Apple Crisp Cheesecakes combine creamy cheesecake, tart Granny Smith apples, a buttery graham cracker crust, and a golden cinnamon-oat streusel in one irresistible mini dessert. Each little cheesecake delivers the cozy flavor of apple crisp with the smooth richness of classic cheesecake.
Because they’re baked individually in muffin cups, they’re easy to portion for fall gatherings, Thanksgiving dessert tables, family celebrations, or whenever you’re craving a comforting apple dessert.
Why You’ll Love This Recipe
These mini apple cheesecakes bring two favorite desserts together without requiring a complicated technique. The buttery graham cracker crust provides a firm base, while the cream cheese filling stays smooth and creamy.
Finely chopped Granny Smith apple adds fresh tartness that balances the sweet filling. On top, a simple combination of oats, brown sugar, cinnamon, flour, and butter bakes into a crumbly apple crisp topping.
They’re also convenient for entertaining because the cheesecakes need to chill before serving, making them an excellent make-ahead dessert.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup butter, melted
Cheesecake
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon alcohol-free vanilla extract or vanilla flavoring
- 1 Granny Smith apple, peeled and finely chopped
Streusel
- 3 tablespoons salted butter, melted
- ⅓ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
Instructions
- Preheat the oven to 325°F (165°C). Line approximately 20 muffin cups with paper liners.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup melted butter. Stir until the crumbs are evenly moistened.
- Divide the crust mixture evenly among the muffin liners. Press it firmly into the bottom of each cup using the back of a spoon or the bottom of a small glass.
- Bake the crusts for approximately 8 minutes, until they appear set and dry in the center.
- Remove from the oven and reduce the temperature to 300°F (150°C).
- Add the softened cream cheese to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the granulated sugar, sour cream or Greek yogurt, eggs, lemon juice, and vanilla.
- Beat on medium speed just until smooth and evenly incorporated, about 1–2 minutes. Avoid excessive mixing once the eggs have been added.
- Divide the cheesecake mixture evenly among the prepared muffin cups, filling them almost to the top.
- Sprinkle the finely chopped Granny Smith apple evenly over each cheesecake.
- To prepare the streusel, combine the flour, oats, cinnamon, and brown sugar in a medium bowl.
- Add the melted salted butter and stir with a fork until coarse, buttery crumbs form.
- Sprinkle the streusel generously over the chopped apples.
- Bake the Apple Crisp Cheesecakes for approximately 20–22 minutes, or until the edges appear set while the centers still have a slight jiggle.
- Remove the muffin pans from the oven and allow the cheesecakes to cool in the pans for 15–20 minutes.
- Carefully transfer them to a wire rack and allow them to cool completely.
- Refrigerate for at least 3–4 hours, preferably overnight, before serving. This allows the cheesecake filling to fully set and develop its creamy texture.
Tips & Tricks
Use room-temperature cream cheese for the smoothest cheesecake filling. Cold cream cheese is more likely to leave small lumps.
Avoid overmixing after adding the eggs. Incorporating too much air can cause cheesecakes to rise excessively in the oven and sink as they cool.
Cut the apple into small, uniform pieces so it becomes tender during the relatively short baking time.
Granny Smith apples are particularly good for these mini apple cheesecakes because their tart flavor balances the sweet cheesecake filling and streusel.
Don’t wait for the centers to become completely firm in the oven. Cheesecake continues setting as it cools and chills.
For a crispier streusel, use old-fashioned rolled oats rather than instant oats.
Details
Prep Time: 25 minutes
Cook Time: 28–30 minutes
Chill Time: 3–4 hours
Total Time: About 4 hours 55 minutes
Yield: Approximately 20 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, pork-free, alcohol-free when prepared with alcohol-free vanilla, halal-friendly when suitable dairy, graham crackers, and flavorings are used
Notes
For additional fall flavor, add a small pinch of nutmeg to the cinnamon streusel.
Honeycrisp, Pink Lady, or Braeburn apples can replace Granny Smith if you prefer a sweeter apple flavor.
Plain Greek yogurt works well instead of sour cream and gives the cheesecake filling a pleasant tang.
For serving, add a thin drizzle of caramel sauce, a small spoonful of whipped cream, or additional cinnamon immediately before serving.
You can also sprinkle finely chopped pecans or walnuts into the streusel for extra crunch.
