Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season. Talk about delicious in every single bite-graham cracker crust, creamy and smooth cheesecake, brightly flavored apples, cinnamon-oat streusel, drizzled with caramel sauce, make the perfect combo. These cupcakes are absolutely addictive, although I’m still not sure if they should be called mini pies, mini cheesecakes, or cupcakes…
These mini cheesecakes are my new fall favorite. 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 serving at parties.
Actually, these cupcakes are an individual serving version of my Apple Crisp Cheesecake Pie.
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!
How to Make Apple Crisp Mini Cheesecakes?
To make the graham cracker 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. Refrigerate until ready to use.
For cinnamon-oat streusel, whisk together all purpose flour, quick cooking oat, light brown sugar and cinnamon. Add melted butter and stir until coarse crumbs form.
For 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.
Next, make cheesecake filling. Beat softened cream cheese with sugar, flour and vanilla. 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 drizzled with caramel sauce and whipped cream if desired.
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
Print Recipe
Pin RecipeDescription
Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season.
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 corn starch
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 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 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 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, corn starch, 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 about 28-30 minutes.
- Cool 30 minutes in the pan, then remove from the pan and store in the fridge.
- For serving, drizzle with caramel sauce.
29 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!
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.
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!
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……
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.
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 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
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?
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?