Apple Crisp Cheesecakes Recipe
If you love both the cozy, cinnamon-laced warmth of apple crisp and the creamy indulgence of cheesecake, you’re about to discover a new obsession with these Apple Crisp Cheesecakes. Each bite delivers the best of both worlds: a buttery graham cracker crust, tangy rich cheesecake filling, cinnamon-kissed apples, and a generous topping of crisp oat streusel. They’re perfect for fall gatherings, family desserts, or simply treating yourself to a standout sweet treat—no slicing required!
Ingredients You’ll Need
The beauty of these mini delights is in the simple, down-to-earth ingredients. Every component has a vital role, from the crunchy crust to the velvet-smooth filling and that signature craggy apple crisp top—each part comes together for a truly irresistible experience.
- Graham cracker crumbs: Lend a toasty, familiar crunch as the dessert’s foundation—swap in digestive biscuits for a subtle twist.
- Granulated sugar: Sprinkled into the crust and cheesecake for balanced sweetness and just the right texture.
- Unsalted butter (melted): Binds your crust together and adds a touch of richness—ensure it’s fully melted for best mixing.
- Cream cheese (softened): This is the heart of the cheesecake filling—softening is key for that ultra-creamy finish.
- Large eggs: They give the filling its luscious, set texture—add one at a time for a smooth blend.
- Vanilla extract: Sneaks a warm, aromatic background note that brings everything together.
- Sour cream: Offers a special tang and silky mouthfeel to balance sweetness in the cheesecake.
- Medium apples (peeled, cored, and diced): The star of the show! Choose tart apples like Granny Smith for a flavor pop.
- Brown sugar: Provides a hint of caramel depth, perfect for warming up the apple and streusel layers.
- Ground cinnamon: Essential spice—just the scent alone sets the autumnal mood.
- Nutmeg: It’s subtle but rounds out the spice profile, making the apples sing.
- All-purpose flour: Thickens the apple mixture and gives structure to the crisp topping.
- Old-fashioned oats: These oats are the crispy, golden key to that crumbly apple crisp finish.
- Cold unsalted butter (cut into small cubes): Chilled butter helps the crumble bake up beautifully golden and crisp.
How to Make Apple Crisp Cheesecakes
Step 1: Prepare the Crust
First things first—preheat your oven to 325°F and line a muffin tin with paper liners. Mix the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter in a medium bowl until all the crumbs are moistened. Scoop about 1 tablespoon into each liner and press it firmly to make a solid base. Give them a quick 5-minute bake so your crusts have a little time to set up and get toasty, then set the pan aside to cool slightly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until it’s smooth and creamy—no lumps allowed. Add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and sour cream. Spoon the cheesecake batter evenly over the pre-baked crusts, gently smoothing the tops so your Apple Crisp Cheesecakes have a perfect base for their apple crown.
Step 3: Prepare the Apple Layer
Peel, core, and dice your apples into small pieces so they soften evenly while baking. In a separate bowl, toss them with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, nutmeg, and 1 tablespoon flour. Spoon a little of this fragrant apple mixture over each cheesecake. This is where those mini cakes start to really channel that classic apple crisp vibe!
Step 4: Make and Add the Crisp Topping
In yet another small bowl, combine oats, 1/4 cup flour, 1/4 cup packed brown sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter and work it in with your fingers (or a fork) until the topping is crumbly and chunky. Sprinkle this mixture generously on top of each apple-topped cheesecake, pressing it gently so it stays put during baking.
Step 5: Bake and Chill
Pop the whole muffin tin in the oven and bake for 22–25 minutes, just until the centers are set but not dry—slight jiggle is good! Remove from the oven and let the cheesecakes cool to room temperature. For that signature cheesecake texture, chill them in the refrigerator for at least 2 hours before serving. The flavors meld and the texture becomes deeply creamy, making the wait so worth it.
