Easy Mini Strawberry Swirl Cheesecake Recipe

A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!  

 

mini strawberry cheesecakes on a cutting board

 

Why You’ll Love This Mini Strawberry Cheesecake Recipe

 

These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS!  I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe: 

 

  • perfect portion and lighter than a traditional cheesecake.
  • adaptable for different flavor variations.
  • can be made dairy-free, and even gluten-free or grain-free.
  • perfect for Spring or Summer holidays and entertaining.
  • you can make it ahead.  We love those recipes!

Ingredient Notes

 

This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions. 

 

recipe ingredients

 

  • Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well. 
  • Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves. 
  • Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary. 
  • Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead. 
  • Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
  • Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free. 
  • Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
  • Eggs – I use two large eggs. 
  • Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking. 
  • Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results. 

Step-by-Step Instructions

 

blending cooked strawberries with immersion blender

Step 1: Prepare the homemade strawberry sauce for the swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.

muffins cups lined with parchment strips

Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the mini cheesecakes to come out cleanly.

muffin cups filled with graham cracker crumbs

Step 3: Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.

 

Step 4: Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.

 

Step 5: Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.

filling muffin wells with cheesecake filling

Step 6: Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the cheesecake batter is smooth and well mixed, about a minute more.

strawberry swirl on a mini cheesecake

Step 7: Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake cheesecake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.

baked mini strawberry cheesecakes

Step 8: Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

 

Recipe Tips 

  • These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap. 
  • Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven. 
  • If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
  • Use room temperature ingredients for best results.
  • Pack in the crust ingredients well so you don’t have a crumbly bottom.
  • The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
  • Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

 

Recipe Substitutions

  • Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
  • Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
  • Coconut oil – melted butter or plant butter
  • Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
  • Greek yogurt – an equal amount of firm tofu
  • Cream cheese – vegan cream cheese, such as an almond milk cream cheese
  • Arrowroot – cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days. 

mini strawberry cheesecake recipe finished on a cutting board

a bit take out of one mini cheesecake

More Dessert Recipes

 

If you give this mini strawberry cheesecake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately.  

 

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Mini Strawberry Swirl Cheesecake

Pamela
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!
4.50 from 2 votes
Servings 12 to 14 2.75-inch cheesecakes

Ingredients
  

  • Unsalted butter or unrefined virgin coconut oil for muffin tin
  • 1 12 x 14-inch piece of unbleached parchment paper cut into 7 (2 x 12)-inch strips
  • For the Strawberry Swirl: double this if you want extra sauce
  • 1 cup fresh or frozen strawberries chopped
  • 1 ½ Tablespoons water
  • 2 Tablespoons sugar or strawberry preserves
  • For the crust:
  • 2 cups graham cracker crumbs* about 14 standard crackers pulverized in a food processor
  • 5 Tablespoons unrefined coconut oil melted
  • 2 1/2 Tablespoons pure maple syrup
  • Pinch of sea salt
  • For the Filling:
  • 1â…“ cups unsweetened whole milk Greek yogurt** at room temperature
  • 6 ounces cream cheese or almond milk cream cheese at room temperature
  • â…” cup pure maple syrup
  • 2 large eggs at room temperature
  • 2 ½ Tablespoons arrowroot powder or cornstarch
  • ¾ teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions
 

  • Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
  • Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
  • Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
  • Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
  • Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
  • Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
  • Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
  • Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

Notes

Recipe Tips
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.
Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch
Serving and Storage Tips
Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.
To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!

 

Peach-Blueberry Buckle Recipe

peach blueberry buckle

A buckle is basically a coffee cake with way more fruit than you’d put in an actual cake. Sometimes you’ll see recipes for fruit buckles with a serious crumble topping plus a glaze. But you know my style for desserts is to keep the sugar at a minimum and not go overboard. I am crazy for the combo of stone fruit and berries, which is perfecto for summer.  But if you want to change up the fruit, by all means go for it!Continue reading

Pavlova with Whipped Greek Yogurt and Cream and Berries Recipe

sliced pavlova

I love the drama of a Pavlova, which is a meringue cake that is crisp on the outside and soft and marshmallow-like on the inside.  I did something a little different here which is to reduce to the sugar to as little as possible without the pavlova being a puddle of egg whites!  Sugar provides structure for the egg whites, so I took it down as far as I could. Unfortunately, I would not recommend making meringue when the weather is humid. It just never really dries out properly. There are a lot of tips to ensure success with this recipe. Please read through at least once before commencing. I personally like topping the meringue with fresh seasonal fruit and anything not overly sweet. And you’ll notice I add a little Greek yogurt to my whipped cream for a little tang!  Continue reading

Peppermint Chocolate Crinkle Cookies Recipe

It’s cookie season! I’ve actually never been to a cookie exchange, but I know many people participate in that tradition. Cookies are fun to decorate and to gift to others. At this time of year, just give me chocolate and peppermint all day. Unless it’s something gingerbread, and I would be just as happy. These crinkle cookies are easy, dairy-free (they call for oil and not butter) and they are the perfect Christmas cookie!

