Healthy Apple Crumble Cheesecake

by Brooke Goldstein July 12, 2016

INGREDIENTS

BASE

  • 1/2 c vanilla protein powder
  • 1/2 c almond meal
  • 1/4 c coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp natural sweetener
  • 2 tbsp water

CHEESECAKE FILLING

  • 1 c extra light cream cheese
  • 1/2 c no fat Greek yogurt
  • 1/4 c vanilla protein powder
  • 2 egg whites (can omit)
  • 1/2 c natural sweetener

APPLE PIE FILLING

  • 450g green apples (thinly slice – I use the mandolin side of my grater ~5 medium sized apples)
  • Juice of 1 lime
  • 2 tbsp natural sweetener
  • 1 tsp sugar free maple syrup (Or pure maple syrup/agave)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp apple pie spice 

CRUMBLE

  • 1/2 c rolled oats
  • 1/2 c vanilla protein powder
  • 1/4 c unsweetened applesauce
  • 1/4 c of natural sweetener (or 1/2 c coconut sugar)
  • 1/4 tsp salt

METHOD

  • Preheat oven to 175C. Line an 8″ pie tin with baking paper (with loose base or spring-form, if it has the flute edges make sure you liberally spray with EVOO).
  • Pie crust
    • Mix the crust ingredients in a bowl and then press into the baking tin, using a fork pierce the pie crust around the edges. Bake for 12 minutes.
  • In a food processor pulse the filling ingredients, until smooth. Pour over the base and bake for 10 mins.
  • Apple pie filling
    • In a medium sized mixing bowl place all the filling ingredients and mix well. Set aside until required.
  • Crumble
    • An another medium sized bowl, place all the dry crumble ingredients and toss well, then add the apple sauce and mix until a crumble forms (I used my hands).
  • Assembly
    • Remove the cheesecake from the oven and pour the apple pie filling evenly onto the crust. Then sprinkle the crumble over the top and try to cover all the apple pie filling.
  • Decrease the oven temperature to 150C and bake cheesecake for a further 40mins, the centre should “jiggle” slightly of you shake the cake softly in the tin (cover with aluminum foil at 20 min to prevent the crumble from burning)
  • Allow to cool completely in the tin and then move into the fridge for 2-3 hours.

Serves 12

Nutrition – Cals 167, protein 16, carbs 10, fat 7.

Recipe by: @missk_J6





Brooke Goldstein
Brooke Goldstein

Author


Leave a comment

Comments will be approved before showing up.


Also in Articles

Cookies and Cream Protein Ball
Cookies and Cream Protein Ball

by Brooke Goldstein December 06, 2016

View full article →

Tips and Supps for the Best Nights Sleep
Tips and Supps for the Best Nights Sleep

by Brooke Goldstein December 05, 2016

View full article →

White Chocolate Mint Hummus
White Chocolate Mint Hummus

by Brooke Goldstein December 01, 2016

View full article →