Apple Crisp Cheesecakes - The Recipe Rebel (2024)

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try