Apple Crisp Cheesecake Minis Recipe

If you’re looking for a delightful fall treat that’s both comforting and perfectly portioned, you have to try this Apple Crisp Cheesecake Minis Recipe. It’s one of those desserts I love whipping up when I want something cozy yet elegant, and trust me, these little guys steal the show every time I bring them to a gathering. Imagine creamy cheesecake, cinnamon-spiced apple filling, and a buttery crumble all in one perfect mini cupcake—yeah, fan-freaking-tastic!

this Recipe

Ingredients You’ll Need

As with most great desserts, the magic here is in the balance of textures and flavors. You’ll want tart apples to stand up to the richness of the cheesecake and the buttery graham cracker crust—a trio that sings ‘fall’ in every bite.

• Graham Cracker Crumbs: This forms the base crust; I use regular graham crackers but you can mix in cinnamon ones for extra flavor.
• Sugar and Cinnamon: Both for the crust and topping to add sweetness and warm spice notes.
• Unsalted Butter: Essential for binding crumbs and creating that buttery, tender crumble topping.
• All-Purpose Flour: Helps bind your crumb topping and cheesecake filling perfectly.
• Quick-Cooking Oats: They add texture and a bit of rustic charm to the crumble.
• Nutmeg: A subtle spice that pairs beautifully with cinnamon and apples.
• Apples: Choose medium-small tart apples like Granny Smith or Honeycrisp, peeled and chopped.
• Lemon Juice: Keeps the apples fresh and adds brightness.
• Light Brown Sugar: Adds a deep, caramel-like sweetness, especially in the apples and crumble.
• Cornstarch: This keeps the apple filling nice and thick, so it doesn’t get soggy.
• Cream Cheese: The star of the cheesecake filling, softened for easy mixing.
• Vanilla Extract: Brings out the warm, sweet flavors and makes cheesecake filling taste heavenly.
• Egg: Binds the cheesecake filling so it’s creamy yet firm.
• Caramel Sauce: Optional, but I highly recommend drizzling it on top for that extra indulgence.

Variations

I love how flexible this Apple Crisp Cheesecake Minis Recipe is — you can tweak it just about any way and come out with something delicious. Personalization is half the fun!

• Gluten-Free Version: Swap the graham crackers and all-purpose flour for gluten-free alternatives—I’ve done this with good results and no soggy crusts.
• Fruit Twist: Try pears instead of apples, or a blend of berries, for a different but equally tasty filling.
• Nutty Crunch: Add chopped pecans or walnuts to the crumb topping for added texture and nuttiness—my family goes crazy for that touch.
• Spiced Up: Experiment by adding a pinch of ground ginger or cloves to the apple filling for a warmer spice profile.

How to Make Apple Crisp Cheesecake Minis Recipe

Step 1: Prepare the Crust

Start by mixing graham cracker crumbs with sugar and cinnamon, then stir in melted butter until the mixture resembles wet sand. Press about 2 tablespoons of this crumbly mix firmly into the bottom of lined cupcake liners. I like to give it a good press with the back of a spoon or my fingers to make sure it holds up when baked. Pop the tray in the fridge while you prep everything else—it helps the crust stay crisp during baking.

Step 2: Make the Crumb Topping

In a bowl, whisk together flour, brown sugar, oats, cinnamon, and nutmeg. Pour in melted butter and stir until coarse crumbs form. This topping is what gives the minis their signature crunch! Keep it chilled in the fridge until you’re ready to use it so the butter stays solid.

Step 3: Whip Up the Cheesecake Filling

Beat softened cream cheese with sugar, vanilla, and flour until smooth and creamy. Then mix in the egg just until combined—don’t overbeat or you’ll get air bubbles in your cheesecake. Spoon this filling generously over the chilled crust, filling the liners about two-thirds full. This step is so satisfying because you start to see the layers coming together!

Step 4: Prepare and Add the Apple Filling

Toss finely chopped apples with lemon juice, brown sugar, cornstarch, cinnamon, and nutmeg. This blend keeps your apples fresh, nicely spiced, and thickened perfectly. Spoon the apple mixture over the cheesecake layer, almost filling the cupcake liners to the top. Press the apples lightly with your palm to keep them compact and even—it really helps prevent the topping from sliding off during baking.

Step 5: Add the Crumb Topping and Bake

Finish by sprinkling the cinnamon oat crumbs on top generously. Bake at 325°F for about 28–30 minutes until the topping is golden and the cheesecake layer is set but still slightly jiggly in the center. The smell in your kitchen at this point? Absolutely heavenly.

Step 6: Cool and Serve

Let the minis cool in the pan for 30 minutes before removing the liners. Once fully cooled, storing them in the fridge is best. When it’s time to serve, drizzle warm caramel sauce for a gorgeous finish that always impresses guests.

How to Serve Apple Crisp Cheesecake Minis Recipe

Garnishes

I usually keep it simple with a drizzle of warm caramel sauce and sometimes a light dusting of powdered sugar. If I’m feeling fancy, a small dollop of whipped cream and a sprinkle of chopped toasted pecans really makes them look and taste incredible.

Side Dishes

These minis are rich enough on their own, but when I serve them with a hot cup of chai tea or coffee, it elevates the cozy dessert vibe. If it’s a small brunch or party, I pair them with spiced nuts or a fresh fruit salad for balance.

Creative Ways to Present

For holidays or special occasions, I arrange these minis on a rustic wooden board with apple slices and cinnamon sticks scattered around. Another hit has been serving them in mini decorative cupcake liners and topping with a tiny cinnamon stick for a cute, Instagram-worthy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Apple Crisp Cheesecake Minis in an airtight container in the fridge for up to 4 days. They taste great cold, but covering them well keeps the crust from getting soggy and the apples fresh.

Freezing

I’ve frozen these minis successfully by wrapping each in plastic wrap and placing them in an airtight container or freezer bag. They last up to 2 months frozen. When you’re ready to eat them, thaw overnight in the fridge for best texture.

Reheating

To warm up leftovers, I pop them in a 325°F oven for about 8-10 minutes. This revives the crumble and gives the apples a gentle warmth without melting the cheesecake filling too much. Avoid microwaving if you want to keep that perfect contrast of textures.

FAQs

Final Thoughts

I absolutely love how this Apple Crisp Cheesecake Minis Recipe turns out every single time—it’s like having your favorite autumn dessert in a convenient bite-sized form that feels festive and comforting all at once. When I first made these, I was blown away by how easy it was to get that perfect balance of creamy, crunchy, and fruity. It’s become a go-to for holidays or whenever I want to treat my family without fuss. I’m pretty sure once you try it, this recipe will become one of your favorites, too!

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