These mini apple crisp cheesecakes are a delightful fall dessert that combines the creamy goodness of cheesecake with the warm, comforting flavors of apple crisp. This easy-to-make recipe features a homemade graham cracker crust, a smooth and creamy cheesecake filling, and a cinnamon streusel topping. These mini cheesecakes are perfect for parties and gatherings!
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🍂Fall mini cheesecakes
Mini cheesecakes are way easier to make than a full cheesecake. These are baked in muffin tins and are no where near as fussy. They don't need to bake in a water bath! Mini cheesecakes are also in single servings, so they are perfect for a large gathering.
These mini apple crisp cheesecakes have the creaminess of a cheesecake, but have a cinnamon apple topping and a crunchy crisp on top. These are so perfect for fall!
If you like apple desserts, try my apple pie lasagna or apple crisp cupcakes!
🥘Ingredients
Ingredient notes
- Apple - I suggest using a semi tart to full tart apple. The tartness will help balance the sweetness of the cheesecake. Apples that I recommend are pink lady, fuji, or granny smith.
- Cream cheese - Use the block cream cheese, not the spreadable one. The block cream cheese is meant for baking and cooking.
- Brown sugar - Light or dark brown sugar will work equally well in this recipe.
🔪Instructions
Apple Topping
To start the cheesecakes, make the apple topping. Place finely cut apples and cinnamon in a small bowl. Stir until apples are coated with cinnamon.
Crumble
To make the crumble, whisk flour, sugar, cinnamon, and salt together in a medium sized bowl. Add melted butter and stir until dry ingredients and butter are incorporated.
Crust
Before baking the crust, preheat oven to 325°F (163°C) and line a muffin pan with cupcake liners.
In a medium bowl, combine graham cracker crumbs and melted butter. Evenly divide crust mixture into bottoms of cupcake liners. Press the crust into the bottoms of each cupcake liner. Bake for 5 minutes and then let cool on a wire rack while you make the filling.
Cheesecake Filling
Reduce heat to 300°F (149°C). Mix cream cheese and sugar together in a large bowl until smooth. Add sugar, flour, sour cream, vanilla, and salt. Mix until incorporated.
Add eggs one at a time, and mix after the addition of each one. Evenly distribute cheesecake filling into each cupcake liner. Top each cheesecake with apple topping. Then top each one with crumble.
Bake for 15 minutes, then turn oven off and leave cheesecakes in the oven for another 10 minutes. Then crack open oven door and leave cheesecakes in oven for 15 minutes. Remove from oven and chill in the refrigerator until cool, about 1 hour.
For more step-by-step photos and instructions, see the web story for mini apple crisp cheesecakes!
✔️Expert tips
- Use 2 different types of apples for a more complex flavour. I recommend using both tart and semi tart apples (i.e. granny smith and pink lady).
- Cut the apples into very small dices. These cheesecakes are small, so we don't want to big chunks of apples on top.
- Cool cheesecakes slowly by turning off the oven and leaving them in, and then cracking open the oven door. Drastic changes in temperature can make the cheesecakes sink or crack.
💭FAQs
A regular muffin pan is what is used for mini cheesecakes. Line the muffin pan with cupcake liners.
Mini cheesecakes need to cool slowly. A drastic change in temperature can make them sink. Also overbeating the batter can cause that to happen.
🔖Related recipes
📋 Recipe
Mini Apple Crisp Cheesecakes
Equipment
- regular sized muffin tins
Ingredients
Apple Topping
- 1 apple peeled and finely diced
- 1 ½ teaspoons ground cinnamon
Crumble
- ½ cup all purpose flour
- ⅓ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
Crust
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter melted
Cheesecake Filling
- 12 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 tablespoon all purpose flour
- ½ cup sour cream room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 large eggs room temperature
Instructions
Apple Topping
- Place finely cut apples and cinnamon in a small bowl. Stir until apples are coated with cinnamon.
Crumble
- Whisk flour, sugar, cinnamon, and salt together in a medium sized bowl.
- Add melted butter and stir until dry ingredients and butter are incorporated.
Crust
- Preheat oven to 325°F (163°C) and line a muffin pan with cupcake liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Evenly divide crust mixture into bottoms of cupcake liners. Press the crust into the bottoms of each cupcake liner.
- Bake for 5 minutes and then let cool on a wire rack while you make the filling.
Cheesecake Filling
- Reduce heat to 300°F (149°C). Mix cream cheese and sugar together in a large bowl until smooth. Add sugar, flour, sour cream, vanilla, and salt. Mix until incorporated.
- Add eggs one at a time, and mix after the addition of each one. Evenly distribute cheesecake filling into each cupcake liner. Top each cheesecake with apple topping. Then top each one with crumble.
- Bake for 15 minutes, then turn oven off and leave cheesecakes in the oven for another 10 minutes.
- Crack open oven door and leave cheesecakes in oven for 15 minutes. Remove from oven and chill in the refrigerator until cool, about 1 hour.
Notes
- Use 2 different types of apples for a more complex flavour. I recommend using both tart and semi tart apples (i.e. granny smith and pink lady).
- Cut the apples into very small dices. These cheesecakes are small, so we don't want to big chunks of apples on top.
- Cool cheesecakes slowly by turning off the oven and leaving them in, and then cracking open the oven door. Drastic changes in temperature can make the cheesecakes sink or crack.
Did you try this recipe? Comment below to let me know ☺️