These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This Caramel Frappuccino is my version of a Starbuck’s classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

This Caramel Frappuccino is a variation of my classic Frappe Recipe. It’s just as quick and easy as running to your local Starbuck’s, but a whole lot cheaper. AND you don’t have to leave your house at all. Win!

This recipe is made with super simple ingredients, comes together in just 5 minutes, and is the perfect pick-me-up!

If you’re looking for more warm weather sippers, check out this Homemade Pink Lemonade, classic homemade Lemonade Recipe, or this Frozen Hot Chocolate.

Ingredients Needed:

• Cold Water: be sure to use cold water so it doesn’t melt the ice before you serve the drink.
• Cream: I use heavy cream if I have it on hand, but really any milk or cream will work. Remember, the higher the fat content, the richer and creamier the frappe will be.
• Caramel Sauce: you can use 1-2 tablespoons of caramel sauce depending on how sweet you like it. The real deal is your best option here, but if you are reducing sugar you can also use a no-sugar caramel coffee syrup.
• Granulated Sugar: I use 2 teaspoons but you can use as much or as little as you like. You can also substitute with honey, maple syrup or a no-calorie sweetener of your choice.
• Coffee: I use instant coffee granules or instant espresso powder to give the Frappuccino its coffee flavor. Choose a good quality, great-tasting brand! We love Nescafe.
• Ice Cubes: helps thicken the Frappuccino for a creamier texture.
• Whipped Cream and Caramel Sauce: for serving!

How to Make a Homemade Caramel Frappuccino

You have a couple of options when it comes to making your homemade Frappuccino.

1. Blender: Add all of the ingredients to a high-powered blender and blend until smooth. Adjust as needed, then pour into a glass and garnish with whipped cream and caramel.
2. Shaken: Add water, cream, sugar, and coffee to a jar. Put the lid on and shake until the sugar is dissolved, then pour over ice and top with whipped cream and caramel.

You can see in these photos that there is a slight difference between the two — the blended frappuccino is lighter in color because of the ice.

Recipe FAQs

Variations on this recipe

• Customize it! This recipe can super easily be customized to your tastes. If you like a stronger coffee, add more coffee. If you like it sweeter, add more sugar. Prefer it creamier to be creamier, use more cream.
• Lighten it up. Swap the cream out for skim milk or non-dairy milk.
• Use other syrups. Feel free to play around with the flavor of your Frappuccino by adding other syrups. Vanilla, hazelnut, or even chocolate would be delicious!

More Summer drinks you'll love

Desserts

Oreo Milkshake

Drinks

How to make Cold Brew Coffee

Drinks

Mango Smoothie

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Caramel Frappuccino

This Caramel Frappuccino is my version of a Starbuck's classic. It has just the right of coffee flavor complemented perfectly by heavy cream and caramel syrup.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 97cal

Author Ashley Fehr

Ingredients

• 3/4 cup cold water
• 1-2 tablespoons cream** (or milk, dairy free milk, more or less depending on your tastes)
• 1-2 tablespoons caramel sauce (depending how sweet you like it)
• 2 teaspoons granulated sugar or to taste
• 1-2 teaspoons instant coffee granules or instant espresso powder
• 8 ice cubes about 1 cup
• whipped cream and caramel sauce to serve

US Customary – Metric

Instructions

Blender method:

• Place all ingredients in the blender and blend until smooth and frothy.
• Adjust flavor to your tastes and pour into a glass.
• Top with whipped cream and caramel sauce as desired.

Shaken method

• Add water, cream, sugar and coffee to a 500ml jar and shake until coffee is dissolved and mixture is frothy.
• Pour over ice and top with whipped cream and caramel sauce as desired.

Notes

*This recipe is easily customized to your tastes. If you like a stronger coffee, add more coffee. If you like a sweeter coffee, add more sugar. If you like creamier coffee, add more cream.

