Name: Mini Apple Crumble Cheesecakes
Prep time: 30 min
Cook time: 40 min
Total time: 310 min
Ingredients: 3/4 cup pretzel crumbs; 1/4 cup melted butter; 2 tablespoons granulated sugar; 8 ounces cream cheese (room temperature); 1/4 cup granulated sugar; 2 tablespoons full-fat sour cream; 1 large egg; 1/2 teaspoon vanilla extract; 1 apple; 1 tablespoon granulated sugar; 1/2 teaspoon ground cinnamon; 2 tablespoons light brown sugar (packed); 2 tablespoons rolled oats; 2 tablespoons all-purpose flour; 2 tablespoons cold butter

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Mini Apple Crumble Cheesecakes are the perfect fall cheesecake recipe with a buttery, salty pretzel crust and dreamy, creamy cheesecake filling topped with a sweet and crunchy apple crumble. It’s a must make if you love cheesecake and a classic apple crumble!

Mini Apple Crumble Cheesecakes

One of my favorite fall traditions is taking my daughter to a local apple orchard and spending a couple hours picking apples, enjoying the last of the warm fall weather and, of course, grabbing some fresh apple cider when we’re done.

We always come home with WAY too many apples – this last trip, we came home with 40lbs!!! So, of course, I need to get creative about how we’re going to enjoy all of those apples… and I think today’s Mini Apple Crumble Cheesecakes is going to go on our permanent fall rotation!

I love the contrast of salty and sweet, buttery and creamy, as well as the crunchy pretzel crust and oat topping with the soft, baked apples and silky, smooth cheesecake. It’s incredibly satisfying and the perfect single-serving treat to bring along to fall get-togethers or serve up as a family treat.

(Even better, these mini cheesecakes are super simple to make with the kids!)

I hope you love these simple apple crumble cheesecakes as much as we do – they might become a family tradition of your own!

— Jennifer

PS – check out more of our mini cheesecake recipes here. Like our S’mores mini cheesecakes, mini pumpkin cheesecakes, mini chocolate chip cheesecakes, or this amazing no-bake mini lemon cheesecake recipe.

a group of mini apple crumble cheesecakes on a wooden table with fresh oats sprinkled around them

Apple Crumble Cheesecake Ingredients

For your convenience, I’ve provided ad links to supplies used to make this recipe; see our disclosure policy here.

For the Pretzel Crust:

Pretzel crumbs
Melted butter
White granulated sugar

For the Cheesecake:

Cream cheese, room temperature
White granulated sugar
Full-fat sour cream
Egg
Vanilla extract

For the Apple Crumble Topping:

Apple
White granulated sugar
Ground cinnamon
Light brown sugar, packed
Rolled oats
All-purpose flour
Cold butter

Scroll down to the printable recipe card for full measurements.

Tip: beat the cream cheese on it’s own before proceeding with the rest of the cheesecake to work out any lumps and ensure your cheesecake is silky smooth.

Helpful Kitchen Tools

ingredients needed to make mini apple crumble cheesecakes

How to Make Mini Apple Crumble Cheesecakes

To Prep: Preheat oven to 350F. Line a muffin tin with paper liners and spray with cooking spray.

Make the pretzel crust: pulse pretzels in a food processor until they resemble fine crumbs;
Combine the pretzel crumbs, melted butter and white sugar to form the crust.
Scoop 1 Tablespoon of the pretzel mixture into each muffin cavity and press down with the back of a spoon. Bake 5 minutes.
Whip up our simple cheesecake: Beat together the cream cheese, sugar, sour cream, egg and vanilla extract. Scoop overtop of the baked pretzel crusts and bake 20 minutes.

in-process images showing how to make mini apple crumble cheesecakes

Rest: The cheesecakes will need to set up overnight (or for at least 4 hours) before proceeding with the rest of the recipe.

Preheat oven to 350F. Grease a small casserole dish and set aside.

Wash and core 1 apple, peel if desired. Finely dice.
Make the apple crumble by combining the diced apple with white and brown sugars, cinnamon, rolled oats, flour and butter.
Bake the crumble for 15 minutes, then allow to cool.
Top each mini cheesecake with a scoop of the apple crumble.

Topping Ideas For Cheesecake

Drizzle with caramel sauce
Top with a little sea salt
Drizzle with butterscotch
Pair with a scoop of ice cream
Sprinkle with your favorite nuts

close-up image of a mini apple crumble cheesecake with a pretzel crust

Mini Apple Crumble Cheesecake FAQs

Can I use a Classic Graham Cracker Crust? You are more than welcome to use a classic mini graham cracker crust. Just mix up and press into the mini tins just as you would the pretzel crust.

How to store Mini Apple Crumble Cheesecakes? Your cheesecakes need to be stored in the refrigerator. Once the apple crumble cheesecakes are done being cooked, let cool. Then cover and place in the fridge and chill to fully set up.

Make sure your cheesecakes are stored in a proper container or they will take on the odours of the fridge.

How long will they last? Cheesecakes can last for around 5 days in the fridge. They are best when eaten within a few days of being made. The apples will go bad before anything else on the cheesecakes.

Can you Freeze Apple Crumble Cheesecake Cupcakes? If you don’t plan to eat these right away, you can freeze leftovers. I would recommend leaving the crumble off the top when freezing these apple crumble cheesecake cupcakes.

Place the cheesecakes still in their cupcake papers in a freezer friendly container and store for up to three months. Then thaw in the fridge for an overnight thaw.

Or you can let them sit on the counter for about 30 minutes to an hour.

Can I Make These In Advance? Go right ahead and make these a day before you plan to serve them up. It is a great way for your cheesecakes to fully set up! Then just store properly in the fridge and then serve up one incredible dessert the day you are ready.