These Apple Crisp Mini Cheesecakes combine two beloved desserts into one perfect, single-serving treat. A creamy, tangy cheesecake filling is studded with finely chopped tart apple, all nestled on a classic graham cracker crust and topped with a buttery, cinnamon-oat streusel. They are the essence of autumn in every bite.
Perfect for fall gatherings, Thanksgiving dessert tables, or just a cozy night in, these mini cheesecakes are easy to make and even easier to serve. The combination of smooth cheesecake, tender apple, and crunchy topping is a texture and flavor masterpiece that will have everyone asking for the recipe.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup butter, melted
Cheesecake
- 16 oz cream cheese (2 8oz/250g packages), at room temperature
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 Granny Smith apple, peeled and finely chopped
Streusel
- 3 tablespoons salted butter, melted
- ⅓ cup all-purpose flour
- ½ cup rolled oats
- ½ teaspoon cinnamon
- ¼ cup brown sugar
Step-by-Step Method
Step 1: Prepare the crust and streusel
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner. Bake for 5 minutes to set the crust. Remove from the oven and set aside.
In another bowl, prepare the streusel. Combine the melted butter, flour, oats, cinnamon, and brown sugar. Mix with a fork until crumbly. Set aside.
Step 2: Make the cheesecake filling
In a large bowl, beat the room temperature cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Add the granulated sugar and beat until well combined.
Mix in the sour cream (or Greek yogurt), lemon juice, and vanilla extract until just combined. Add the eggs one at a time, mixing on low speed after each addition only until the yellow of the yolk disappears. Be careful not to overmix.
Gently fold in the finely chopped apple with a spatula.
Step 3: Assemble the mini cheesecakes
Divide the cheesecake filling evenly among the 12 muffin cups, filling each one almost to the top.
Sprinkle a generous amount of the prepared streusel topping over the cheesecake filling in each cup, covering the surface.
Step 4: Bake
Bake for 20-25 minutes, or until the edges are set and the centers are just barely jiggly. The center should look set, not liquid.
Step 5: Cool and chill
Remove the cheesecakes from the oven and let them cool completely in the muffin tin on a wire rack. Once at room temperature, transfer the tin to the refrigerator and chill for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecakes to fully set.
Once chilled, they are ready to serve. You can serve them straight from the paper liners.
Expert Tips for Success
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Room temperature is key: For a silky smooth, lump-free cheesecake filling, make sure your cream cheese, sour cream, and eggs are all at room temperature.
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Don’t overmix: Overmixing, especially after adding the eggs, incorporates too much air and can cause the cheesecakes to crack or have a rubbery texture.
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Finely chop the apple: Chopping the apple into very small pieces ensures it becomes tender during baking and distributes evenly throughout the filling.
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Patience with chilling: Don’t rush the chilling process. A long chill time allows the cheesecakes to set properly and the flavors to deepen.
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Use firm apples: Granny Smith apples are ideal as they hold their shape and their tartness balances the sweetness of the cheesecake.
Tasty Variations to Try
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Caramel drizzle: Drizzle the finished cheesecakes with a salted caramel sauce for an extra layer of decadence.
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Nutty streusel: Add 2-3 tablespoons of chopped pecans or walnuts to the streusel mixture for added crunch.
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Different crust: Try a crust made from gingersnap cookies or Biscoff cookies for a spicier, warmer flavor base.
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Extra spices: Add a pinch of nutmeg, allspice, or cardamom to the cheesecake filling or streusel for more complex fall flavor.
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Different fruit: This recipe also works well with finely chopped pears instead of apples.
Frequently Asked Questions
Can I make this as one large cheesecake?
Yes. Press the crust into the bottom of a 9-inch springform pan and bake. Pour the filling over the crust, top with streusel, and bake at 325°F (160°C) for 55-65 minutes. A water bath is recommended for a large cheesecake to prevent cracking.
How do I store these mini cheesecakes?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I freeze them?
Yes, these freeze wonderfully. Once chilled, place them on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Do I have to use paper liners?
Paper liners make it much easier to remove the mini cheesecakes from the pan. If you don’t have any, be sure to grease the muffin tin very well.
Why did my cheesecakes crack?
Cracking is usually caused by overbaking, overmixing, or sudden temperature changes. Since these are mini, they are less prone to cracking, but be sure to pull them from the oven when the center is just set.
Print
Apple Crisp Mini Cheesecakes
- Total Time: 285
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Apple Crisp Mini Cheesecakes bring together the best of two desserts creamy, tangy cheesecake and buttery apple crisp in perfectly portioned bites. A graham cracker crust holds smooth, apple-studded cheesecake filling topped with a golden cinnamon-oat streusel.
Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup melted butter
Cheesecake Filling
16 oz cream cheese, room temperature
1 cup granulated sugar
½ cup sour cream or plain Greek yogurt
2 eggs
2 tsp lemon juice
1 tsp vanilla extract
1 Granny Smith apple, peeled and finely chopped
Streusel Topping
3 tbsp salted butter, melted
⅓ cup all-purpose flour
½ cup rolled oats
½ tsp cinnamon
¼ cup brown sugar
Instructions
Preheat oven: Set oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Make crust: Mix graham cracker crumbs and melted butter until well combined. Press 1 tbsp mixture firmly into each liner. Bake 5 minutes, then cool.
Prepare streusel: In another bowl, mix melted butter, flour, oats, cinnamon, and brown sugar until crumbly. Set aside.
Make cheesecake batter: Beat cream cheese until smooth. Mix in sugar, sour cream, lemon juice, and vanilla. Add eggs one at a time on low speed, just until combined. Fold in finely chopped apple.
Assemble: Divide filling evenly among muffin cups, nearly to the top. Sprinkle streusel generously over each.
Bake: Bake 20–25 minutes, until edges are set but centers slightly jiggle.
Cool & chill: Cool completely in pan, then chill at least 4 hours or overnight before serving.
Notes
Bring all dairy to room temperature for a silky cheesecake texture.
Chop apples finely for even baking and perfect texture.
Don’t overmix once eggs are added to avoid cracks.
Chill thoroughly for the best flavor and set.
Granny Smith apples add a tart balance to the sweetness.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 305
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: apple crisp mini cheesecakes, fall dessert, apple streusel cheesecake bites, thanksgiving cheesecake, mini apple cheesecake recipe
