Maple Cheesecakes

Preparation20 minutes
Quantity12 cheesecakes
Cooking35 minutes
Refrigeration2 hours


Peanut and nut FREE| Can be frozen (cakes only)  
  • 18 bite size Freddo maple caramel chocolates
  • 80 ml (1/3 cup) dulce de leche
  • 30 ml (2 tbsp) maple flakes
For the crust:
  • 12 maple cookies
  • 45 ml (3 tbsp) melted butter 
For the garnish:
  • 2 packs of cream cheese of 250 g each, softened
  • 60 ml (1/4 cup) maple syrup
  • 60 ml (1/4 cup) 2% Greek vanilla yogurt
  • 2 eggs


  1. Preheat oven to 180°C (350°F).
  2. Place the maple leaf cookies in the food processor container. Mix until crumbs.
  3. In a bowl, combine the cookie crumbs with the melted butter.
  4. Spray the twelve cells of a muffin tin with cooking spray, then line the bottom with parchment paper. Divide the cookie mixture at the bottom of the cells in an even layer. Squeeze lightly.
  5. Bake for 10 to 12 minutes. Remove from oven and let cool.
  6. In the container of the cleaned food processor, place the cream cheese, maple syrup and yogurt. Mix until creamy. Add the eggs one by one and mix between each addition.
  7. Transfer the filling to the cells of the muffin tin.
  8. Place the muffin tin in a large roasting pan and pour water halfway up the muffin pan.
  9. Bake for 25 to 30 minutes. Remove the roasting pan from the oven, then remove the pan from the roasting pan and let cool. Refrigerate 2 hours before unmolding.
  10. Cut six bite size Freddo maple chocolates in half. Top cheesecakes with dulce de leche. Place a whole maple chocolate. Sprinkle with maple flakes. Refrigerate until ready to serve.

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