Easy Apple Crisp Mini Cheesecakes

When I first dreamed up the idea for these Easy Apple Crisp Mini Cheesecakes, I knew they’d be a hit—but I didn’t realize just how quickly they’d disappear at every gathering. They’re the perfect mashup of creamy cheesecake and warm, cinnamon-spiced apple crisp, packed into an adorable bite-sized dessert. Honestly, these little treats are everything I love about fall desserts wrapped into one: a buttery graham cracker crust, smooth cheesecake filling, tender apple topping, and a sweet crumbly streusel—all crowned with whipped cream and caramel drizzle.

I love making these for potlucks, holidays, or even as a sweet surprise for my family on the weekend. They’re much easier than they look, and since they’re baked in muffin tins, everyone gets their own personal cheesecake—no slicing required. The flavor combo is nostalgic and comforting, but the presentation is impressively modern. If you want a guaranteed crowd-pleaser with minimal fuss, you’ve just found your new go-to dessert.

Why You’ll Love This Easy Apple Crisp Mini Cheesecakes

• They combine two dessert favorites in one: apple crisp and cheesecake.
• Easy to serve and transport thanks to their individual portions.
• Make-ahead friendly for parties and holidays.
• No water bath or springform pans needed.
• The textures are out of this world: creamy, crunchy, and crumbly in every bite.

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What Kind of Apples Work Best in Easy Apple Crisp Mini Cheesecakes?

You want an apple that holds up well during baking and offers the perfect balance of tart and sweet. I recommend Granny Smith for their tangy flavor and firm texture, but Honeycrisp or Braeburn also work beautifully. Stay away from super-soft apples like Red Delicious—they tend to turn mushy and watery, which can throw off the texture of the topping.

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Options for Substitutions

• Crust: Swap out graham crackers for vanilla wafers, ginger snaps, or even crushed pretzels for a salty twist.
• Cheesecake filling: Use low-fat cream cheese or Neufchâtel if you want to cut down on richness.
• Apple layer: If apples aren’t in season, try pears or canned apple pie filling as a shortcut.
• Streusel topping: Add chopped pecans or oats for extra crunch and flavor.
• Caramel drizzle: You can skip it or replace it with a dash of maple syrup or even chocolate sauce if that’s your preference.

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Ingredients for Easy Apple Crisp Mini Cheesecakes

• Graham Cracker Crumbs: The base of our crust—crumbly, buttery, and slightly sweet. It creates a solid foundation for each mini cheesecake.
• Melted Butter: Helps bind the crust together and adds a rich, indulgent flavor.
• Granulated Sugar: A touch of sweetness to balance the tanginess of the cheesecake.
• Cream Cheese: The star of the filling—smooth, tangy, and creamy. Make sure it’s room temperature for easy mixing.
• Egg: Adds structure and richness to the cheesecake layer.
• Vanilla Extract: Enhances all the flavors with its warm, aromatic notes.
• Sour Cream: Balances the sweetness with a little tang and keeps the filling creamy.
• Apples (Granny Smith or Honeycrisp): Diced and lightly cooked with cinnamon and sugar for that classic apple pie flavor.
• Brown Sugar: Deepens the flavor of the apple topping and the crumble.
• Ground Cinnamon: Essential for that warm, cozy apple pie spice.
• All-Purpose Flour: Used in the streusel topping for structure.
• Cold Butter (Cubed): Key for a crumbly, golden streusel topping.
• Whipped Cream: Optional, but adds a light, fluffy finish.
• Caramel Sauce: A rich, glossy drizzle to tie all the flavors together.

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Step 1: Prep Your Muffin Tin

Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick cooking spray. This keeps the cheesecakes from sticking and makes them easier to remove once chilled.

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Step 2: Make the Graham Cracker Crust

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand. Spoon about a tablespoon of crust mixture into each liner and press firmly using the back of a spoon or small glass. Bake at 325°F (163°C) for 5-6 minutes, then set aside to cool.

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Step 3: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, vanilla, and egg, and continue mixing until fully combined and creamy. Don’t overmix—you want it smooth, not airy.

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Step 4: Prepare the Apple Topping

Peel and dice apples into small chunks. Sauté them in a skillet with butter, brown sugar, and cinnamon over medium heat for about 5-7 minutes, or until just tender. Let them cool slightly before adding to the cheesecakes.

