Apple Crisp Mini Cheesecakes is the kind of dessert that feels like a cozy hug in every bite. Whether you’re craving a classic fall flavor or just want a fun twist on cheesecake, this is a recipe you’ll want to bookmark. These mini cheesecakes combine the creamy richness of cheesecake, the warm spiced apple filling of an apple crisp, and a buttery oat crumb topping—all in adorable single-serve portions. They’re perfect for dinner parties, holiday treats, or anytime you want a dessert that’s elegant yet comforting. Let’s dive into why you’ll fall for this delightful dessert.
Why You’ll Love This Recipe
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Perfect balance of textures: Creamy cheesecake base, tender apple pieces, and crisp oat topping all in one bite.
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Seasonal flavor: Cinnamon, nutmeg, and tart apples make it feel like autumn no matter when you bake them.
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Portable and cute: Because these are mini versions, they’re easy to serve, share, and enjoy without fuss.
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Customizable: You can adjust the apple type, sugar levels, or even topping mix to suit your tastes.
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Impressive but doable: They look fancy, but with clear steps and pantry-friendly ingredients, they’re accessible to most home bakers.
Ingredients
Graham Cracker Crust
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¾ cup graham cracker crumbs
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1½ tablespoons granulated sugar
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½ teaspoon ground cinnamon
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3 tablespoons unsalted butter, melted
Crumb Topping
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⅓ cup all-purpose flour
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⅓ cup light brown sugar
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⅓ cup quick-cooking oats
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¾ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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2½ tablespoons unsalted butter, melted
Apple Filling
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2 medium-small apples, peeled and finely chopped
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2 teaspoons freshly squeezed lemon juice
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1½ teaspoons ground cinnamon
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¼ teaspoon ground nutmeg
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2 tablespoons light brown sugar
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1½ teaspoons cornstarch
Cheesecake Filling
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10 oz (about 1 ¼ cups) cream cheese, softened
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6 tablespoons granulated sugar
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1½ teaspoons vanilla extract
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2 teaspoons all-purpose flour
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1 large egg
For Serving
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Caramel sauce (store‑bought or homemade), for drizzling
Step‑by‑Step: How to Make Apple Crisp Mini Cheesecakes
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Prepare the pan & crusts
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Line a standard 9‑cup cupcake pan with paper liners.
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Preheat your oven to 325 °F (163 °C).
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In a small bowl, mix together the graham cracker crumbs, cinnamon, and sugar. Pour in the melted butter, stirring until evenly moistened.
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Press about 1¾ to 2 tablespoons of this mixture firmly into the bottom of each paper liner (you want a solid base but it doesn’t need to come up the sides much).
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Place the pan in the fridge to chill while you make the other components.
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Make the crumb topping
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In another bowl, stir together flour, brown sugar, oats, cinnamon, and nutmeg.
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Add the melted butter and mix until coarse crumbs form (a bit chunky is fine).
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Chill this topping in the fridge until you’re ready to use it—this helps it stay crisp when baked.
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Cheesecake filling
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In a mixing bowl, beat softened cream cheese, sugar, vanilla, and flour until smooth and creamy.
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Add the egg and mix just until incorporated—don’t overbeat or you’ll introduce too much air.
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Divide this filling among the lined pans, filling about ⅔ full in each cup.
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Apple filling
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Toss the finely chopped apples with lemon juice immediately (this prevents browning).
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Add brown sugar, cornstarch, cinnamon, and nutmeg. Stir until the apples are coated.
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Spoon the apple mixture over the cheesecake layer in each cup—fill nearly to the top but leave a little room. Press down gently so the apples settle in.
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Top with crumb mixture
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Generously sprinkle the chilled oat crumb topping over each mini cheesecake, pressing lightly so it adheres.
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Bake
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Slide the pan into the oven and bake for approximately 28 to 30 minutes.
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Cool & chill
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Let the cheesecakes rest in the pan and cool for around 30 minutes.
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After that, carefully remove them from the pan (using the liner) and transfer to a wire rack or tray.
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Refrigerate for at least a few hours (4–6 hours or overnight is best) before serving so they firm up and flavors meld.
