Name: Apple Crisp Cheesecakes Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 1/2 cups graham cracker crumbs – I use finely crushed crumbs for a smoother base.; 1/4 cup melted butter – Helps bind the crumbs and adds rich flavor.; 16 oz full-fat cream cheese (softened – Using full-fat blocks gives the creamiest texture.); 1/2 cup granulated sugar – Sweetens the filling just enough without overpowering the apples.; 1/4 cup sour cream – Adds a slight tang; plain Greek yogurt works for a lighter option.; 2 large eggs – Room temperature eggs help the filling hold together.; 1 tsp vanilla extract – Enhances the flavor with warm sweetness.; 1 tsp lemon juice – Balances richness with a hint of brightness.; 1/8 tsp salt – Highlights the flavors and balances sweetness.; 2 medium Granny Smith apples (peeled and finely chopped – Tart apples complement the creamy cheesecake.); 1/4 cup oats – Adds a slight chewiness to the streusel.; 2 tbsp all-purpose flour – Helps thicken the streusel topping.; 1/4 cup brown sugar – Gives a caramelized sweetness.; 2 tbsp butter (melted – Makes the topping crunchy and golden.); 1 tsp cinnamon – Brings warmth and classic apple flavor.

Do Share Recipe

I have to admit, I fell in love with this Apple Crisp Cheesecakes Recipe the very first time I made them. The combination of creamy cheesecake and warm, cinnamon-spiced apples is irresistible. Each bite feels like a cozy hug, perfect for fall or any time I want a comforting dessert.

I love that these are mini cheesecakes, so they’re already portioned and perfect for sharing. After making them a few times, I can confidently say this recipe is both simple and delicious. If you enjoy recipes like this, you might also love trying a chicken pot pie casserole for a comforting meal.

Ingredients

Here’s what you’ll need to make these mini Apple Crisp Cheesecakes. I’ve added some tips based on my experience to get the best results.

For the Crust:

1 1/2 cups graham cracker crumbs – I use finely crushed crumbs for a smoother base.
1/4 cup melted butter – Helps bind the crumbs and adds rich flavor.

For the Cheesecake Filling:

16 oz full-fat cream cheese, softened – Using full-fat blocks gives the creamiest texture.
1/2 cup granulated sugar – Sweetens the filling just enough without overpowering the apples.
1/4 cup sour cream – Adds a slight tang; plain Greek yogurt works for a lighter option.
2 large eggs – Room temperature eggs help the filling hold together.
1 tsp vanilla extract – Enhances the flavor with warm sweetness.
1 tsp lemon juice – Balances richness with a hint of brightness.
1/8 tsp salt – Highlights the flavors and balances sweetness.

For the Apple Topping:

2 medium Granny Smith apples, peeled and finely chopped – Tart apples complement the creamy cheesecake.
1/4 cup oats – Adds a slight chewiness to the streusel.
2 tbsp all-purpose flour – Helps thicken the streusel topping.
1/4 cup brown sugar – Gives a caramelized sweetness.
2 tbsp butter, melted – Makes the topping crunchy and golden.
1 tsp cinnamon – Brings warmth and classic apple flavor.

Note: This recipe makes approximately 20 mini cheesecakes. You can also enjoy hearty dinners like slow cooker cheesy chicken and rice after baking these for dessert.

Variations

You can easily adjust this recipe to suit different dietary preferences or flavors:

Dairy-free: Substitute cream cheese and sour cream with dairy-free alternatives.
Sugar-free: Use a sugar substitute like monk fruit or erythritol in both filling and streusel.
Fruit swap: Try pears, peaches, or berries instead of apples for a different twist.
Flavor boost: Add a pinch of nutmeg or ground ginger to the streusel for extra warmth.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 25-30 minutes
Total Time: 50-55 minutes

Equipment You Need

Muffin pan – Holds mini cheesecakes perfectly.
Paper liners – Makes it easy to remove cheesecakes without sticking.
Mixing bowls – Separate bowls for crust, filling, and topping.
Electric mixer – For smooth, creamy cheesecake filling.
Wire rack – Allows cheesecakes to cool evenly.
Measuring cups and spoons – For precise ingredient measurements.

