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Mini vanilla cheesecakes with a crunchy Lotus® cookies crust and caramelized hazelnuts, salted caramel and caramelized apples, de-li-cious…

I really enjoyed these mini cheesecakes, there’s a crisp crust made of crushed Lotus® cookies mixed with a bit of caramelized nuts, a creamy vanilla cheesecake, slightly crunchy apples bathing in salted caramel, and a crown of caramelized hazelnuts, it’s a delicious mix of textures and flavors.

To make this delicious dessert, you will need some salted caramel and caramelized hazelnuts, you can make these recipes a day ahead, here are links to my recipes salted caramel sauce and caramelized hazelnuts, for the caramelized hazelnut recipe, you can halve the quantities and here I only used hazelnuts as their flavor is much milder.

  • 12 pastries
  • Easy
  • 1 h 30

Recipe :


Caramelized Apples:

2 Pink Lady or Granny Smith apples, peeled and diced

1 1/2 tbsp. butter

1/4 cup granulated sugar

1 tsp cinnamon powder

Juice of 1 lemon

1 tbsp. cornstarch


1 cups (115 g.) finely crushed Lotus® cookies (about 14 cookies)

3 1/2 tbsp. (50 g.) unsalted butter, melted

2 tbsp. caramelized hazelnuts


2 x 8 oz (454 g.) cream cheese, softened

2/3 cup (130 g.) granulated sugar

Pinch of salt

2 eggs

1 tsp pure vanilla extract

1/2 cup (120 ml) heavy cream


Salted caramel

Caramelized Hazelnut


1 12 muffin pan

Make the caramelized apples:

In a large pan, melt the butter, add the apples, sugar, cinnamon, lemon juice and cornstarch, stir and simmer for about 10 minutes or until the apples are softened but still have a bit of crunch

Set aside to cool

Make the crust:

Preheat oven to 300°F (150°C) and line muffin pan with muffin cups

Into a bowl, mix together the crushed Oreo cookies with 2 tbsp. caramelized hazelnuts, add the melted butter and mix together

Add a tbsp. of mixture into each muffin cup and press down

Into the oven for about 6 minutes

Remove muffin pan from oven and set aside to cool

Once the crusts are cooled, pile about a tsp of caramelized apples onto the center of crusts

Prepare the filling:

Into a medium bowl, add the cream cheese, heavy cream, pinch of salt and sugar, with a spatula, turn over and crush the cream cheese onto the sugar until well distributed

Quickly whisk the eggs with a fork and add to the cream cheese together with the vanilla, whisk just until incorporated, do not overmix, I don’t like my cream cheese mixture too runny, plus you don’t want to form too many bubbles

Pour evenly into the muffin cups

Bake and decorate the cheesecakes:

Into the oven for 20 to 22 minutes (mine took 22 minutes)

Let cool completely at room temperature

Then refrigerate at least 3 or 4 hours before serving

Before serving, add a tsp of salted caramel in the hollow center top of the cheesecakes, add a few caramelized apples,

To distribute the caramelized hazelnuts, I laid a round cookie cutter on top of cheesecakes and sprinkled pinches of hazelnuts


These cheesecakes can be stored in your fridge for a few days

I do not use any kind of mixer to make my cheesecakes because then the cream cheese becomes too runny, plus it gets too bubbly


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Comments (6)

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Oh my gosh! These sound divine! I love hazelnuts, caramel and apple. What a festive mix of flavors. These would be perfect for a special dinner or for the holidays.

This comment was minimized by the moderator on the site

Thank you so much Michelle, glad you like it!

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Yum!! These are just my cup tea I have never heard of Lotus cookies before but definitely I enjoy a cookie crust over a graham cracker one!! Will
have to try this soon!!

This comment was minimized by the moderator on the site

Thanks so much Aleka, glad you like my cheesecakes, Lotus cookies are speculas, so good!

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These look so gorgeous and full of my favourite things, especially the Lotus biscuits! Apples and nuts and cheesecake are definitely a winner!

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Thanks so much Amanda, glad you like my cheesecakes

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