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Apple Crisp Mini Cheesecakes for Easy Fall Desserts
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Apple Crisp Mini Cheesecakes

These delightful mini cheesecakes are the ultimate fall dessert, combining a buttery graham cracker base, a velvety cream cheese filling, and a spiced cinnamon apple topping. Perfectly portioned and easy to assemble without the need for traditional baking stress, these treats are ideal for hosting. They offer all the warmth of a classic apple crisp with the elegance of a professional dessert, ensuring a beautiful, portion-controlled finish to any autumn gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham crackers, crushed fine
  • 2 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large Granny Smith apples, peeled and diced
  • 1 tsp ground cinnamon

Method
 

  1. Combine crushed graham crackers and melted butter in a bowl and mix well.
  2. Press one tablespoon of the crumb mixture firmly into the bottom of 12 paper-lined muffin cups.
  3. Refrigerate the muffin tin for 15 minutes to set the base.
  4. Beat the softened cream cheese and sugar in a large bowl until light and fluffy.
  5. Fold in the vanilla extract until smooth.
  6. Spoon the cream cheese mixture into the prepared muffin cups over the crust.
  7. In a separate small pan over medium heat, sauté diced apples with cinnamon until tender.
  8. Top each cheesecake portion with the cooked apple mixture.
  9. Refrigerate for at least 2 hours before serving to allow the cheesecake to set.

Notes

Ensure cream cheese is fully softened to room temperature to prevent lumps in your filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a crunchier topping, you may add a sprinkle of toasted oats to the apple mixture.