**I use heavy cream if I have it, but any milk or cream will work. The higher fat content, the richer and creamier the coffee will be.

Storage:

Honestly, I don’t recommend storing your Caramel Frappuccino. It has the thickest, creamiest texture and best flavor straight out of the blender or shaker. But since this recipe takes just 5 minutes to whip up, you can keep the ingredients on hand and whip one up super quickly whenever a craving hits.

Nutrition

Calories: 97cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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Summer is here and it’s ice cream for dinner!

Not really, I mean, not all the time anyway

But this No Churn Turtle Ice Cream is an easy summer treat that requires just a few ingredients and a few minutes prep!

If you love homemade ice cream, check out this Easy No Churn Cherry Cheesecake Ice Cream or this Easy No-Churn Coconut Cream Pie Ice Cream next!

Got an ice cream maker? Move on to this Homemade Vanilla Ice Cream, Butter Pecan Ice Cream or Rocky Road Ice Cream

What is No Churn Ice Cream?

No Churn ice cream is made by combining whipped cream (unsweetened) with sweetened condensed milk.

The sweetened condensed milk keeps the ice cream from freezing super firm, and obviously adds sweetness.

While No Churn Ice Cream isn’t quite the same as traditional custard-based ice cream, it’s a fun summer dessert that won’t take hours out of your day!

It’s also really easy to add in your own sauces, swirls and mix ins to make it your own.

How to make no churn ice cream:

1. Whip up some cream: you want to incorporate air into this recipe so that your ice cream isn’t a frozen block of creamy! For this reason only heavy whipping cream will work.
2. Fold in some sweetened condensed milk — the sugar keeps the ice cream from freezing completely solid, and obviously adds sweetness.
3. Add in any mix ins you want! For this recipe we use chocolate sauce, caramel sauce, chopped pecans and chopped Turtle candies.
4. Freeze! In 4-6 hours you can have soft serve consistency, but I usually let it freeze overnight if possible.

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No Churn Turtle Ice Cream

This No Churn Turtle Ice Cream is made with cream, sweetened condensed milk, chocolate, caramel, pecans and Turtle candies. It's an easy treat with a few minutes prep!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 370cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups whipping cream 35%
• 14 oz can sweetened condensed milk
• 2-3 tablespoons caramel sauce
• 2-3 tablespoons chocolate sauce
• 1/4 cup chopped pecans
• 1/4 cup chopped Turtle candies

US Customary – Metric

Instructions

• In a large bowl, whip cream until stiff peaks form. Carefully fold in sweetened condensed milk.
• Pour half into a 1.5-2 quart dish, swirl with half of the caramel, chocolate sauce, pecans and Turtles.
• Repeat layers one more time using remaining ingredients.
• Freeze for at least 6-8 hours or until firm.

Video

Nutrition

Calories: 370cal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 116mg | Potassium: 74mg | Sugar: 31g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 0.2mg

The post No Churn Turtle Ice Cream appeared first on The Recipe Rebel.

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

These Caramel Nut Bars are a last minute addition to the Christmas cookie lineup on The Recipe Rebel, and only because we were instantly obsessed!

They have jumped right to the top of our favorite Christmas treats, alongside these Nanaimo Bars and these Seven Layer Magic Bars!

With not much else to do, out Christmas baking bucket list is an epic one this year.

We have been working our way through all the treats we want to make for the blog, plus a slew of other ones we want to try just for fun — then we are making up plates of goodies to share with friends and family!

These Caramel Nut Bars were one we just wanted to try, and although my expectations weren’t that high, we loved them.

They are sweet and salty and buttery, crunchy and chewy and crumbly, and basically the perfect combination of everything we love.

How to make Caramel Nut Bars:

This is a quick overview with some extra tips — see the full step by step recipe below!

