Mini Baked Apple and Cinnamon Cheesecakes

Mini Baked Apple and Cinnamon Cheesecakes

Makes 9 Mini Cheesecakes



  • 20g brown sugar
  • 80g gluten free biscuits (I used Nairns Biscuit Breaks)
  • 60g gluten free rolled oats (Waitrose - Love Life)
  • 100g melted butter 


  • 350g cream cheese/philadelphia
  • 2tbsp cornflour 
  • 20g white sugar
  • 1/8tsp ginger 
  • 2tsp vanilla extract
  • 1/2tsp cinnamon 


  • 20g gluten free plain flour 
  • 20g gluten free rolled oats
  • 20g brown sugar
  • 1/2tsp cinnamon
  • 2tbsp coconut oil 
  • 1 large apple, peeled and finely sliced

melted chocolate + cream, optional


  • Combine the biscuits and the rolled oats, melted butter and brown sugar together. 
  • Press into the base of the cupcake cases. Bake for 5 minutes. Remove from oven and allow to cool.
  • With an electric mixer, blend together the cream cheese, brown sugar, white sugar, cinnamon, cornflour and vanilla extract. 
  • When well mixed, pour carefully on top of biscuit/oat base. 
  • Top with thing slices of apple. (I used about 3 slices per cupcake).
  • Mix together all the topping ingredients using a fork.
  • Put a heaped spoonful on top of the apple slices on each cupcake. 
  • Bake at 180C for about 30 minutes. 
  • Take out of the oven and allow to cool for 15 minutes. Then refrigerate. Preferably overnight. 
  • Serve with piped cream and melted chocolate. 
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