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 monk fruit
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 them into small cubes.
Add all ingredients 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 ingredients for the topping except for 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 oil and remaining water, and lightly spread into a single crumble layer with a spoon creating clumps.
Toast topping in the oven at 325 for 18 minutes or until lightly crisped.
For the crust, mix all ingredients in a blender until crumbly.
Press into the bottom of cupcake tins/ramekins until smooth. We tried it in a cupcake paper, but serve 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 topping, apple filling, and then topping. Serve warm or cooled. Store the remaining cupcakes in the fridge and try not to eat them all at once!