Why you’ll love this recipe

  • great for the holidays and cookie exchange parties;
  • they are diary-free which is not always easy to find in cookie recipes;
  • they stay fresh for several days;
  • easy to add some festive touches like a Hershey’s kiss or a piece of peppermint bark!

Ingredients

  • Cocoa powder – The difference between cocoa powder and cacao powder is the temperature used to process them. Cocoa powder is roasted at a high temperature and goes through a process to reduce its bitterness, which is why it’s mainly used in baked goods. Cacao powder on the other hand is made from raw cacao beans, so I prefer to use this in raw preparations, like a smoothie, but you can use it here if that’s what you have on hand. 
  • Sugar – I use organic unbleached cane sugar, but you can use coconut sugar if you’d like since the cocoa powder will make them dark. 
  • Olive oil – I love using olive oil in baked goods. Trust me, it won’t taste like a vinaigrette. 
  • Eggs – I use large eggs. 
  • Vanilla extract – use pure vanilla extract with no artificial flavors or additives for best flavor. You can also make your own. See this recipe
  • Peppermint extract – is really strong. A little goes a long way. I remember adding too much to a smoothie once and it was inedible!
  • Flour – I recommend using all-purpose, spelt flour, or a gluten-free flour blend. 
  • Baking powder – I prefer an aluminum-free baking powder. 
  • Powdered sugar – is pulverized white sugar. Also known as confectioner’s sugar, which give these cookies a nice powdery white coat. 

How to make it? 

  1. Whisk together the cocoa powder and cane sugar. Add the olive oil and whisk until it forms a thick paste. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla and peppermint extract.
  2. In another bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet cocoa-sugar mixture until just combined and no dry flour is visible. Try not to overmix. Cover the bowl with plastic wrap. Refrigerate dough until chilled, 4 hours to overnight.
  3. When ready to bake, preheat the oven to 350 F degrees. Line a half sheet pan with unbleached parchment paper (use two sheet pans if you plan to make smaller cookies). Scoop 1 Tablespoon size balls of dough for small cookies or 2 Tablespoon size balls of dough for larger cookies. The dough will be slightly sticky. I recommend using a swing arm ice cream scoop for this. You can place the cookie dough balls on the sheet pan in the meantime. Be careful as they may stick to the parchment.
  4. Place the powdered sugar in a small bowl. Take a ball of dough and roll it in the sugar, one at a time, coating well all sides and place back on the prepared baking sheet(s). Repeat with remaining cookie dough balls.
  5. Bake small cookies for 10-12 minutes and larger cookies for 12-14 minutes, until the center of each cookie is just starting to set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will firm up slightly as they cool.

Tips

  • Make sure you plan for the extra time to chill the dough.
  • Cook them a little extra if you like a crisp cookie.
  • You can add a candy cane Hershey kiss pressed in the center of each cookie after they come out of the oven. 
  • Measure the mint extract over the counter and not the bowl in case you spill some.
  • Might be fun to mix in crushed freeze-dried strawberries with the powdered sugar for a more festive look. 

Substitutions

  • Cocoa powder – cacao powder. I haven’t tried it with carob powder, but it might work.
  • Cane sugar – coconut sugar or maple sugar
  • Flour – all-purpose, spelt flour, or gluten-free flour blend

 

Other chocolate desserts you may like:

*Peppermint Bark Shortbread

*Molten Chocolate Cakes

*Mini Flourless Chocolate Cakes

*Nut-free Flourless Fallen Chocolate Cake

*Baked Chocolate Cake Doughnuts

*Whole Grain Chocolate Bundt Cake with Chocolate Ganache (I love adding peppermint to the ganache!)

*Fudgy Black Bean Brownies with Chocolate Ganache

 

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Peppermint Chocolate Crinkle Cookies

Pamela
5 from 1 vote
Servings 1 DOZEN 2 1/2 INCH COOKIES OR 18 SMALLER COOKIES

Ingredients
  

  • ½ cup unsweetened cocoa powder or cacao powder
  • ¾ cup organic cane sugar or coconut sugar
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • â…› teaspoon peppermint extract
  • 1 cup all-purpose flour spelt flour or gluten-free flour blend
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¼ cup powdered sugar aka confectioner’s sugar, sifted if clumpy