1. Line your pan: this is a step I never skip when making bars! Lining your baking dish with tin foil or parchment paper is an easy way to remove your bars so you can slice them perfectly. It also makes for easy clean up!
2. Make your crust: the shortbread base is an easy, multi-purpose base that is also used in these Butter Tart Squares and these Lemon Cheesecake Bars. Just mix up some flour, sugar and cold butter until crumbly. If it holds together when you squeeze it in your hand, that’s what we want! Press it firmly into the pan and don’t worry if some spots have more butter. Bake until just dried looking but not browned.
3. Sprinkle the peanuts, cashews and marshmallows over the crust — the kids love to help with this part!
4. Melt your caramels with the cream, and pour over your nuts on the crust. Bake the caramel just a few minutes until it starts bubbling around the edges.
5. Cool completely before slicing — I find it’s easiest to slice them after they have been refrigerated for several hours. I promise they won’t get too hard when they are cold!

How to make these Caramel Bars your own:

• Swap out the crust: you can use a graham cracker crust, crushed shortbread cookie crust or a Golden Oreo crust — combined with melted butter so that they hold together, then bake for 10 minutes until slightly dried. (I am partial to a thick, buttery shortbread crust in this recipe though )
• Swap out the filling: don’t have peanuts or cashews? Feel free to use other nuts, or add in dried fruit, chocolate chips, toffee bits, anything goes!
• Add a sprinkle of flaked sea salt on top of the caramel after it comes out of the oven, for an even saltier hit.

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Caramel Nut Bars

These Caramel Nut Bars are made with an easy shortbread base and loaded with salted peanuts and cashews, topped with marshmallows and caramel for the perfect sweet and salty treat!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 32 bars

Calories 208cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups flour
• 1/2 cup granulated sugar
• 1 cup unsalted butter

Filling

• 1 cup roasted, salted peanuts
• 1 cup roasted, salted cashews
• 2 cups mini marshmallows
• 36 caramel candies, unwrapped (like Kraft)
• 1/2 cup heavy cream

Instructions

Crust

• Preheat the oven to 350 degrees F and line a 9×13" pan with tin foil or parchment paper.
• In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly — if it holds together when you squeeze it, it's ready.
• Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.

Filling:

• Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
• In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
• Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
• Bake for 6-8 minutes, until caramel is just bubbling at the edges.
• Remove and cool completely before slicing.

Nutrition

Calories: 208cal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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These Cranberry Caramel Bars have a crumbly oat crust, filled with tart cranberries and sweet caramel — a match made in heaven!

Got cranberries? Try these Cranberry Bliss Bars or this Cranberry White Chocolate Fudge next!

I know you think I haven’t eaten anything except baking for the last few weeks now.

That’s not entirely true.

I mean, you can be sure I’ve been doing a lot of taste-testing. But I occasionally try to be a responsible mother and cook real food.

It’s just more fun to tell you about all kinds of sweet, gooey things you can make for Christmas instead.

So, I was perusing my Southern Living Christmas cookbook, the same cookbook I got this recipe from, and I found this gem. I had in fact passed by it many, many times.

Because there was no picture.

I think that’s kind of a thing of the past, right? Cookbooks without pictures? I mean, how am I supposed to know if I did it right?

Anyway, so I made them.

And they were delicious.

I don’t make a lot of things with fresh cranberries (or even a lot of cranberry sweets altogether), but these are such a pretty pink addition to your holiday baking plates!

I first posted this recipe back in 2014, so it was time for an update!

They are crumbly and sweet and tart and crunchy and gooey and everything you could want in a cookie bar

Variations on these Cranberry Caramel Bars:

• Swap half of the cranberries with raspberries for an extra fruity twist
• Add a ½ teaspoon of cinnamon to your oat crumble crust
• Drizzle with caramel and serve warm with ice cream (plates and forks required!)
• Swap the fresh cranberries for frozen, but be sure to add 1 tablespoon of corn starch so the filling is not too juicy
• Add a sprinkling of white chocolate chips to your cranberries before spreading on your caramel.