How to Make Apple Crisp Cheesecakes

Make the Crust

I start by mixing the graham cracker crumbs with melted butter until the mixture feels like wet sand. Then, I press it firmly into each muffin liner to form the base. Baking the crust at 325ºF for about 5 minutes ensures it stays crisp under the creamy filling.

Prepare the Cheesecake Filling

In a large bowl, I beat the cream cheese until smooth, then mix in sugar, sour cream, eggs, vanilla, lemon juice, and salt. I make sure not to over-mix, which keeps the cheesecake creamy and crack-free. This filling is velvety and rich, perfect for the mini cakes.

Assemble the Cheesecakes

I divide the cheesecake filling evenly among the muffin cups, then scatter the chopped apples on top. The apples add a fresh, tart contrast to the sweet, creamy base. They also soften during baking but keep a slight bite for texture.

Add the Streusel

In a small bowl, I combine oats, flour, brown sugar, melted butter, and cinnamon. Sprinkling this over each cheesecake gives it a crunchy, golden finish. The streusel melts slightly in the oven, creating that perfect apple crisp effect.

Bake and Chill

I bake the cheesecakes at 300ºF until the centers are just set, then let them cool in the pan for 15-20 minutes. After transferring to a wire rack to cool completely, I chill them in the fridge for 3-4 hours. This helps them firm up and makes them easier to serve.

Additional Tips for Making this Recipe Better

From my experience, these tips make a big difference:

I always use room temperature cream cheese and eggs; it prevents lumps in the filling.
Don’t over-mix the cheesecake batter; I noticed it keeps the texture smooth and prevents cracks.
Cooling gradually helps; letting them sit in the pan before moving to the wire rack prevents sinking or cracks.
I like to finely chop the apples; they cook evenly and mix beautifully with the cheesecake.

How to Serve Apple Crisp Cheesecakes

Serving these mini cheesecakes can be just as fun as making them. I like to plate them with a light dusting of powdered sugar or a drizzle of caramel sauce. Adding a small mint leaf or cinnamon stick gives a festive, inviting look. They’re perfect for dessert tables, parties, or as an after-dinner treat with coffee.

Nutritional Information

Here’s a rough estimate per mini cheesecake:

Calories: 180-200 – Just enough indulgence without going overboard.
Protein: 3 g – Thanks to the cream cheese and eggs.
Carbohydrates: 22 g – Includes the crust, sugar, and apples.
Fat: 9 g – Rich from the cream cheese and butter in the crust and topping.

Make Ahead and Storage

Storing

I store these cheesecakes in an airtight container in the fridge, and they stay fresh for 4-5 days. Chilling them also enhances the flavors, making them taste even better the next day.

Freezing

You can freeze these mini cheesecakes for up to 2 months. I wrap them tightly in plastic wrap and then in foil. Thawing in the fridge overnight keeps the texture perfect.

Reheating

I usually serve them cold, but if I want a slightly warmed version, I let them sit at room temperature for 15-20 minutes. The flavor and texture remain delightful.

Why You’ll Love This Recipe

I love sharing this recipe because it’s simple yet impressive. Here’s why you’ll fall in love with it too:

Easy to make: Even if you’re new to baking, these mini cheesecakes are foolproof.
Perfectly portioned: Mini size means no cutting, no mess, just grab-and-go servings.
Versatile flavors: Swap fruits, spices, or make them sugar-free or dairy-free.
Crowd-pleaser: Creamy, sweet, and slightly tart, everyone always asks for seconds.
Great make-ahead dessert: Bake ahead and chill for stress-free entertaining.

These Apple Crisp Cheesecakes are my go-to dessert for cozy fall evenings or special gatherings. With creamy cheesecake, tart apples, and a crunchy streusel, they’re a bite-sized treat that’s both beautiful and delicious. I guarantee you’ll love making them as much as eating them!

Ben Carraoli