Caramel Apple Cheesecake Bars (Pareve)
This will make enough to generously fill 12 (4 ounce) ramekins. I usually double this recipe so I have enough desserts to feed a bigger crowd.
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.