How to store Cranberry Caramel Bars:

You can store these bars at room temperature for 24 hours, refrigerate for 1 week, or freeze for up to 3 months.

We usually freeze them because I love having a stash of freezer baking to pull out if we have last minute guests!

More Cranberry recipes:

Love cranberries? Check out these recipes!

• Orange Cranberry Bread — perfect for Christmas brunch!
• White Chocolate Cranberry Sweet Rolls — for breakfast or dessert.
• Slow Cooker Cranberry Apple Cider — to keep you warm on a chilly night!
• Cranberry Bacon Jam Crostini — the perfect sweet/savory/smoky bite.

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Cranberry Caramel Bars

Cranberry Caramel Bars: the perfect sweet and tart combination for the holidays! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 bars

Calories 247cal

Author Ashley Fehr

Ingredients

• 3 cups fresh cranberries (if using frozen, add 1 tbsp corn starch)
• 6 tbsp sugar
• 2 1/3 cup all-purpose flour divided
• 1/2 tsp baking soda
• 2 cups regular large oats
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup butter melted
• 3/4 cup chopped pecans
• 1 cup caramel sauce

Glaze (optional)

• 1/4 cup powdered icing sugar
• 1 tablespoon milk

Instructions

• Line a 9×13″ pan with tin foil and spray with non stick spray. Preheat oven to 350 degrees F.
• Stir together cranberries and 6 tbsp sugar. Set aside.
• Combine 2 cups flour, baking soda, oats, sugar and brown sugar in a large bowl. Stir in melted butter until crumbly. Set aside 1 cup of flour mixture.
• Press remaining flour mixture into prepared pan and bake for 6-8 minutes, until crust appears dry but not browned.
• Sprinkle crust with cranberries and pecans. Combine caramel sauce with remaining ⅓ cup flour and pour over top. Sprinkle with remaining flour mixture and press down gently. Bake 20-25 more minutes until lightly browned.
• Cool on a wire rack and cut into bars.

Glaze (optional)

• Stir together powdered sugar and milk until combined. It should be quite thick — add additional milk or sugar if necessary to reach desired consistency

Nutrition

Calories: 247cal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 82mg | Fiber: 2g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 1mg

The post Cranberry Caramel Bars appeared first on The Recipe Rebel.

You know, I’m kind of new to this idea of layering graham crackers or other cookies with cheesecake or pudding or other equally delicious things, and letting them hang out and soften in the fridge to make cake.

But I’ve gotta say, I really like it.

I mean, there’s nothing not to like. You’ve got a cake layer you didn’t actually have to bake. Cream cheese. Whipped cream. Apples. Cinnamon. Caramel.

And the best part? You can make it ahead and stick it in the refrigerator.

You can even stick it in the freezer and enjoy it partially frozen!

It just doesn’t get any better.

Try this Easy Icebox Cake Recipe or this No Bake Lemon Raspberry Icebox Cake next!

Tips for making a great icebox cake:

• Your cookies: I tried making this recipe with golden Oreos originally, and I just gave up this time after two fails. Oreos are delicious but they are too thick to really make a beautiful icebox cake, since they don’t soften or slice as easily. If you are determined though, go for it
• Your filling: you want this filling to be thick so that everything stays together when you flip it. To get a nice even layer in your pan, I recommend putting your filling in a piping bag, and piping a thin layer so that there is not much spreading needing.
• Your apple pie filling: yes, I used a can. I recommend taking a sharp knife and running it through the apples in the pan so they are not as large and you can an even distribution. If you prefer, you could arrange some artfully on the bottom of your loaf pan (which will be the top of your cake), and then slice the rest.
• Your pan: I chose to use a plastic wrap lined 9×5″ loaf pan for this recipe and I’m glad I did! It is such a pretty presentation, and once the icebox cake is set it is really easy to turn out onto a platter and unmold. If you prefer, you can easily make this in an 8×8 or 9×9 baking pan instead.

