Holiday Mini Cheesecake Recipe
Serves 12
20 mins prep
30 mins cook
50 mins total
This easy mini cheesecake recipe topped with cinnamon almonds and warm apples is the perfect easy holiday recipe.
Pre heat oven to 375F and spray the muffin tin with non stick cooking spray or grease with butter.
Roll out the puff pastry sheet until you can roughly measure twelve squares (about 2-2 1/2 inches by 2-2 1/2 inches) and cut into 12 squares.
Gently press one square of dough into each muffin tin and poke the bottom of each with the tines of a fork.
Bake for 15-20 mins or until golden brown. Set aside to cool.
While the puff pastry is baking, start the apples. Add the butter to a frying pan over medium heat. Add the diced apples and chili flakes to the pan and cook on medium low for about 5-10 minutes to soften. When the apples are almost done, add the cinnamon almonds and cook a few more minutes. Set aside when done.
While the puff pastry is cooling, make the cheesecake filling. In a stand mixer or with a hand mixer, whip the cream cheese, yogurt together until smooth. Slowly add the icing sugar and mix until smooth.
Once puff pastry is cooled, assemble the cheesecakes: spoon a heaping tablespoon of the cream cheese mixture onto each cooked puff pastry square; top with a tablespoon of cooled apple mixture (sort of gently press it into the cream cheese); finally, drizzle the desserts with olive oil and garnish with fresh rosemary just before serving.
