Hi sweet readers, hope all is well with you all.

Yesterday it was the first day of fall, one of the flavors and ingredients I use the most at fall is cinnamon flavor and apples. So yesterday I made this delicious apple & cinnamon mini cheesecakes that were just heavenly.


This mini cheesecake I made has an almond bun, filled with apples in the middle, and topped with cinnamon flavored cheesecake filling, and of course drizzled with salted caramel, just heavenly.


Do you want the recipe, read the rest of the blog-post and let’s start baking.


This summer Philadelphia Cream Cheese  had an Challenge on instagram called

” the Cheesecake Challenge” using the hastags  #Philadelphiakonditor_no or #Philadelphiakonditor_se

I was the one that had to pick tree winners , one from Norway, Sweden, and Finland.


The winners could get a baking-day with me, So yesterday i drove to one of the winners house ( Karin Bernfalk from the Swedish blog bagerskan.se)  to give her a baking day with me provided by Philadelphia Cream Cheese.


I came up with this recipe for the apple & cinnamon cheesecake, That i teach her yesterday and she really liked it, I sure do hope you love it as much as I do,


apple cinnamon mini cheesecakes (yield 12)

almond bunn

  • 200 g raw almonds
  • 2 egg whites
  • 2 tbsp. sugar


  • 2 aplles
  • 2 tbsp. sugar
  • 1-2 tsp. cinnamon
  • juice from 1/2 lemon

Cinnamon cheesecake

  • 600 g Philadelphia cream cheese
  • 200 g sugar /powdered sugar
  • 1 tsp vanilla paste
  • 4 cinnamon teabags
  • 2 cups heavy cream ( cold)
  • 5-6 gelantin leafs


I make these mini cheesecakes in mini silicon molds, be free to use a big spring form if you don’t own mini silicon molds


almond bunn

Preheat your oven to 300 F° / 150 C°

In a food processor, add the almonds and blend until course. add the egg whites and sugar and blend until it comes together.

Divide it into the silicon forms, i use about 1 – 1 1/2 tsp. for each silicon form .


Bake it on 300 F° /  150 C° for about 8- 10 minutes.



If you like you can add some chopped chocolate to the same dough about 1/4 cup.


when the buns are ready let them cool in the forms.


Cut the apples in small cubes, drizzle them with sugar and cinnamon and lemon, and let them soak in the flavors for 20 minutes.


Divide the apples ( not the lemon liquid )  into each form, i use about 4-5 in each form,


Cinnamon Cheesecake

the flavor for this Cheesecake comes from flavored tea leafs, I use this one, that has a strong cinnamon flavor and really gives you the perfect cinnamon flavor for this cheesecake.

Another one i could recommend with an amazing strong flavor is tea from piper & leaf


In a medium saucepan, heat the heavy cream until boil, add the cinnamon flavored tea bags and leave it there for about 30 minutes,  Take out the teabags, make sure to  squeeze out all of the heavy cream so that you get all the flavors from the tea, Now it is important to get this heavy cream cold again so put it back in the fridge for about an hour.


Take the gelatin leafs and put them into cold water for 5 minutes.


In the meantime, take the cold cinnamon cream out of the fridge and into the mixing bowl.


add the Philadelphia cream cheese, and sugar or powdered sugar and vanilla paste.




Mix it on low speed for two minutes,

Take 2 tbsp. hot water into a small bowl, take the gelatin leafs and squeeze out all the water and add it to the hot water, make sure all the gelatin is totally dissolved,  mixing on low speed and add the gelatin mixture, contentious mixing for one minute more.


It is ready, have a taste it is magical.


I pipe the filling into the silicon forms with a round nozzle, and a piping bag,



i use a offset spatula to level the top.


Put it into the fridge for about 5 hours or preferably overnight.


note, I would recommend if you make these in these in silicon molds and for easy release that you put it into the freezer for about 30-60 minutes before serving.


These mini cheesecake, pairs so well together with Salted Caramel


Just pour it on top of each cheesecake just before serving.


You can serve it with the almond bun down,



or upwards.


And just drizzle it on top.


This is just so heavenly.


Be honest, are you tempted?


The combo of the almond bun, the apples soaked on lemon and cinnamon in the middle, the wonderful and smooth cinnamon flavored cheesecake filling that just melt in your mouth and the salted caramel, is just an amazing combo!


I sure hope you got tempted.


I wish you all an amazing weekend.

Love, Manuela xoxo


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