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Caramel Apple Icebox Cake

Caramel Apple Icebox Cake — wonderful fall flavour in an easy no-bake, make-ahead dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 439cal

Author Ashley Fehr

Ingredients

Cheesecake mixture

• 8 oz package cream cheese
• 1 102g package instant vanilla pudding (a 4 serving size)
• 1 cup milk
• 1/2 cup powdered sugar
• 1 1/2 cups whipped topping or whipped cream

Assembly

• 24 square graham crackers (12 large ones)
• 540 ml can apple pie filling
• 1/4 cup caramel sauce

Instructions

• Cheesecake Mixture: In a stand mixer or with a handheld mixer, beat cream cheese until smooth. Add in pudding mix and 1 cup milk and mix on low until smooth. Beat in powdered sugar until smooth.
• Fold in whipped topping or whipped cream with a spatula. Set aside.
• Assembly: Line a 9×5" loaf pan with plastic wrap, allowing for lots of overhang.
• Place ⅓ of apple pie filling in the bottom of the pan (this will be the top when we flip).
• Spread with ⅓ of your cream cheese mixture and top with one layer of graham crackers (I used 8 square crackers in each layer)
• Repeat layers twice more, ending with the last layer of graham crackers. Wrap the plastic wrap overhang over the top of the cake in the pan loosely (it's okay if it doesn't cover completely).
• Refrigerate at least 8 hours or overnight before inverting onto a serving platter, removing the plastic wrap and garnishing with whipped cream and caramel sauce as desired.

Nutrition

Calories: 439cal | Carbohydrates: 69g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 506mg | Potassium: 196mg | Fiber: 2g | Sugar: 37g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

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If there’s a combo that gets me every time, it’s chocolate and peanut butter.

These Snickers Brownie Bites?

They’re taking chocolate and peanut butter to a whole new level.

Ultra fudgy, homemade two bite brownies.

Creamy peanut butter frosting.

A drizzle of caramel.

A sprinkle of chopped, salted peanuts.

They’re a flavor explosion of the best kind.

We’re not strangers to snickers treats around here. This Snickers Cheesecake Cake was an instant hit (and incredible indulgence). This Snickers Cheese Ball is so fun for a party, and this Snickers Apple Icebox Cake is a fun twist on the classic “salad”.

The sweet, and fudgy, and chewy, and nutty, and salty, and crunchy….. it’s just perfection.

And they’re super easy to make ahead! You can either make the brownies ahead, and store them on the counter or in the freezer, or you can finished them and stick them in the fridge or freeze once they’re all dolled up.

Whatever you do, don’t try to resist. The world is a better place when chocolate, caramel and peanut butter are involved.

Variations on these Brownie Bites:

• This brownie recipe is a great base for just about anything! Feel free to mix up the frosting, sauce, and toppings as you like (or do a few each way so that your lucky taste testers have some options to choose from).
• You can make this recipe in a 9×13″ pan instead of bites if you don’t have a mini muffin pan, but you will bake for 25-35 minutes.

How to store Snickers Brownie Bites:

You can store these brownie bites at room temperature for several days, but I like to keep them refrigerated so that the frosting doesn’t get too warm and everything stays where it should.

These Brownie Bites also freeze perfectly, so they are great for keeping in the freeze for evening snack emergencies

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Snickers Brownie Bites

Snickers Brownie Bites: mini brownies topped with peanut butter frosting, caramel and salted peanuts — an epic combination! Freezer-friendly www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Total Time 43 minutes minutes

Servings 36 brownie bites

Calories 183cal

Author Ashley Fehr

Ingredients

For the brownies:

• 1 cup butter melted
• 2 1/2 cups granulated sugar
• 1 tbsp vanilla
• 4 eggs
• 1 1/2 cups flour I’ve used both whole wheat and all-purpose
• 1 cup cocoa
• 1 tsp salt

For the peanut butter frosting:

• 1/2 cup peanut butter
• 1/4 cup butter
• 1 1/2 cups powdered icing sugar
• 1/4 cup cream
• Caramel sauce
• Chopped salted peanuts

Instructions

• For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
• In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
• Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don’t want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you’re ready to frost – see post above for details)
• For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
• Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon – that’s fine too!)
• To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
• Store in the fridge up to 4 days or freeze for up to 1 month.

