Mini Cheesecake
Ingredients
The crust
-
1
sheet
puff pastry, defrosted
-
1
tbsp
butter or cooking oil spray
The filling
-
250
g
softened cream cheese
-
⅓
cup
plain Greek yogurt
-
½
cup
icing sugar
The topping
-
1
tbsp
butter
-
1
large
apple, diced
-
1
tsp
vanilla extract
-
½
cup
Sante Nuts Cinnamon Almonds
-
¼-½
tsp
chili flakes
-
to taste
olive oil & fresh rosemary for garnish
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with non-stick spray or butter.
- Roll out the puff pastry and cut it into 12 squares, then press each square into the muffin tin and poke the bottoms with a fork.
- Bake the pastry for 15-20 minutes until golden brown, then set aside to cool.
- In a frying pan, melt the butter and cook the diced apples with chili flakes over medium-low heat for 5-10 minutes until softened, then add the cinnamon almonds and cook for a few more minutes.
- In a mixer, whip the cream cheese and Greek yogurt until smooth, then gradually add the icing sugar and mix until smooth.
- Once the pastry has cooled, spoon the cream cheese mixture onto each pastry square, top with the apple mixture, drizzle with olive oil, and garnish with fresh rosemary before serving.
Nutrition Facts (estimated)
Servings
12 cheesecakes
Calories
254
Total fat
18.4g
Total carbohydrates
18.8g
Total protein
4.4g
Sodium
120.3mg
Cholesterol
24.6mg
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