Apple Crisp Cheesecake Delights

This is what happens when a cozy fall apple crisp decides to crash a creamy cheesecake party and they both show up in cupcake liners. Apple Crisp Cheesecake Delights are mini cheesecakes with a buttery graham crust, soft-cinnamon apples on top, and a nubbly oat crisp that goes golden in the oven. They’re handheld, wildly good warm or cold, and they look fancy even though they’re totally weeknight-doable.

My husband calls these “the two-bite problems” because he grabs one while I’m still setting them on the cooling rack, does a little “ohhh,” and then comes back two minutes later for “just one more.” It’s become our Saturday thing: I stir the cheesecake batter with a playlist going, the kid sneaks apple pieces from the cutting board, and the house smells like a cinnamon candle but edible. We’ve taken them to neighbors, brought them to book club, and yes, we’ve absolutely eaten them for breakfast with coffee. No regrets.

Why You’ll Love This Apple Crisp Cheesecake Delights

– Cheesecake + apple crisp = the best mash-up since PB met jelly.
– No water bath nonsense. Muffin tin = easy bake, easy share.
– Crunchy top, silky middle, buttery bottom. Textures for days.
– Uses normal pantry stuff. No fancy ingredients, no stress.
– Make-ahead friendly and somehow even better cold the next day.

How to Make It

Grab a 12-cup muffin tin and line it. Oven goes to 325°F. For the crust, stir 1 1/2 cups graham cracker crumbs with 2 tablespoons sugar, a big pinch of cinnamon, and 5 tablespoons melted butter until it looks like damp sand. Press a heaping tablespoon into each cup and bake 5 minutes to set.

While that’s happening, beat 16 ounces softened cream cheese with 1/2 cup sugar until smooth-smooth (scrape the bowl; cream cheese is sneaky). Mix in 1/3 cup sour cream (or Greek yogurt), 1 large egg plus 1 yolk, 1 1/2 teaspoons vanilla, and 1 teaspoon lemon zest or juice. It should be silky and a little pourable. If it’s lumpy, warm the bowl over a pot of steamy water and whisk it back to calm.

Apples: peel and dice 2 medium apples (Granny Smith + Honeycrisp is my dream duo). Toss them in a small skillet with 1 tablespoon butter, 1/4 cup brown sugar, 1 teaspoon cinnamon, a pinch of nutmeg and salt, and a squeeze of lemon. Cook 3–4 minutes till glossy and just starting to soften. Stir in 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water; cook 30 seconds to thicken. Pull off the heat to cool a bit.

Crisp topping time: in a bowl, mash together 3/4 cup old-fashioned oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, a pinch of salt, and 4 tablespoons melted butter. Add a handful of chopped pecans if you want extra crunch.

Spoon about 2 tablespoons cheesecake batter over each warm crust. Add a spoonful of the apples on top, then pinch on the oat crisp (don’t pack it—just sprinkle). Bake 18–22 minutes at 325°F, until the edges are set and the centers still have a little jiggle. Cool in the pan 20–30 minutes, then chill at least 2 hours to set. Drizzle with caramel if you’re feeling extra (I always am).

Ingredient Notes

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– Cream cheese: Full-fat, room temp, always. Cold bricks make lumpy batter and nobody wants cottage-cheese cheesecake.
– Apples: I like a tart-sweet combo—Granny Smith + Honeycrisp. All one kind is fine; just dice small so they soften fast.
– Graham crumbs: Store-bought sleeves or DIY blitzed crackers. If it looks dry, add another spoon of melted butter.
– Oats: Old-fashioned for chew; quick oats work but the topping is less craggy. Steel-cut is a no from me.
– Sour cream: Greek yogurt swaps in great. It keeps the cheesecake tangy and creamy without being heavy.
– Brown sugar: Deep caramel vibes in both the apples and the crisp. If you only have white sugar, add an extra pinch of cinnamon.
– Eggs: One whole egg + one yolk is my sweet spot for lush texture without cracking city.
– Spices + lemon: Cinnamon is doing the heavy lifting; a little nutmeg and lemon keeps the apples bright, not flat.

Recipe Steps

1. Heat oven to 325°F and line a 12-cup muffin tin with paper liners.
2. Mix graham crumbs, sugar, cinnamon, and melted butter; press 1 heaping tablespoon into each cup and bake 5 minutes.
3. Beat cream cheese and sugar smooth; mix in sour cream, egg + yolk, vanilla, and lemon until silky.
4. Cook diced apples with butter, brown sugar, cinnamon, nutmeg, salt; thicken with cornstarch slurry and cool slightly.
5. Stir oats, flour, brown sugar, cinnamon, salt, and melted butter to make the crisp topping.
6. Fill cups with cheesecake batter, top with apples and crisp; bake 18–22 minutes, cool 30 minutes, then chill 2+ hours.

