These apple crisp mini cheesecakes are everything you love about fall desserts! Warm cinnamon apples, creamy cheesecake, and a buttery oat crumble are all in perfectly portioned muffin-cup bites.
They bake faster than a full cheesecake, chill beautifully, and are one of the fall desserts I bring to every fall gathering, along with soft pumpkin cookies, because they always disappear first.
Why This Mini Version Beats a Big Cheesecake
After testing these a few times, I realized mini cheesecakes are easier in every way: they bake evenly, cool faster, and travel without the cracks or sinking that happen in larger cheesecakes.
And aren’t mini desserts just cuter too (see also mini apple cakes)?!
The first batch of these apple cheesecakes, I used flour in the cheesecake batter, but after a few tests, I swapped it for cornstarch and added extra sour cream to get that smooth, luscious texture that holds its shape.
My top tip: don’t skip the water bath. It’s one extra step, but it’s worth it!
Love fall desserts? Try pumpkin pie cookies, pecan pie cobbler, or crispix mix. All Thanksgiving desserts that aren’t pie!
Tested Tips Before You Start…
- Use room-temp ingredients: Cold cream cheese or eggs can cause lumps and cracks.
- Don’t skip the water bath: It prevents sinking and keeps the texture silky.
- Chop the apples small: It keeps every bite balanced and prevents the topping from weighing down the cheesecake.
- Let them chill fully: They firm up as they rest, giving you the cleanest, creamiest bite.
Ingredients You’ll Need (And Why Each Matters)
Graham Cracker Crust
- Graham cracker crumbs: The base for a buttery, crisp crust.
- Butter & sugar: Melted butter binds it all together while sugar adds structure.
Apple Filling
- Apples: Choose firm, tart-sweet apples like Honeycrisp or Pink Lady.
- Sugar & brown sugar: Sweetness and a hint of molasses flavor to balance the tangy cheesecake.
- Flour & lemon juice: Flour thickens the juices.
- Cinnamon, nutmeg & vanilla: The warm fall trio of spices!
Cheesecake Filling
- Cream cheese: Always room temperature for a smooth texture.
- Sour cream: Adds lightness and tang, and helps it set better.
- Cornstarch: Keeps the filling creamy but firm once chilled.
- Eggs: Provide structure without overmixing.
- Vanilla & salt: Essential for balance and depth.
Crumble Topping
- Brown sugar, quick oats, butter, cinnamon: The “crisp” part of this apple crisp cheesecake. Buttery and sweet with just the right crunch! Don’t swap the quick oats for rolled oats because it changes the texture.
How to Make Apple Crisp Mini Cheesecakes
Welcome to my kitchen! Let’s make these fun and festive mini apple crisp cheesecakes!
Step 1. Make the crust: Mix graham crumbs, sugar, and melted butter until it resembles wet sand then press into mini tins and bake for 6 min.
Step 2: Make the crumble topping: Combine brown sugar, flour, oats, and cinnamon. Cut in cold butter and keep it chilled until ready to top.
Step 3. Prep the apple filling: Stir the diced apples, sugars, flour, lemon juice, spices, and vanilla.
Step 4. Make the cheesecake filling:
Beat cream cheese and sugar on high then mix in sour cream, cornstarch, vanilla, and salt until creamy. Add eggs one at a time (don’t over mix!).
Step 5. Assemble and bake:
Divide cheesecake filling among liners, spoon apple filling on top, then sprinkle with the crumble. Place a roasting pan with hot water on the lower oven rack (for humidity) and bake 20 minutes, until set.
Step 6. Cool and chill: Cool on the counter for 30 min, then refrigerate at least 2 hours (or overnight) to fully set before removing liners.
Variations to Try
- Gluten-free: Use certified GF graham crackers, flour, and oats.
- Gingersnap crust: Swap grahams for crushed gingersnap cookies (like in my pumpkin pie bars with gingersnap crust).
- Add nuts: Stir chopped pecans or walnuts into the crumble.