Nutrition

Calories: 183cal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 142mg | Potassium: 55mg | Sugar: 20g | Vitamin A: 265IU | Calcium: 11mg | Iron: 0.7mg

The post Snickers Brownie Bites appeared first on The Recipe Rebel.

It wasn’t supposed to work. At all.

When I spread the cake batter in the slow cooker, I was still optimistic.

I sprinkled the brown sugar over, just like I do in my Grandma’s Hot Fudge Sundae Cake, and poured on the hot water.

I put the lid on, turned it to high, and crossed my fingers. Still pretty optimistic. It would work, wouldn’t it? (I made that Slow Cooker Gingerbread Pudding Cake, after all, and it turned out just fine!)

We were having friends over for dinner on a Sunday when I decided to test this recipe out. I figured it was just dessert, so what if it flopped and we had to have s’mores by the fireplace instead?

A few minutes later I peered in the slow cooker and it looked like a great big soupy mess. I lost all hope then and there.

But by some miracle, in a couple of hours a cake layer formed on top, the apples cooked perfectly, and when I dug in I saw the most glorious puddle of caramel sauce underneath.

Let me tell you — I never get it this right on the first try.

But this pudding cake is so, so right, and so incredibly delicious. I know I’ve said it before and I say it again — nothing gets me like a warm, gooey dessert with a scoop of vanilla ice cream!

I love that we can get perfect Canadian apples in the dead of winter — so sweet, crunchy and juicy. They make the perfect healthy snack, a sweet contrast in a savory dish, and pack a punch of fresh, juicy flavour in any dessert.

They are one of our favorite fruits and we always have a pile on hand, year round!

Love the caramel apple combo? Try this Caramel Apple Dip next!

Tips for making a Perfect Slow Cooker Caramel Apple Pudding Cake:

• Opt for an oval slow cooker instead of a round one. I’ve found that the round slow cooker are deeper and have less area on the bottom, which would result in a thicker cake layer that wouldn’t cook as evenly.
• Chop your apples small, so that they are tender by the time the cake is cooked
• Let the cake sit with the slow cooker off for 10-20 minutes before serving, this will help the sauce to thicken

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Slow Cooker Caramel Apple Pudding Cake

This Slow Cooker Caramel Apple Pudding Cake is SO simple, loaded with apples and makes its own hot caramel sauce as it cooks. Our new favorite dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 405cal

Author Ashley Fehr

Ingredients

• 1 cup whole wheat flour or all purpose flour (about 125g)
• 3/4 cup brown sugar about 150g
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup buttermilk or regular milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 2 large baking apples peeled and diced

Sauce

• 1 cup brown sugar about 200g
• 1 tablespoon corn starch
• 2 tablespoons butter
• 1 cup hot water

Instructions

• Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
• In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
• Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
• For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
• Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.

Video

Nutrition

Calories: 405cal | Carbohydrates: 79g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 174mg | Potassium: 319mg | Fiber: 2g | Sugar: 63g | Vitamin A: 150IU | Calcium: 146mg | Iron: 1.3mg

The post Slow Cooker Caramel Apple Pudding Cake appeared first on The Recipe Rebel.

Can I tell you something? I’ve never actually baked a pumpkin pie.

I mean ever.

I know I’ve said this before, but pumpkin just isn’t something I yearn for. I don’t crave it. I taste test all of my recipes — 100% — but pumpkin is something I can leave in the fridge and it just doesn’t really tempt me.

So a while back, I developed this Cream Cheese Pumpkin Pie recipe that features a homemade, no bake pumpkin pie filling — it’s almost like a pumpkin pudding pie filling!

