Quick Apple Cheesecake snackpots that’re no bake AND have caramelised apples and crunchy bits?. That sounds like it could be in my favourite dessert category.
And it is.
This Quick Apple Cheesecake makes for a great dessert or even a nice snack. I was making easy quick desserts with Apples last month for one of my favourite websites. This one slipped through the cracks but I love it. It’s just indulgent enough to be memorable but small enough for eating after dinner (or in my case breakfast)
I like it when it is just freshly whipped up, soft and creamy and light, but you can make it and store it for up to 24 hours in the fridge.
I made this for my sister who was kind of a captive and had to suffer through my cooking a couple of weeks ago when she had an unfortunate visit to the hospital. Her kids still had to eat and with her laid up they had to have their Aunty as guest cook. She got her computer out and ordered the fruit and vegetables from Aussie Farmers Direct.
Now that isn’t something I have ever done because I don’t want to order from Coles or Woolworths. I had no idea there was an alternative. They even have those dinner boxes that arrive with a recipe. Ahem… that’s not my sort of cooking though so we just got lots of meat, fruit and vegies including these organic Granny Smith Apples.
That is how this dessert was born. It’s been born a few times since then too because I love it. The base is a bit of a hack. It uses crumbled biscuits but on the plus side you can use gluten free ones or even homemade ones if you want. It’s best made with lovely Green tart Granny Smith Apples but you can make it with any very firm apples. Floury apples will break up before caramelising.
Quick Apple Cheesecake Snack Pots
- 3 whole apples large firm ones peeled cored and diced into small even pieces
- 40 gm honey 2 T/ or white sugar up to 1/4 cup
- 60 ml water
- 2 Tablespoons icing sugar
- 250 gm cream cheese left at room temperate to soften
- 20 ml lemon Juice 1 Tablespoon
- 1/2 cup yoghurt plain unsweetened
- 150 gm biscuits ( butternuts or very crunchy biscuits not shortbread they'll will get soggy)
- 30 gm almonds toasted raw skin on
- 1 Tablespoon nuts or seeds to finish
To make gluten free biscuit crumb
- 200 gm butter softened
- 100 gm brown sugar
- 100 gm caster sugar
- 200 gm almond meal
- 100 gm gluten free flour
You will need 4 small (tea cup sized) ramekins
- Set the oven to 170 C / 340 F. You will need 4 small 200 ml dishes or similar for this recipe.
- Peel and core the apples and cut into 1/4's then dice into equal sized squares. Put them in a small pot with the honey and 1/4 cup of water. Simmer on low stirring every so often. The water will eventually evaporate and the apples will look opaque. You will need to stir them a little more regularly now as they start to colour and caramelise. Once they start to turn golden stir frequently so they don't catch. Pour them into a bowl or plate and set aside.
- Put the Almonds into the bowl of the food processor and break up a little before adding the biscuits and pulsing till roughly sized big and small bits. Pour these into the base of the 4 dishes and set aside.
- Next put the cream cheese, yoghurt, lemon juice and sugar into a food processor and whizz till smooth scraping down the sides. Spoon the mixture evenly amongst the dishes.
- Spoon the apples onto the top of each mini cheesecake and garnish with roasted nuts or seeds and some crumbs if there are any left
Gluten Free biscuit
- Mix all the ingredients together and spread onto a baking tray.
- Bake at 170 C for 15 minutes until starting to colour. Remove from the oven and stir together. return to the oven at 5 minute intervals until very crispy and browned. Cool
Interested in Cheese cake Dip? Try the recipe here