What to Serve It With

– Warm caramel sauce or salted caramel drizzle (store-bought totally fine).
– A scoop of vanilla ice cream if you’re going for dessert-dessert.
– Hot coffee or a cinnamon latte for afternoon “just because.”
– Sharp cheddar slices on the side if you’re that apple-pie-and-cheddar person. I see you.

Tips & Mistakes

– Room temp dairy = smooth batter. Cold cream cheese makes bumps that won’t quit.
– Don’t overbake. Pull when there’s a gentle jiggle in the center; they set as they cool.
– Let the apples cool a minute before topping so they don’t sink through the batter.
– If the crisp starts browning fast, tent loosely with foil for the last few minutes.
– Use liners. Trust me, prying cheesecake out of a bare tin is a heartbreak.
– Crust falling apart? Add another tablespoon of melted butter and press firmly.

Storage Tips

Pop them in an airtight container and stash in the fridge up to 4 days. They’re incredible cold—like, sneaking-one-before-breakfast incredible. For longer, freeze up to 2 months; thaw overnight in the fridge. If you want that just-baked crisp again, give the top a quick 2–3 minute blast under the broiler (watch closely!) or air-fry at 350°F for 1–2 minutes.

Variations and Substitutions

– Gluten-free: Use GF graham crackers and certified GF oats. Everything else plays nice.
– No grahams: Swap with Biscoff or gingersnaps—ridiculously good with apples.
– Lighter: Use Greek yogurt instead of sour cream and reduce sugar by 2–3 tablespoons.
– Nuts: Pecans or walnuts in the crisp for extra crunch; skip if nut-free.
– Spice it up: Add a pinch of cardamom or apple pie spice to the apples.
– Caramel swirl: Spoon a tiny ribbon of caramel on the batter before the apples.
– Pan option: Make bars in an 8-inch square pan—bake crust 8 minutes, then 28–34 minutes after assembling.

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Frequently Asked Questions

Apple Crisp Cheesecake Delights

Buttery graham crust, ultra-creamy vanilla cheesecake, cinnamon-spiced apples, and a golden oat streusel come together in these bakery-worthy bars—everything you love about apple crisp and cheesecake in one irresistible bite.

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Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 0.25 cups granulated sugar
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 0.5 cups unsalted butter melted
• ▢ 24 oz cream cheese softened
• ▢ 0.75 cups granulated sugar
• ▢ 0.5 cups sour cream room temperature
• ▢ 1 tablespoons all-purpose flour
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoons lemon juice
• ▢ 3 large eggs room temperature
• ▢ 3 Granny Smith apples, peeled and diced about 0.5-inch dice
• ▢ 0.5 cups light brown sugar packed
• ▢ 1 teaspoons ground cinnamon
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 1 tablespoons cornstarch
• ▢ 1 tablespoons lemon juice
• ▢ 1 cups old-fashioned rolled oats
• ▢ 0.75 cups all-purpose flour
• ▢ 0.5 cups light brown sugar packed
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 0.25 teaspoons fine sea salt
• ▢ 0.5 cups unsalted butter cold, cubed
• ▢ 0.5 cups caramel sauce for drizzling, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Par-bake for 8 minutes; set aside to cool slightly.
• Apple layer: In a medium bowl, toss diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch until well coated. Set aside.
• Cheesecake filling: Beat cream cheese and granulated sugar on medium speed until smooth and fluffy, 2 to 3 minutes. Mix in sour cream, vanilla, and lemon juice, then beat in flour just to combine. Add eggs one at a time on low speed, mixing just until incorporated; do not overmix.
• Assemble: Pour cheesecake filling over the warm crust and smooth the top. Scatter the apple mixture evenly over the filling.
• Crisp topping: In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture forms pea-sized clumps. Sprinkle evenly over the apples.
• Bake 40 to 45 minutes, until the streusel is golden and the cheesecake center jiggles slightly but is mostly set. If browning too quickly, tent loosely with foil for the last 10 minutes.
• Cool completely in the pan on a rack. Refrigerate at least 3 hours (or overnight) to set.
• Lift out using parchment, slice into 16 bars, and drizzle with caramel sauce before serving.

Notes

Use tart, firm apples like Granny Smith so the pieces keep their shape. For the cleanest slices, chill overnight and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; bars can be frozen (without caramel) for up to 2 months.