Nutrition
Approximate nutrition per mini cheesecake:
Calories: 220–270 kcal
Protein: 3–5 g
Carbohydrates: 25–30 g
Fat: 13–17 g
Nutrition is an estimate and will vary depending on the cream cheese, sour cream, graham crackers, and serving size.
FAQ
What are Apple Crisp Cheesecakes?
Apple Crisp Cheesecakes are individual cheesecakes with a graham cracker crust, creamy cheesecake filling, chopped apples, and a cinnamon-oat streusel topping. They combine elements of traditional cheesecake and apple crisp.
What apples are best for apple crisp cheesecake?
Granny Smith apples work especially well because they’re firm and tart. Honeycrisp, Braeburn, and Pink Lady are also good options if you prefer a slightly sweeter result.
How do I know when mini cheesecakes are done?
The edges should look set while the centers retain a slight wobble when the pan is gently moved. They will continue firming as they cool and refrigerate.
How long should Apple Crisp Cheesecakes chill?
Allow at least 3–4 hours of refrigeration after they’ve cooled to room temperature. Overnight chilling gives them an especially firm, creamy cheesecake texture.
Can I make mini apple cheesecakes ahead of time?
Yes. They’re an excellent make-ahead dessert. Prepare them one day before serving and keep them refrigerated in a covered container.
Can I add caramel to apple crisp cheesecake?
Absolutely. A light caramel drizzle pairs beautifully with the tart apple, creamy cheesecake, and cinnamon streusel. Add it shortly before serving so the topping doesn’t become soggy.
Storage
Store Apple Crisp Cheesecakes in an airtight container in the refrigerator for up to 4–5 days.
Keep them refrigerated until shortly before serving. If you’re adding caramel sauce or whipped cream, add those toppings just before serving.
For longer storage, freeze the completely cooled and chilled cheesecakes without additional toppings. Place them in a freezer-safe container with parchment between layers and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving. The streusel may soften slightly after freezing, but the cheesecake should retain a pleasant texture.
Similar Recipes
Apple Crisp Cheesecakes
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup butter melted
Cheesecake
- 16 ounces cream cheese room temperature
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon alcohol-free vanilla extract or vanilla flavoring
- 1 Granny Smith apple peeled and finely chopped
Streusel
- 3 tablespoons salted butter melted
- ⅓ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar
Instructions
- Preheat the oven to 325°F (165°C). Line approximately 20 muffin cups with paper liners.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup melted butter. Stir until the crumbs are evenly moistened.
- Divide the crust mixture evenly among the muffin liners. Press it firmly into the bottom of each cup using the back of a spoon or the bottom of a small glass.
- Bake the crusts for approximately 8 minutes, until they appear set and dry in the center.
- Remove from the oven and reduce the temperature to 300°F (150°C).
- Add the softened cream cheese to a large mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the granulated sugar, sour cream or Greek yogurt, eggs, lemon juice, and vanilla.
- Beat on medium speed just until smooth and evenly incorporated, about 1–2 minutes. Avoid excessive mixing once the eggs have been added.
- Divide the cheesecake mixture evenly among the prepared muffin cups, filling them almost to the top.
- Sprinkle the finely chopped Granny Smith apple evenly over each cheesecake.
- To prepare the streusel, combine the flour, oats, cinnamon, and brown sugar in a medium bowl.
- Add the melted salted butter and stir with a fork until coarse, buttery crumbs form.
- Sprinkle the streusel generously over the chopped apples.
- Bake the Apple Crisp Cheesecakes for approximately 20–22 minutes, or until the edges appear set while the centers still have a slight jiggle.
- Remove the muffin pans from the oven and allow the cheesecakes to cool in the pans for 15–20 minutes.
- Carefully transfer them to a wire rack and allow them to cool completely.
- Refrigerate for at least 3–4 hours, preferably overnight, before serving. This allows the cheesecake filling to fully set and develop its creamy texture.
Notes
Conclusion
Apple Crisp Cheesecakes deliver creamy cheesecake, tart apples, buttery graham cracker crust, and cinnamon-oat crumble in perfectly portioned little desserts.
They’re simple enough for casual fall baking but attractive enough for Thanksgiving, holiday parties, and dessert tables. Prepare them ahead, give them plenty of time to chill, and enjoy the combination of smooth cheesecake and cozy apple crisp in every bite.