Introduction

These Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. Perfect for individual servings, they make a delightful dessert that’s both comforting and elegant.

The image shows a close-up of a small dessert with four visible layers. The bottom layer is a crumbly, light brown crust made from crushed cookies or nuts. Above it is a thick, smooth, pale yellow cheesecake layer. On top of the cheesecake is a chunky, golden brown streusel layer with a crunchy texture. The dessert is topped with a swirl of white whipped cream, generously drizzled with golden caramel sauce that also drips slightly down the sides. The desserts are placed on a white plate set on a white marbled surface, with caramel drops scattered around for extra detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
10 oz cream cheese, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg
2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons light brown sugar
1 1/2 teaspoons cornstarch
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/2 tablespoons unsalted butter, melted
Caramel sauce for serving

Instructions

Step 1: Preheat the oven to 325°F and line a standard cupcake pan with paper liners.
Step 2: Mix graham cracker crumbs, 1/2 teaspoon cinnamon, and 1 1/2 tablespoons sugar in a bowl. Stir in the melted butter, then press about 2 tablespoons of the mixture into each liner. Refrigerate while you prepare the filling.
Step 3: For the streusel topping, combine 1/3 cup flour, 1/3 cup light brown sugar, oats, 3/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add melted butter and stir until coarse crumbs form. Refrigerate the topping.
Step 4: Beat softened cream cheese with 6 tablespoons sugar, vanilla, and 2 teaspoons flour until smooth. Add the egg and mix just until combined.
Step 5: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Step 6: Toss chopped apples with lemon juice, light brown sugar, cornstarch, 1 1/2 teaspoons cinnamon, and nutmeg until evenly coated.
Step 7: Spoon the apple mixture evenly over the cheesecake filling and gently press down with your palm.
Step 8: Generously sprinkle the streusel topping over each mini cheesecake.
Step 9: Bake for 28 to 30 minutes, until the edges are set but the center still has a slight jiggle.
Step 10: Let cool in the pan for 30 minutes, then refrigerate until chilled. Serve drizzled with caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweetness.
For added crunch, sprinkle chopped nuts such as pecans or walnuts on top before baking.
Swap caramel sauce with a drizzle of maple syrup or honey for a different flavor profile.
Make these ahead and keep refrigerated for up to 3 days to enhance flavors.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. When ready to serve, bring them to room temperature for 10 to 15 minutes. You can reheat briefly in a low oven if desired, but they are best enjoyed chilled or at room temperature.

How to Serve

Two mini cheesecakes are stacked on top of each other on a white plate with a decorative edge. Each cheesecake has four layers: the bottom layer is a thick, crumbly brown crust, followed by a smooth and creamy pale yellow cheesecake layer. Above that is a chunky layer of cooked golden-brown apple pieces with a shiny caramel glaze dripping slightly down the sides. The top layer is a light brown crumbly streusel topping with a rough texture. In the background, there are whole green apples and more cheesecakes, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples?

Yes, you can use any firm apple variety you like. Tart apples such as Granny Smith work well to balance the sweetness, but sweeter varieties like Fuji or Honeycrisp will also be delicious.

Can I freeze these mini cheesecakes?

Yes, you can freeze them. Wrap each cheesecake tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Apple Crisp Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

These Apple Crisp Mini Cheesecakes combine the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp in convenient individual servings. Featuring a graham cracker crust, spiced apple topping, and a buttery oat streusel, they are perfectly portioned for a delightful dessert that’s both elegant and homey.

Author: Kai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust:

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Cheesecake Filling:

10 oz cream cheese, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
2 teaspoons all-purpose flour
1 egg

Apple Topping:

2 medium-small apples, peeled and chopped finely
2 teaspoons freshly squeezed lemon juice
2 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons cornstarch

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/2 tablespoons unsalted butter, melted

For Serving:

Caramel sauce

Instructions

Prepare the crust: Line a standard cupcake pan with paper liners. In a bowl, mix graham cracker crumbs, cinnamon, and sugar. Add melted butter and stir to combine. Press about 2 tablespoons of this mixture into the bottom of each liner. Refrigerate to set.
Make the streusel topping: In a separate bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg. Pour in the melted butter and stir until coarse crumbs form. Refrigerate the streusel mixture while preparing other components.
Prepare the cheesecake filling: Beat the softened cream cheese with sugar, vanilla extract, and flour until smooth. Add the egg and mix just until incorporated, being careful not to overmix.
Assemble the cheesecakes: Spoon the cheesecake filling over the chilled crusts, filling each about two-thirds full.
Prepare the apple topping: Toss the finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg until evenly coated.
Add the apple topping: Spoon the apple mixture evenly over the cheesecake filling, gently pressing down with your palm to compact the topping slightly.
Top with streusel: Generously sprinkle the chilled streusel topping over each individual cheesecake.
Bake: Preheat the oven to 325°F (163°C) if not already done. Bake the mini cheesecakes for 28 to 30 minutes, or until the edges are set and the center is slightly jiggly.
Cool and chill: Allow the cheesecakes to cool in the pan for 30 minutes. Then refrigerate them for at least 2 hours, or until fully chilled and set.
Serve: Drizzle with caramel sauce before serving for an extra touch of sweetness and flavor.

Notes

For best results, use medium-small tart apples like Granny Smith or Honeycrisp.
Do not overmix the cheesecake batter to prevent cracking.
The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
Allow cheesecakes to cool completely before refrigerating to ensure proper setting.
If desired, you can substitute regular oats with gluten-free oats to make the recipe gluten-free.

Keywords: apple crisp cheesecake, mini cheesecakes, fall desserts, individual cheesecakes, apple desserts, streusel topping, caramel drizzle