Mini Apple Crisp Cheesecake

Mini Apple Crisp Cheesecake feels like a tiny celebration on a busy night—bite-size, creamy, and topped with buttery apple streusel that tastes like fall. As Emily, a mom of three, Mini Apple Crisp Cheesecake started as a “just because” treat after homework, and now it’s our go-to for sweet little wins. The graham crust crunch, silky cheesecake, cinnamon apples, and crisp oat topping come together fast and disappear even faster. Mini Apple Crisp Cheesecake bakes quickly in a muffin pan, chills briefly, and turns ordinary evenings into something warm, cozy, and memorable

Why You’ll Love These Mini Apple Crisp Cheesecake

• Mini Apple Crisp Cheesecake layers graham crust, creamy cheesecake, soft cinnamon apples, and a crisp oat streusel for perfect texture in every bite.
• They bake fast in a muffin tin, chill quickly, and serve cleanly—ideal for parties, lunch boxes, or weeknight desserts.
• The components mix in minutes with pantry staples, and the oat topping gives that classic apple‑crisp finish without fuss.
• A hint of lemon brightens the apples while brown sugar and cinnamon bring cozy bakery flavor to Mini Apple Crisp Cheesecake.
• They freeze well, travel well, and taste even better the next day as the layers meld beautifully.

Ingredients for Mini Apple Crisp Cheesecake

Component	Ingredient	Amount
Graham Crust	Graham cracker crumbs	1 1/4 cups
	Granulated sugar	2 tablespoons
	Unsalted butter, melted	5 tablespoons
Cheesecake	Cream cheese, softened	16 ounces (2 blocks)
	Brown sugar, packed	1/2 cup
	Large eggs (room temp)	2
	Sour cream	1/3 cup
	Vanilla extract + pinch salt	2 teaspoons + pinch
Apple Layer	Firm apples, peeled & diced 1/4-inch	2 cups (about 2 large)
	Brown sugar	3 tablespoons
	Lemon juice	1 tablespoon
	Cinnamon + pinch nutmeg	1 teaspoon + pinch
	Cornstarch	1 tablespoon
Oat Streusel	Old-fashioned oats	3/4 cup
	All-purpose flour	1/2 cup
	Brown sugar	1/3 cup
	Cinnamon + pinch salt	1 teaspoon + pinch
	Cold unsalted butter, cubed	6 tablespoons

These amounts reflect popular Mini Apple Crisp Cheesecake builds: buttery graham base, classic tangy cheesecake, lightly thickened apples, and a crunchy oat topping.

Substitutions & Variations for Mini Apple Crisp Cheesecake

• Use Honeycrisp for juicy sweetness or Granny Smith for tart bite in Mini Apple Crisp Cheesecake.
• Swap grahams with gingersnaps for spiced warmth, or use vanilla wafers for a softer cookie crust.
• Add 1/2 cup chopped pecans to the streusel for extra crunch on Mini Apple Crisp Cheesecake.
• Drizzle salted caramel over cooled cheesecakes for a bakery finish on Mini Apple Crisp Cheesecake.
• Make it gluten-free with GF grahams and certified oats; bake time stays similar for Mini Apple Crisp Cheesecake.

Step-by-Step Instructions for Mini Apple Crisp Cheesecake

• Prep pan: Heat oven to 325°F. Line a 12-cup muffin tin with paper liners; lightly mist the top of the pan.
• Make crust: Stir 1 1/4 cups graham crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter until sandy. Press 1 heaping tablespoon into each liner; pack firmly. Bake 5–6 minutes; cool slightly.
• Make cheesecake: Beat 16 ounces cream cheese with 1/2 cup brown sugar until smooth, 1–2 minutes, scraping once. Mix in 2 eggs, 1/3 cup sour cream, 2 teaspoons vanilla, and a pinch of salt until silky. Don’t overmix.
• Make apples: Toss 2 cups diced apples with 3 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, pinch nutmeg, and 1 tablespoon cornstarch. Set aside to juice slightly.
• Make streusel: Combine 3/4 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, pinch salt. Cut in 6 tablespoons cold butter to pea-sized crumbs; chill.
• Assemble: Divide cheesecake batter over crusts (about 2 tablespoons each). Spoon a heaping tablespoon of apples over each. Top generously with chilled streusel.
• Bake: 18–22 minutes, until edges look set and centers jiggle slightly. Cool in pan 20 minutes, then chill uncovered 2 hours to set.
• Finish: Drizzle salted caramel if desired. Peel liners gently and serve cold or at cool room temp.

Pro Tips for Success with Mini Apple Crisp Cheesecake

• Use room-temperature cream cheese and eggs for a smooth, lump-free Mini Apple Crisp Cheesecake batter.
• Dice apples 1/4 inch; smaller pieces soften evenly and slice cleanly on Mini Apple Crisp Cheesecake.
• Keep streusel cold; chilled butter bakes into distinct, crunchy crumbles on Mini Apple Crisp Cheesecake.
• Avoid overbaking; pull when centers still wobble slightly to prevent dry, cracked Mini Apple Crisp Cheesecake.
• Chill fully; set time creates clean layers and neat bites for Mini Apple Crisp Cheesecake.

Storage & Reheating Tips for Mini Apple Crisp Cheesecake

• Refrigerate in an airtight container up to 4–5 days; the streusel stays crisp if fully cooled before storing.
• Freeze individually: place on a sheet to freeze, then wrap and bag for up to 2 months; thaw overnight in the fridge.
• Serve chilled or slightly cool; avoid microwaving to keep the cheesecake texture and streusel crisp on Mini Apple Crisp Cheesecake.

What to Serve With Mini Apple Crisp Cheesecake

• Cozy sauces: a drizzle of salted caramel, warm cinnamon-maple sauce, or vanilla bean crème anglaise complements Mini Apple Crisp Cheesecake’s creamy tang and crunchy oat top.
• Cool contrasts: add a small scoop of vanilla ice cream or lightly sweetened whipped cream to balance the warm spice and rich cheesecake.
• Snack board: serve Mini Apple Crisp Cheesecake with sliced pears, sharp cheddar, roasted pecans, and spiced cider for an easy fall dessert spread.

FAQs for Mini Apple Crisp Cheesecake

• How do I keep the cheesecake creamy? Pull them when centers still jiggle slightly; carryover heat finishes the set for Mini Apple Crisp Cheesecake.
• Why did the tops crack? Overbaking or mixing too long adds air; stop mixing when smooth and bake just to a wobble for Mini Apple Crisp Cheesecake.
• Can I make them ahead? Yes—bake, cool, and chill; they’re best the next day as layers meld in Mini Apple Crisp Cheesecake.
• Best apples to use? Choose Honeycrisp for juicy sweetness or Granny Smith for tart structure in Mini Apple Crisp Cheesecake.
• Can I skip the streusel? Yes—top with baked apples only, or swap streusel for a gingersnap crumb for faster Mini Apple Crisp Cheesecake.

Nutrition Information (per mini cheesecake)

Nutrient	Amount (1 of 12)
Calories	260–360
Carbohydrates	28–38 g
Protein	4–7 g
Fat	14–22 g
Fiber	1–3 g

These ranges align with cream-cheese-based minis plus graham crust, apple layer, and oat streusel toppings Print