Ingredients
Apple filling
- 2 apples
- 4 tbsp water
- 2 tsp avocado oil
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 drops liquid stevia
Crust
- 18 Melba toast
- 2 tbsp honey
- 1 tsp monkfruit
- 1 tsp cinnamon
- 2 tbsp avocado oil
- 1 tbsp water
Cheesecake
- 12 oz whipped cottage cheese
- 1 tsp vanilla extract
- 2 drops caramel stevia
- 3 drops liquid stevia
Topping
- 1/2 cup panko
- 1/2 cup almonds
- 2 tbsp water
- 1/4 tbsp monk fruit
- 1 tsp cinnamon
- 2 drops vanilla stevia
- 1 tbsp avocado oil
Instructions
- Prepare cheesecake filling first by mixing all ingredients in a bowl and chill in the fridge until assembly.
- Peel the apples and cut into small cubes.
- Add all ingredients into a pot and stir on medium heat until bubbling.
- Turn to low and cook until apples are tender. Once tender, remove from heat and let cool.
- Next, put all ingredients for topping except for avocado oil and 1 tbsp of water in blender/food processor and blend until a fine mixture.
- Pour onto a shallow pan that you'll toast separately, add oil and remaining water, and lightly spread into a single crumble layer with a spoon creating clumps.
- Toast topping in oven at 325 for 18 minutes or until lightly crisped.
- For crust, mix all ingredients in blender until crumbly.
- Press into bottom of cupcake tins/ramicans until smooth. We tried it in a cupcake paper, but serve on a plate because it's still pretty crumbly.
- Bake at 325 degrees for 18 minutes. Remove from oven and let cool.
- Once crust is cooled, layer cheesecake topping, apple filling, and then topping. Serve warm or cooled. Store remaining cupcakes in fridge.
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