Introduction

Apple Crisp Mini Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of apple crisp. These individual treats are perfect for sharing or serving at gatherings, offering a delightful blend of textures and tastes in every bite.

The image shows a close-up of a small cake with four layers on a white plate over a white marbled texture. The bottom layer is a crumbly brown crust with a rough texture. Above it is a smooth, pale yellow cheesecake layer with a clean edge. On top of the cheesecake lies a chunky, crumbly brown streusel-like topping. The last layer is a swirl of white whipped cream spiraled upwards, drizzled with a golden caramel sauce that trickles down over the whipped cream and crumbs. Crumbs and a little caramel sauce are also scattered on the plate around the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs (or use gingersnaps/vanilla wafers for variation)
2 tablespoons granulated sugar (for crust)
½ teaspoon ground cinnamon (for crust)
4 tablespoons unsalted butter, melted (for crust)
½ cup all-purpose flour (for streusel)
½ cup rolled oats (for streusel)
⅓ cup brown sugar, packed (for streusel)
½ teaspoon ground cinnamon (for streusel)
¼ teaspoon ground nutmeg (for streusel)
4 tablespoons unsalted butter, cold and cubed (for streusel)
12 ounces cream cheese, softened (full-fat preferred)
⅓ cup granulated sugar (for filling)
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour (for filling)
1 large egg
1 ½ cups apples, peeled and finely diced (Granny Smith, Honeycrisp, or other firm baking apples)
1 teaspoon lemon juice
2 tablespoons granulated sugar (for apple mixture)
½ teaspoon ground cinnamon (for apple mixture)
¼ teaspoon ground nutmeg (for apple mixture)
1 teaspoon cornstarch (to thicken apple mixture)
Caramel sauce (optional drizzle for serving)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners.
Step 2: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of each liner. Chill while preparing the filling.
Step 3: For the streusel, mix flour, oats, brown sugar, cinnamon, and nutmeg in a bowl. Cut in the cold, cubed butter until the mixture becomes crumbly. Chill until ready to use.
Step 4: In a mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla, flour, and egg, mixing gently until combined.
Step 5: In another bowl, toss the diced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch.
Step 6: Fill each crust about two-thirds full with the cheesecake batter. Spoon the apple mixture on top, then sprinkle with the streusel.
Step 7: Bake for 28–30 minutes, until edges are set and centers are slightly jiggly. Remove from oven and let cool to room temperature.
Step 8: Refrigerate for at least 2 hours before serving. Drizzle with caramel sauce if desired.

Tips & Variations

Swap graham cracker crumbs with gingersnaps or vanilla wafers for a different crust flavor.
Use firm apples like Granny Smith or Honeycrisp to keep the diced pieces crisp after baking.
Make the streusel ahead of time and keep it chilled to speed up assembly.
For extra richness, add a pinch of ground cloves or allspice to the apple mixture.
Serve with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving or enjoy chilled. Avoid freezing as the texture of the apples and streusel may change.

How to Serve

A close-up of mini cheesecakes on a white plate with a white marbled texture background, each with three visible layers: a crumbly, brown base made of crushed cookies, a smooth, pale yellow cheesecake layer in the middle, and a crunchy, golden brown crumb topping on top. Each mini cheesecake is crowned with a swirl of white whipped cream, drizzled with amber-colored caramel sauce that lightly drips down the whipped cream and crumb topping. Small crumbs and caramel drops are scattered around the plate, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they are great when prepared a day ahead. Just refrigerate them overnight to allow the flavors to meld and the texture to set perfectly.

What if I don’t have cream cheese on hand?

Cream cheese is key for the texture and flavor, but if unavailable, you could try a blend of ricotta and mascarpone, though the result will be slightly different in taste and consistency.