The moment you sink your fork into one of these Apple Crisp Mini Cheesecakes, you’ll know fall has officially arrived. Imagine the creaminess of cheesecake, the warmth of spiced apples, and the crunch of buttery oat streusel—all packed into a perfect little bite. These are the kind of mini apple dessert recipes that don’t just taste good, they feel like autumn wrapped in a paper liner.
When I first baked these, my kitchen smelled like apple pie met cheesecake at a cozy harvest festival. My kids loved that they each got their own little cheesecake (no sharing required!), and I loved that they were easy enough to whip up for a weekend treat yet fancy enough to serve at a dinner party. They’ve quickly become one of my favorite mini fall desserts for parties, especially when drizzled with caramel.
Apple Crisp Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs or use gingersnaps/vanilla wafers for variation
- 2 tablespoons granulated sugar for crust
- ½ teaspoon ground cinnamon for crust
- 4 tablespoons unsalted butter, melted for crust
- ½ cup all-purpose flour for streusel
- ½ cup rolled oats for streusel
- ⅓ cup brown sugar, packed for streusel
- ½ teaspoon ground cinnamon for streusel
- ¼ teaspoon ground nutmeg for streusel
- 4 tablespoons unsalted butter, cold and cubed for streusel
- 12 ounces cream cheese, softened full-fat preferred
- ⅓ cup granulated sugar for filling
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour for filling
- 1 large egg
- 1 ½ cups apples, peeled and finely diced Granny Smith, Honeycrisp, or other firm baking apples
- 1 teaspoon lemon juice
- 2 tablespoons granulated sugar for apple mixture
- ½ teaspoon ground cinnamon for apple mixture
- ¼ teaspoon ground nutmeg for apple mixture
- 1 teaspoon cornstarch to thicken apple mixture
- for serving caramel sauce optional drizzle
Instructions
- Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into the bottom of each liner. Chill while preparing filling.
- For the streusel: mix flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly. Chill until ready to use.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla, flour, and egg. Mix gently until combined.
- In another bowl, toss diced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.
- Fill each crust about two-thirds full with cheesecake batter. Spoon apple mixture on top, then sprinkle with streusel.
- Bake for 28–30 minutes, until edges are set and centers slightly jiggly. Remove from oven and let cool to room temperature.
- Refrigerate for at least 2 hours before serving. Drizzle with caramel sauce if desired.
Notes
Nutrition
Why Apple Crisp Mini Cheesecakes Are Worth Making
The Best of Both Worlds
Why choose between apple pie and cheesecake when you can have both? These mini desserts combine the tangy smoothness of cheesecake with the nostalgic crunch of apple crisp. It’s like getting two classic fall dessert recipes in one bite.
Party-Perfect Portion Size
Big cheesecakes are great, but they take hours to chill and slice. These mini versions are easy one bite desserts—simple to serve, fun to decorate, and they travel well. Think school bake sales, holiday gatherings, or even Thanksgiving dessert tables.
Seasonal Comfort Made Easy
Apples are at their peak in fall, and this recipe makes the most of them. The spiced apple layer highlights everything we love about apple pie treats, while the streusel topping gives each cheesecake a rustic, homemade finish. Add a drizzle of caramel sauce, and you’ve got a showstopper that’s both simple and indulgent.
For more fall inspiration, don’t miss our Pumpkin Poke Cake and Apple Crumb Cake—both perfect companions to these cheesecakes.
Ingredient Breakdown (With Smart Substitutions)
Crust
- Graham cracker crumbs – Classic base for cheesecake, but crushed gingersnaps or vanilla wafers work if you want more spice or sweetness.
- Butter – Unsalted is best, but salted works too—just cut back on added salt.
Cheesecake Filling
- Cream cheese – Go with full-fat for the richest flavor. You can swap in neufchâtel for a slightly lighter option.
- Egg – Helps bind everything. A flax egg won’t quite mimic the texture, but can work in a pinch.
Apple Layer
- Apples – Honeycrisp or Granny Smith are ideal. Any firm baking apple will hold up beautifully.
- Spices – Cinnamon and nutmeg bring that signature pumpkin spice desserts warmth.
Streusel Topping
- Oats & brown sugar – Give that signature crisp. Rolled oats can be used if you want more texture.
- Butter – Creates that crumbly, golden finish.
For another creative twist, check out our No-Bake Easter Mini Cheesecakes—same idea, but with a festive spring vibe.
Step-By-Step Instructions
1. Prepare the Pan
Preheat oven to 325°F (163°C). Line a cupcake pan with paper liners.
2. Make the Crust
Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into liners. Chill while prepping filling.
3. Streusel Topping
Mix flour, oats, sugar, cinnamon, nutmeg, and butter until crumbly. Chill.
4. Cheesecake Filling
Beat cream cheese until smooth. Add sugar, vanilla, flour, and egg. Mix gently.
5. Apple Mixture
Toss apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.
6. Assemble
Fill crusts two-thirds with cheesecake batter. Top with apples. Sprinkle with streusel.
7. Bake
28–30 minutes, until edges are set and centers slightly jiggly.
8. Chill & Serve
Cool at room temp, then refrigerate at least 2 hours. Drizzle with caramel to finish.
Variations & Serving Ideas
- Caramel Drizzle Deluxe – A generous caramel drizzle makes these feel like caramel apples and cheesecake had a baby.
- Nut Lover’s Version – Add chopped pecans to the streusel for crunch.
- Pumpkin Twist – Mix a little pumpkin purée into the cheesecake batter for a seasonal upgrade (think easy autumn desserts meets cheesecake).
- Make-Ahead Party Desserts – These chill beautifully, making them an ideal fall recipe for party prep.
For more ideas, check out Strawberry Shortcake Cheesecake Truffles for another “mini” dessert that always wows.
FAQs About Apple Crisp Mini Cheesecakes
How long do Apple Crisp Mini Cheesecakes last in the fridge?
Stored in an airtight container, they keep fresh for up to 4 days. The streusel stays crisp if you store them uncovered for the first hour before sealing.
Can I freeze these mini cheesecakes?
Yes! Freeze without caramel drizzle, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before serving.
What apples are best for this recipe?
Firm baking apples like Granny Smith, Honeycrisp, or Pink Lady hold up best. Avoid softer apples like Red Delicious, which can get mushy.
Can I make these ahead for a party?
Absolutely. They’re ideal mini fall desserts for parties since they chill and set in advance. Just add the caramel drizzle right before serving for the best look and taste.
Wrapping Up the Sweet Apple Magic
Apple Crisp Mini Cheesecakes prove that small fall desserts can deliver big flavor. They combine everything you love about apple cheesecake bites with the cozy textures of apple crisp. Whether you’re planning easy one bite desserts for a gathering or simply craving a sweet treat on a chilly evening, these little cheesecakes deliver.
For more inspiration, explore our What Are the Three Types of Cheesecake? or connect with us on Pinterest and Facebook for daily recipe updates.