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Mini Apple Cheesecakes

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close up shot of a plate of mini apple cheesecakes stacked on top of each other
Mini apple cheesecakes are creamy and decadent, and are bursting with juicy apple pie filling and crisp streusel.
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Table of Contents
  1. Mini Apple Cheesecakes Ingredients
  2. How to Make This Mini Apple Cheesecakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Mini apple cheesecakes pack all the creamy perfection of a rich dessert into bite-sized confections. These cute little cheesecakes are made with a graham cracker crust, creamy cheesecake filling, delicious apple pie filling and a warm, spiced streusel topping.

close up shot of a plate of a mini apple cheesecake drizzled with caramel sauce

Mini Apple Cheesecakes Ingredients

mini apple cheesecakes raw ingredients that are labeled

You’ll need:

For the Cheesecakes

  • 1½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ½ teaspoon salt
  • 16 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 (21-ounce) can of apple pie filling (I used Duncan Hines/Comstock brand)

For the Streusel Topping

  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • ¼ cup finely chopped walnuts
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 1 tablespoon heavy cream

SUBSTITUTIONS AND ADDITIONS

APPLE PIE FILLING: Using canned apple pie filling makes these desserts very quick and easy to put together. Some brands, however, do use very large slices of apples for their filling, making Step 8 very necessary to keep these easy to eat. However, you can use a homemade apple pie filling with smaller pieces of apples (you would need approximately 2 cups), or you can just place 1 apple filling slice onto each serving. 

NUTS: For those that either can not have nuts or do not like them, you can certainly leave the finely chopped walnuts out of the streusel topping, and it will still be delicious. You can also substitute finely chopped pecans for the walnuts in the recipe.

CRUST: For another really quick and easy shortcut with this recipe, I like to use the box of premade graham cracker crumbs (I used Keebler brand) to make the simple graham cracker crust. You can also crush your own fine crumbs in a food processor if you prefer. You would need about 10 full-sized graham crackers to get the 1½ cups required for this recipe.

How to Make This Mini Apple Cheesecakes Recipe

STEP ONE: Preheat the oven to 350°F. Line 2 standard-sized muffin pans with 18 parchment cupcake/muffin papers. 

OUR RECIPE DEVELOPER SAYS

Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP TWO: In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and salt until well combined, and the crumbs stick together.

graham cracker crumbs, melted butter, and salt combined in a bowl

STEP THREE: Press 1½ tablespoons of the graham cracker crumb mixture evenly into the bottoms of each of the paper-lined cups. Set aside.

graham cracker crumbs mixture pressed into muffin cups

STEP FOUR: In a large bowl, using a hand mixer on medium speed, beat the cream cheese and granulated sugar for 1 to 2 minutes or until smooth. Scrape down the sides and bottom of the bowl to ensure that all the ingredients get evenly incorporated.

PRO TIP:

Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake batter.

cream cheese and sugar blended together in a bowl

STEP FIVE: Add the eggs, one at a time, to the cream cheese mixture and beat just until each egg is incorporated. You do not want to overmix and add too much air into your cheesecake filling.

eggs blended into the cream cheese mixture

STEP SIX: Stir in the sour cream, all-purpose flour, and vanilla extract just until smooth, and all ingredients are fully incorporated. 

sour cream, vanilla, and flour combined into the cream cheese mixture

STEP SEVEN: Spoon 2 tablespoons of the cheesecake filling into each of the graham cracker crumb-filled muffin cups.

cheesecake mixture placed on top of the graham cracker crumbs

STEP EIGHT: Spoon your apple pie filling onto a large cutting board and roughly chop the larger pieces of apples (you do not need to do this if your brand has small chunks instead of full-sized slices) then transfer the chopped apple pie filling into a bowl to make it easier to get scoops of filling to fill the muffin cups.

apple pie filling placed on top of the cheesecake mixture

STEP NINE: Spoon 1 to 1½ tablespoons of the chopped apple pie filling into the center of each of the cheesecake-filled muffin cups. Set aside.

STEP TEN: To make your streusel topping, add to a medium mixing bowl the all-purpose flour, granulated sugar, light brown sugar, finely chopped walnuts, baking powder, cinnamon, and salt. Stir to combine.

streusel topping ingredients added to a bowl

STEP ELEVEN: Drizzle the melted butter into the dry ingredients and gently stir around until most of the butter has been absorbed and large crumbs start to form.

melted butter stirred into the dry ingredients

STEP TWELVE: Add the heavy cream and stir to ensure that all the dry ingredients are absorbed, and you have a crumble mixture with small and large crumbs.

heavy cream stirred into the crumble mixture

STEP THIRTEEN: Add 1½ to 2 tablespoons of the streusel topping to the top of the cheesecakes.

PRO TIP:

The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.

mini apple cheesecakes topped with the graham cracker crumb mixture

STEP FOURTEEN: Bake for 20 to 23 minutes or just until the streusel topping is very lightly golden and the cheesecake is set.