Instructions
 

  • In a medium-sized bowl, whisk together the cocoa powder and cane sugar. Add the olive oil and whisk until it forms a thick paste. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla and peppermint extract.
  • In another medium-large bowl, whisk together the flour, baking powder, and salt. Stir the flour mix into the wet cocoa-sugar mixture until just combined and no dry flour is visible. Try not to overmix. Cover the bowl with plastic wrap. Refrigerate dough until chilled, 4 hours to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line a half sheet pan with unbleached parchment paper (use two sheet pans if you plan to make smaller cookies). Scoop 1 Tablespoon size balls of dough for small cookies or 2 Tablespoon size balls of dough for larger cookies. The dough will be slightly sticky. I recommend using a swing arm ice cream scoop for this. You can place the cookie dough balls on the sheet pan in the meantime. Be careful as they may stick to the parchment.
  • Place the powdered sugar in a small bowl. Take a ball of dough and roll it in the sugar, one at a time, coating well all sides and place back on the prepared baking sheet(s). Repeat with remaining cookie dough balls.
  • Bake small cookies for 10-12 minutes and larger cookies for 12-14 minutes, until the center of each cookie is just starting to set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely. The cookies will firm up slightly as they cool.

Notes

You can add a candy cane Hershey kiss pressed in the center of each cookie after they come out of the oven.
Might be fun to mix crushed freeze-dried strawberries with the powdered sugar for a more festive look.
Tried this recipe?Let us know how it was!

 

Pear Frangipane Tart Recipe

My friend Sarah brought a pear frangipane tart to my house for dinner one day and I initially was not wowed by the look of it. Until I tried it. And then I became obsessed with recreating it at home because it was one of the most delicious desserts I had ever tasted (and you know how much I love chocolate!) I successfully came up with a recipe that was just as tasty, almondy, not too sweet, and a hit with everyone who tasted it!Continue reading

Pumpkin Crumble Bars Recipe

Just when I think I can’t come up with another awesome pumpkin dessert recipe, I do!  This is a pumpkin pie meets a crumble meets a gingersnap cookie!  What’s not to love? And it’s so easy, has make-ahead written all over it and can be adaptable.  There are many twists on this recipe including a graham cracker crust or a chocolate cookie crust and you can omit the crumble topping if you want to keep this simple.Continue reading

No Bake Chocolate Peanut Butter-Oat Bars Recipe

I forgot how much I love a NO BAKE recipe!  No heating up the kitchen and practically instant gratification! The only problem with these chocolate-peanut butter-oat bars is that they are so tasty and satisfying, I kind of can’t resist them.  So after I made this batch, I gave them all to my sister-in-law and she and her family flipped for them!!Continue reading

The Best Olive Oil Apple Spice Cake Recipe

Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time! 

a slice of apple spice cake on a cake stand

Why You’ll Love This Easy Apple Spice Cake Recipe

When September rolls around, I drop berries and stone fruits like a hot potato and move right on over to apples and pears for fruit desserts. I taught this Olive Oil Apple Spice  Cake last year and then proceeded to make it for the Jewish holidays and every time we had people over in the Fall.  Then all my friends who ate it asked me for the recipe and I told them, “Sorry, it’s exclusive to my online cooking class!”  Little did they know I tweaked an Ottolenghi recipe. LOL. This cake reminds me of a better version of the Silver Palate chunky apple walnut cake that I made 100 times when I was in college.

  • Cake can be made 2-3 days in advance
  • It’s so apple-y!
  • The ultimate fall cake, perfect for holidays and entertaining
  • Freezes well
  • No need for frosting, glaze, or anything over-the-top!

If you’re looking for more apple recipes, try these: Apple Amaretti Crisp, Apple Fritter Skillet Cake, or Grain-Free Apple Tarte Tartin.

Ingredient Notes

This recipe calls for very simple ingredients– many of which you may already have on hand. Please see recipe substitutions in the recipe card below to make a gluten-free version or to swap ingredients if you don’t have them. 

recipe ingredients on a marble counter

  • Raisins: I prefer unsulphured raisins. 
  • All-purpose flour: I know I rarely use all-purpose flour, but it helps keep this cake from getting too heavy.
  • Buckwheat or Rye flour: This has a nice earthy taste that provides an interesting flavor in baked goods and pancakes. You can use more whole wheat pastry if you don’t have either of these. 
  • Whole wheat pastry flour: milled from white wheat berries, this is lighter than traditional “whole wheat flour” and less bitter. I love the earthiness whole grain flours provide.
  • Cinnamon: apples and cinnamon are BFF’s!
  • Nutmeg: I love a little nutmeg, but it can get overpowering, so I am conservative when I use it.
  • Cloves or Allspice: a little goes a long way. That’s why I only use 1/8th teaspoon. 
  • Baking soda: Standard Arm & Hammer baking soda reacts with the acidic ingredients to provide extra leavening.
  • Baking powder: I prefer an aluminum-free baking powder to avoid a metallic taste in baked goods. Besides, it’s not like we need any more aluminum in our diet. 
  • Apples: now is the season even though you see apples year-round at the market. I like Granny Smith apples, Pink Lady, Braeburn, Honeycrisp apples, or Fuji, but use what you like.  
  • Sugar: I use a dry sweetener in this recipe. I recommend cane sugar because it dissolves well and is light-colored. You can also use maple sugar (more expensive), coconut sugar (will result in a darker cake), or light brown sugar if that’s all you have. 
  • Olive oil: is one of my go-to fats of choice in baked goods. Olive oil pairs well with fruit, vegetables, and chocolate.
  • Eggs: I use 2 large eggs plus 2 large egg whites. 
  • Vanilla extract: look for pure vanilla extract with no additives or artificial flavors. 
  • Citrus zest: I like to use orange or lemon zest. 

