Apple Crisp Mini Cheesecakes

These Easy Apple Crisp Mini Cheesecakes bring together the best of two desserts in one irresistible bite. Creamy cheesecake filling rests on a buttery graham cracker crust and is topped with warm spiced apples and a crunchy oat crumble. A swirl of whipped cream and caramel drizzle finishes this cozy treat perfectly. They are great for holidays, parties, or quiet nights when you want something special but not too fussy.

I made these during a fall family gathering, and they quickly became the star dessert. Now I get requests to bring them every year.

Ingredients

• Graham cracker crumbs: one cup for a classic crumbly base that holds together well look for fresh crackers for best flavor
• Melted butter: 4 tablespoons to bind the crust and add richness use unsalted so you can control salt levels
• Cream cheese: 8 ounces softened for a smooth and creamy filling that is the cheesecake soul fullfat cream cheese works best
• Granulated sugar: a quarter cup to sweeten the filling perfectly without overpowering
• One large egg: to provide structure and help the filling set
• Vanilla extract: a teaspoon to brighten the flavor of the cream cheese
• Peeled and chopped apples: one cup preferably Granny Smith or Honeycrisp for tartness and texture in the topping
• Brown sugar: two tablespoons for the apple mixture to add caramel notes
• Ground cinnamon: half a teaspoon to warm the apple topping with spice
• Nutmeg: an eighth teaspoon giving a subtle aromatic lift
• All purpose flour: two tablespoons to thicken the crumble topping
• Oldfashioned oats: three tablespoons to add a hearty crisp texture
• Brown sugar: two more tablespoons for the oat crumble sweetness
• Melted butter: two tablespoons to make the crumble golden and crisp
• Whipped cream for topping: to add lightness and creaminess
• Caramel sauce for drizzling: to finish with a decadent touch

Instructions

Preheat the Oven and Prepare Pans:

Preheat your oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners so the cheesecakes pop out easily after baking.

Make the Crust:

Mix the graham cracker crumbs and melted butter together until the crumbs are evenly coated and hold together when pressed. Spoon about a tablespoon of this mixture into each muffin liner, pressing it down firmly to create the base. Bake for 5 minutes to set the crust, then remove and let it cool while you prepare the filling.

Mix the Cheesecake Filling:

Using a bowl, beat the softened cream cheese until it is completely smooth and creamy. Add the granulated sugar and mix again. Crack in the egg and pour in the vanilla extract. Stir everything together until the filling is fully combined and silky.

Fill the Crusts and Bake:

Spoon the cheesecake filling over the baked crusts into each liner, filling them about two thirds full. Place the tin in the oven and bake the cheesecakes for 15 to 17 minutes. You want the centers to be just set but still slightly jiggly. Remove from oven and allow them to cool completely before refrigerating. Chill for at least two hours to let flavors meld and the texture firm up.

Prepare the Spiced Apple Topping:

In a skillet over medium heat, combine the peeled and chopped apples with brown sugar, cinnamon, and nutmeg. Cook the mixture until the apples soften but still hold some shape. Remove from heat and let cool.

Make the Oat Crumble:

In a small bowl, mix together the flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until the crumble mixture is evenly coated. Toast the mixture in a dry skillet over medium heat until it turns golden brown and aromatic. Set aside.

Assemble the Mini Cheesecakes:

Once your mini cheesecakes are chilled, spoon a generous amount of the spiced apple topping over each one. Sprinkle the toasted oat crumble on top, then add a swirl of whipped cream. Finish with a drizzle of caramel sauce. Serve your Apple Crisp Mini Cheesecakes chilled for the best taste and texture.

My favorite part is the oat crumble toasted in butter it adds such a cozy, nutty crunch that reminds me of apple picking adventures with family in the fall.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator. To maintain the best texture, add whipped cream and caramel only before serving. For longer storage, freeze the cheesecakes without the apple topping or crumble. Thaw overnight in the fridge and add the toppings fresh before serving.

Ingredient Substitutions

You can swap the graham cracker crumbs with digestive biscuits or vanilla wafers for a slightly different crust flavor. If you prefer, brown sugar in the apple topping can be replaced with maple syrup for a richer sweetness. Use baking spices like ground ginger or cloves to tweak the apple topping spice blend according to your taste.

Serving Suggestions

These mini cheesecakes shine on their own but pair beautifully with a scoop of vanilla ice cream or a cup of hot spiced cider. Try garnishing with toasted pecans or a pinch of flaky sea salt on the caramel for an extra flavor layer.

Serve chilled and garnish just before serving for the best texture and flavor. These mini cheesecakes are perfect for sharing at gatherings and make a cozy year round dessert.

Common Questions About Recipes

→ What type of apples work best for this dessert?

Granny Smith or Honeycrisp apples are ideal for their tartness and texture, which balance the sweetness and hold up well when cooked.

→ How do I ensure the crust stays crisp?

Pre-baking the graham cracker crust before adding the filling helps maintain crispness and prevents sogginess.

→ Can I prepare these mini cheesecakes in advance?

Yes, chilling the cheesecakes for at least 2 hours or overnight improves texture and flavor. Add toppings just before serving.

→ What gives the oat crumble its crunch?

The combination of oats, brown sugar, melted butter, and a quick toast in a skillet creates a golden, crunchy crumble topping.

→ Is it necessary to use full-fat cream cheese?

Full-fat cream cheese provides the best texture and richness, resulting in a creamy, smooth filling.

→ How should I heat the apple topping?

Cook the apples with brown sugar, cinnamon, and nutmeg in a skillet over medium heat until they soften and release juices.