These Apple Crisp Mini Cheesecakes are a delightful fusion of creamy "cheesecake", spiced apple filling, and a crunchy Panko-almond topping. Perfect for individual servings, they make a fantastic dessert for gatherings or a treat for yourself. With healthier ingredients like whipped cottage cheese and liquid stevia, they offer a betr indulgence that doesn’t compromise on flavor.
Apple Crisp Mini Cheesecakes
Rated 3.5 stars by 14 users
Category
Desserts
Servings
4
Prep Time
20 minutes
Cook Time
18 minutes
Level
level 1
These Apple Crisp Mini Cheesecakes are a delightful fusion of creamy "cheesecake", spiced apple filling, and a crunchy Panko-almond topping. Perfect for individual servings, they make a fantastic dessert for gatherings or a treat for yourself. With healthier ingredients like whipped cottage cheese and liquid stevia, they offer a betr indulgence that doesn’t compromise on flavor.
Ingredients
Apple Filling:
- 2 apples, diced
- 4 tbsp water
- 2 tsp avocado oil
- 1.5 tsp cinnamon
- ¼ tsp nutmeg
- 3 drops liquid stevia
Crust:
- 1 cup Panko, divided (½ cup for crust, ½ cup for topping)
- 2 tbsp avocado oil
- 1 tbsp water
- 1 tsp cinnamon
- 1 tsp monk fruit
Topping:
- 2 tbsp avocado oil
- 2 tbsp water
- 1 tsp cinnamon
- ¼ tbsp monk fruit
- ½ cup almonds, chopped
Cheesecake:
- 12 oz whipped cottage cheese
- 1 tsp vanilla extract
- 2 drops caramel stevia
- 2 drops vanilla stevia
Directions
Prepare the cheesecake filling first by mixing the whipped cottage cheese, vanilla extract, caramel stevia, and three drops of liquid stevia in a bowl and chill in the fridge until assembly
Peel the apples and cut into small cubes.
Add all ingredients for the filling, the apples, 4 tbsp water, 2 tsp avocado oil, 1 1/2 tsp cinnamon, nutmeg, and three drops of liquid stevia into a pot and stir on medium heat until bubbling. Turn to low and cook until the apples are tender. Once tender, remove from heat and let cool
Next, put all the ingredients for the topping, panko, almonds, 1/4 tbsp monk fruit, 1 tsp cinnamon, vanilla stevia, except for the 1 tbsp avocado oil and 1 tbsp of water, in a blender/food processor and blend until a fine mixture
Pour onto a shallow pan that you'll toast separately, add 1 tbsp of avocado oil and 1 tbsp of water, and lightly spread into a single crumble layer with a spoon, creating clumps
Toast topping in oven at 325 F for 18 minutes or until lightly crisped
For the crust, mix all ingredients for the crust, the panko, honey, 1 tsp monk fruit, 1 tsp cinnamon, 2 tbsp avocado oil, and 1 tbsp water, in the blender until crumbly
Press into the bottom of cupcake tins/ramekins until smooth. We tried it with cupcake paper but served it on a plate because it's still pretty crumbly
Bake at 325 degrees for 18 minutes. Remove from oven and let cool
Once the crust is cooled, layer the cheesecake, apple filling, and topping. Serve warm or cooled—store remaining cupcakes in the fridge
4 comments
This one falls apart easily even when we tried freezing it. You could probably a mix an egg in for the crust to make it more stable, but idk how much. But definitely, use those cupcake liners. We used just silicone muffin pans and it was a challenge to get each of them out in one piece. The recipe needs to be rewritten as the ingredientes for the topping and crust aren’t very clear during the preparing part. The cottage cheese is naturally salty, so be prepared for that. We had to add a little honey to compensate for it, the stevia and monkfruit weren’t enough. (It calls for homey somewhere in the directions, but isn’t listed in the ingredients.
All in all, it was good tasty, but a lot of work for a complicated payoff.
How is this level 1 with panko and almonds? Neither is on the level 1 list
I don’t see how much honey in the ingredients for crust.
The crust falls apart. I tried making it more moist or freezing it in the cupcake pans. It was delicious but too difficult to repeat. Need more deserts phase 1