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These Mini Apple Crumble Cheesecakes taste like apple pie meets cheesecake – creamy, crunchy, and oh-so-delicious! 🍏🥧
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If you love cozy fall desserts, these Mini Apple Crumble Cheesecakes are the perfect bite-sized treat. Each one combines a buttery graham crust, creamy cheesecake filling, warm spiced apples, and a golden crumble topping. Whether you call them mini apple cheesecakes or a crumble apple cheesecake, every bite tastes like fall in dessert form.
This easy apple crumble cheesecake recipe is perfect for holidays, bake sales, or any day you’re craving something sweet. The creamy texture of the apple cheesecake pairs beautifully with the crunch of the crumble, making it one of the best mini apple cheesecakes you’ll ever try.
If you’ve been searching for the ultimate recipe for apple cheesecake, this one is both simple and impressive.
⭐ Why You’ll Love This Recipe
- Combines all your favorite fall flavors in a single dessert.
- Easy to make and perfectly portioned for parties or gatherings.
- Delicious twist on classic apple cheesecake with a crumble topping.
- Make-ahead friendly – just chill and serve!
🛒 Ingredients & Substitutions
Crust
- graham cracker crumbs – substitute with vanilla wafers or digestive biscuits
- granulated sugar – replace with light brown sugar for a deeper flavor
- unsalted butter, melted – use salted butter if preferred and reduce added salt
Cheesecake Filling
- cream cheese, room temperature – substitute with Neufchâtel cheese for a lighter texture
- granulated sugar – swap for brown sugar for a caramel-like flavor
- all-purpose flour – replace with gluten-free flour if needed
- cornstarch – use arrowroot powder as an alternative
- vanilla extract – substitute with almond extract for a nutty note
- eggs, room temperature – use 1/2 cup unsweetened applesauce for an egg-free option
Apple Crumble
- apples, finely diced – Granny Smith, Honeycrisp, or Gala work great
- granulated sugar – replace with coconut sugar
- vanilla extract – swap for maple extract
- cornstarch – can use tapioca starch
- ground cinnamon – try adding nutmeg or allspice for extra warmth
- all-purpose flour – oat flour makes a nice substitute
- light brown sugar – dark brown sugar for more molasses flavor
- rolled oats – use quick oats for a finer texture
- butter, melted – substitute with coconut oil for a dairy-free option
✨ Variations
- Caramel drizzle: Add caramel sauce on top before serving for an indulgent touch.
- Nut topping: Sprinkle chopped pecans or walnuts over the crumble before baking.
- Spiced twist: Add a pinch of nutmeg or allspice for deeper fall flavor.
- Gluten-free: Use gluten-free oats and graham crackers.
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🔥 Tips
- Use room temperature cream cheese and eggs for a smoother filling.
- Do not overmix the batter to avoid cracks.
- Bake until the tops are just set – they’ll firm up as they cool.
- Let the cheesecakes cool fully before chilling to prevent condensation.
❓ FAQs
Yes! These mini apple cheesecakes can be made a day in advance and kept chilled until ready to serve.
Absolutely. This crumble apple cheesecake works great with pears, peaches, or berries.
It’s up to you. Peeled apples create a softer texture, but leaving the skins adds extra flavor and fiber.
Yes, this apple cheesecake recipe can easily be doubled to make 24 mini cheesecakes.
Yes! You can use canned apple pie filling for an even quicker version of this crumble apple cheesecake. Just chop the apples a bit smaller so they fit nicely on top.
Yes, but the crumble adds a delicious texture and flavor. If you prefer a smoother finish, you can skip it and add caramel drizzle or whipped cream instead.
They’re ready when the centers are just set and the edges look firm. The crumble should be lightly golden. Don’t overbake, or they may crack once cooled.
Yes! Use an 8-inch springform pan and bake at 325°F for 45-55 minutes, or until set. Adjust the crumble amount to cover the top evenly.
This can happen if the batter is overmixed or the oven door is opened too soon. It won’t affect the taste – just add extra apple crumble to fill the center!
It’s best to add caramel or whipped cream right before serving so it doesn’t melt or soak into the crumble layer.
🍽️ Other Recipes You May Enjoy
Mini Apple Crumble Cheesecakes
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Equipment
- food processor (or zip-top bag and rolling pin)
- mixing bowl (small, medium, and large)
- rubber spatula
- small glass or measuring cup (for pressing crust)
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, room temperature (2 packages)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Apple Crumble Layer
- 2 cups finely diced apples
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- 2 tablespoons butter, melted
Instructions
Crust
- Preheat the oven to 350°F. Line a cupcake pan with 12 liners.
- In a food processor, pulse graham crackers into crumbs or crush them in a zip-top bag.1 cup graham cracker crumbs
- Stir in sugar and melted butter until combined.2 tablespoons granulated sugar, 4 tablespoons unsalted butter
- Press an even amount into each liner using a small glass or measuring cup.
- Bake for 5 minutes, then set aside to cool slightly.
Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar on low speed until smooth and creamy.16 ounces cream cheese, 1/2 cup granulated sugar
- Add flour, cornstarch, and vanilla extract; mix until combined.1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
- Add eggs one at a time, mixing on low speed and scraping the bowl between additions.2 large eggs
- Divide the cheesecake mixture evenly among the cupcake liners, filling each about 3/4 full.
Apple Crumble Layer
- In a medium bowl, mix diced apples with sugar, vanilla, cornstarch, and cinnamon.2 cups finely diced apples, 3 tablespoons granulated sugar, 1 tablespoon vanilla extract, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon
- Spoon about 1 heaping tablespoon of the apple mixture over each cheesecake layer.
- In a separate bowl, combine flour, brown sugar, and oats. Stir in melted butter until crumbly.1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup rolled oats, 2 tablespoons butter
- Sprinkle about 2 teaspoons of crumble over each cheesecake.
- Bake for 23-28 minutes or until the tops are golden brown.
- Cool completely in the pan at room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with your favorite toppings (like caramel drizzle or whipped cream) and enjoy!
Notes
🥡 STORAGE
- Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Keep them covered to prevent drying out.
♨️ REHEATING
- Enjoy cold or bring to room temperature before serving.
- For a warm version, microwave for 10-15 seconds.
❄️ FREEZING
- Freeze individually in airtight containers for up to 2 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Use room temperature ingredients for a smoother filling.
- Do not overmix the cheesecake batter to avoid cracks.
- Bake until the tops are just set – they will continue to firm up while cooling.
🍳 ALTERNATE COOKING METHODS
- Air fryer: Bake at 300°F for about 15-17 minutes, checking for doneness.
- Toaster oven: Follow regular baking directions, but monitor closely as they may brown faster.
♻️ LEFTOVERS
- Enjoy leftover cheesecakes as a snack or dessert topping.
- Crumble and use over ice cream or yogurt for a quick treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
