Gooey apple crisp mini cheesecake bars topped with brown sugar crumble and rich caramel drizzle

Apple Crisp Mini Cheesecakes

by

Creamy, cozy, and bursting with cinnamon-apple goodness 🍎🧁

These Apple Crisp Mini Cheesecakes are everything you love about fall in one dreamy dessert bite. 🍂✨ Imagine creamy vanilla cheesecake layered over a buttery graham cracker crust, topped with warm cinnamon-spiced apples and a golden oat crumble. Every spoonful is cozy, creamy, and just the right amount of sweet! Perfect for Thanksgiving, holiday parties, or make-ahead desserts that wow your guests. The best part? They’re baked in muffin tins easy, portioned, and ready to impress. Whether you’re a cheesecake lover or a fall flavor fanatic, these mini cheesecakes deliver all the comfort of apple crisp with the elegance of cheesecake. 🍎💛

Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Servings: 12 mini cheesecakes

Ingredients List

For the Crust

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp melted butter

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream

For the Apple Topping

  • 2 medium apples, peeled, cored, and diced
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp lemon juice

For the Oat Crumble

  • ¼ cup all-purpose flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • 2 tbsp cold butter, cubed
  • Pinch of salt

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

  • 12-cup muffin tin
  • Paper or silicone liners
  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups & spoons
  • Saucepan (for apples)
  • Oven and cooling rack

Step-by-Step Beginner-Friendly Instructions

  1. Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, and melted butter. Divide evenly among liners and press firmly with the back of a spoon. Bake for 5 minutes; set aside. 🍪
  3. Prepare filling: Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla and sour cream.
  4. Fill liners: Spoon cheesecake mixture evenly over crusts.
  5. Make apple topping: In a small pan, melt butter, then add apples, sugar, cinnamon, nutmeg, and lemon juice. Cook 5 minutes until softened. 🍎
  6. Make crumble: Combine flour, oats, brown sugar, salt, and cold butter. Rub with fingertips until crumbly. 🌾
  7. Assemble: Top each cheesecake with a spoonful of apples and sprinkle with crumble.
  8. Bake: 20–25 minutes, until centers are just set.
  9. Cool & chill: Let cool completely, then refrigerate at least 2 hours before serving.
  10. Optional: Drizzle with caramel sauce just before serving. 🍮✨

Pro Tips

  • Make ahead: These keep beautifully! Store in the fridge for up to 4 days or freeze up to 2 months.
  • Add crunch: Sprinkle chopped pecans into the crumble for extra texture.
  • Serving idea: Add a dollop of whipped cream and drizzle with caramel for a bakery-style finish.
  • Apple swap: Granny Smiths give a tart bite, but Honeycrisp or Fuji add lovely sweetness.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 mini cheesecake2905g29g17g1g21g