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Serve
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Just before serving, drizzle with caramel sauce. You can also top with a few extra apple slices or a dusting of cinnamon if desired.
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Helpful Tips
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Room temperature cream cheese helps ensure a smoother filling—cold cream cheese makes lumps.
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Don’t overmix after adding eggs: overbeating can cause cracking or sinking.
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Chill between stages: keeping both crust and crumb topping chilled helps them maintain structure during baking.
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Use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn—they hold their shape well.
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Line your pan smartly: use liners or grease the pan well so they release easily after baking.
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Watch the bake time: ovens vary; check at 25 min and adjust if needed.
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Let them fully chill: even if they look tempting earlier, they’ll taste and slice better when cold.
Substitutions and Variations
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Gluten-free version: Use gluten‑free graham cracker crumbs and substitute gluten‑free all-purpose flour in crust and topping.
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Different fruit: Swap apples for pears, peaches, or a mix of berries, adjusting sugar to taste.
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Sugar swap: Use coconut sugar or maple sugar instead of brown sugar (flavor will shift).
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Spice customizations: Add a pinch of ginger or cardamom to the apple or crumb mix for extra warmth.
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Mini vs. full‑size: You can scale this to a 9‑inch round cheesecake (use same ratios, adjust bake time).
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Topping alternative: Instead of oat crumble, use chopped nuts (pecans or walnuts) mixed with brown sugar and butter.
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Dairy‑free: Use vegan cream cheese and vegan butter in crust and topping—results may vary in texture.
Storage Instructions
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Store mini cheesecakes in an airtight container in the refrigerator for up to 4–5 days.
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For longer storage, you can freeze them (without caramel topping) for up to 2 months. Wrap each cheesecake in plastic wrap, place in a sealed container or freezer bag, thaw overnight in the fridge before serving, then add caramel.
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Avoid storing at room temperature, as the cream cheese filling requires cold storage for safety.
Nutritional Information
(Approximate per mini cheesecake, without caramel)
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Calories: ~220–250 kcal
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Total Fat: ~14–16 g (mostly from cream cheese and butter)
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Saturated Fat: ~8–9 g
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Cholesterol: ~45–55 mg
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Sodium: ~95–130 mg
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Total Carbohydrates: ~22–25 g
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Dietary Fiber: ~1–2 g
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Sugars: ~13–15 g
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Protein: ~3–4 g
Note: These are estimates. The numbers will vary depending on apple variety, size of servings, and any substitutions.
Serving Suggestions
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Serve straight from the fridge with a warm caramel drizzle or salted caramel sauce.
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Add a sprig of mint or a light dusting of powdered sugar for elegance.
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Serve alongside vanilla ice cream or a scoop of cinnamon gelato.
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A small dollop of whipped cream or crème fraîche complements the richness.
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Pair with a cup of hot coffee, chai tea, or even spiced apple cider for a cozy dessert experience.
Frequently Asked Questions About Apple Crisp Mini Cheesecakes
Can I make these ahead of time?
Yes! These mini cheesecakes are actually ideal for making ahead. You can bake them a day in advance (or even two), refrigerate overnight, and then drizzle with caramel just before serving. This gives the flavors a chance to meld and keeps your serving day low-stress.
Why did my topping get soggy?
If the crumb topping becomes soggy, it might be due to insufficient chilling before baking, or excess moisture from apples. Make sure both crust and topping are well chilled, and use a firmer apple variety that doesn’t release too much juice. Also, toast lightly in a low oven (after baking) to revive crispness.
Can I double the recipe?
Absolutely. Just double all ingredients, and you’ll make 18 mini cheesecakes. Use two pans, rotate if necessary, and monitor bake time (may need an extra few minutes).
Can I skip the crust?
The crust adds a buttery base that complements the cream cheese and apple layers, but you technically could omit it. Your dessert then becomes more like a layered cheesecake-apple cup. It’ll have a softer bottom though.
How to prevent cracking?
Avoid overmixing the filling—once you add the egg, mix just until combined. Bake in a stable temperature, and don’t open the oven door during the first 20 minutes. Let them cool gradually and fully chill to minimize cracking.
What size liners should I use?
