Description

Apple Crisp Mini Cheesecakes are the ultimate bite-sized fall dessert. With a graham cracker crust, creamy cinnamon cheesecake filling, a spiced apple layer, and a buttery oat topping, these mini treats offer big autumn flavor in every single bite—no fork required.

Ingredients

Scale

Graham Cracker Crust:

¾ cup (75 g) graham cracker crumbs
1½ tbsp (20 g) granulated sugar
½ tsp cinnamon
3 tbsp (42 g) unsalted butter, melted

Crumb Topping:

⅓ cup (42 g) all-purpose flour
⅓ cup (67 g) light brown sugar
⅓ cup (30 g) quick oats
¾ tsp cinnamon
⅛ tsp nutmeg
2½ tbsp (35 g) unsalted butter, melted

Apple Filling:

2 medium apples, peeled and finely chopped
2 tsp lemon juice
1½ tsp cinnamon
¼ tsp nutmeg
2 tbsp (25 g) light brown sugar
1½ tsp cornstarch

Cheesecake Filling:

10 oz (280 g) cream cheese, softened
6 tbsp (75 g) granulated sugar
1½ tsp vanilla extract
2 tsp all-purpose flour
1 large egg

To Serve:

Caramel sauce (optional)

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Instructions

Preheat oven to 325°F (165°C). Line a muffin tin with 9 paper liners.
Combine crust ingredients and press ~2 tbsp into each liner. Chill while prepping other layers.
Mix crumb topping ingredients; stir in melted butter until crumbly. Refrigerate.
Beat cream cheese until smooth. Add sugar, vanilla, and flour, then beat in egg. Fill liners ⅔ full with cheesecake mixture.
Toss chopped apples with lemon juice, cinnamon, nutmeg, brown sugar, and cornstarch. Spoon over cheesecake layer and press gently.
Sprinkle chilled crumble over apples.
Bake for 28–30 minutes until edges are set and centers slightly jiggle.
Cool in the pan for 30 minutes, then refrigerate at least 2 hours.
Drizzle with caramel before serving, if desired.

Notes

Use tart, firm apples like Granny Smith for best texture and flavor.

Chill thoroughly before serving to set the structure.

No water bath needed—perfect for easier prep.

Can be frozen for later enjoyment.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American