Name: Apple Crisp Cheesecake Bites
Prep time: 25 min
Cook time: 22 min
Total time: 2 h 47 min
Yield: 12
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp brown sugar; 4 tbsp melted butter; 12 oz cream cheese, softened; 12 oz cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Pinch of salt; 1 1/2 cups finely diced apples (Granny Smith, or Honeycrisp work well); 1 tbsp brown sugar; 1/2 tsp cinnamon; 1/2 tsp cinnamon; 1/3 cup old-fashioned oats; 1/4 cup brown sugar; 1/4 cup all-purpose flour; 1/2 tsp cinnamon; Pinch of salt; 3 tbsp cold butter, cut into cubes

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If fall had a signature dessert bite, this would be it. These mini apple crisp cheesecake bites layer smooth vanilla cheesecake, buttery graham cracker crust, tender cinnamon-sugar apples, and a golden oat crumble into one perfect handheld treat. They’re creamy, cozy, and made to impress. Perfect for Christmas and holiday parties, Thanksgiving, Friendsgiving, or any gathering where sweet finger foods are welcome.

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Table of Contents

Delicious Mini Apple Crumble Cheesecake Recipe

Close-up of a mini apple crumble cheesecake topped with cinnamon-spiced apple chunks and oat streusel, garnished with a star anise. The creamy cheesecake layer and crumbly graham crust are clearly visible, sitting on a white marble serving tray.

If you’re a cheesecake lover and an apple crisp fan like I am, then this fall recipe that combines the two is just for you!

These apple crisp mini cheesecakes are sooooo darn good if I do say so myself. The combo of the smooth, tangy baked cheesecake, topped with tender cinnamon apples and a buttery oat topping, makes for a deliciously easy fall or holiday dessert.

No water bath needed. No slicing required.

Just 12 grab-and-go cheesecakes that feel fancy but are simple enough for busy hosts, or guests.

Whether you’re serving a potluck crowd, prepping for a Friendsgiving dessert table, or just want a small afternoon sweet, these mini treats bring serious fall flavor in snackable form.

These are the sweet fall finger foods for parties I love to bring to gatherings throughout the fall and into the Christmas season. One’s you’ll seriously want to make again and again.

I usually double the recipe so I have a few for the next day, as there’s rarely leftovers.

Mini apple cheesecakes topped with oat crumble, arranged on a marble platter and wooden table, perfect as mini desserts for a crowd.

👉 🍎 Also check out our other easy apple desserts, and fall apple cakes like these creamy apple cheesecake bars, super quick 15 minute apple trifles and Warm apple cream cheese dip.

Why You’ll Love These Apple Crisp Cheesecake Bites

Creamy centers: That smooth cheesecake filling is the rich and delicious middle you’re looking for in a cheesecake.

Buttery oat crunch: The crisp topping brings cozy texture to every bite.

No mess mini dessert: Mini size = no slicing or mess. The ultimate fingerfood fall dessert.

Make-ahead for easy party prep: Chill them overnight and you’re party-ready.

No fuss baking: No water bath. No cracks. No problem.

Single mini apple crumble cheesecake with a graham cracker crust, cinnamon apple topping, and oat streusel, unwrapped on a rustic white surface. This easy fall finger food dessert is set out for serving at seasonal gatherings or parties.

Ingredients You’ll Need

Flat lay of individual ingredients for mini apple crisp cheesecakes on a marble surface, including chopped apples, cream cheese, butter, brown sugar, oats, flour, egg, sour cream, vanilla extract, and spices. Each component is portioned into clear bowls for a clean and organized baking prep scene.

For the crust

1 cup graham cracker crumbs
3 tbsp brown sugar
4 tbsp melted butter

For the cheesecake filling

12 oz cream cheese, softened
1/4 cup sour cream
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
Pinch of salt

For the apple layer

1 1/2 cups finely diced apples (Granny Smith, or Honeycrisp work well)
1 tbsp brown sugar
1/2 tsp cinnamon
1 tsp lemon juice

For the crisp topping

1/3 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 tsp cinnamon
Pinch of salt
3 tbsp cold butter, cut into cubes

TIP: Double or triple the recipe for a crowd, or if you want leftovers for yourself 😉

Equipment You’ll Need

12 cup muffin tin
Paper liners
Hand mixer or stand mixer
Mixing bowls
Fork or pastry cutter
Non-stick spray
Rubber spatula

⭐️ Also try these easy and quick pumpkin desserts, perfect for Thanksgiving, and parties or this Pecan Pumpkin Cheesecake Pie, our favorite pumpkin cinnamon rolls, and yummy fall cookies.

How to Make Apple Cheesecake Bites

Close-up of mini apple crisp cheesecake bites with a graham cracker crust, creamy cheesecake layer, and spiced apple crumble topping, displayed on a white marble platter. Fresh red apples and cinnamon sticks are blurred in the background.

1. Preheat the oven and prep

Preheat your oven to 325°F (160°C). Line a 12 cup muffin tin with paper liners and lightly spray them with nonstick spray.

I often don’t bother spraying the liners with nonstick spray, but it can make a difference in how easy they are to get out of some liners.

2. Make the crust

Mix graham cracker crumbs, brown sugar, and melted butter until evenly combined. Press 1 heaping tablespoon into each liner and press down firmly.

Bake for 5 minutes, then set aside to cool.

Overhead view of melted butter being poured into a bowl of brown sugar and graham cracker crumbs to make the crust for fall cheesecake recipes. A lined muffin tin is partially visible, ready for assembling individual cheesecake bites.

