Apple Crisp Mini Cheesecakes Flaky Crust Holiday Feast
Apple Crisp Mini Cheesecakes are a delicious mix of creamy cheesecake, warm spiced apple filling, and a buttery crumble topping. The first time I made these, the sweet scent of cinnamon and apples filled the kitchen, reminding me of family holidays filled with pumpkin custard, ginger snap cookies, and flaky crust pies. This recipe creates a bite sized dessert that feels like a holiday feast favorite and deserves a place among the best Thanksgiving desserts.
Apple Crisp Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 1/2 tablespoons into each liner. Bake for 5 minutes, then set aside.
- Cook diced apples with 2 tbsp butter, 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of nutmeg for 5–7 minutes until tender. Add 1 tbsp water if needed. Let cool slightly.
- In a bowl, mix oats, flour, remaining 2 tbsp brown sugar, and 1/4 tsp cinnamon. Cut in cold butter until crumbly to form topping.
- Beat softened cream cheese until smooth. Add 3/4 cup sugar gradually, then mix in eggs one at a time. Stir in vanilla and sour cream. Do not overmix.
- Fill each liner 3/4 full with batter. Top with spoonful of apple filling and sprinkle crumble on top.
- Bake for 20–25 minutes until edges are set and centers jiggle slightly. Cool in oven with door cracked for 15 minutes.
- Remove from oven and cool completely. Refrigerate at least 4 hours or overnight before serving.
Nutrition
Notes
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Why You’ll Love Apple Crisp Mini Cheesecakes
Apple Crisp Mini Cheesecakes combine a smooth, creamy center with a crisp apple topping that tastes just like classic apple crisp in cheesecake form. The graham cracker crust can easily be swapped with a shortbread crust or crushed ginger snap cookies for extra holiday flavor. Every bite offers layers of texture, from the flaky crust to the velvety cheesecake filling and the spiced apple topping. They are perfectly portioned for easy serving yet elegant enough to stand alongside fruit filling pies or pumpkin custard cups at festive gatherings.
Ingredients for Apple Crisp Mini Cheesecakes
| Ingredient | Amount | Substitution Tip |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Use shortbread crust or ginger snap cookies |
| Granulated sugar | 1/4 cup (crust) + 3/4 cup (filling) | Coconut sugar works too |
| Unsalted butter, melted | 1/2 cup | Salted butter with reduced added salt |
| Cream cheese, softened | 16 oz | Neufchâtel for lighter texture |
| Eggs | 2 large | Flax eggs for egg free option |
| Vanilla extract | 1 tsp | Almond extract for variation |
| Sour cream | 1/4 cup | Substitute Greek yogurt |
| Apples | 2 medium, peeled and diced | Swap with another fruit filling |
| Brown sugar | 4 tbsp total | Maple sugar for a natural option |
| Ground cinnamon | 3/4 tsp | Apple pie spice blend works too |
| Nutmeg | Pinch | Adds warmth and depth |
| Old fashioned oats | 1/4 cup | Quick oats for finer texture |
| All purpose flour | 2 tbsp | Almond flour for gluten free |
| Cold unsalted butter | 2 tbsp, cubed | Vegan butter alternative |
How to Make Apple Crisp Mini Cheesecakes
- Preheat oven to 325°F (160°C). Line a 12 cup muffin tin with liners. Mix graham cracker crumbs, sugar, and melted butter. Press about 1 ½ tablespoons into each liner. Bake for 5 minutes and set aside. Use shortbread crust or ginger snap cookies for variation.
- Cook diced apples with butter, brown sugar, cinnamon, and nutmeg for 5 to 7 minutes until tender. Add a splash of water if needed. Let cool slightly.
- In a bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly to make the topping.
- Beat softened cream cheese until smooth. Add sugar gradually, then mix in eggs one at a time. Stir in vanilla and sour cream. Avoid overmixing.
- Fill liners 3/4 full with cheesecake batter. Top with a spoonful of apple mixture and sprinkle with crumble topping.
- Bake 20 to 25 minutes until edges are set and centers jiggle slightly. Turn off oven and let cheesecakes cool inside with door cracked for 15 minutes.
- Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
How to Serve Apple Crisp Mini Cheesecakes
Serve these mini cheesecakes chilled with caramel drizzle or a spoonful of pumpkin custard. For Thanksgiving desserts, arrange them on a tray with ginger snap cookies, fruit filling pies, and other holiday favorites. In summer, try replacing the apple filling with peaches or berries for a seasonal twist. They also make wonderful edible gifts since they are portion sized and easy to transport.
How to Perfect Apple Crisp Mini Cheesecakes
- Always use room temperature cream cheese for a lump free batter
- Dice apples finely so they soften evenly
- Do not overbake, cheesecakes should still jiggle slightly in the center
- Chill overnight for the best flavor and texture
- Experiment with flaky crust bases like shortbread or ginger snap cookies
Common Mistakes to Avoid
- Skipping the prebake step for the crust can cause sogginess
- Adding too much apple filling may make the cheesecakes sink
- Large apple chunks can remain firm after baking
- Rushing chill time results in unstable texture
Storage and Reheating Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Store in an airtight container |
| Freezer | Up to 2 months | Wrap each cheesecake individually |
| Thawing | Overnight | Keeps the flaky crust intact |
| Reheating | Not needed | Best served chilled |
Conclusion
Apple Crisp Mini Cheesecakes bring together creamy cheesecake filling, spiced apple topping, buttery crumble, and flaky crust for a dessert that captures fall in every bite. They are a wonderful addition to Thanksgiving desserts, holiday feasts, and family gatherings. Save this recipe and serve it with pumpkin custard, ginger snap cookies, or fruit filled pies to impress your guests.