- Change the fruit: Pears, peaches, or mixed berries work too.
- Top it off: Add caramel drizzle, whipped cream, or a pinch of sea salt right before serving.
Apple Crisp Mini Cheesecakes
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Ingredients
Graham Cracker Crust
- 1 cup crushed graham cracker crumbs (8-10 sheets of graham crackers)
- 2 Tablespoons granulated sugar
- 4 Tablespoons unsalted butter melted
Crumb Topping
- 1/3 cup light brown sugar packed
- 1/3 cup all-purpose flour
- 1/4 cup quick cooking rolled oats
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter cold and cubed
Apple Filling
- 2 medium apples peeled and finely diced (about 2 1/4 cups)
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar
- 1 Tablespoon flour
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
Cheesecake Filling
- 2 (8-oz) blocks full-fat cream cheese room temperature
- 1/2 cup granulated sugar
- 1/3 cup sour cream room temperature
- 1 Tablespoon corn starch
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs room temperature
- For topping: whipped cream, caramel, chopped nuts, or ice cream
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with paper liners.
- Make the crust (10 min): Combine the graham cracker crumbs, sugar, and butter in a bowl until until it resembles wet sand. Spoon a Tablespoon of the mixture into the prepared muffin tins and firmly press down. Bake in the preheated oven for 6 minutes.1 cup crushed graham cracker crumbs, 2 Tablespoons granulated sugar, 4 Tablespoons unsalted butter
- Make the crumb topping (5 min): Using the same bowl, combine the crumb topping ingredients and use the back of a fork or pastry cutter to cut the cold butter until coarse crumbs form. Keep chilled until ready to use.1/3 cup light brown sugar, 1/3 cup all-purpose flour, 1/4 cup quick cooking rolled oats, 1 teaspoon ground cinnamon, 4 Tablespoons unsalted butter
- Make the apple filling (5 min): Stir together diced apples, sugars, flour, lemon juice, cinnamon, nutmeg, and vanilla until evenly coated. The mixture should look glossy and just starting to release juices.2 medium apples, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 1 Tablespoon flour, 1 teaspoon lemon juice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/4 teaspoon vanilla extract
- Make the cheesecake filling (5 min): Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on high for 2 minutes until smooth. Mix in sour cream, cornstarch, vanilla, and salt until creamy. Add eggs one at a time on low speed until just combined. Don’t over mix.2 (8-oz) blocks full-fat cream cheese, 1/2 cup granulated sugar, 1/3 cup sour cream, 1 Tablespoon corn starch, 1 teaspoon vanilla extract, 1/4 teaspoon kosher salt, 2 large eggs
- Assemble and bake (22 min): Divide cheesecake filling among liners, filling ¾ full. Divide apple filling evenly on top, then sprinkle with the crumble. Gently press it down so it adheres. Place a roasting pan or casserole dish with hot water on the lower oven rack (a water bath for humidity). Bake 20 minutes, or until centers are mostly set and edges look dry
- Cool and chill (2 1/2 hrs): Cool on the counter for 30 minutes, then refrigerate at least 2 hours (or overnight) to fully set before removing liners. Top and serve chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make-Ahead, Pack-and-Go & Storage
These store beautifully! Just another reason they’re a go-to for entertaining.
- Make-ahead: Bake up to 2 days ahead and refrigerate until serving.
- Storage: Keep in an airtight container up to 4 days in the fridge.
- Freezer: Freeze up to 2 months, then thaw overnight in the fridge.
- Travel tip: Keep them in the muffin liners for easy transport to parties or potlucks.
FAQ
I much prefer the balance of homemade apple crisp, but store bought will likely work (I haven’t tried it). It’s looser in consistency so it may not set up as well.
Technically no, but I recommend it. I tested this with and without the water bath and the water bath helped it cook evenly and prevented cracking and sinking.
Choose a crisp apple that holds its shape and balances the sweetness in the recipe. Honeycrisp, pink lady, or granny smith apples are great options.
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