Apple Crisp Mini Cheesecake is an easy and delicious fall dessert recipe. Mini cheesecake recipe makes full sized flavour in bite sized treat. Baked in muffin pan, mini cheesecakes are great for the upcoming holiday season. They are done in third of time compared to regular cheesecake and individual portion is so easy to serve at parties and gatherings.
Talk about delicious in every single bite-homemade graham cracker crust, creamy and smooth cheesecake filling, brightly flavored apples, cinnamon-oat streusel, drizzled with caramel sauce, make the perfect combo. These mini cheesecakes are absolutely addictive. Although I’m still not sure if they should be called mini pies, mini cheesecakes, or cupcakes…
Actually, these cupcakes are an individual serving version of my Apple Crisp Cheesecake Pie.
These mini cheesecakes are my new fall favourite. A big slice of cheesecake can be too rich, but these bite-sized cheesecakes are perfect to satisfy your sweet tooth, and also perfect for parties.
Check the Google Web story for this Mini Apple Crisp Cheesecakes.
Why You Will Love This Easy Mini Cheesecake Recipe?
- Full sized flavour in bite sized treat
- Perfectly portioned-baked in individual serving size
- Easy to make-perfect for bakers of any skill level
- Requires less active time than regular cheesecake
- They are baked in half an hour, and no need for chilling overnight before serving
- Full of flavors
- Cheesecake part is so smooth and creamy
- Apple and oat crisp topping makes them perfect for fall and winter holiday baking season
How to Make Mini Cheesecakes?
Homemade Graham Cracker Crust-to make the crust, using a fork stir together graham cracker crumbs, cinnamon, and sugar. Then add melted butter and stir until all crumbs are evenly moistened.
Divide the mixture into 9 paper cups and press firmly to make the crust. Place in the refrigerator until ready to use.
Cinnamon-oat Streusel-to make the topping whisk together all purpose flour, quick cooking oat, light brown sugar and cinnamon. Add melted butter and stir until coarse crumbs form.
Apple filling-peal and dice 2 medium-small apples. Toss with 2 teaspoons of freshly squeezed lemon juice. Add light brown sugar, cinnamon, stir well, and set aside.
Cheesecake Batter-to make the filling, beat softened cream cheese with sugar, flour and vanilla extract. Add an egg and mix just to combine.
Spoon the cheesecake filling over the crust. Fill the paper liners about 2/3 full. Next, add chopped apples and gently press with your palm.
Sprinkle cinnamon oat mixture generously on top.
Bake about 28-30 minutes at 325 F.
Chill to room temperature, then store in the fridge.
Serve apple crisp mini cheesecakes drizzled with caramel sauce and whipped cream if desired.
Enjoy!
What Are the Best Apples For Cheesecake?
The best apples for baking keep their structure without turning into mush.
Granny Smith was my go-to baking apples, but there are a few others that hold up under heat and balance that perfect sweet-tart flavor just as well, if not better.
Since I like to make a combo of cheesecakes and apples, I found that Golden delicious could be better choice. They are sweet, with a rich, mellow flavor and maintain their shape after baking. Sweet apple pairs better with tangy cheesecake filling. Granny Smiths are crisp and quite sour, so I used Golden Delicious for this particular recipe.
But you can use your favorite and enjoy!
Craving for more Apple recipes? Check these 21 Best Apple Recipes to Make!
Apple Crisp Mini Cheesecakes
Prep Time: 20 minutes- Cook Time: 30 minutes
- Total Time: 50 minutes
Yield: 9 cupcakes 1x
Category: Dessert
Method: Bake
Cuisine: American
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Description
Apple Crisp Mini Cheesecake is an easy and delicious fall dessert recipe. Mini cheesecake recipe makes full sized flavour in bite sized treat.
Ingredients
Graham Cracker Crust:
- 3/4 cup graham cracker crumbs
- 1 and 1/2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter-melted
Crumb Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup quick-cooking oats
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 and 1/2 Tablespoons unsalted butter-melted
Apple Filling:
- 2 medium-small apples-peeled and chopped finely
- 2 teaspoons freshly squeezed lemon juice
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 1 and 1/2 teaspoons cornstarch
Cheesecake Filling:
- 10 oz. cream cheese-softened
- 6 Tablespoons sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons all-purpose flour
- 1 egg
- Caramel sauce-for serving
Instructions
- Line a standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
- Preheat the oven to 325 F.
- Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of the paper liner and place in the fridge.
- To make the topping, stir together all-purpose flour, light brown sugar, quick-cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
- For the cheesecake filling, beat softened cream cheese with sugar, vanilla, and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
- Toss chopped apples with lemon juice. Add light brown sugar, cornstarch, cinnamon, and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
- Finally, generously sprinkle cinnamon oat crumbs on top.
- Bake for about 28-30 minutes.
- Cool for 30 minutes in the pan, then remove from the pan and store in the fridge.
- For serving, drizzle with caramel sauce.
65 comments
Vera. A couple years ago I found you and you taught me how to make a New York Cheese Cake.. My friend is a freak for a great New york cheese cake. You are the best and I want to thank you so so much for your expertise and your instructions so well described. I lost the recipe and just found your web site again and I am so happy. Thank You so so much. I am so excited to see what else you have in store for me to ponder and make. Not just desserts I remember all your ideas are great.
I know this is all garble and I don’t know how to post well just wanted you to know
Thank you so much Melissa! I’m so happy to hear that!
All the best!
hi Vera… this is the first recipe of yours i tried.. and it turned out to be amazing..! we all absolutely loved it..! and it was pretty simple for a non Baker like me to follow too. thanks so much for sharing !! loves
Need to try these
I’m a little confused. The recipe lists these as 9 cupcakes, but the photos are using a muffin pan. So are the measurements more towards a muffin size and these are just called cupcakes?
Hi Sarah, this is a standard cupcake size. I prefer to use 2 small 6-count pans.
can you freeze them
I am looking forward to making these! They look delicious. Can I make them ahead of our planned dinner and store them for 24 hours in the fridge?
I am hoping so…..I would love to make for my coworkers during Christmas week this year
Can you make these the day before?
Yes you can make it ahead.
Happy baking!
So ive made these before and doing just based on the recipe I believe it males one full pie… now if I buy a store crust and blind bake it how long would I blind bake it for making over two dozen small ones is not feasible when I can do 2 full pies for Easter.
Would I use the same recipe if I wanted to put it in a 9×13 pan instead? Same measurements?
Hi Cassi! Did you end up trying it with a larger pan? I am thinking of doing the same thing……
You can I would double or depending on the size of the pan triple it for a 9×13 I’d triple the recipe entirely. I’ve mostly done it with store bought Graham cracker crusts and I had to do and extra I’d say half batch of the cheese cake part.
Can these be frozen?
Google result for me… Since I was curious too! I want to make them for Thanksgiving but I love planning premade but still homemade stuff to make it easier! We host for what we call “orphan Thanksgiving ”
Can you freeze apple cheesecake?
NotesYou can prepare this cheesecake and freeze it, including the topping, for up to 3 weeks. To freeze, I keep my cheesecakes in the pan and cover with plastic wrap, then foil. Thaw the wrapped cheesecake in the refrigerator for 1 day before serving.
These were delicious and pretty easy to make. I don’t enjoy baking often, so really impressed how good these turned out.
If I did mini cupcakes instead of regular size what do you think the time would be?
Can I make these in a mini muffin tin to stretch the recipe and make them bite size?
I just made these. If you go smaller cut the apples smaller and use less crust.
I never comment, but these are amazing. I made them tonight to take to thanksgiving tomorrow and I tried one and I almost don’t want to share lol. I will definitely be making them again sometime. They take a while to make, but SO worth it, and most of the steps were simple enough for my 7 year old to help which is always nice.
I literally just pulled these out of the oven an hour ago. I ate one warm that’s how good they looked and smelled. It’s taste absolutely amazing, a little sweet for me but that’s what apple crisp is. The only thing I noticed was that in my cupcake tins 2 tablespoons of crust was way too much and didn’t leave enough room for the fillings and crumbles. On my second batch I was able to adjust that it they are PERFECT.
I noticed you said 2 tablespoons was too much crust so how much crust did you use for your second batch 🙂
Hi! Do you think I definitely need paper liners for these or will foil liners do? Also do you think you could use Apple pie filling instead of chopping apples?
You can use foil.
Don’t use premade filling. This is too easy to make. Premade filling is very cloying and will take away from the overall texture
I made these in the mini cupcake pan and my family LOVED these. I will definitely be making these again. Thank you!!!
