If you’re like me and find yourself torn between apple crisp and cheesecake every fall, let me introduce you to the best of both worlds: mini apple cheesecake. These bite-sized treats are everything we love about cozy autumn baking, wrapped up in one adorable, delicious cup.
With a buttery graham cracker crust, a rich and creamy cheesecake center, a spiced apple filling, and a crumbly oat topping—finished with a drizzle of caramel—these little wonders are a show-stopper on any dessert table. Whether you’re planning Thanksgiving desserts or just need a sweet moment on a crisp day, these apple crisp cheesecake minis are here to comfort you.
Why You’ll Love These Mini Apple Cheesecakes
- Perfectly portioned for parties and potlucks
- Classic fall flavors in a fun, modern twist
- No water bath needed
- Great make-ahead option
Ingredients
Graham Cracker Crust:
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup quick-cooking oats
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 ½ tablespoons unsalted butter, melted
Apple Filling:
- 2 small apples, peeled and finely chopped
- 2 teaspoons lemon juice
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons light brown sugar
- 1 ½ teaspoons cornstarch
Cheesecake Filling:
- 10 oz cream cheese, softened
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
- 1 egg
To Serve:
- Caramel sauce
How to Make Them
- Preheat oven to 325°F. Line 9 muffin tins with paper liners.
- Mix graham crumbs, sugar, and cinnamon. Stir in butter. Press about 2 tablespoons into each liner and chill.
- Make crumb topping: combine flour, brown sugar, oats, cinnamon, and nutmeg. Stir in melted butter until crumbly. Refrigerate.
- Beat cream cheese with sugar, vanilla, and flour until smooth. Mix in egg until just combined. Fill each crust 2/3 full.
- Toss apples with lemon juice, sugar, cornstarch, and spices. Spoon over cheesecake, gently pressing down.
- Sprinkle with crumb topping.
- Bake 28–30 minutes. Cool in pan for 30 minutes, then refrigerate.
- Before serving, drizzle with caramel sauce.
Tips for Mini Cheesecake Success
- Use a cookie scoop for even crust and filling layers.
- Chill thoroughly before removing from liners for the cleanest edges.
- For added flair, top with a dollop of whipped cream.
- These can be made up to 2 days in advance!
How These Became My Favourite Fall Desserts
The first time I made these, it was for a friend’s fall baby shower. I wasn’t sure how they’d go over. Spoiler alert: they vanished within minutes. I’ve made them every autumn since. They check every box—rich, spiced, comforting, and yes, cute as can be. My kids now call them “fall cupcakes” and ask for them before the leaves even change.
What to Serve With Apple Crisp Mini Cheesecakes
- A mug of warm spiced cider or cinnamon latte
- A small scoop of vanilla or cinnamon ice cream
- As part of a dessert tray with pumpkin bars and chocolate truffles
How to Store Them
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze without caramel drizzle for up to 2 months. Thaw overnight and drizzle just before serving.
FAQs About Mini Apple Cheesecakes
Can I use another fruit?
Pears work beautifully, or even diced peaches in summer.
Can I make these gluten-free?
Yes! Use gluten-free graham crackers and oats, and substitute flour with a 1:1 GF blend.
Can I make them ahead?
Absolutely. They’re even better the next day after the flavors meld.
Why Mini Apple Cheesecake Is a Fall Must-Bake
From the first cinnamon-scented bite to the last gooey drizzle of caramel, these mini apple cheesecake cups are the cozy, no-fuss dessert we all need this season. Whether you’re hosting, gifting, or just treating yourself, these bite-sized treats bring big autumn flavour in a tiny, tasty package.
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Apple Crisp Mini Cheesecakes
- Total Time: 50 minutes (plus chilling)
- Yield: 9 mini cheesecakes 1x
- Diet: Vegetarian
Description
Apple Crisp Mini Cheesecakes combine the richness of creamy cheesecake with the warm, spiced charm of apple crisp. These bite-sized fall treats feature a graham cracker crust, luscious cheesecake filling, cinnamon-spiced apple topping, and a buttery oat crumble. Finished with a caramel drizzle, they’re perfect for fall gatherings, holiday parties, or cozy indulgent moments at home.
Ingredients
Graham Cracker Crust:
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¾ cup graham cracker crumbs
-
1½ tbsp sugar
-
½ tsp cinnamon
-
3 tbsp unsalted butter, melted
Crumb Topping:
-
⅓ cup all-purpose flour
-
⅓ cup light brown sugar
-
⅓ cup quick-cooking oats
-
¾ tsp cinnamon
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⅛ tsp nutmeg
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2½ tbsp unsalted butter, melted
Apple Filling:
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2 small apples, peeled and finely chopped
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2 tsp lemon juice
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1½ tsp cinnamon
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¼ tsp nutmeg
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2 tbsp light brown sugar
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1½ tsp cornstarch
Cheesecake Filling:
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10 oz cream cheese, softened
-
6 tbsp sugar
-
1½ tsp vanilla extract
-
2 tsp all-purpose flour
-
1 egg
To Serve:
-
Caramel sauce
Instructions
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Preheat oven to 325°F (160°C). Line 9 muffin cups with paper liners.
-
Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press ~2 tbsp into each liner. Chill.
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In a bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter to form crumb topping. Chill.
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Beat cream cheese with sugar, vanilla, and flour until smooth. Add egg and mix just until combined.
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Fill each crust ⅔ full with cheesecake mixture.
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In another bowl, toss apples with lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Spoon onto cheesecake and press lightly.
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Top each with a spoonful of crumb topping.
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Bake 28–30 minutes. Cool in pan for 30 minutes, then refrigerate at least 2 hours.
-
Drizzle with caramel sauce before serving.
Notes
Use a cookie scoop for neat layers.
Chill fully before removing liners for best presentation.
These can be made 1–2 days ahead.
Top with whipped cream for added flair.
Freeze without caramel and add after thawing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American