Name: Easy Apple Crisp Mini Cheesecakes You Need to Try This Fall! 🍏
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium apples, diced; 2 tsp lemon juice; 1 1/2 tsp cornstarch; 1 1/2 tsp flour; 7 1/3 tbsp brown sugar; 2 3/4 tsp cinnamon; 3/8 tsp nutmeg; 10 oz cream cheese; 7 1/2 tbsp sugar; 1 egg; 1 1/2 tsp vanilla; 3/4 cup graham cracker crumbs; 5 1/2 tbsp butter, unsalted; 1/3 cup oats; Caramel sauce (optional)

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The Perfect Fall Dessert in Every Bite

These Apple Crisp Mini Cheesecakes are the ultimate fall indulgence—creamy, crisp, and perfectly spiced. Combining the richness of cheesecake with the cozy warmth of apple crisp, this dessert is a delicious twist you’ll crave all season long. Each bite-sized treat bursts with layers of buttery graham crust, velvety cheesecake, and tender cinnamon apples topped with a golden oat crumble.

Whether you’re hosting Thanksgiving dinner, planning mini desserts for a fall gathering, or simply satisfying a sweet craving, these mini cheesecakes are a guaranteed hit!

Why You’ll Love These Mini Cheesecakes

Perfectly portioned: Easy to serve and share.
Quick to make: Ready in under an hour.
Crowd-pleasing flavors: A mix of sweet, tart, and creamy.
Great make-ahead dessert: They store beautifully in the fridge.

Ingredients You’ll Need

For the Crust

¾ cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1 tablespoon brown sugar

For the Cheesecake Filling

10 oz cream cheese, softened
7½ tablespoons sugar
1 egg
1½ teaspoons vanilla extract

For the Apple Topping

2 medium apples, peeled and diced
2 teaspoons freshly squeezed lemon juice
1½ teaspoons cornstarch
1½ teaspoons flour
7⅓ tablespoons light brown sugar
2¾ teaspoons cinnamon
⅜ teaspoon nutmeg

For the Crisp Topping

⅓ cup quick-cooking oats
2 tablespoons brown sugar
2 tablespoons flour
2 tablespoons cold butter, cubed

Optional

Warm caramel sauce for drizzling

Step-by-Step Instructions

1. Prepare the Crust

Preheat the oven to 325°F (160°C).
Line a muffin tin with cupcake liners.
Combine graham cracker crumbs, brown sugar, and melted butter.
Spoon about one tablespoon into each liner and press firmly.
Bake for 5 minutes, then let cool.

2. Make the Cheesecake Filling

In a bowl, beat the cream cheese until smooth.
Add sugar, egg, and vanilla extract.
Mix until creamy and lump-free.
Spoon the filling over the cooled crusts, filling each liner about two-thirds full.

3. Prepare the Apple Layer

In a small saucepan, combine diced apples, lemon juice, brown sugar, cornstarch, flour, cinnamon, and nutmeg.
Cook over medium heat for 5–7 minutes, stirring until apples soften and mixture thickens slightly.
Cool for a few minutes, then spoon the apple mixture over each cheesecake.

4. Add the Crisp Topping

Mix oats, flour, brown sugar, and butter with a fork until crumbly.
Sprinkle evenly over the apple layer.

5. Bake and Chill

Bake for 25–30 minutes, until centers are set and tops are golden.
Cool to room temperature, then refrigerate for at least 2 hours before serving.

6. Serve and Enjoy

Before serving, drizzle with warm caramel sauce for the ultimate finish.
These mini cheesecakes are rich, crisp, and bursting with fall flavor in every bite.

Expert Tips for Success

Use tart apples like Granny Smith for a perfect flavor balance.
Don’t overmix the cheesecake batter—this keeps it creamy.
Chill completely for the best texture and flavor.
For an extra crunch, add chopped pecans or walnuts to the crisp topping.

Serving Ideas

Serve these mini cheesecakes as part of a Thanksgiving dessert bar or enjoy them after a cozy fall dinner. They’re also perfect for gifting or sharing at autumn potlucks.

Easy Apple Crisp Mini Cheesecakes You Need to Try This Fall! 🍏