Mini Apple Cheesecake Parfaits
Mini cheesecakes parfaits layered with a delicious ginger cookie crust, a sweet cream cheese layer and cinnamon apples on top. These bite-sized desserts by Wonder and Charm are perfect for any party.
- Prep Time
- 20 minutes
- Total Time
- 1 hr and 30 minutes
- Yields
- 8 servings
Ingredients:
Cookie Crust:- 11⁄2 Cup Ginger Cookies 1/4 Cup Butter, melted
- 2 Cups Crunch Pak Sweet Apple Slices, diced
- 1/2 Tsp Cinnamon
- 2 Tsp Brown Sugar
- 2 Tsp Butter
- 1/2 Cup + 2 Tbsp Heavy Cream, Cold
- 12 oz Cream Cheese, Softened
- 1/4 Cup Sugar
- 2 Tbsp Powdered Sugar
- 2 Tbsp Sour Cream
- 1 Tbsp Vanilla Extract
Directions:
Cookie Crust:
- In a food processor crush the cookies into they have become fine crumbs.
- Add in the melted butter until combined.
- Spoon in a layer of the cookie crust into the mini parfait cups.
- Once all done place the cups in the freezer until we are ready to add the other layers
- In a small saucepan over medium-low heat melt the butter slightly.
- Add in the brown sugar and cinnamon. Stir until the brown sugar has dissolved.
- Add in the diced apples, mix together until all the apples are coated.
- On low heat let the apples simmer for 10 -15 minutes.
- Take off heat and let the apples cool; set aside.
- Using a hand mixer or standing mixer beat the heavy cream until stiff peak begins to form.
- Spoon heavy cream mixture into a separate bowl and set aside.
- In a medium bowl, beat together the cream cheese and sugar until smooth.
- Add in the powdered sugar, sour cream, and vanilla extract. Mix together until everything is combined.
- Using a rubber spatula, fold in the heavy cream mixture into the cream cheese mixture until combined.
- Using a piping bag or a spoon, add a layer of the cream cheese mixture into the parfait cups.
- Then add a layer of the cinnamon apples.
- Continue layering until the whole cup is filled.
- Once you are done layering place in the fridge overnight to allow the cheesecake to set.
Grab a spoon and enjoy!