Fall is the season to cook and bake and eat apples. So we have been adding apples into everything lately. We thought we would share with you this really delicious recipe for our Salted Butterscotch Apple Pie Cheesecake Bars. These are for all you cheesecake lovers out there – and all those people who are very much over pumpkin spice whatever. Maybe we can all make apple spice be a thing? Anyway – these little cheesecake bars and to die for. Make them and eat them – because it’s fall and thats the only excuse you need. :) ♥ Teri
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Salted Butterscotch Apple Pie Cheesecake Bars
Servings: 20
INGREDIENTS
apple filling
- 2 sweet and tart apples, peeled, cored and finely diced
- 4 tablespoons light brown sugar
- 1 ½ tablespoons tapioca flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ lemon, juiced
cheesecake filling
- 2 (8 ounce) packages of cream cheese, softened
- ⅔ cup superfine sugar
- ¼ cup sour cream
- zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup heavy cream
coating
- 3 cups butterscotch chips
- 2 tablespoons coconut oil
- sea salt flakes
INSTRUCTIONS
- Apple filling: Place all ingredients into a small saucepan and toss together. Place mixture over medium heat and simmer for about 15 minutes or until apples cook down a little and the overall mixture thickens. Remove from heat and cool completely.
- Cheesecake filling: Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth and fluffy.
- Scrape down sides of the bowl and set aside.
- In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in cooled apple pie filling until just incorporated.
- Assemble: Scoop the mixture into mini silicone ice cream molds (you can use paper Dixie cups too) and fit each with a mini wooden, popsicle stick.
- Place molds in freezer until mixture sets up.
- Place butterscotch chips and coconut oil into a double boiler and melt over medium-low heat until mixture is smooth.
- Once the cheesecake bars have set, unmold them and quickly, but carefully dip each bar into the melted butterscotch and coconut oil mixture (you’ll have to work quickly because the frozen bars being dipped into the melted butterscotch will make it seize/harden pretty fast). Shake off any excess butterscotch and place each dipped bar onto a baking sheet lined with parchment.
- Finish each bar with an extra drizzle of butterscotch and top with a sprinkle of sea salt flakes. Serve immediately or cover and place back in freezer until ready to serve.
Calories: 263kcal Carbohydrates: 37g Protein: 2g Fat: 13g Saturated Fat: 8g Cholesterol: 37mg Sodium: 236mg Potassium: 66mg Fiber: 1g Sugar: 32g Vitamin A: 445IU Vitamin C: 3mg Calcium: 34mg Iron: 1mg
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Why in the world is this recipe not pinnable?
It totally is! Just hover over the image you want to pin + the “pin it” button will pop up :)
I’d love to serve these at Thanksgiving. How far in advance do you think they can be made and stored frozen? Many thanks.
These can be made up to a week (or two) in advance, as long as they’re stored well (in freezer bags with minimal air) so they don’t dry out or develop freezer burn :)
Hi Jenny, the recipe says to fold the apple mixture into the cheesecake part, but from the pictures I’d say the two fillings are one on top of the other… am I missing something? What’s the best way to go about it? Thanks!
wow i see it first time i like it i want to try this tasty recipe