STEP FIFTEEN: Allow the mini apple cheesecakes to cool on the counter in the pan for 30 minutes, then transfer the pan to the refrigerator to cool completely for an additional 2½ to 3 hours or until the cheesecake layer has fully set up and chilled.

PRO TIP:

For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.  

How To Serve

These delicious treats will satisfy your sweet tooth. You can serve them straight from the refrigerator, or you can allow them to come to room temperature for about 30 minutes before serving. These would be a wonderful addition to any dessert buffet for a party or for quick and easy weeknight treats.

If you really want to make these mini apple pie cheesecakes an over-the-top treat, you can lightly drizzle each one with caramel sauce. The caramel sauce that is in the squirt bottle would work great for this. Make sure you do not add the caramel topping until after the mini apple cheesecakes have chilled fully.

Other apple desserts that we recommend you try include our apple enchiladas and apple slab pie.

Storage

IN THE FRIDGE: You can store these mini apple cheesecakes in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: These mini desserts freeze and thaw very well. Store them in the freezer in an airtight container for up to 3 months. 

close up shot of a plate of a mini apple cheesecake

This mini apple cheesecake recipe has a delightfully creamy filling, sandwiched between a crisp sweet cookie crust, juicy apple pie filling and cinnamon streusel topping. So many favorite flavors are packed all into these adorable little packages.

FREQUENTLY ASKED QUESTIONS

Can you freeze cheesecake?

You can prep your cheesecake ahead of time and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight when you are ready to serve it.

How do you know when a mini cheesecake is done?

If the center looks set but still jiggles when you move the pan, your cheesecake is done.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

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close up shot of a plate of mini apple cheesecakes stacked on top of each other

Mini Apple Cheesecakes

5 from 1 vote
Mini apple cheesecakes are creamy and decadent, and are bursting with juicy apple pie filling and crisp streusel.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 3 hours 45 minutes
Servings 18

Ingredients
  

  • cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ½ teaspoon salt
  • 16 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 21 ounces apple pie filling, (I used Duncan Hines/Comstock brand)

Streusel Topping

  • ¾ cup all-purpose flour
  • cup granulated sugar
  • cup light brown sugar
  • ¼ cup finely chopped walnuts
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • 1 tablespoon heavy cream

Instructions
 

  • Preheat oven to 350°F. Line 2 standard-sized muffin pans with 18 parchment cupcake/muffin papers. These peel off better than the paper variety for this dessert.
  • In a medium bowl, stir together the graham cracker crumbs, melted unsalted butter, and salt until well combined, and the crumbs stick together.
  • Press 1½ tablespoons of the graham cracker crumb mixture evenly into the bottoms of each of the muffin cups. Set aside.
  • In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 to 2 minutes or until smooth. Scrape down the sides and bottom of the bowl to ensure that all the ingredients get evenly incorporated.
  • Add the eggs, one at a time, to the cream cheese mixture and beat just until each egg is incorporated. You do not want to overmix and add too much air into your cheesecake filling.
  • Stir in the sour cream, all-purpose flour, and vanilla extract just until smooth, and all ingredients are fully incorporated.
  • Spoon 2 tablespoons of the cheesecake filling into each of the graham cracker crumb-filled muffin cups.
  • Spoon your apple pie filling onto a large cutting board and roughly chop the larger pieces of apples (you do not need to do this if your brand has small chunks instead of full-sized slices) then transfer the chopped apple pie filling into a bowl to make it easier to get scoops of filling to fill the muffin cups.
  • Spoon 1 to 1½ tablespoons of the chopped apple pie filling into the center of each of the cheesecake-filled muffin cups. Set aside.
  • To make your streusel topping add to a medium mixing bowl the all-purpose flour, granulated sugar, light brown sugar, finely chopped walnuts, baking powder, cinnamon, and salt. Stir to combine.
  • Drizzle the melted butter into the dry ingredients and gently stir around until most of the butter has been absorbed, and large crumbs start to form.
  • Add the heavy cream and stir to ensure that all the dry ingredients are absorbed, and you have a crumble mixture with small and large crumbs.
  • Top each of the mini apple cheesecakes with 1½ to 2 tablespoons of the streusel topping.
  • Bake for 20 to 23 minutes or just until the streusel topping is very lightly golden and the cheesecake is set.
  • Allow the mini apple cheesecakes to cool on the counter, in the pan, for 30 minutes, then transfer the pan to the refrigerator to cool completely for an additional 2½ to 3 hours or until the cheesecake layer has fully set-up and chilled.

Notes

  • Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
  • Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake batter.
  • The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
  • For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan. 

Nutrition

Sodium: 283mg | Calcium: 77mg | Vitamin C: 1mg | Vitamin A: 652IU | Sugar: 26g | Fiber: 1g | Potassium: 163mg | Cholesterol: 70mg | Calories: 343kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 11g | Fat: 20g | Protein: 4g | Carbohydrates: 39g | Iron: 1mg
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