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Step 5: Make the Streusel Crumble

In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until you get a crumbly texture. Set aside.

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Step 6: Assemble the Cheesecakes

Spoon the cheesecake filling over each crust, filling liners about 3/4 full. Add a small spoonful of cooked apples on top of the filling, then sprinkle generously with the streusel mixture.

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Step 7: Bake

Bake at 325°F (163°C) for 20-22 minutes until the centers are set and no longer jiggly. Remove from oven and let them cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.

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Step 8: Garnish and Serve

Before serving, top each mini cheesecake with a swirl of whipped cream and a drizzle of caramel sauce. Optional: a sprinkle of cinnamon or extra crumble for added flair.

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How Long to Prepare Easy Apple Crisp Mini Cheesecakes

Prep Time: The total preparation time, including chopping apples, mixing the crust and filling, and assembling everything, takes about 30 to 35 minutes. It helps to have your ingredients measured and ready to go.

Bake & Chill Time: These cheesecakes bake in about 20–22 minutes. After baking, allow at least 30 minutes of cooling at room temperature, followed by 2 hours (or more) in the refrigerator. For best results, I recommend chilling overnight to fully set the texture.

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Tips for Perfect Easy Apple Crisp Mini Cheesecakes

• Always use room temperature cream cheese to avoid lumps.
• Don’t overmix the cheesecake filling; it can introduce too much air and cause cracks.
• Use an ice cream scoop to evenly portion batter into muffin liners.
• Press the crust down firmly so it doesn’t crumble when removing the liners.
• Chill thoroughly before serving to help the texture set properly.

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Watch Out for These Mistakes While Cooking

• Undercooking the apples: If they’re too firm, they won’t blend well with the creamy filling.
• Using warm cheesecake filling: Make sure the apple topping is cool before assembling to avoid melting the filling.
• Skipping the chill time: Cheesecake needs time to firm up. Don’t rush this step.
• Overfilling the muffin cups: Leave a bit of space for the apple topping and crumble.
• Using paper liners without spraying: A light spray ensures they peel off cleanly.

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What to Serve With Easy Apple Crisp Mini Cheesecakes?

1. Hot Apple Cider

A warm mug of spiced cider perfectly complements the cozy flavors of apple crisp.

2. Salted Caramel Latte

Pair these with a homemade or store-bought latte for a sweet and salty duo.

3. Vanilla Ice Cream

A scoop on the side (or even on top!) adds a decadent creamy contrast.

4. Cinnamon-Spiced Pecans

Serve as a crunchy snack or topping that echoes the dessert’s warm spices.

5. Fresh Berries

Add a pop of color and tartness to balance the richness.

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Storage Instructions

Refrigerator: Store the mini cheesecakes in an airtight container in the fridge for up to 5 days. Keep the whipped cream and caramel topping separate until ready to serve.

Freezer: You can freeze these! Wrap each one tightly in plastic wrap and place in a freezer-safe container. They keep well for up to 2 months. Thaw overnight in the fridge before serving.

Reheating: These are best served chilled, but you can bring them to room temperature for 10–15 minutes if desired. Do not microwave.

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Estimated Nutrition (per cheesecake, without toppings)

• Calories: ~220
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 21g
• Sugar: 13g
• Protein: 3g
• Fiber: 1g
• Sodium: 115mg

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Frequently Asked Questions

How far in advance can I make these mini cheesecakes?

You can make them up to 2 days ahead and store them in the fridge. Add the whipped cream and caramel just before serving.

Can I use store-bought apple pie filling instead?

Yes! It’s a great shortcut. Just chop the apples a bit finer if needed.

Can I double the recipe?

Absolutely. Just use two muffin pans or bake in batches.

Do I have to use cupcake liners?

They help with easy removal, but silicone molds can also work. Just be sure to grease them well.

Can I make this gluten-free?

Yes. Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the topping.

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Conclusion

Easy Apple Crisp Mini Cheesecakes are the ultimate bite-sized treat for fall and beyond. They offer all the cozy flavors of apple pie and rich creaminess of cheesecake in one portable dessert. With minimal effort and maximum flavor, these cheesecakes are perfect for parties, potlucks, or simply indulging at home. Once you try them, they’re bound to become a seasonal staple in your baking lineup.

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