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Apple Crisp Mini Cheesecakes: The Perfect Little Fall Pick-Me-Up

Meta description: Apple Crisp Mini Cheesecakes are perfect for busy moms: quick, easy, crowd-pleasing fall desserts in hand-held servings. Make them today! So good. :)!

If you’re juggling carpools, work emails, and the eternal question of “What’s for dessert?” — these Apple Crisp Mini Cheesecakes are your new best friend. I love that this recipe takes the warm, cozy flavors of apple crisp and folds them into single-serve cheesecakes that feel a little fancy but are really simple. If you’re into bite-sized comfort food (who isn’t?), you might also enjoy this playful savory treat, my take on crispy mini blooming onions — perfect for snack tables while your minis cool.

Why You’ll Love These Apple Crisp Mini Cheesecakes

They’re single-serve, which means less fuss and zero drama at the dessert table.
They combine creamy cheesecake, tender cinnamon apples, and a buttery crisp topping — all in one cupcake tin.
Great for fall gatherings, after-school treats, or whenever you need a quick, comforting dessert that looks like you spent way more time on it than you did.

Ingredients
Makes about 12 mini cheesecakes

For the crust

1 1/4 cups graham cracker crumbs (or digestive biscuits), packed
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the cheesecake filling

16 oz (2 blocks) cream cheese, softened to room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour (helps set the mini cheesecakes)

For the apple topping

2 medium apples (Fuji or Honeycrisp), peeled, cored, and finely diced
2 tablespoons unsalted butter
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
Pinch of salt

For the crisp streusel

1/3 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
3 tablespoons cold unsalted butter, cubed
1/4 teaspoon ground cinnamon

Optional garnish

A tiny drizzle of caramel sauce or a dusting of powdered sugar

Equipment

12-cup muffin tin
12 paper liners or nonstick spray (liners make them easier to lift out)
Mixing bowls and a skillet

Step-by-step Directions

Prep the tin and preheat: Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with liners, or lightly grease each cup.
Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press about 1 tablespoon into the bottom of each muffin cup to form an even crust layer. Bake the crusts for 5 minutes to set, then remove from oven and let cool while you prepare the filling.
Prepare the filling: In a large bowl, beat the softened cream cheese until smooth and creamy (use a hand mixer or stand mixer). Add sugar and beat until combined. Mix in the egg, vanilla, cinnamon, and flour until the batter is smooth and not overbeaten.
Make the apple topping: In a small skillet over medium heat, melt 2 tablespoons butter. Add the diced apples, brown sugar, cinnamon, lemon juice, and a pinch of salt. Cook, stirring occasionally, until apples are tender and mixture is syrupy, about 5–7 minutes. Set aside to cool slightly.
Assemble: Spoon about 1 heaping tablespoon of cheesecake filling over each pre-baked crust, filling the cups roughly 3/4 full. Top each with about 1 tablespoon of the warm apple mixture. Leave space for the streusel.
Make the streusel: In a small bowl, combine oats, flour, and brown sugar. Cut in the cold butter with a pastry cutter or two forks until crumbly. Stir in cinnamon. Sprinkle a little streusel over each cupcake — a little goes a long way.
Bake: Bake the minis at 325°F for 16–20 minutes, or until the centers are just set (they may jiggle slightly). Avoid overbaking; the centers should be creamy.
Cool and chill: Let the cheesecakes cool to room temperature in the tin for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours (overnight is great if you plan ahead).
Serve: Remove the liners and garnish with a drizzle of caramel or powdered sugar if you like. These are best served cold or slightly chilled.

Cooking Tips & Tricks (because life happens)

Room-temperature cream cheese is your friend. It smooths easily and keeps the filling lump-free.
If your apples release a lot of juice, cook them a touch longer until the sauce thickens — you want tender bits, not swimming.
Short on time? You can skip chilling overnight; just give them at least two hours in the fridge so they firm up.
Want to make ahead? Bake them, chill, then freeze in an airtight container. Thaw in the fridge overnight.
Not a fan of graham cracker crust? Try crushed gingersnaps for a spicier base.

A Little Kitchen Confession (from me, Anna)
My sister Patricia and I started making these because our weekend guests always asked for something cozy but not huge. One rainy afternoon, when the kids were home and everyone seemed to be in separate corners of the house (sound familiar?), we whipped up a batch. The first round disappeared before we could put on our coats to run an errand. That’s when I knew this recipe had the power to bring people back to the table — or at least to the kitchen counter.

Substitutions & Variations

Gluten-free: Use gluten-free graham crackers and a GF flour blend for the streusel.
Dairy-free: Use a full-fat dairy-free cream cheese alternative and vegan butter for crust and streusel.
Spice it up: Add 1/8 teaspoon ground nutmeg or a splash of apple brandy to the apple topping for grown-up flavor.
Mini to regular: Want a full-size cheesecake? Multiply recipe by 2–3 and bake in a springform pan, adjusting time accordingly.

FAQ (quick answers for busy cooks)
Q: Can I use canned apples?
A: You can, but fresh diced apples give a better texture. If using canned, drain well and reduce added sugar.

Q: How long do leftovers keep?
A: Stored in the fridge in an airtight container, they’re best within 3–4 days. Freeze up to 2 months.

Q: Can I make the filling ahead of time?
A: Yes — you can mix the filling a day ahead and refrigerate. Bring back to room temp briefly before piping into crusts.

Q: Can I double this recipe for a party?
A: Absolutely. These travel well. Bake batches the day before and store chilled until ready to serve.

Pairing Suggestions

A hot cup of cinnamon-spiced coffee or a caramel latte pairs beautifully.
Serve alongside a simple green salad if you’re doing a full meal and want to keep things balanced.

Why this recipe works for busy American women
You want tasty food that doesn’t require hours of babysitting in the kitchen. These mini cheesecakes check that box: straightforward ingredients, short active time, and a big “wow” factor for guests or family. They’re also flexible — swap apples for pears or top with chopped toasted nuts if that fits your pantry or family preferences.

More kitchen inspiration
If you like the idea of easy party bites or want to add a savory option to your next get-together, I’ve shared other snack-friendly recipes on the blog that are fun to pair with these mini desserts. Try my take on crispy mini blooming onions in the air fryer for a crunchy contrast — they’re a surprising combo at any potluck.

Conclusion

These Apple Crisp Mini Cheesecakes are a small-but-mighty dessert that brings big comfort with minimal fuss. If you want more inspiration or similar recipes that highlight warm fall flavors and easy prep, take a peek at this lovely Apple Crisp Mini Cheesecakes – OMG Chocolate Desserts for another variation, or explore this cozy spin on Mini Apple Crisp Cheesecakes (Easy Fall Dessert Recipe) – My … to compare topping ideas and technique.

Happy baking, and if you make these, tell me how they turned out — I love hearing which tweaks become your family’s favorite. Grab an apron, turn on some music, and let these little cheesecakes put a smile on your table.

— Anna