These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.
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It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!
Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.
You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.
Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.
Looking for something a little more classic? Try my Easy Apple Crisp next!
Ingredients Needed:
- Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
- Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
- Granulated Sugar: we gotta sweeten things up a bit, right?!
- Sour Cream: plain Greek yogurt will work great too for a lighter option.
- Eggs: helps the cheesecakes hold their shape.
- Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
- Vanilla: adds flavor depth and warm sweetness.
- Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
- Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.
How to Make Apple Crisp Cheesecakes
These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.
- Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
- Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
- Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
- Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
- Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.
Apple Crisp Cheesecake FAQs
Not for these mini cheesecakes! The purpose of a water bath in many classic cheesecake recipes is to regulate the temperature so the cheesecake cooks evenly. Since these cheesecakes are so small, there isn’t much of a risk there, so there’s no need for the extra step.
These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.
Yes! To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.
Tips and Notes
- Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
- Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
- Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
- Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.
More Fruity Cheesecake Recipes to Try
Apple Crisp Cheesecakes
written by Ashley Fehr
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup butter melted
Cheesecake
- 16 oz cream cheese 2 (8oz/250g) packages, room temperature
- 1 cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 granny smith apple peeled and finely chopped
Streusel
- 3 tablespoons salted butter melted
- ⅓ cup flour
- ½ cup oats
- ½ tsp cinnamon
- ¼ cup brown sugar
Instructions
- Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
- Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
- In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
- Bake for 20-22 minutes or until the centers are nearly set.
- Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.
Notes
- Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
- Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
- Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
- Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.
Nutrition Information
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Carol says
These are very good and the perfect size for us. The creamy texture is and streusal topping makes these even better. Will try with strawberries next time.
Ashley Fehr says
I love that idea!
Terry Gutscher says
Has anyone tried making these gluten free? Gluten free flour and oats? How did they taste and hold up?
Ashley Fehr says
I think that would work great!
Ali says
Hi, can I use cherry pie filling to make them instead of apples?
Jenna V. says
LOVE! My whole family is obsessed! Perfect fall dessert! I did remove oats from the crumble ingredients and left everything else the same (my son has an oat allergy) and it still came out great!
Patty says
Hello. I wanted to share I made your recipe and although it came out really good. I wanted to point out a couple of discrepancies. Your recipe direction instruction #4 stated adding salt to the mix-your ingredients did not list salt or how much. The recipe makes 24 cupcakes-however, there was not enough apple or apple crisp for all 24 cupcakes. I will make modifications for future attempts. Can you please confirm the amount of salt? Thank you.
Ashley Fehr says
Hi Patty! You’re right — thank you for flagging this. The recipe has been updated since it’s original posting and not every thing was fixed. There is no longer any salt in the recipe, but you’er welcome to add a pinch if you prefer. The updated recipe should read 20 cheesecakes instead of 24, and you should have enough apple and crisp for those. Thanks!
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