It worked so well, and it turned out so light and fluffy and creamy that I’m going right back to it.

I’m hoping that my pumpkin pie traditionalists will give me a chance.

When I was working on that pumpkin pie recipe, I took a poll in my Facebook group and asked them which twist they wanted to see. I think it was nearly a tie between cream cheese and turtle, but cream cheese won out for me in the end!

So this time, I obviously had to make a Turtle Pumpkin Pie for all of my Facebook friends

It’s only right!

Tips and Tricks for Making this Turtle Pumpkin Pie:

• You have quite a few crust options here: you can use the pie crust recipe below, a store bought pie crust, a graham cracker crust, or a golden or chocolate Oreo crust — they will all be amazing! Do whatever suits your fancy. Note that a traditional baked crust will hold together best.
• The eggs will cook in the pumpkin pie filling on the stove — let’s not get all weird about that right off the bat for no reason.
• You can get a good picture of how deep the turtle layer is in the recipe video — it’s a thin but definitely noticeable layer! It’s chewy, chocolate, nutty perfection. But I would never judge you if you wanted more! With a drizzle of caramel and chocolate sauce on top, it’s the perfect balance.
• Because my pumpkin pudding pie filling is a little lighter and less traditional, you may have to keep an eye out for so-called pumpkin haters who end up eating all of your pie — my husband shared this at a church meeting and even one who turned up his nose a little at the sound of pumpkin gobbled it down eagerly!

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Turtle Pumpkin Pie (no-bake option!) + VIDEO

This Turtle Pumpkin Pie is made on a flaky pie crust, topped with pecans, caramel and a no bake pumpkin pie filling! Make it in a graham cracker or Oreo crust for a completely no bake Thanksgiving dessert! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10 slices

Calories 400cal

Author Ashley Fehr

Ingredients

Pie crust (or choose one of the no bake options above)

• 1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup cold, unsalted butter cubed
• 3-4 tbsp ice water

Caramel

• 1/2 cup chopped, toasted pecans toasted pecans
• 15 chewy caramel candies like Kraft original, about 115g
• 3 tablespoons cream

Chocolate Ganache

• 1/2 cup chopped chocolate or chocolate chips
• 1/4 cup cream

Pumpkin Filling

• 2 cups pure pumpkin puree
• 1 cup evaporated milk
• 1/2 cup granulated sugar 100g
• 3 large eggs
• 2 tablespoons corn starch
• 1/2 teaspoon pumpkin pie spice
• Whipped cream for topping as desired

Instructions

• Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
• Bake for 15-20 minutes until golden brown and set aside to cool completely.

Caramel:

• Sprinkle pecans into the bottom of the cooled pie crust.
• In a small bowl, combine caramels and cream. Microwave on high in 15-20 second intervals, stirring well each time, until melted and smooth. Pour into the crust. Set aside.

Chocolate Ganache:

• In a microwave-safe bowl, combine chocolate and ¼ cup cream. Cook on high in 20-30 second intervals, stirring well each time, until smooth.
• Spread over the caramel in the pie crust and set in the refrigerator to set up slightly.

Pumpkin Filling

• In a large pot or skillet, whisk together the pumpkin, milk, sugar, eggs, corn starch, and pumpkin pie spice until combined. Place over medium heat and cook, whisking constantly, until thickened and bubbling slightly, about 7-9 minutes. Pour over caramel in crust and refrigerate until set completely, at least 6-8 hours.
• Top with whipped cream and serve, or cover and continue refrigerating to serve later. This pie is best served within 24-48 hours.

Video

Nutrition

Calories: 400cal | Carbohydrates: 49g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 215mg | Potassium: 266mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8074IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg

The post Turtle Pumpkin Pie appeared first on The Recipe Rebel.

These Caramel Praline Ice Cream Cupcakes are the easiest summer dessert — made with an Oreo crust, Caramel Praline Ice Cream, whipped cream and a caramel drizzle! No bake and easily made ahead!