Step-by-Step Instructions 

Step 1: Preheat the oven to 350 degrees F. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside. 

raisins simmering in a saucepan

Step 2: Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.

hands cutting apples on a cutting board

Step 3: Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.

apple spice cake batter in a mixing bowl

Step 4: Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. You don’t want to beat at such a high speed since it can create air bubbles. Remove the bowl from the machine and, using a large spatula, add the dry ingredients and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.

a hand holding a whisk to show the stiff peaks of egg whites

Step 5: Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. This will take a little longer if you’re using a stand mixer due to the small amount of egg whites. Gently fold in the egg whites into the batter, then transfer the cake batter into the prepared pan.

raw apple spice cake batter in a spring form pan

Step 6: Smooth the top with a spatula and bake in your preheated oven for 40 – 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.

baked apple spice cake right out of the oven

Step 7: Once cool, you can dust with a little powdered sugar if desired.

an overhead shot of an apple spice cake on a serving platter

Recipe Tips 

  • Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference!
  • Don’t use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine.
  • Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes.
  • Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not.
  • If you don’t have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch.
  • While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option. 

Recipe Substitutions

  • Buckwheat or rye flour – Use more whole wheat pastry flour 
  • Wheat flours – Use a good GF flour blend, like King Arthur or Bob’s Red Mill.
  • Ground cloves – allspice
  • Cane sugar – Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown. 
  • Orange zest – Lemon zest
  • Raisins – Diced dates or chopped walnuts

Storage and Serving Tips

You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired. 

 

Store your cake in an airtight container or wrapped tightly in plastic wrap. It will keep for 2 days at room temperature or 5-6 days in the refrigerator. 

 

For longer storage, let the apple spice cake cool completely. Wrap it tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving! 

a slice taken out of a cake on a stand

More Fall Dessert Recipes

 

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The Best Olive Oil Apple Spice Cake Recipe

Adapted from Yotam Ottolenghi
Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time!
5 from 2 votes
Servings 8 -10

Ingredients
  

  • 2/3 cup unsulphured raisins any color (I bet diced dates would be great, too)
  • 1 cup water divided OR â…” cups water + â…“ cup calvados (apple brandy)
  • 1 ½ cups all purpose flour
  • ½ cup buckwheat or rye flour or just use more whole wheat pastry flour
  • ½ cup plus 2 tablespoons whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • â…› teaspoon ground cloves or allspice
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons aluminum-free baking powder
  • ½ teaspoon sea salt
  • 1 ¾ pounds apples about 3 large, such as Granny Smith, Pink Lady, Braeburn, Honeycrisp or Fuji
  • 1 cup unbleached organic cane sugar maple sugar, or coconut sugar
  • â…” cup unrefined cold-pressed extra-virgin olive oil + extra for greasing pan
  • 2 large eggs lightly beaten, plus 2 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon finely grated orange or lemon zest
  • Optional: powdered sugar for dusting

Instructions
 

  • Preheat the oven to 350 F degrees. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside.
  • Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.
  • Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.
  • Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. Remove the bowl from the machine and, using a large spatula, add the dry mix and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.
  • Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. Gently fold in the egg whites into the batter, then transfer the batter into the prepared pan. Smooth the top with a spatula and bake for 40 - 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.
  • Once cool, you can dust with a little powdered sugar, if desired.

Notes

Recipe Tips
Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference!
Don't use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine.
Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes.
Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not.
If you don't have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch.
While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option (Ottolenghi suggests a maple-cream cheese frosting, but I didn't think it needed it.)
Recipe Substitutions
Buckwheat or rye flour - Use more whole wheat pastry flour
Wheat flours - Use a good GF flour blend, like King Arthur or Bob's Red Mill.
Ground cloves - allspice
Cane sugar - Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown.
Orange zest - Lemon zest
Raisins - Diced dates or chopped walnuts
Storage and Serving Tips
You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired.
Store your cake in an airtight container or covered with plastic wrap. It will keep for 2-3 days at room temperature or 5-6 days in the refrigerator.
For longer storage, let the cake cool completely. Wrap the cake tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving!
Tried this recipe?Let us know how it was!