A shortbread cookie, cheesecake layer, tart apples, oat crumble, generously topped with caramel–it’s a combination that’s too good to pass up.
This isn’t a new recipe. I’ve been making these in the bar version for years.
But I never thought to share because, one, this dessert is not my idea. It’s a classic popular dessert that I’ve seen all over. They’ve already gotten lcots of attention. And they deserve that attention. They’re just too good.
But secondly, the bars, while completely irresistible (and yes, I mean, completely), were a bit messy. I always made them for more casual occasions where a 9×13 would suffice (and yes, you can totally make these in a 9×13 Pyrex lined with parchment paper), but what would I do if I actually needed to serve these at a more formal meal?
But then, last year, I made and served them in ramekins at my Rosh Hashanah lunch with company. The glass ramekins were perfect because everyone could see the layers and that just makes them look so special.
Everyone went crazy. And while, to me, this dessert was “an oldie,” I thought maybe it would be worthwhile to bring it to your attention too.
Perhaps it’s even better than this all-time favorite BCP Recipe called Victoria’s Apple Crumble Sundaes. It’s hard to measure reactions over the years. It’s a similar concept. Lots of good layers. But the great thing about these ramekins is that you can prepare them completely ahead. Just warm them up before serving and add the caramel fresh.
What I love about a really special dessert, is that I can make ONE dessert and everyone is happy. That’s really helpful when serving a bigger crowd and it helps keep the work load until control. This was the adult dessert. For the kids, I prepared simple ice cream sundaes of vanilla pareve ice cream topped with this Rice Krispie Granola Crunch and caramel.
You do need a mixer for this dessert, but you don’t need to wash it between layers. Also, although it looks like a lot of steps, it’s still super quick! You can make all the layers while the shortbread cookie is baking. By the time it comes out of the oven, you’re ready to layer and bake.
Start with the shortbread cookie base. I’m trying this with coconut oil because I know lots of your are anti-marg and you’d appreciate it if these were just a tiny bit less junky.
Coconut oil has the right texture and is a better option vs. oil for when you want to sub for margarine that isn’t melted. Note that coconut oil is a bit drier than margarine, so that’s why I called for a bit of water. Add just a bit at a time to help the dough come together. Feel free to use margarine if you prefer.
Press the cookie dough into the ramekins.
These will bake for just 10 minutes. You can complete the rest of the steps while the crust is baking!
Use the same mixing bowl to whisk together the cheesecake ingredients.
Then, peel and dice the apples.
Use tart apples, sweet apples, or a combination, whichever you prefer.
Mix the apples with cinnamon and sugar.
And the streusel. Each layer takes a couple mins, really.
The assembly is the fun part. Add the cheesecake mixture over the baked crust. We made a big batch of filling so you can fill these generously.
Top with the apples.
Then with the streusel.
These are ready to go in the oven!
Top with caramel if you like and enjoy! (Why is this caramel white? I purchased this version of caramel at a local bakery because I like it, but feel free to use any store-bought or homemade caramel).
This version of pareve cheesecake happens to work really well in parve because there’s so many great flavors around the filling.
Caramel Apple Cheesecake Bars (Pareve)
Ingredients
Shortbread Cookie Base:
- 1 cup flour
- ¼ cup brown sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup coconut oil
- ½ – 1 tbsp water (if needed, omit if using margarine)
Cheesecake:
- 3 (8 ounce) containers Tofutti or Wayfair pareve cream cheese
- 3 eggs
- ¾ cup sugar
- 2 tsp vanilla extract
Apples:
- 2 Granny Smith or Honeycrisp Apples (or a combination)
- ½ tsp cinnamon
- 2 tbsp sugar
Streusel:
- 1 ½ cups brown sugar
- 1 ½ cups flour
- ¾ cup oats
- 1 ½ tsp cinnamon
- ¾ cup coconut oil (or 1 ½ sticks margarine)
- 1 tbsp water (if needed)
Instructions
- Preheat oven to 350°F. In the bowl of a stand mixer, cream together shortbread ingredients. Press into individual ramekins. Bake for 10 minutes.
- While the cookie is baking, in the same mixer bowl, cream together all cheesecake ingredients.
- Peel and dice apples and, in a bowl, mix with cinnamon and sugar.
- Finally, combine all streusel ingredients and knead together until well combined. I find it helpful to use the same mixing bowl (as cookie and cheesecake) as well.
- Once the cookie is ready, top with a generous layer of cheesecake. Follow with some apples and then streusel. Bake for 20 minutes.
- When ready to serve, top with caramel before serving. These freeze very well. Just warm while covered or let thaw and serve at room temperature.
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