Name: Apple Crisp Mini Cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 mini cheesecakes
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoon unsalted butter, melted; 8 oz cream cheese, softened; ⅓ cup granulated sugar; 1 large egg; ½ teaspoon vanilla extract; 1 cup diced apples (peeled); 2 tablespoon brown sugar; ½ teaspoon ground cinnamon; ¼ cup rolled oats; 2 tablespoon all-purpose flour

Hey y’all! Looking for a dessert that's creamy, crunchy, and packed with cinnamon-spiced apple goodness? These Apple Crisp Mini Cheesecakes are the perfect bite-sized treat for potlucks, holiday gatherings, or whenever you want to indulge your sweet tooth without making a full cake. Golden oat crumb topping and creamy cheesecake come together in one irresistible little cup. Let’s get cooking!

Why You'll Love This Apple Crisp Mini Cheesecakes Recipe

They combine classic apple crisp flavors with rich, velvety cheesecake – the best of both worlds!
Perfectly portioned for parties or lunchbox treats—no slicing needed.
Make-ahead friendly, so your dessert is ready whenever you are.
The sweet cinnamon oat topping adds a delightful crunch.
Easy to customize with gluten-free or vegan options.

Ingredients for Apple Crisp Mini Cheesecakes

Crust:

1 cup graham cracker crumbs
2 tablespoon granulated sugar
4 tablespoon unsalted butter, melted

Cheesecake Filling:

12 oz (340 g) cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup sour cream

Apple Crisp Topping:

2 medium apples (e.g., Granny Smith or Honeycrisp), peeled and diced small
2 tablespoon brown sugar
½ teaspoon cinnamon
½ cup old-fashioned oats
¼ cup all-purpose flour
3 tablespoon cold unsalted butter, cubed

How to Make Apple Crisp Mini Cheesecakes

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. In a bowl, mix graham cracker crumbs and sugar; stir in melted butter until evenly combined. Press 1 tablespoon of mixture firmly into the bottom of each liner to form the crust.

Step 2: Make the Cheesecake Filling

Using an electric mixer, beat the cream cheese until creamy and smooth, about 2 minutes. Add sugar; beat until fluffy. Mix in the egg, vanilla, and sour cream until fully incorporated and silky.

Step 3: Assemble the Cheesecakes

Spoon the cheesecake filling evenly over each crust—about 2 tablespoons per cup.

Step 4: Prepare the Apple Crisp Topping

In a bowl, toss diced apples with brown sugar and cinnamon. In another bowl, combine oats, flour, and cubed cold butter; mix with your fingers or a pastry cutter until crumbly. Stir in the spiced apples. Divide the apple-oat mixture over the cheesecake layer in each muffin cup.

Step 5: Bake

Bake for 22-25 minutes, until the cheesecakes are set and the topping is golden. Cool at room temperature for 1 hour, then chill in the fridge for at least 2 hours before serving.

Notes for Perfect Apple Crisp Mini Cheesecakes

Room-temperature cream cheese blends better for a smooth filling.
For a gluten-free version, use oat flour and gluten-free graham crackers (learn more).
If you're new to mini cheesecakes, check out these mini cheesecake tips.

Variations on Apple Crisp Mini Cheesecakes

Caramel Drizzle: Top with salted caramel sauce before serving.
Pecan Crunch: Add chopped pecans to the oat topping for extra flavor.
Berry Swirl: Fold in a few spoonfuls of berry compote with the apples.

Equipment Needed for Apple Crisp Mini Cheesecakes

12-cup muffin pan
Paper cupcake liners
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Knife and cutting board

Storage Instructions for Mini Apple Crisp Cheesecakes

Keep these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each cheesecake tightly in plastic wrap, then foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.