These Apple Mini Cheesecakes are the perfect blend of creamy indulgence and fall comfort in a perfectly portioned dessert. The rich, velvety cheesecake filling sits atop a buttery graham cracker crust, while the sweet-tart apple topping adds just the right balance of flavor and texture.
Whether you’re hosting a dinner party or simply craving something sweet, these individual treats deliver all the satisfaction of a full-sized cheesecake without the commitment. Plus, they’re much quicker to make and bake than their larger counterpart!
Why You’ll Love This
- Perfect portion control – individual servings mean no messy cutting
- Make-ahead friendly – prepare a day in advance for stress-free entertaining
- No water bath required – simpler than traditional cheesecake recipes
- Seasonal versatility – easily adaptable with different fruit toppings
- Impressive presentation with minimal effort – looks fancy but is surprisingly easy
Ingredients
- 1½ cups graham crackers, finely crushed
- ½ teaspoon ground cinnamon
- 4 tablespoons melted butter
- 8 oz cream cheese, room temperature
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 2 cups peeled and diced apples
- ⅓ cup water
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Process graham crackers into fine crumbs. Mix with melted butter and cinnamon. Press into lined muffin tin. Chill.
- Beat room temperature cream cheese until smooth. Add sour cream, egg, sugars, and vanilla. Mix until smooth.
- Divide filling among crusts. Bake at 325°F for 20 minutes. Cool 1 hour at room temperature, then chill 3 hours.
- Cook apples, water, sugar, cinnamon, and salt until tender. Add cornstarch slurry to thicken. Cool completely.
- Top chilled cheesecakes with cooled apple topping.
Tips & Variations
- For a firmer crust, refrigerate for 10 minutes after pressing into the liners before baking.
- Try pears or peaches instead of apples for a different seasonal twist.
- Add a sprinkle of chopped nuts (walnuts or pecans) to the apple topping for extra crunch.
- For a caramel apple version, drizzle with caramel sauce before serving.
- Ensure all refrigerated ingredients are at room temperature for the smoothest cheesecake filling.
- Make them gluten-free by using gluten-free graham crackers or cookies for the crust.
Serving Suggestions
These mini cheesecakes are delightful on their own, but for an extra special presentation, serve them with a dollop of whipped cream and a light dusting of cinnamon. For a more decadent dessert experience, add a scoop of vanilla ice cream on the side and a drizzle of caramel sauce.
They pair beautifully with hot beverages like spiced chai tea, coffee, or apple cider for a cozy autumn dessert spread.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Cheesecakes can be frozen (without apple topping) for up to 1 month.
- The centers should be slightly jiggly when removed from the oven – they’ll continue to set as they cool.
- Bring to room temperature for about 15 minutes before serving for the best flavor and texture.
FAQs
Can I make these in a mini cheesecake pan instead of a muffin tin?
Absolutely! If you have a specialized mini cheesecake pan, follow the same instructions but adjust baking time as needed – they may cook slightly faster.
Why did my cheesecakes crack on top?
Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Mix just until ingredients are combined and remove from the oven when centers are still slightly jiggly.
Can I use pre-made graham cracker crusts?
Yes, if you can find mini graham cracker crusts, they work perfectly as a time-saving alternative.
What type of apples work best for the topping?
Firm, tart-sweet apples like Honeycrisp, Braeburn, or Granny Smith hold their shape well and provide a nice contrast to the sweet cheesecake.
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