Jenny what were your times and temp?
These look so good. New to your blog. Am looking forward to making these. As a couple of other women commented (or asked) I would also like to make these in a mini muffin pan for truly bite size cheese cakes/cupcakes to take to business clients/function. Since I’m not an expert baker what would be the suggestion for time for a 24 cup mini muffin pan? And do you think I would need to double the recipe? Thank you in advance for your help.
just put in oven. pretty labor intense. can’t wait for finished product.
I hate how there are never nutritional facts for these recipes
Ya know, for me, it’s dessert, sugar, all the bad stuff. So no biggie for me. Now if it was a low carb casserole, I would love to know the nutritional value. Just my opinion.
I cannot wait to try these. Looks delicious. I will be making for my daughters baby shower.
Anyone make this in a normal size cheesecake pan?
If so, what temp and times did you use?
I did 425 for about 50 mins.
Hi, does anyone know the timing to make them in mini cupcake pans? Or a 9×13?
Is there a preffered apple type to use?
She mentioned golden delicious apples
The recipe itself was great. Everyone loved it. Just be warned that the 10 minute prep time is completely off. 10 minutes maybe to layer it after you have gotten altogether TO layer. Also I doubled the recipe and used 4 apples. 3 would have been plenty. Use cookie dough scoops to easily layer.
Do they come out of the paper liners good? I would want to serve them like they are pictured
I did not have a problem removing the paper from the cheesecakes
Made these for my daughter’s Birthday which was on Thanksgiving this year. They came out Awesome & were a huge hit! I am making them again for Christmas. Thank you for the recipe.
https://www.chefbakers.com/bangalore/b-fruit-flavour-cakes-123
I cannot wait to make these. they look delicious
Anyone else having trouble with full receipe not printing out? It cuts off the cream cheese part of receipe. Thanks for your help!
I’ve made this a few times and let me tell you this never disappoints! I have to make a double batch.
How long should I bake if I’m using a mini cupcake tin?
Hi! 🙂 I’m looking towards to make these for our halloween dinner this weekend! I’m just wondering, that are these meant to serve as they are warm of fully cooled?
How long do they keep in refrigerator?
Can I make them a couple days before serving?
I’m confused about the first part of recipe, that’s written on top does not call for nutmeg or corn starch . In the recipe at the bottom which has ingredients measurements it calls for nutmeg in crumb topping and apples and corn starch in apples . Which is correct please !!!!
Hi Traci, use nutmeg and corn starch as listed with the measurements.
Happy baking!
Awesome and super easy to make!
There are several questions posted asking how long to bake if using mini muffin pans. Can someone please answer. Thanks.
Getting ready to make these for Thanksgiving, what rack do you use in the oven? I don’t want to assume the middle one.
I’m getting ready to make these for Thanksgiving, what rack do you use in the oven? I don’t want to assume the middle one.
I have never commented on a recipe online, but I just had to share this. I made these for Christmas and my mom flat out called me a liar when I said I made these. She said they had to have been made professionally in a bakery. I love this recipe. It dirties up plenty of bowls, but it is worth it. These are absolutely delicious. Thanks for sharing.
I made these and they were to die for. Sensational. I want to try and make mini ones. Great recipe thank you!!!!
I normally don’t comment but I have to give you credit for this delicious recipe. I made them for Thanksgiving and they didn’t last long at all, everyone loved them. There’s no problem freezing these either, they’re just as delicious as they were when first baked.
Thank you for sharing.
Thanks Sandy!
For those asking about a mini muffin tin: 325° for 12-15 minutes
Anyone make these in mini cupcake tins and if so how long did you cook them for?
Hello. How long do I bake in a 6” springform pan and do I still use standard recipe?
Thank you so much for this wonderful recipe.
Incredible recipe. I make these all the time 🙂
My hubby kept saying, “you’re evil”….as he munched away. lol. Not sure what to think about that comment…I guess it’s a twisted complement. I just paused a moment here to try one, omg..now I know why he said that! Divinely delicious! (I used half and half and a little more butter for the caramel sauce) Thanks, it’s a keeper…(oh and I used apple pie filling which I chopped up small first. Just try to use the apple bit and as little saucey stuff from the can as possible) .