Mini Apple Crisp Cheesecake: Easy Fall Dessert

Last Updated on October 31, 2025 by Chef Josie

When autumn rolls around, few things rival the comforting aroma of apples, cinnamon, and warm buttery crumble drifting through the kitchen. These Mini Apple Crisp Cheesecakes capture everything you love about fall desserts, sweet baked apples, creamy cheesecake filling, and a crumbly oat topping, all tucked into perfectly portioned cups. Whether you’re planning your Thanksgiving spread or craving something cozy on a chilly evening, these bite-sized cheesecakes are bound to steal the spotlight.

I first created these mini cheesecakes after a trip to the orchard one October weekend. Surrounded by baskets of Honeycrisps and Granny Smiths, I knew a classic apple pie cheesecake was on the horizon. But instead of a large cheesecake, I decided to go mini for easy sharing, and honestly, they disappeared faster than I expected. Each bite offers the perfect balance of tangy cream cheese, buttery streusel, and caramelized apple goodness.

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Why You’ll Love This Mini Apple Crisp Cheesecake

• Perfectly portioned: These mini cheesecakes are easy to serve, freeze, and share, ideal for holidays or bake sales.
• Classic fall flavor: Combines the cozy warmth of apple crisp with the richness of cheesecake.
• Make-ahead friendly: Chill overnight and serve when ready for stress-free entertaining.
• Customizable: Use your favorite apples or make it gluten-free with simple swaps.
• Impressive yet simple: Looks bakery-worthy, but the process is straightforward for any home baker.

Ingredient Breakdown

For the Crust:

• Graham cracker crumbs (1 cup): Forms the buttery base; substitute with crushed gingersnaps for extra spice.
• Melted butter (4 tbsp): Helps the crust bind and adds richness.
• Brown sugar (2 tbsp): Adds a hint of molasses flavor that complements the apples.

For the Cheesecake Filling:

• Cream cheese (8 oz, softened): The creamy star of the show; use full-fat for best texture.
• Sugar (¼ cup): Sweetens the filling without overpowering.
• Egg (1 large): Binds everything together.
• Vanilla extract (1 tsp): Adds warmth and depth of flavor.
• Cinnamon (¼ tsp): Enhances that cozy fall aroma.

For the Apple Crisp Topping:

• Apples (2 cups finely chopped): Granny Smith or Honeycrisp work best for balance of tart and sweet.
• Oats (½ cup): Adds texture and crunch.
• Flour (¼ cup): Helps the crumble hold shape.
• Brown sugar (¼ cup): Brings caramel sweetness.
• Butter (4 tbsp, cold): Creates the crumbly streusel texture.
• Cinnamon & nutmeg: Classic warm spices for that unmistakable apple crisp flavor.

Optional: A drizzle of caramel sauce on top for a bakery-style finish.

Step-by-Step Instructions

1. Prepare the crust.
   Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, brown sugar, and melted butter until evenly coated. Press about 1 tablespoon into each liner and bake for 5 minutes. Cool slightly.
2. Make the cheesecake filling.
   Beat cream cheese and sugar until smooth. Add egg, vanilla, and cinnamon; mix until just combined. Spoon filling over each crust, filling about two-thirds of the way.
3. Add the apple topping.
   In a small bowl, toss diced apples with cinnamon and a teaspoon of sugar. Spoon over the cheesecake layer.
4. Prepare the crisp topping.
   Combine oats, flour, brown sugar, and cold butter. Mix with fingers or a pastry cutter until crumbly. Sprinkle generously over the apples.
5. Bake.
   Bake for 20–22 minutes, until the centers are set but still slightly jiggly. Cool completely, then refrigerate at least 2 hours (overnight preferred).
6. Serve and enjoy.
   Drizzle with caramel sauce before serving. Store leftovers chilled in an airtight container.

Notes and Top Tips

• Don’t overmix the cheesecake batter; this keeps it creamy, not airy.
• For a no-bake version, skip the egg and bake step, chill the crust, and fill with a whipped cheesecake mixture.
• You can make these gluten-free by using certified gluten-free oats and cookies for the crust.
• To save time, prep the topping and apples a day ahead.

Serving Suggestions and Variations

Serve these mini apple crisp cheesecakes with a drizzle of warm caramel sauce and a dollop of whipped cream. For a festive touch, sprinkle a pinch of cinnamon sugar before serving.

Variations:

• Apple Crumble Cheesecake Bars: Press into a square pan and cut into bars.
• No Bake Apple Cheesecake: Use a gelatin-based filling instead of baking.
• Thanksgiving Desserts: Add a touch of bourbon to the apple mixture for an elegant twist.

Storage and Reheating Tips

• Refrigerate: Store in an airtight container up to 4 days.
• Freeze: Wrap each mini cheesecake tightly in plastic and freeze up to 2 months.
• Thaw: Refrigerate overnight or at room temperature for 30 minutes before serving.
• Reheat: For a warm dessert, microwave 10–15 seconds before serving.

FAQs

1. Can I make these ahead of time?
Yes! They actually taste better after chilling overnight, allowing flavors to meld perfectly.

2. What apples work best?
Granny Smith for tartness or Honeycrisp for sweetness. You can also mix both for depth of flavor.

3. Can I skip the crust?
Yes, you can go crustless by spooning filling directly into muffin liners—still delicious and lighter.

4. How do I prevent cracks in my cheesecake?
Avoid overbaking; remove them when the centers are just set and let them cool slowly.

Why This Mini Apple Crisp Cheesecake Is a Must-Try

This mini apple crisp cheesecake recipe delivers everything you want in a fall dessert: indulgent flavor, cozy comfort, and easy prep. Whether you’re hosting Thanksgiving, bringing dessert to a gathering, or baking just for fun, these mini cheesecakes promise smiles with every bite.

If you loved this recipe, don’t forget to leave a rating and comment below, and check out more apple dessert recipes and fall cheesecake recipes on the blog!

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