Mini Apple Crumb Cheesecakes


Happy Thanksgiving my friends!

Here I come again with another miniature food item. Soo surprising, isn’t it? What can I say? I’m small and I like small food. And I bet you’ll like this too.

Don’t let the photos fool you. I explain later why mine look the way they do, but trust me. They are delectable.

I broke the ingredient lists down into the different parts of the dessert. It’s easier than it looks. And let me tell you, the delicious aroma starts invading your kitchen from the very beginning.

This recipe yields 18 cheesecakes. Feel free to modify the quantity of ingredients if you need to make more or fewer. Let’s get started.

You’ll need:

  • 1 1/2 cups graham cracker crumbs (about 9 sheets)
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • 7 tablespoons melted butter


  • 16 oz softened cream cheese
  • 2 eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • Apples


  • 1/2 cup flour
  • 1/4 cup quick oats
  • 6 tablespoons packed light brown sugar
  • 1/4 cup cold butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon

Step 1:
Preheat the oven to 325 degrees.

Step 2:
Prepare the crust. Combine graham cracker crumbles, sugar, cinnamon, and melted butter until moistened. I can’t even begin to describe how good this part alone smells.

Step 3:
Line your muffin pan and fill each cup with a heaping tablespoon of the mixture. Use the back of the spoon to pat it down. You’ll see the cup in the middle of the photo is the before and the surrounding cups are after (for your reference).

Step 4:
Bake the crust for 5 minutes.

Step 5:
Make the topping. Combine flour, oats, brown sugar, salt, cinnamon, nutmeg, and butter. I think cutting your butter into small chunks will make this process easier. I cut mine into 1/2in cubes.
image2Step 6:
Fork the mixture until small crumbles form. You can also go in with your fingers if you are struggling with using a tool. Set this aside.

Step 7:
Filling time! Mix cream cheese and sugar on low-medium speed until just combined. Don’t do what I did and get distracted by HGTV; if you over mix the filling your cheesecakes will rise then fall when they cool. I mean, they’re just as delicious but not as adorable looking. Anyway, let’s continue.


Step 8:
Combine the eggs (one at a time), vanilla, and sour cream. Set aside to rest while you cut the apples.image4

Step 9:
Apple time. Wash and peel your apples, then dice those babies up. I used two medium ones. However many you decide to use, make sure to cut them really small so they cook and get soft while in the oven.
image6Step 10:
Assemble!!!! Take a heaping tablespoon of filling and fill the cups. They should be about 3/4 full.
image5Step 11:
Add a layer of apple pieces.
image7Step 12:
Finally, spoon a tablespoon of topping on the top. This may get a little messy. Let it.image8

Step 13:
Bake for 23-25 minutes. Let them cool on a baking rack then refrigerate for a few hours. Serve chilled.
image11See? The middle parts fell, but maaaaaan, oh man are these so scrumptious.

And how wonderful to have such a great proportion of crust and cheesecake. That’s my favorite part.image13I hope all of my American followers have a wonderful holiday. I’m thankful for all of you! Gimme some oven lovin’.

Cheesecake Pops

Well my friends, I have some good news and I have some bad news. Which would you like first? Oh, the bad news? Sure. The bad news is, this is the last post for pop week. As a matter of fact, this is my last post for an actual week. Why you might ask? The good news, of course! I will be leaving for a trip to the Bahamas early tomorrow morning and therefore will not have internet access. To be honest, even if I do, I won’t be posting. Can you really blame me? I will, definitely however, take a ton of pictures. I will come back with lots of reviews of the food and maybe even share a dish that I learn while I am away.

But hey, until then, let’s feast!

In case you haven’t noticed yet, I adore easy recipes. If there is a shortcut to something, I will take it. With today’s recipe, I did just that. I cheated big time but it was so worth it.

As you will see, I bought an already made cheesecake. I will be sharing an actual recipe for that sometime soon that I will link back to this post, but until then — this will do. It saved me so much time and I still have half of it to eat as regular pieces (woohoo).

You’ll need:

  • Cheesecake
  • Wilton’s candy melts
  • Lollipop sticks
  • Styrofoam board/pop stand


1. The first step is the hardest part of this whole thing. The problem with cheesecake is that the middle is so gooey (not a problem when eating, mmm) that it makes it difficult to work with when you’re trying to make little balls. I found that if you are able to scoop a good amount of the outer layer which isn’t as sticky, you will have a much easier time. I used a melon baller to scoop a small amount into my palm and then rolled it into a truffle. If you find that it’s way too sticky and you can’t roll them, you can drop the scoop into some graham cracker crumbles to form a light outer layer. Place on some waxed paper and refrigerate/freeze for at least one hour.

2. When you’re ready to coat, melt your chocolate in 30 second intervals, stirring in between. I used 2-3 melts per pop, so do the same depending on how many you made. Dip your stick in the chocolate then into your cheesecake ball. Then take the stick and submerge the ball into the chocolate. Smooth with the back of a spoon if necessary. Place on your styrofoam board/pop stand when you’re done and repeat the process.

Decorate with toppings, sprinkles, or more chocolate if you’d like. Wrap in a lollipop bag and tie off with a ribbon to use as gifts/favors.

Enjoy your week! I will talk to you all in a few days 🙂 Gimme some oven lovin’.