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Mini Apple Crisp Cheesecakes

Okay, confession time: I’m pretty sure these mini apple crisp cheesecakes might just be my new ultimate comfort treat. Picture this—warm cinnamon-spiced apples bubbling just beneath a creamy cheesecake layer, all perched on a buttery, crumbly crust. These little guys remind me of those perfect autumn afternoons at grandma’s house, where the smell of baked apples and cinnamon filled every corner, and somehow, dessert always tasted better in smaller portions (or maybe that was just the magic of being a kid!). Whether you’re craving something sweet for a cozy weekend or a charming crowd-pleaser for your next get-together, these minis bring all the warmth and nostalgia in every bite—and yes, you can totally eat two (or three) without guilt!

Quick Facts

Yield: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp brown sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
2 tbsp unsalted butter
2 tbsp brown sugar (for the apple topping)
1/4 tsp ground nutmeg
1/4 cup old-fashioned rolled oats

How I Make It

Step 1:

First, preheat your oven to 325°F. For the base, mix graham cracker crumbs, melted butter, and 2 tbsp brown sugar in a bowl until everything looks like damp sand. Press this mixture firmly and evenly into the bottom of a lined or greased 12-cup mini muffin pan. I find using the back of a teaspoon works perfectly for a smooth, even crust.

Step 2:

In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and cinnamon until smooth and creamy—no lumps! The key here is to have the cream cheese fully softened, otherwise you’ll get little balls that don’t mix well.

Step 3:

Spoon the cheesecake filling evenly over the crust in each muffin cup—aim for about 2 tablespoons per cup. This creates a nice balance between crust and topping.

Step 4:

Next, melt the remaining 2 tbsp butter in a skillet over medium heat. Add diced apples, 2 tbsp brown sugar, and nutmeg. Cook for about 5 minutes until the apples are slightly tender but still hold their shape—soft but with a little bite. Remove from heat.

Step 5:

Combine the rolled oats with a handful of extra brown sugar and a pinch of cinnamon for the crisp topping. Sprinkle a little of this oat mixture over the apples to add that perfect crunch!

Step 6:

Top each cheesecake with a spoonful of the warm apple mixture, then finish with the oat crisp. Bake for 25–30 minutes, or until the edges are set and the tops lightly golden. Let cool completely before removing from the pan. Pro tip: popping them in the fridge for an hour helps them firm up perfectly.

Variations & Tips

Swap apples for pears or peaches for a different fruity twist.
Add a splash of bourbon or rum to the apple mixture for an adult-friendly flavor boost.
Use gluten-free graham crackers or crushed nuts for the crust if you’re gluten-sensitive.
If your apples get too soft, cook them for less time so they keep a bit of crunch.
To prevent cracking, don’t overbake the cheesecakes—edges should be set but centers slightly jiggly.

How I Like to Serve It

These mini cheesecakes are absolutely perfect for a fall brunch or a holiday gathering. I love pairing them with a hot cup of spiced chai or a robust coffee. For a cozy winter dessert, serve them warm with a dollop of whipped cream or vanilla ice cream on the side—pure bliss!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat briefly in the microwave for a warm treat, but be careful not to melt the cheesecake too much.

Closing: These mini apple crisp cheesecakes always bring a little slice of cozy happiness to my kitchen—give them a try, and I bet they’ll do the same for you!

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