Apple Pie Cheesecake Bites
By Big Dave from SLN Serves 10
These scrumptious little desserts are the perfect sweet tooth satisfier after a healthy meal!
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- 1 apple
- 10 pieces of buttermilk biscuit dough (refrigerated, from a can is fine)
- 1 large egg
- ½ lb neufchatel (low-fat cream) cheese
- 6 tbsp brown sugar
- cinnamon and nutmeg to taste
- 1 muffin pan
- 2 tbsp olive oil or similar oil/shortening
You may also need:
Blender, Bowl, Kitchen Knife, Oven, Spoon
Try substituting pumpkin puree or other fruit for the apple to make a variety of fillings!
Begin by allowing your cream cheese to set at room temperature for about 10 minutes prior to beginning so it's easier to work into the filling mixture.
Pre-heat your oven to 425 degrees Fahrenheit, and begin by using the olive oil to grease the muffin pan.
Peel your apple, or clean the peel if you want to include the peel in the filling. Dice the apple into pea-sized or smaller chunks, setting aisde the core and seeds for compost.
In a small mixing bowl, combine egg, softened cream cheese, spices, and half of the brown sugar, blending together until incorporated.
Fold the diced apple into filling mixture and make sure the apple is distributed well.
Press the discs of refrigerated biscuit dough into the muffin pans, filling the bottoms and pressing excess dough up against the sides of the holes.
Fill each dough cup with filling, distributing the mixture evenly amongst the cups. When done, the mixture should be at roughly the same height as the pan's top.
Bake at 425 degrees Fahrenheit for 12 minutes. After 12 minutes, lower the temperature to 325 degrees Fahrenheit and continue baking for 25 more minutes.
Finally, use oven mitts to pull out the pan and top the dessert with the remaining half of the brown sugar. Place back into the oven and bake for 5 more minutes.
Using oven mitts, pull out the pan and allow to cool for about an hour.
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