vanilla extract Pinch of salt

For the Apple Layer:

  • 1 1/2 cups finely diced apples Granny Smith or Honeycrisp work well 1 tbsp brown sugar
  • 1/2 teaspoon cinnamon 1 tsp lemon juice

For the Crisp Topping:

  • 1/3 cup old-fashioned oats 1/4 cup brown sugar
  • 1/4 cup all-purpose flour 1/2 tsp cinnamon
  • Pinch of salt
  • 3 tablespoon cold butter cut into cubes

Instructions
 

  • Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.
  • Make Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press 1 heaping tablespoon into each liner and press down firmly. Bake for 5 minutes. Set aside.
  • Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined. Spoon evenly over crusts (about 2 tablespoons each).
  • Apple Layer: Toss diced apples with brown sugar, cinnamon, and lemon juice. Spoon over cheesecake layer.
  • Crisp Topping: In a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter with a fork until crumbly. Sprinkle over apples.
  • Bake for 20–22 minutes until centers are just set. Cool in pan, then refrigerate at least 2 hours.

Notes

  • Store them in the fridge in an airtight container for up to 3 days.
Keyword Apple crisp mini cheesecake with graham cracker crust and crumble topping
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Kristen
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