Easy Apple Crisp Mini Cheesecakes | Simple Fall Dessert Idea

Name: Easy Apple Crisp Mini Cheesecakes | Simple Fall Dessert Idea
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: **For the Crust**; 1½ cups graham cracker crumbs; ¼ cup melted butter; **For the Cheesecake Filling**; 16 oz cream cheese (room temperature); 1 cup granulated sugar; ½ cup sour cream or Greek yogurt; 2 eggs; 2 tsp lemon juice; 1 tsp vanilla extract; 1 granny smith apple, finely chopped; **For the Streusel Topping**; 3 tbsp salted butter, melted; ⅓ cup all-purpose flour; ½ cup rolled oats; ½ tsp ground cinnamon; ¼ cup brown sugar

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The smell of warm cinnamon apples always reminds me of fall gatherings at my aunt’s house. She’d pass around a tray of mini treats that disappeared faster than the turkey. These Easy Apple Crisp Mini Cheesecakes capture that same cozy vibe, with creamy cheesecake centers, buttery graham crusts, and a crumbly oat topping. Best part? You can make them ahead and serve straight from the fridge.

This recipe takes just 50 minutes total and makes 20 mini cheesecakes — ideal for potlucks, parties, or a post-dinner sweet on a Tuesday night. If you love desserts with warm spices and creamy texture, this one’s for you.

Mini apple crisp cheesecakes with oat crumble topping and graham crust in white liners

Ingredients You’ll Need

These mini cheesecakes use basic pantry staples and a few fresh ingredients. Nothing fancy, just simple, comforting goodness.

For the Crust

1½ cups graham cracker crumbs
¼ cup melted butter

For the Cheesecake Filling

16 oz cream cheese (2 blocks), at room temp
1 cup granulated sugar
½ cup sour cream or plain Greek yogurt
2 eggs
2 tsp lemon juice
1 tsp vanilla extract
1 granny smith apple, peeled and finely chopped

For the Streusel Topping

3 tbsp salted butter, melted
⅓ cup all-purpose flour
½ cup rolled oats
½ tsp ground cinnamon
¼ cup brown sugar

Easy Apple Crisp Mini Cheesecakes with graham crust and oat crumble, stacked with apples in background

How to Make Easy Apple Crisp Mini Cheesecakes

Make the Crust

Preheat your oven to 325°F. Line a muffin pan with 20 paper liners.
Mix graham cracker crumbs with melted butter until the texture feels like wet sand.
Spoon about 1 tablespoon of crust mix into each liner. Press it down firmly — the bottom of a small glass works great.
Bake the crusts for 8 minutes. Then reduce oven temperature to 300°F.

Mix the Cheesecake Filling

In a large bowl, beat softened cream cheese until completely smooth — no lumps.
Add the sugar, sour cream, eggs, lemon juice, and vanilla. Beat for 2–3 minutes until creamy and well combined.
Use room-temperature ingredients to help everything blend smoothly.
Don’t over-mix once the eggs are in — that can cause cracks.

Assemble with Apples

Spoon the cheesecake mixture evenly into each crust-lined cup, filling about ¾ full.
Top each one with a spoonful of chopped Granny Smith apple. You don’t need to cook them first — they soften beautifully in the oven.

Add the Streusel

In a small bowl, stir together melted butter, flour, oats, brown sugar, and cinnamon.
It should clump together like a crumb topping.
Sprinkle a generous pinch over each cheesecake.

Bake and Cool

Bake at 300°F for 20–22 minutes, or until the centers look just set and slightly wobbly in the middle.
Cool in the pan for 15–20 minutes. Then transfer to a wire rack to cool completely.
Chill in the fridge for at least 3–4 hours. They firm up and taste even better cold.

Tips for Perfect Mini Cheesecakes

Use room temperature cream cheese and eggs for smooth batter.
Don’t over-beat after adding the eggs. Too much air = cracks.
Cool completely before refrigerating. A sudden chill can cause sinking tops.
Want to switch things up? Try chopped peaches, strawberries, or even blackberries instead of apples.
These freeze beautifully! Once cooled, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Store leftovers in an airtight container in the fridge for up to 5 days.

For a similar treat with fewer steps, check out my Healthy Small Batch Apple Crumble Bars — they’re perfect for smaller groups and busy nights.

FAQs

What’s the difference between apple crumble and apple crisp?

The topping! Apple crisp usually includes oats, giving it a chunkier texture. Crumbles skip the oats and use more flour and sugar for a finer, streusel-like finish.

How do you keep mini cheesecakes from sinking?

Avoid over-mixing, use room-temp ingredients, and let them cool slowly before chilling. Sudden temperature changes can cause the centers to sink.

What is the secret to a good apple crisp?

Balance and texture. You want tart apples, a buttery crumble, and just enough sweetness. A pinch of salt in the topping helps too.

How to make a quick apple crumble?

Toss chopped apples with sugar and cinnamon. Top with a mix of oats, butter, brown sugar, and flour. Bake until golden and bubbly — usually about 30 minutes at 350°F.

Easy Apple Crisp Mini Cheesecakes Recipe Card

More Such Recipes

Craving more cozy apple bakes? Try these next:

Conclusion

These Easy Apple Crisp Mini Cheesecakes are the perfect mix of creamy, crunchy, and fruity. They feel like fall in every bite, but honestly? I’d make them year-round. They’re simple to prep, easy to share, and impossible to resist.

Whether you’re baking for Thanksgiving, hosting a potluck, or just want a little fridge treat, these minis deliver.
Tried them? Drop a comment below or tell me your favorite fruit swap — I’d love to hear what you come up with!

You can also find more sweet inspiration on Pinterest and Facebook.