Apple Crisp Mini Cheesecakes

Get cozy this Thanksgiving with these Apple Crisp Mini Cheesecakes, a creamy, cinnamon-spiced dessert layered with tender apples and a buttery oat crumble. Perfectly portioned and irresistibly comforting!

Why You’ll Love These Apple Crisp Mini Cheesecakes

If you love the classic fall combo of apples and cinnamon, these Apple Crisp Mini Cheesecakes will steal your heart. They blend the creamy smoothness of cheesecake with the cozy warmth of spiced apple crisp, creating a dessert that’s both indulgent and comforting. The mini size makes them perfect for sharing or gifting, and they’re much easier than baking a full cheesecake. You can make them ahead, so there’s no last-minute stress on Thanksgiving day. Every bite delivers buttery graham crust, tangy cream cheese filling, and a golden oat crumble that stays just the right amount of crunchy. They’re simple, crowd-pleasing, and ideal for holiday gatherings or cozy weekend baking.

Ingredients You’ll Need

Each layer of these Apple Crisp Mini Cheesecakes plays a delicious role. The graham cracker crust adds a buttery crunch, while the creamy cheesecake filling balances the sweetness of the apples. Fresh diced apples, spiced with cinnamon and nutmeg, bring warmth and texture, and the oat crumble topping adds that irresistible crisp finish. You can easily swap apples for pears or even use store-bought crusts to save time.

For the Crust

1 cup graham cracker crumbs
2 tablespoons light brown sugar
1/4 cup unsalted butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg

For the Apple Layer

1 1/2 cups peeled and diced apples
1 tablespoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the Crisp Topping

1/3 cup light brown sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed
1/3 cup old-fashioned rolled oats

How to Make Apple Crisp Mini Cheesecakes

Step 1 – Prepare the Crust

Preheat your oven to 350°F. Line your muffin pan with paper liners. Mix graham cracker crumbs, brown sugar, and melted butter until the texture resembles wet sand. Press about a tablespoon of the mixture into each liner. Bake for 5 minutes to set the base and let it cool slightly while preparing the filling.

Step 2 – Make the Cheesecake Filling

Beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the egg and mix until just combined. Don’t overbeat to keep your cheesecakes light and silky. Spoon the filling evenly over the baked crusts, filling each about two-thirds full.

Step 3 – Prepare the Apple Layer

In a small bowl, toss diced apples with sugar, cinnamon, and nutmeg. The spice blend gives the apples that warm, cozy aroma. Spoon a small layer over the cheesecake mixture in each cup, spreading gently so every bite gets apple goodness.

Step 4 – Make the Crisp Topping

Mix brown sugar, flour, and cinnamon in a bowl. Add cold, cubed butter and use a fork or your fingers to cut it into the dry ingredients until crumbly. Stir in oats for extra texture.

Step 5 – Assemble and Bake

Sprinkle the oat crumble over the apples, pressing lightly so it adheres. Bake for 25–30 minutes, until the topping turns golden and the centers are just set. The aroma alone will have everyone waiting by the oven.

Step 6 – Cool and Chill

Let the cheesecakes cool in the pan, then transfer to a rack. Once at room temperature, chill them for at least 2–3 hours before serving. The chilling step helps the layers firm up and the flavors blend beautifully.

Expert Tips and Notes

Chill your Apple Crisp Mini Cheesecakes completely before removing the liners for neat edges. Paper liners make cleanup easy too. If you like softer apples, sauté them for a few minutes before layering. Be patient with chilling; the texture becomes creamy and set after a few hours in the fridge. For a festive touch, drizzle caramel or add whipped cream before serving. These mini cheesecakes pair perfectly with hot cider or coffee and make your Thanksgiving table extra special.

Storage and Make-Ahead Tips

Store your mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They taste even better the next day after the flavors settle. You can make them a day ahead, chill overnight, and serve straight from the fridge. This make-ahead option saves time during Thanksgiving prep and keeps dessert stress-free.

Variations and Substitutions

Swap apples for pears or peaches for a fruity twist. Use store-bought graham crusts to save time. Add chopped pecans or walnuts for crunch. For a gluten-free version, use gluten-free graham crumbs and oats. A drizzle of caramel or a scoop of vanilla ice cream makes these cheesecakes taste like a bakery treat.

Related Recipes to Try

• Caramel Apple Cheesecake Bars
• Apple Crumble Cheesecake
• Caramel Apple Dessert Cups
• Ultimate Apple Crisp
• Easy Apple Crisp Recipe
• Apple Pie Bites

Conclusion or Final Thoughts

These Apple Crisp Mini Cheesecakes capture everything you love about fall in one bite-sized dessert. They’re creamy, spiced, and perfectly sweet with a crisp oat topping. Ideal for Thanksgiving or cozy gatherings, they make serving dessert fun and stress-free. You’ll love how simple they are to prep ahead and how quickly they disappear at the table. Try them this season and share your creations with friends—or pin the recipe on Pinterest!

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