Easy Apple Crisp Mini Cheesecakes in Just 20 Minutes

There’s something magical about fall baking—the smell of cinnamon wafting through the kitchen, the cozy feeling of warm desserts fresh from the oven, and the way apples seem to make everything better. It’s my favorite time of year to get creative in the kitchen, and these Easy Apple Crisp Mini Cheesecakes are the perfect way to celebrate the season. They’re like two desserts in one: creamy cheesecake meets spiced apple crisp, all in a cute, portable size. Trust me, they’re as fun to make as they are to eat!

I’ve been making these mini cheesecakes for years, ever since I first experimented with combining my love for classic cheesecake with my obsession with apple crisp. It started as a happy accident—I had extra apples and a craving for something sweet—but now it’s become a fall tradition in my house. Whether I’m baking them for a weekend treat or bringing them to a potluck, they always disappear fast. The best part? They’re so easy to whip up, even if you’re not a seasoned baker. So grab your apron and let’s get started—your kitchen is about to smell amazing!

Why You’ll Love These Easy Apple Crisp Mini Cheesecakes

Oh my gosh, where do I even start? These little guys are basically everything you want in a fall dessert wrapped up in one bite-sized package. Here’s why they’ll become your new obsession:

• Quick & easy: From mixing bowl to muffin tin in under 20 minutes – no fancy techniques or hours of chilling required!
• All the fall flavors: That perfect combo of creamy cheesecake and spiced apple crisp topping? Yes please!
• Perfect portions: No slicing necessary – just grab one (or three) and go. Great for parties or portion control (wink).
• Crowd pleaser: I’ve never met anyone who didn’t go back for seconds. Even my “I don’t like cheesecake” uncle sneaks extras.
• Foolproof: The muffin tin method means no water baths or worrying about cracks – just simple, delicious results every time.

Seriously, these are the dessert equivalent of your favorite cozy sweater – comforting, reliable, and impossible to resist when the leaves start turning.

Ingredients for Easy Apple Crisp Mini Cheesecakes

Gather these simple ingredients – I bet you’ve got most of them already! Just a quick note: measure everything before you start. There’s nothing worse than realizing you’re out of butter mid-recipe (trust me, I’ve been there).

For the crust:
1 cup graham cracker crumbs (about 8 full sheets)
2 tablespoons sugar (granulated works best here)
4 tablespoons melted butter (salted or unsalted both work – I use whatever’s in my fridge)

For the cheesecake filling:
8 ounces cream cheese, softened (this is KEY – take it out at least an hour ahead)
1/4 cup sugar (I sometimes use vanilla sugar for extra flavor)
1 large egg (room temperature helps it blend smoothly)
1 teaspoon vanilla extract (the real stuff makes all the difference)

For that irresistible apple crisp topping:
1 cup diced apples (peeled or unpeeled – I like a mix of Granny Smith and Honeycrisp)
1/4 cup packed brown sugar (pack it in there nice and tight)
1/2 teaspoon cinnamon (I usually add an extra pinch because why not?)
1/4 teaspoon nutmeg (freshly grated if you’re feeling fancy)
1/4 cup all-purpose flour
2 tablespoons cold butter, cubed (keep this in the fridge until the very last minute)

See? Nothing complicated! Just good, simple ingredients that come together to make something magical. Now let’s get baking!

Equipment You’ll Need

Here’s the short-and-sweet list of tools you’ll want to grab before starting (no fancy gadgets required!):

• A standard 12-cup muffin tin (no liners needed)
• 2 mixing bowls – one for crust, one for filling
• Hand mixer or strong arm muscles
• Measuring cups/spoons
• Small knife and cutting board for apples

That’s it! I told you this was easy. Now let’s make some mini cheesecake magic!

How to Make Easy Apple Crisp Mini Cheecakes

Alright, let’s get into the fun part—making these little bites of heaven! I promise it’s easier than it looks, and the results are so worth it. Just follow these steps, and you’ll have a batch of mini cheesecakes that’ll make your house smell like a fall wonderland.

Preparing the Crust

First things first: preheat your oven to 350°F. While it’s heating up, grab your muffin tin—no need for liners here, just give it a quick spray with nonstick cooking spray.

In a mixing bowl, combine your graham cracker crumbs, sugar, and melted butter. Mix it up until it looks like wet sand (you’ll know it’s ready when it holds together if you squeeze a bit in your hand). Now, scoop about a tablespoon of the mixture into each muffin cup and press it down firmly with the back of a spoon or your fingers. You want it packed tight so it holds together when you bite into it later. Trust me, a solid crust makes all the difference!

Making the Cheesecake Filling

Next up: the creamy filling. In another bowl, beat your softened cream cheese until it’s smooth and fluffy. This step is crucial—no lumps allowed! Add in the sugar, egg, and vanilla extract, and keep mixing until everything is well combined and silky. Don’t rush this part; you want it nice and smooth so your cheesecakes have that perfect creamy texture.