Overhead view of a muffin tin filled with cupcake liners, each holding a pressed graham cracker crust mixture. The crusts are evenly distributed and ready to be baked as the base for mini cheesecakes.

3. Mix the filling

In a large bowl, beat the cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix well, then beat in the egg until just combined.

Spoon about 2 tablespoons of filling into each liner over the crust.

Overhead shot of a bowl filled with whipped cream cheese mixture, with sour cream in the center and vanilla extract being poured in. The creamy texture indicates the base for a cheesecake filling being prepared.

Overhead view of a white bowl filled with creamy cheesecake batter, with a raw egg cracked on top and ready to be mixed in. The smooth texture of the filling contrasts with the bright yellow yolk at the center.

Overhead view of a muffin tin filled with cupcake liners, each containing smooth cheesecake batter. The batter is evenly distributed and ready to be baked into mini cheesecakes.

4. Mix and add apple layer

In a small bowl, toss diced apples with brown sugar, cinnamon, and lemon juice.

Overhead view of a white bowl filled with diced apples topped with a scoop of brown sugar and a generous sprinkle of cinnamon. The ingredients are ready to be mixed for a sweet and spiced apple filling.

Overhead view of diced apples in a bowl being combined with brown sugar, cinnamon, and freshly poured lemon juice. The mixture is being prepped as a sweet and tangy filling for a dessert recipe.

Overhead view of a spoonful of cinnamon-sugar coated apple pieces being lifted from a bowl, with a muffin tin of cheesecake batter visible in the background. The spiced apples are about to be added as a topping for mini apple crumble cheesecakes.

Spoon apple mix evenly over each cheesecake.

Overhead view of a muffin tin filled with cheesecake batter, each topped with a generous spoonful of cinnamon-sugar coated apple pieces. The dessert is ready for the next step in assembling mini apple crumble cheesecakes.

5. Mix & top with crisp

In another bowl, combine oats, flour, brown sugar, cinnamon, and salt.

Overhead view of a white bowl containing rolled oats and a scoop of brown sugar, ready to be mixed for a crumbly streusel topping. Part of a muffin tin with apple-topped cheesecake batter is visible in the corner, showing the next step in the dessert assembly.

Overhead view of a mixing bowl filled with oats, flour, and a mound of cinnamon, ready to be combined for a crumb topping. A muffin tin with cheesecake batter and spiced apples is partially visible, showing the next layer of the dessert in progress.

Overhead view of a bowl filled with crumbly oat streusel topping, freshly mixed and ready to be used. A muffin tin with mini cheesecakes topped with spiced apples sits nearby, showing the final topping step before baking.

Cut in the butter with a fork until crumbly. Sprinkle a spoonful over the apples on each cheesecake.

Overhead view of a muffin tin filled with unbaked mini apple crumble cheesecakes. Each one is topped with a thick layer of golden oat streusel, ready to go into the oven.

6. Bake and chill

Bake for 20–22 minutes or until the centers are just set.

Cool completely in the pan, then refrigerate for at least 2 hours before serving.

Storage Tips: Place cooled mini cheesecakes in an airtight container and refrigerate for up to 3 days. For freezing, wrap each one tightly (without the crisp topping for best texture) and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Close-up of a hand holding a mini apple cheesecake cup with a bite taken out, revealing its creamy cheesecake center, spiced apple filling, and crumbly streusel topping. The background shows other cheesecakes and cinnamon sticks, emphasizing the cozy, fall-inspired flavors.

Tips & Variations

Change up the apples: Try Braeburn, Fuji, or Pink Lady for a sweeter twist. I love a combo of Granny Smith & Fuji too.

Add caramel: Drizzle with caramel sauce before serving for an extra decadent touch.

Nutty topping: Mix in chopped pecans or walnuts to the crisp topping for added crunch.

Pre-Made Swap: Use apple filling for the apple layer, if you’re short on time.

Spice it up: Add a pinch of nutmeg, cloves or cardamom to the apple or crisp layer for deeper fall flavor.

Double the batch: Make enough for two muffin tins if you’re feeding a crowd or want leftovers.

Mini apple crumble cheesecakes displayed on a white platter and rustic wood surface, with one unwrapped to reveal its graham crust and creamy filling. Cinnamon sticks tied with burlap and red apples in the background add a cozy, fall-inspired touch.

Final Thoughts

This is one of those fall cheesecake recipes that proves that fancy doesn’t have to be super complicated.

While there are four layers, between the creamy filling, warm cinnamon apples, and the sweet crumble topping, I find they are still simple to make and hit all the right cozy notes.

Whether you’re baking ahead for a busy holiday week, planning out your apple recipes for Thanksgiving, or just want a fridge full of single-serve snacks, these mini cheesecakes are fun and easy fall desserts.

Serve them chilled, straight from the fridge, or bring them to room temp for a softer texture. Either way, they’ll be the first thing to vanish from your dessert table.

Mini apple cheesecake cups in a muffin tin and on a plate, topped with oat crumble and chopped apples, styled for a fall or holiday dessert.

Apple Crisp Cheesecake Bites

Yield: 12

Prep Time: 25 minutes

Cook Time: 22 minutes

Additional Time: 2 hours

Total Time: 2 hours 47 minutes

If fall had a signature dessert bite, this would be it. These mini apple crisp cheesecake bites layer smooth vanilla cheesecake, buttery graham cracker crust, tender cinnamon-sugar apples, and a golden oat crumble into one perfect handheld treat. They're creamy, cozy, and made to impress. Perfect for holiday parties, Thanksgiving, Friendsgiving, or any gathering where sweet finger foods are welcome.