Apple Crumble Cheesecake Bites
These Apple Crumble Cheesecake Bites are mini cheesecakes baked in a muffin tin on a salty pretzel crust, then topped with a warm cinnamon apple crumble. One block of cream cheese and one apple makes 12.
Minis mean no springform pan, no water bath and no cracked top to cover up. Find more in my cheesecake recipes.
Below: what goes in each layer, tips for clean minis, how to store them and a few swaps. The recipe card with exact amounts and steps is at the bottom.
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What Goes in Each Layer
Pretzel Crust
Crushed pretzels, melted butter and a little sugar, pressed into lined muffin cups and baked for 5 minutes. The salty crust is what keeps these from being too sweet.
Cheesecake Filling
Softened cream cheese, sour cream, sugar and one egg. The sour cream makes it creamy and a little tangy.
Apple Crumble Topping
One diced apple tossed with sugar, cinnamon, brown sugar, rolled oats, flour and cold butter, then baked on its own until soft. A firm, tart-sweet apple like Honeycrisp or Granny Smith holds its shape best.
Tips for the Best Mini Cheesecakes
- Soften the cream cheese first so the filling is smooth with no lumps.
- Press the crust down firmly. A loose crust falls apart when you peel the liner.
- Spray the liners even though they are liners. Cheesecake sticks.
- Let the crumble cool before it goes on, or it melts the tops.
- They slice and peel cleaner cold, so chill longer if you have time.
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How to Store Apple Crumble Cheesecake Bites
Keep them covered in the fridge for up to 4 days. To freeze, freeze them on a tray without the topping, then move them to a freezer bag for up to 2 months. Thaw in the fridge overnight and add the apple crumble before serving.
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Easy Swaps
- Graham cracker crust: use graham cracker crumbs instead of pretzels for a classic cheesecake crust.
- Caramel drizzle: finish with a little caramel sauce over the apples.
- Pear instead of apple: a firm pear works the same way.
- Gluten-free: use gluten-free pretzels, certified gluten-free oats and a gluten-free flour blend.
❓ Frequently Asked Questions
Quick answers before you bake.
Make It a Meal
Main Dish: Avocado Salad with Sweet Red Onions
Vegetable Side: Creamy Brussels Sprouts Bake
Starch Side: Oven Steak Fries
Drink: Cherry Vanilla Soda Fountain Drink
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More Apple Recipes
Apple Crumble Cheesecake Bites
Equipment
Ingredients
Pretzel Crust:
- Cooking spray
- ¾ Cup(s) pretzel crumbs
- ¼ Cup(s) melted butter
- 2 tbsp granulated sugar
Cream cheese filling:
- 1 pack of softened cream cheese
- 2 tbsp sour cream
- ¼ Cup(s) granulated sugar
- 1 large egg
Apple crumble topping:
- 1 apple
- 1 tbsp sugar
- ½ tsp ground cinnamon
- 2 tbsp packed brown sugar
- 2 tbsp large rolled oats
- 2 tbsp flour
- 2 tbsp cold butter
Instructions
- Add the liners to a muffin tin and spray with non-stick spray. Set the pan aside.
- Preheat the oven to 350 degrees.
- To make the crust, crumble 3/4 cup of the pretzel sticks in the food processor.
- Mix the pretzel crumbs, sugar, and butter in a large mixing bowl.
- Add 1 tbsp (maybe a bit more) into the muffin tin and press down.
- Put the pan in the oven and bake for 5 minutes. Remove.
- Add all the ingredients into a bowl and mix with a mixer until combined to make the cheesecake filling.
- Put the batter into each cup of the baked pretzel cups, filling them up.
- Put the pan in the oven and bake for 20 minutes.
- Take the pan out of the oven and let it cool for 5 minutes.
- Put the pan in the fridge to chill for at least 30 minutes.
- To make the apple crumble topping, wash an apple and core it.
- Dice the apple and put it into a bowl.
- Add the remaining ingredients. Use a pastry cutter to mix it all together.
- Put in the oven in an oven-safe container and bake for 15 minutes, then let it cool.
- Put the cooled apple crumble topping on the top of each mini cheesecake.
- Enjoy!
Nutrition
Handy for Serving
