Apple Crumble Cheesecake Cups: Cozy, Creamy, and Perfectly Portioned

Layers of buttery crust, spiced apple filling, creamy cheesecake, and golden crumble topping—these cups are fall dessert perfection

Introduction: A Dessert That Checks Every Box

When it comes to fall desserts, it’s hard to choose between apple crumble and cheesecake. So why not have both? These Apple Crumble Cheesecake Cups combine the best of both worlds in a perfectly portioned treat that’s ideal for parties, gifting, or cozy nights in.

Each cup features a buttery graham cracker crust, a warm spiced apple filling, a rich cheesecake layer, and a golden crumble topping. They’re baked in muffin tins for easy serving and cleanup, and they deliver all the comfort of a full-sized dessert in a handheld format.

Ingredients Breakdown

Let’s take a closer look at what makes these cups so irresistible:

For the Crust:

• Graham cracker or digestive biscuit crumbs (1 cup / 100g)
  Adds a buttery, slightly sweet base.
• Unsalted butter (3 tbsp, melted)
  Binds the crumbs and adds richness.
• Brown sugar (1 tbsp)
  Enhances flavor and helps the crust set.

Tip: Press firmly into the muffin cups for a sturdy base.

For the Apple Filling:

• Apples (2 medium, peeled, cored, diced)
  Choose tart varieties like Granny Smith or sweet ones like Honeycrisp.
• Brown sugar (2 tbsp)
  Adds caramel-like sweetness.
• Cinnamon (1 tsp)
  Classic fall spice.
• Nutmeg (½ tsp, optional)
  Adds warmth and depth.
• Lemon juice (1 tsp)
  Brightens the flavor and prevents browning.

Optional: Add a splash of vanilla or a pinch of cloves.

For the Cheesecake Layer:

• Cream cheese (200g / 7 oz, softened)
  Rich and creamy—forms the heart of the dessert.
• Sugar (2 tbsp)
  Sweetens the cheesecake without overpowering.
• Vanilla extract (½ tsp)
  Adds warmth and depth.
• Egg (1 large)
  Binds the filling and helps it set.

Tip: Use room temperature ingredients for a smooth texture.

For the Crumble Topping:

• Flour (¼ cup / 30g)
  Forms the base of the crumble.
• Brown sugar (2 tbsp)
  Adds sweetness and crunch.
• Cold butter (2 tbsp, cubed)
  Creates a crumbly texture when baked.
• Cinnamon (¼ tsp)
  Ties the topping to the apple filling.

Optional: Add oats or chopped nuts for extra texture.

Equipment Needed

• Muffin tin (6 cups)
• Mixing bowls
• Measuring cups and spoons
• Spatula or spoon
• Whisk
• Knife and cutting board

Optional: Use cupcake liners for easy removal and presentation.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C).

Grease or line a 6-cup muffin tin.

Step 2: Make the Crust

In a bowl:

• Mix graham cracker crumbs, melted butter, and brown sugar.

Divide evenly among muffin cups.

Press firmly into the bottom of each cup.

Bake for 5 minutes, then set aside to cool slightly.

Tip: Use the bottom of a glass or spoon to press evenly.

Step 3: Prepare the Apple Filling

In a saucepan over medium heat:

• Combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

Cook for 5–7 minutes, until apples are soft and juices are slightly thickened.

Let cool slightly.

Optional: Mash some of the apples for a smoother texture.

Step 4: Make the Cheesecake Layer

In a mixing bowl:

• Beat cream cheese until smooth.

Add sugar, vanilla extract, and egg.

Mix until creamy and well combined.

Tip: Don’t overmix—just until smooth.

Step 5: Assemble the Cups

Spoon a layer of apple filling over each crust.

Top with cheesecake mixture, dividing evenly.

Smooth the tops with a spoon.

Step 6: Add the Crumble Topping

In a small bowl:

• Mix flour, brown sugar, cinnamon, and cold butter.

Use fingers or a fork to blend until crumbly.

Sprinkle over each cheesecake cup.

Optional: Add a pinch of sea salt for contrast.

Step 7: Bake

Bake at 350°F (175°C) for 20–25 minutes, until:

• Cheesecake is set
• Crumble is golden

Let cool in the pan for 10 minutes, then transfer to a wire rack.

Refrigerate for at least 1 hour before serving.

Tip: Serve chilled or at room temperature.

Serving Suggestions

Perfect for:

• Fall gatherings
• Thanksgiving dessert trays
• Afternoon tea
• Gifting in treat boxes

Serve with:

• Whipped cream
• Caramel drizzle
• Vanilla ice cream
• Hot apple cider

Yields:

• 6 cheesecake cups

Tip: Double the recipe for a full dozen.

Variations to Try

Want to make them your own? Try these delicious twists:

Nutty Apple

Add chopped pecans or walnuts to the crumble.

Chocolate Apple

Add mini chocolate chips to the cheesecake layer.

Mini Cheesecakes

Use mini muffin tins for bite-sized treats.

Vegan Version

Use dairy-free cream cheese and egg substitute.

Pear Crumble

Swap apples for diced pears and add ginger.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Freeze baked cups for up to 1 month. Thaw overnight in fridge.

Tip: Wrap individually for easy grab-and-go treat

Nutrition Notes (Per Cup, ~1 of 6)

• Calories: ~220
• Protein: ~4g
• Carbohydrates: ~20g
• Fat: ~14g
• Sugar: ~12g
• Sodium: ~120mg
• Fiber: ~2g

These cups are:

• Creamy and spiced
• Easy to make
• Perfectly portioned
• Great for sharing

Final Thoughts

These Apple Crumble Cheesecake Cups are more than just a dessert—they’re a celebration of fall flavors and layered indulgence. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to bring warmth and joy to your table.