Irresistible Apple Crisp Mini Cheesecakes

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Imagine everything you love about fall desserts—spiced apples, buttery streusel, and creamy cheesecake—all in one perfect handheld treat. These Irresistible Apple Crisp Mini Cheesecakes are the ultimate dessert fusion, bringing together the elegance of cheesecake and the comforting charm of apple crisp.

Each bite delivers a crunchy graham cracker crust, smooth vanilla cheesecake, caramel-coated apple filling, and a cinnamon oat topping that turns golden and crispy in the oven. Whether you’re hosting a holiday gathering or simply cozying up with a cup of coffee, these mini cheesecakes will steal the show.

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What Kind of Apples Work Best for Apple Crisp Mini Cheesecakes?

For the best flavor and texture, use firm, slightly tart apples like Honeycrisp or Granny Smith. These varieties hold their shape during baking and provide a delicious contrast to the sweetness of the caramel and cheesecake. Dice them small for even distribution and a balanced bite.

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Ingredients for the Irresistible Apple Crisp Mini Cheesecakes

Graham Cracker Crust: The sturdy base made from crushed graham crackers and melted butter adds a rich, slightly nutty layer that supports the creamy cheesecake.

Cream Cheese: The heart of every cheesecake—use full-fat cream cheese for the smoothest, richest texture.

Granulated Sugar: Sweetens the cheesecake filling and enhances the apples.

Egg: Binds the cheesecake filling and adds structure.

Vanilla Extract: Adds warmth and depth to the cheesecake flavor.

Apples: Finely diced and sautéed with sugar and cinnamon, these add fresh flavor and a bit of tartness to balance the richness.

Caramel Sauce: Drizzled over the baked cheesecakes, the caramel adds a luscious sticky-sweet layer.

Brown Sugar Oat Crumble: Made from oats, brown sugar, cinnamon, and butter, this is the crisp part of the apple crisp topping that adds texture and spice.

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How To Make the Irresistible Apple Crisp Mini Cheesecakes

Step 1: Prepare the Crust

Combine crushed graham crackers with melted butter and a bit of sugar. Press the mixture into the bottoms of a lined muffin tin. Bake for 5 minutes to set the crust.

Step 2: Make the Cheesecake Filling

Beat the cream cheese and sugar until smooth. Add the egg and vanilla extract and continue mixing until fully incorporated and creamy. Spoon the filling over the pre-baked crusts.

Step 3: Cook the Apple Topping

Sauté finely diced apples with a sprinkle of sugar and cinnamon in a bit of butter until just tender. Allow them to cool slightly, then spoon a small amount over each cheesecake.

Step 4: Add the Crumble

In a small bowl, mix oats, brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle generously over the apple layer.

Step 5: Bake and Chill

Bake the cheesecakes at 325°F for 18–20 minutes, until the centers are set. Let them cool to room temperature, then refrigerate for at least 2 hours.

Step 6: Drizzle with Caramel

Just before serving, drizzle each mini cheesecake with warm caramel sauce for that final decadent touch.

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Serving and Storing Apple Crisp Mini Cheesecakes

Serve these mini cheesecakes chilled for a firm, creamy texture that holds its shape. They’re perfect for dessert tables, brunch spreads, or after-dinner treats. If you’re feeling extra indulgent, add a scoop of vanilla bean ice cream or a dollop of whipped cream on top.

To store, keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze them—just leave off the caramel until you’re ready to serve. Thaw in the fridge overnight before enjoying.

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Frequently Asked Questions

How do I keep the crust from getting soggy?

Make sure to pre-bake the crust for a few minutes and let it cool before adding the cheesecake layer. This creates a barrier that prevents sogginess.

Can I make these ahead of time?

Yes! These mini cheesecakes are even better after chilling overnight, making them a perfect make-ahead dessert.

What if I don’t have a muffin tin?

You can use silicone cupcake molds or mini cheesecake pans. Just be sure to line or grease them well for easy removal.

Can I use canned apple pie filling?

While fresh apples give the best texture, you can use canned filling in a pinch. Just chop it finely and drain any excess liquid.

How do I know when the cheesecakes are done baking?

The centers should be set but still slightly jiggly. They’ll firm up more as they cool and chill in the fridge.

Can I skip the caramel topping?

Absolutely! It’s delicious with or without, but the caramel does add an extra luxurious touch.

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Want More Cheesecake Ideas with a Twist?

If you love these apple crisp mini cheesecakes, you’ll definitely want to check out these other creamy and creative treats:

• Lemon Raspberry Swirl Cheesecake Cups for a fruity burst in every bite.
• Caramel Cheesecake Cookies that marry cookie crunch with creamy centers.
• Strawberry Cheesecake Poke Cake for an easy, crowd-pleasing option.
• Cherry Cheesecake Puppy Chow if you love no-bake cheesecake-inspired snacks.
• Condensed Milk Snow Cookies for a soft, melt-in-your-mouth delight.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you use Honeycrisp or another apple? Did you skip the caramel—or maybe double it?

I love seeing your personal twists and creative touches. Share your photos and tips, and don’t forget to tag me if you post it online.

Looking for more sweet inspiration? Browse my favorite daily bakes and treats on Pinterest @hallarecipes.

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