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–+ servings
Close-up of several apple crisp mini cheesecakes topped with whipped cream and crumble.

Apple Crisp Mini Cheesecakes

No-bake mini cheesecakes topped with apple crisp for a delicious fall dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 2 tbsp sugar
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
For the Apple Crisp Topping
  • 1 cup apples diced
  • 0.5 cup brown sugar
  • 0.5 cup flour
  • 0.5 cup oats
  • 0.25 cup butter cold
  • 1 tsp cinnamon

Equipment

  • Muffin tin
  • Mixing bowls

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture into the bottom of muffin tin cups lined with liners.
  3. Beat cream cheese, sugar, and vanilla until smooth.
  4. Fold in whipped topping.
  5. Spoon the cheesecake filling over the crusts.
  6. Combine diced apples, brown sugar, flour, oats, cold butter, and cinnamon for the topping.
  7. Sprinkle the apple crisp mixture over each cheesecake.
  8. Refrigerate for at least 2 hours before serving.

Notes

Store leftovers covered in the refrigerator.

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