I apologize for all of the sweet treats I’ve been sharing with you lately, I know my thighs aren’t loving it but I promise there will be more savoury recipes to come in the near future! In the meantime, I want to share with you these adorable mini cheesecakes. I recently had a friend over for dinner and I knew I wanted to have a great dessert to end our meal, but I didn’t want to make an entire cheesecake because there was no way we would finish it all! So I found these cute mini cheesecakes online and halved the recipe. I ended up using a standard sized muffin tin to bake these in and made about 9 mini cheesecakes with a half batch. This was the perfect dessert to end a nice meal! The cheesecake itself is lovely and rich with a hint of lemon flavour, and the apple cinnamon compote on top adds a nice colour and flavour to perfectly complement the cheesecake base. I know I will be making this again in the future and can’t wait to experiment with different toppings and flavours.
Mini Cheesecakes with Apple Cinnamon Compote
Yields: about 18 mini cheesecakes
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
For the filling:
16 oz. cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1 tablespoon all purpose flour
1 tbsp. zest of lemon
1 tsp. vanilla extract
1/2 tsp. salt
For the topping:
1 granny smith apple, diced
2 tablespoons butter
1 tsp. cinnamon
2 tablespoons brown sugar
splash of apple juice or cider
Preheat oven to 350. Combine crust ingredients in a mixing bowl. Press 1 1/2 tablespoons of the mixture into each bottom of 18 greased mini cheesecake pans or standard sized muffin tins.
In a stand mixer fitted with the paddle attachment or using a hand mixer, beat cream cheese and sugar or 2 minutes until smooth and creamy. Scrape down the sides of the bowl. With the mixer running, add eggs and yolk, one at a time, scraping down the sides of the bowl after each addition. Mix in the flour, lemon zest, vanilla, and salt until just combined and smooth. Pour filling into crusts and bake for 20-25 minutes, or until the centers have set.
Let the cheesecakes cool completely and then chill thoroughly before removing from pan.
To make the apple cinnamon compote, melt butter in a small saucepan over medium heat. add the brown sugar, cinnamon and apple juice, and whisk until the sugar is dissolved. (if mixture seems too thick or clumpy add another splash of cider.) Add the apples and cook until soft. Remove from heat. Mixture will thicken as it cools.
Top each cheesecake with 2 teaspoons of apple compote and serve. (both cheesecakes and compote can be make ahead of time and assembled just before serving.)