Once it’s ready, spoon the filling over your crusts, filling each muffin cup about 2/3 of the way full. Pro tip: use a cookie scoop or measuring spoon to keep things neat and even.

Adding the Apple Crisp Topping

Now for the pièce de résistance: the apple crisp topping! In a small bowl, toss together your diced apples, brown sugar, cinnamon, nutmeg, and flour. Then, cut in your cold butter using a pastry cutter or your fingers until the mixture looks crumbly—like little pebbles of spiced goodness. Sprinkle this evenly over the cheesecake filling, pressing it down just slightly so it sticks.

Pop the muffin tin in the oven and bake for about 20 minutes, or until the edges are set and the topping is golden brown. When they’re done, let them cool completely in the pan before gently running a knife around the edges to pop them out. And there you have it—Easy Apple Crisp Mini Cheesecakes that are as delicious as they are adorable!

Tips for Perfect Easy Apple Crisp Mini Cheesecakes

Want to make sure your mini cheesecakes turn out flawless every time? Here are my tried-and-true tips:

First, room-temperature ingredients are non-negotiable. Take that cream cheese and egg out of the fridge at least an hour before you start. Cold cream cheese = lumpy filling, and nobody wants that. For even baking, rotate your muffin tin halfway through—some ovens have hot spots, and this keeps everything golden. And here’s a little secret: if your apples are super juicy, toss them with a pinch of flour before adding them to the topping. It’ll keep things from getting too soggy. Finally, store any leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge for up to 3 days. They’re perfect cold, but a quick 10-second zap in the microwave brings back that warm, cozy vibe. You’re welcome!

Serving Suggestions

Oh, the possibilities! These little cheesecakes are fantastic all on their own, but let’s be honest – everything’s better with a little extra love. My favorite way to serve them? Warm with a scoop of vanilla ice cream melting over the top (the cold cream against the warm apple crisp topping is heaven). For a fancy touch, drizzle some caramel sauce over them right before serving – it makes them look bakery-worthy with zero effort. If you’re feeling extra, a dusting of cinnamon or powdered sugar never hurts. Honestly though? They disappear just as fast straight from the pan!

Storing and Reheating

These little cheesecakes keep beautifully in the fridge for up to 3 days in an airtight container – just let them cool completely first. Stack them carefully with parchment paper between layers to protect that gorgeous topping. Want to enjoy them warm again? Pop one in the microwave for 10-15 seconds – just enough to take the chill off while keeping that perfect texture. Pro tip: they also freeze great for up to a month if you can resist eating them all immediately!

Nutritional Information

Just so you know what you’re indulging in (not that you’ll care once you taste them!), here’s the scoop on these little treats. Each mini cheesecake comes in at about 210 calories – not bad for dessert that tastes this good! You’re looking at 12g of fat (7g saturated), 22g carbs, and 3g protein per serving. The sugar content sits around 15g, thanks to that sweet apple crisp topping we all love.

Now, here’s my baking truth – these numbers are just estimates. The actual nutrition can vary depending on your specific ingredients (like how packed your brown sugar is or what apples you use). I’ve found different cream cheese brands can change things slightly too. But honestly? When something tastes this delicious, sometimes it’s better not to overthink it. Just enjoy every bite!

Nutritional values are estimates and vary based on ingredients/brands used.

FAQs About Easy Apple Crisp Mini Cheesecakes

Can I use store-bought graham cracker crust instead?
Oh honey, I get it – sometimes you just want to skip a step! While homemade crust tastes fresher, you can absolutely use pre-made graham cracker crusts in a pinch. Just crumble them up and mix with the melted butter as directed. The texture might be slightly different, but they’ll still be delicious!

How do I prevent cracks in my mini cheesecakes?
The beauty of these little guys is they’re way less fussy than full-sized cheesecakes! But to keep them picture-perfect: don’t overmix the batter (stop once it’s smooth), and let them cool gradually in the turned-off oven if you’re extra cautious. Honestly though? Any little cracks just mean more room for caramel sauce!

Can I make these ahead of time?
Absolutely! They actually taste even better the next day after the flavors meld. Just store them covered in the fridge and bring to room temperature before serving. The apple topping stays crisp for about 24 hours – if they last that long!

What apples work best?
I love using a mix – Granny Smith for tartness and Honeycrisp or Fuji for sweetness. But honestly? Any baking apple you’ve got works! Just dice them small so they cook evenly in that short bake time.

Share Your Feedback!

Did you make these Easy Apple Crisp Mini Cheesecakes? I’d love to hear how they turned out! Leave a comment below, and don’t forget to tag me on social media if you share your creations—it makes my day!

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