Summer is in full swing and we are all about easy here!

Frozen ice cream treats are one thing that is a given around here these days, and if you like the looks of these Caramel Praline Ice Cream Cupcakes, you’ll like these Gluten Free Brownie Ice Cream Sandwiches and this Strawberry Shortcake Ice Cream Cake!

I love making these Ice Cream Cupcakes for so many reasons:

• They are easy, but they look impressive and fun!
• You can make them in so many flavors — see some other variations in my list below
• They are perfectly portioned, so you don’t have to worry about trying to carve out a slice from the freezer when you need a late night snack. Just grab one — or two! — and enjoy.

What makes these Ice Cream Cupcakes so special is this Caramel Praline Ice Cream from Chapman’s Ice Cream — Chapman’s is our ice cream of choice all year round!

It is creamy and luscious and I love that they offer so many different types: from indulgent Premium ice cream to gluten and nut free options, to no sugar added, frozen yogurt, and handheld treats.

I had a hard time trying to pick one flavor of Chapman’s to use in this recipe, so I made these Blueberry Cheesecake Ice Cream Cupcakes too!

How to make Ice Cream Cupcakes:

Although these Ice Cream Cupcakes are easy to make, here are a few tips and tricks to make sure you get the best results:

Can I use paper liners?

I prefer to use silicone liners for these Ice Cream Cupcakes because they can be removed easily from the pan, and the cupcakes can be removed easily from the liners.

I have made these with paper liners and it works fine, but you do need a bit more time. Here are a few tips to get you the best results:

• After the cupcakes are completely frozen, remove the pan from the freezer and allow to sit at room temperature for 10-15 minutes before pulling the cupcakes with liners out of the pan.
• Place the cupcakes in their paper liners on a plate or sheet pan and place back in the freezer for 30-60 minutes to freeze solid again.
• Remove from the freezer and remove the paper liners
• Garnish and serve immediately, or place back in the freezer to serve later.

Variations on these Ice Cream Cupcakes:

• Choose any variety of Chapman’s Ice Cream — I was personally torn between our two favorites, the Chocolate Peanut Butter Cup and the Caramel Praline! The Strawberry Shortcake would be another great option for a summery twist.
• Use any flavor of filled cookie for the base — maple cookies, peanut butter, regular Oreos, golden Oreos, or another fun flavor of Oreo.
• Fill your cup half way with ice cream, then add a scoop of jam, jelly, or chocolate sauce in the center for a fun surprise! Mini M&M’s are another great idea that the kids would love.

More frozen desserts:

If you love these, I know you’ll love some of our other favorite frozen treats!

• Peanut Butter Cup Treatzza Pizza
• Frozen Hot Chocolate: 3 Ways
• Ice Cream Brownie Mountain

*This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel!

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Caramel Praline Ice Cream Cupcakes

These Caramel Praline Ice Cream Cupcakes are the easiest summer dessert — made with an Oreo crust, Caramel Praline Ice Cream, whipped cream and a caramel drizzle! No bake and easily made ahead!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Freezing time: 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 cupcakes

Calories 198cal

Author Ashley Fehr

Ingredients

• 1 litre Chapman's Caramel Praline Ice Cream (or another flavor)
• 12 golden Oreos
• 2 tablespoons unsalted butter melted
• 1 1/2 cups heavy whipping cream cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce

Instructions

• Set out ice cream to soften slightly.
• Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).
• In a food processor (or a freezer bag with a rolling pin), crush Oreos.
• Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.
• Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.
• Freeze for 6 hours or until firm.
• Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).
• Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.
• Add sugar and vanilla, and beat on high speed until stiff peaks form.
• Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.
• Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.

Video

Nutrition

Serving: 1cupcake | Calories: 198cal | Carbohydrates: 15g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 70mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

The post Caramel Praline Ice Cream Cupcakes appeared first on The Recipe Rebel.