These Apple Crisp Mini Cheesecakes are a perfect combination of creamy cheesecake, warm spiced apples, and a crumbly crisp topping. With a buttery graham cracker crust, a rich cheesecake filling, and a sweet apple filling topped with a golden oat crumble, these mini desserts offer all the comforting flavors of a classic apple crisp in a perfectly portioned individual size. Whether you’re serving them for a holiday gathering, a fall dessert, or just a sweet treat, these mini cheesecakes are sure to impress with their indulgent taste and beautiful presentation.

Why You’ll Love This Recipe

1. The Perfect Combination of Flavors

The sweetness of the apples, the spiciness of cinnamon and nutmeg, and the richness of the cheesecake filling come together in perfect harmony for an irresistible flavor profile.

2. Individually Portioned

These mini cheesecakes make for an easy-to-serve, individual dessert. No slicing or fussing over portions; each person gets their own perfect serving.

3. Easy to Make

Despite the multiple layers of flavor, the recipe is straightforward and easy to follow, making it suitable for both beginner and experienced bakers.

4. Versatile and Customizable

You can adjust the apple filling to suit your taste by adding different fruits or spices, and the cheesecake filling can be flavored with extracts like almond or maple for variety.

5. A Fall Favorite

With flavors like cinnamon, nutmeg, and caramel, these mini cheesecakes are the ideal dessert for fall, but they can be enjoyed year-round, too!

Ingredients

Graham Cracker Crust:

Graham cracker crumbs
Granulated sugar
Ground cinnamon
Unsalted butter (melted)

Crumb Topping:

All-purpose flour
Light brown sugar
Quick-cooking oats
Ground cinnamon
Ground nutmeg
Unsalted butter (melted)

Apple Filling:

Medium-small apples (peeled and chopped finely)
Freshly squeezed lemon juice
Ground cinnamon
Ground nutmeg
Light brown sugar
Cornstarch

Cheesecake Filling:

Cream cheese (softened)
Granulated sugar
Vanilla extract
All-purpose flour
Egg

For Serving:

Caramel sauce

Variations

Fruit Options: Instead of apples, use pears, peaches, or berries to make a different fruity filling that still complements the cheesecake base.
Nutty Topping: Add chopped walnuts or pecans to the crumb topping for added crunch and flavor.
Salted Caramel: Drizzle a salted caramel sauce over the mini cheesecakes instead of regular caramel for a sweet and salty twist.

How to Make the Recipe

Step 1: Prepare the Graham Cracker Crust

In a small bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined. Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner in a muffin tin, packing it down firmly. Set aside.

Step 2: Make the Crumb Topping

In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms a crumbly texture. Set the topping aside.

Step 3: Prepare the Apple Filling

In a small saucepan, combine the chopped apples, lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens (about 5-7 minutes). Remove from heat and set aside to cool slightly.

Step 4: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the flour and egg and continue to mix until fully incorporated, ensuring there are no lumps.

Step 5: Assemble the Mini Cheesecakes

Preheat your oven to 325°F (165°C). Spoon about 1 tablespoon of the cheesecake filling into each muffin tin, over the graham cracker crust. Then add about 1 tablespoon of the apple filling on top of the cheesecake mixture. Finally, sprinkle the crumb topping over each mini cheesecake.

Step 6: Bake

Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the cheesecake filling is set and the crumb topping is golden brown. Allow the cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Serve

Once the cheesecakes are fully cooled, drizzle with caramel sauce just before serving. Enjoy the delicious combination of apple crisp and cheesecake in every bite!

Tips for Making the Recipe

Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing to prevent lumps in the filling.
Don’t Overmix the Cheesecake Filling: Overmixing can cause the filling to become too airy and may affect the texture. Mix until smooth and just combined.
Use Cupcake Liners: Using cupcake liners makes removing the mini cheesecakes from the muffin tin easy, preventing any mess.
Chill Before Serving: These mini cheesecakes are best when allowed to cool completely and chill for an hour or more in the fridge, giving them a firmer texture.

How to Serve

Serve the Apple Crisp Mini Cheesecakes chilled or at room temperature. Drizzle with extra caramel sauce or add a scoop of vanilla ice cream for an even more decadent dessert experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. These cheesecakes can be eaten cold, or you can warm them slightly in the microwave for a few seconds.

Freezing

You can freeze these mini cheesecakes by placing them on a baking sheet and freezing them until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 1 month. To serve, thaw in the refrigerator overnight before enjoying.

Reheating

If you want to warm them, place the mini cheesecakes in the oven at 250°F (120°C) for 10-12 minutes. You can also microwave them in short intervals of 10-15 seconds.

FAQs

1. Can I use a different crust instead of graham crackers?

Yes, you can use digestive biscuits, shortbread cookies, or even an oatmeal cookie crust for a different flavor.

2. How can I make these mini cheesecakes without the crust?

You can omit the graham cracker crust for a crustless version. Just make sure to bake the cheesecakes in a well-greased muffin tin or use silicone liners.

3. Can I make a full-size cheesecake with this recipe?

Yes, you can adapt this recipe for a full-size cheesecake. Just increase the baking time and use a 9-inch springform pan.

4. Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works great if you’re short on time. You can also make your own for a more personalized touch.

5. Can I add nuts to the topping?

Yes, chopped walnuts or pecans can be added to the crumb topping for extra crunch and flavor.

6. Can I make these ahead of time?

Yes, these mini cheesecakes can be made ahead of time and stored in the fridge for a day or two. In fact, they taste even better the next day as the flavors meld together.

7. Can I use a different type of apple?

While tart apples like Granny Smith are ideal for this recipe, you can use any apple variety you prefer, such as Honeycrisp or Fuji.

8. Can I add raisins to the apple filling?

Yes, raisins or dried cranberries can be added to the apple filling for an extra layer of sweetness and texture.

9. How do I prevent the cheesecake filling from cracking?

Make sure not to overbake the cheesecakes. Once the edges are set and the centers are slightly jiggly, remove them from the oven and let them cool slowly.

10. Can I use frozen apples for this recipe?

Fresh apples are recommended for the best texture, but you can use frozen apples if necessary. Just make sure to thaw and drain any excess liquid before using.

Conclusion

Apple Crisp Mini Cheesecakes combine all the comforting flavors of a classic apple crisp with the creamy richness of cheesecake, resulting in a dessert that’s sure to become a favorite. With their buttery graham cracker crust, spiced apple filling, and crumbly topping, these mini cheesecakes are the perfect fall treat, though they’re delicious year-round. Easy to make, customizable, and irresistible, these mini cheesecakes will impress your guests and leave everyone asking for the recipe!