Use standard cupcake liners (roughly 2‑inch base) in a 12‑cup pan but only fill 9 cups. If using mini‑muffin liners, reduce filling amounts and bake less time (check earlier, around 18–22 min).
Conclusion
I hope you’ve enjoyed this recipe for Apple Crisp Mini Cheesecakes as much as I do. It’s one of those desserts that feels special yet is totally doable in your home kitchen. The creamy cheesecake, warm spiced apples, and crisp oat topping come together in perfect harmony—and all in a portable, single‑serve form. Thank you for letting me share this recipe with you! May your kitchen smell like cinnamon and butter, and may each bite bring you joy. Happy baking and enjoy every delicious moment!
Print
Apple Crisp Mini Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 9 mini cheesecakes 1x
- Category: Dessert
Description
Apple Crisp Mini Cheesecakes combine the creamy texture of cheesecake, the cozy flavors of spiced apples, and a buttery oat crumb topping—all in individual servings. Perfect for fall gatherings, parties, or whenever you need a festive, crowd-pleasing treat.
Ingredients
Graham Cracker Crust
¾ cup graham cracker crumbs
1½ tablespoons granulated sugar
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Crumb Topping
⅓ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup quick-cooking oats
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2½ tablespoons unsalted butter, melted
Apple Filling
2 medium-small apples, peeled and finely chopped
2 teaspoons freshly squeezed lemon juice
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons light brown sugar
1½ teaspoons cornstarch
Cheesecake Filling
10 oz (about 1 ¼ cups) cream cheese, softened
6 tablespoons granulated sugar
1½ teaspoons vanilla extract
2 teaspoons all-purpose flour
1 large egg
For Serving
Caramel sauce (store‑bought or homemade), for drizzling
Instructions
-
Prepare the pan & crusts
-
Line a standard 9‑cup cupcake pan with paper liners.
-
Preheat your oven to 325 °F (163 °C).
-
In a small bowl, mix together the graham cracker crumbs, cinnamon, and sugar. Pour in the melted butter, stirring until evenly moistened.
-
Press about 1¾ to 2 tablespoons of this mixture firmly into the bottom of each paper liner (you want a solid base but it doesn’t need to come up the sides much).
-
Place the pan in the fridge to chill while you make the other components.
-
-
Make the crumb topping
-
In another bowl, stir together flour, brown sugar, oats, cinnamon, and nutmeg.
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Add the melted butter and mix until coarse crumbs form (a bit chunky is fine).
-
Chill this topping in the fridge until you’re ready to use it—this helps it stay crisp when baked.
-
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Cheesecake filling
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In a mixing bowl, beat softened cream cheese, sugar, vanilla, and flour until smooth and creamy.
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Add the egg and mix just until incorporated—don’t overbeat or you’ll introduce too much air.
-
Divide this filling among the lined pans, filling about ⅔ full in each cup.
-
-
Apple filling
-
Toss the finely chopped apples with lemon juice immediately (this prevents browning).
-
Add brown sugar, cornstarch, cinnamon, and nutmeg. Stir until the apples are coated.
-
Spoon the apple mixture over the cheesecake layer in each cup—fill nearly to the top but leave a little room. Press down gently so the apples settle in.
-
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Top with crumb mixture
-
Generously sprinkle the chilled oat crumb topping over each mini cheesecake, pressing lightly so it adheres.
-
-
Bake
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Slide the pan into the oven and bake for approximately 28 to 30 minutes.
-
-
Cool & chill
-
Let the cheesecakes rest in the pan and cool for around 30 minutes.
-
After that, carefully remove them from the pan (using the liner) and transfer to a wire rack or tray.
-
Refrigerate for at least a few hours (4–6 hours or overnight is best) before serving so they firm up and flavors meld.
-
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Serve
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Just before serving, drizzle with caramel sauce. You can also top with a few extra apple slices or a dusting of cinnamon if desired.
-
Notes
Use firm apples like Granny Smith for best texture.
Chill cheesecakes fully before serving for clean slices and better flavor.
Store in the fridge for up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ~240
- Sugar: ~15g
- Carbohydrates: ~24g
- Protein: ~4g
