Mini Apple Pie Cheesecakes

You know those awesome coupons you get for your birthday? I love them. It’s a great opportunity to buy something you don’t need but want, without the guilt. I recently got a mini cheesecake pan with one of those.

mini cheesecake pan

I finally came across a recipe to use it.

Mini Apple Pie Cheesecakes by Baked by Rachel. Dangerous. And you will soon see why.

First, you make a simple graham cracker crust and fill each cavity.


Fill it with the cheesecake filling.

IMG_4593Top it off with the “apple pie.”

IMG_4596They are not even baked at this point and they look delicious!  Nothing smells or tastes more perfect than apples combined with brown sugar.  Perfect combination for fall and into winter.

IMG_4597After they are baked, they puff up a little bit.


IMG_4602Once they cool, they go back down a bit.

And what is cheesecake and/or apple pie without some fresh whipped cream on top?!  The original recipe calls for a Brown Sugar Whipped Cream but when it came time to make it I was exhausted.  I used a whipped cream that I had already made for something else.  I bet the brown sugar one tastes amazing though!


And why are these cheesecakes dangerous?  Just look at them!  Not only are they super cute, but you can eat one in two bites.

IMG_4608My advise is to use a fork.  It will make it seem like you have more if you take bites directly from it.

IMG_4610And then hopefully not eat more than two at a time.

These cheesecakes are perfect to bring to a party.  Thanksgiving perhaps???  Don’t forget to get the recipe by clicking on the link at the top of this post!

PS-if you don’t have a mini cheesecake pan, I am sure using a mini cupcake pan with liners would work just fine.

Oatmeal Cookie Blueberry Cheesecake

I know…more blueberries!  We have all that blueberry jam that Matt made this past weekend.  He opened a jar up and it is amazing!  Best I have ever had.  Especially on toast with lots of butter.

So then I kept thinking, “I bet there is something I could make with that blueberry jam.”  So then I started thinking about cream cheese and how good it would be if I mixed them together.  And then when I looked in my baking cabinet, I saw that I had a pouch of oatmeal cookie mix.  So why not try to make another cheesecake?  I know there are plenty of cheesecake recipes out there but I wanted to come up with something with ingredients I already had.

I created this recipe by adapting two different recipes into the dessert I was looking to make.  I used the Biscoff Cheesecake I made a few weeks ago as a guideline as well as this recipe from Kraft Foods.

Oatmeal Cookie Blueberry Cheesecake:

  • 1 pouch Betty Crocker Oatmeal Cookie Mix
  • ½ cup (1 stick) cold butter
  • 2 packages 8 ounce cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 ½ tablespoons blueberry jam

Grease an 8×8 square pan. Preheat oven to 350 degrees.

To make the crust and topping, combine the oatmeal cookie mix and butter so it becomes a crumble.  Press a little less than half of the mixture on the bottom of the pan.  (I did not measure this out but eyeballed the thickness of the crust.)  Set aside the remaining cookie crumble.  Bake the crust for 10 minutes or until it starts to turn a golden brown.  Cool completely.

Using a mixer, cream the cream cheese.  Add the sugar and vanilla and blend.  Stir in the blueberry jam.  Add the mixture to a cooled crust.

Evenly sprinkle  the remaining cookie crumble on top of the cream cheese mixture.  Again, this is something I just eyeballed to what I thought I would like.  I didn’t want it to be too thick so I did not use all of the cookie crumble.  Bake for about 40 minutes or until the cheesecake is set.  Allow to chill for at least 3 hours.

I may have made the crust a bit too thick or cooked it a little too long (that’s why I said to do it 10 minutes, not 15!).  It was a little tough to cut through, but once I did, it was really good.  You could either eat it like a bar or with a fork, depending on how big you want your piece :).

Put whipped cream on top if you choose.  Enjoy!


“Whooo’s” in Love? and S’mores Brownies

My little brother is getting married!  Kirk and Janielle got engaged about two weeks ago and are gearing up for a beautiful, fun winter wedding!  Janielle and her family are originally from western Massachusetts so her mom and sister came this weekend for wedding dress shopping.  Because they were in town, my parents wanted to have them over for dinner and toast the future Mr. and Mrs. Monbleau.  And of course I thought, what a great opportunity to make a cake!  I have been seeing all sorts of owl cakes pop up on-line and I have been wanting to make one for a while.  It was a lot of fun to make and I think it came out really cute.

I am glad that Kirk and Janielle  enjoyed it as well!

I wrapped up the weekend with this week’s Sundays with Joy recipe from the Joy the Baker Cookbook.  We had to make S’mores Brownies, which is right up my alley.  Every time I hear the word s’mores or say it, I think of this. One of my favorites!

You can’t go wrong with chocolate melted with butter, graham crackers, and marshmallows.  Part of the recipe requires the chopping of chocolate.  Whenever I chop something, I find myself singing this song to myself.

These brownies are delicious!  I really wanted vanilla ice cream to put on top but because we don’t have any, I made fresh whipped cream instead.  Sooo good!  Next week’s Sundays with Joy recipe is Zucchini Cream Cheese Pound Cake.  I bet that is going to taste awesome.

Also, be sure to check out this post on Sundays with Joy from Bakeaholic Mama.  She did a feature on the group and some of the recipes that have been made.  My Dark Chocolate Raspberry Fudge Pops are featured!

I hope you enjoyed 🙂