How to Serve Apple Crisp Cheesecakes
Garnishes
For the finishing touch, try topping these Apple Crisp Cheesecakes with a dollop of freshly whipped cream, a thin drizzle of caramel sauce, or a light sprinkle of cinnamon. If you’re feeling extra festive, a few thin apple slices or even a dash of sea salt are wonderful toppers that make each cheesecake look bakery-worthy.
Side Dishes
These dainty desserts don’t need much to shine, but if you’re thinking about serving a dessert platter, pair them with fresh fruit, vanilla ice cream, or even a scoop of cinnamon gelato for a truly decadent end to any meal. A hot mug of coffee or spiced cider also works wonders to balance their richness.
Creative Ways to Present
I love offering Apple Crisp Cheesecakes on a tiered cake stand for a party or arranging them on a rustic wooden board with scattered apple slices and cinnamon sticks for that cozy, autumnal flair. For gifting, pop each cheesecake in a decorative cupcake box or cellophane bag tied with ribbon—they make heartfelt, homemade presents!
Make Ahead and Storage
Storing Leftovers
Got a few leftover Apple Crisp Cheesecakes? Just cover the muffin tin with plastic wrap or transfer the cheesecakes to an airtight container. They keep beautifully for up to 4 days in the fridge and are even better after a night chilling, as those flavors really meld.
Freezing
If you’d like to prep them way in advance, Apple Crisp Cheesecakes freeze like a dream. Once they’re completely cooled and chilled, wrap each one individually in plastic wrap and then place them all in a zip-top freezer bag. Freeze for up to 2 months, then thaw overnight in the fridge when you want to serve a batch.
Reheating
Usually, these little cheesecakes are enjoyed cold, but if you crave a slightly warm apple crisp experience, you can let one come to room temperature for about 20 minutes or give it a super quick zap in the microwave (about 10 seconds). Just keep an eye out so the topping stays crumbly.
FAQs
Can I use different types of apples in this recipe?
Absolutely! While tart apples like Granny Smith are classic for contrast, feel free to experiment—Honeycrisp, Braeburn, or Pink Lady all add delicious flavor and texture to your Apple Crisp Cheesecakes.
How can I tell when the cheesecakes are done baking?
The centers should be set but still have a slight jiggle when you gently shake the pan. They’ll firm up further as they cool and chill in the fridge for that perfect creamy texture.
Can I make these gluten-free?
Yes! Simply swap in gluten-free graham cracker crumbs for the crust and use your favorite 1:1 gluten-free flour substitute for the filling and topping. The results are just as delightful, so everyone can enjoy Apple Crisp Cheesecakes.
Do I have to use muffin liners?
Muffin liners make removing the cheesecakes a breeze and keep them looking neat. If you don’t have liners, very thoroughly grease your muffin tin, but be gentle when taking the cheesecakes out to avoid breaking them.
Can I make a full-size cheesecake instead of minis?
While this recipe is designed for individually portioned treats, you can bake everything in a 9-inch springform pan. Adjust baking time accordingly (usually 45–50 minutes total for the filling to set), but keep an eye on it to avoid overbaking.
Final Thoughts
If you’re searching for a dessert that’s both familiar and unique, these Apple Crisp Cheesecakes are the answer—little bites that are big on comfort and flavor. I guarantee you’ll fall in love at first bite. Gather your ingredients, invite some friends or family to help, and enjoy the cozy, creamy magic!
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Apple Crisp Cheesecakes Recipe
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect combination of creamy cheesecake and spiced apples with these delightful Apple Crisp Cheesecakes. Each bite is a harmonious blend of sweet and tart flavors, making them a must-try dessert for any occasion.
Ingredients
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Apple Filling:
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour
Crisp Topping:
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press into lined muffin tin and bake for 5 minutes.
- Make the Cheesecake Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, vanilla, and sour cream. Divide over crusts.
- Prepare the Apple Filling: Combine diced apples, brown sugar, cinnamon, nutmeg, and flour. Spoon over cheesecakes.
- Create the Crisp Topping: Mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over apples.
- Bake: Bake for 22–25 minutes. Cool and chill before serving.
Notes
- Use tart apples like Granny Smith for the best flavor contrast.
- These can be made a day ahead and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
