Lemon Crunch Cheesecakes With Caramel Apples


8 Lemonades Girl Scout cookies; 5 crushed, and 3 broken into small pieces
4 tsp. butter, melted 
1 (8 oz.) pkg. cream cheese, softened
¼ c. sugar
¼ tsp. vanilla extract
1 egg
1 c. finely chopped apple
1/3 c. caramel-flavored topping


Preheat oven to 350 degrees.

Place 6 foil baking cups in muffin pan.

Combine crushed cookies and butter.

Press crumb mixture into bottom of each foil cup.

Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until blended.

Add egg; beat on low speed just until blended.

Stir in cookie pieces.

Spoon batter evenly over lemon crunch crust.

Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.

Just before serving remove cheesecakes from foil cups. Top each cheesecake with chopped apple. Drizzle caramel topping over cheesecakes.

Serve immediately.

Number Served


Submitted By

ABC Bakers