Mini Baked Apple and Cinnamon Cheesecakes
Makes 9 Mini Cheesecakes
Ingredients
Base
- 20g brown sugar
- 80g gluten free biscuits (I used Nairns Biscuit Breaks)
- 60g gluten free rolled oats (Waitrose - Love Life)
- 100g melted butter
Cheesecake
- 350g cream cheese/philadelphia
- 2tbsp cornflour
- 20g white sugar
- 1/8tsp ginger
- 2tsp vanilla extract
- 1/2tsp cinnamon
Topping
- 20g gluten free plain flour
- 20g gluten free rolled oats
- 20g brown sugar
- 1/2tsp cinnamon
- 2tbsp coconut oil
- 1 large apple, peeled and finely sliced
melted chocolate + cream, optional
Method
- Combine the biscuits and the rolled oats, melted butter and brown sugar together.
- Press into the base of the cupcake cases. Bake for 5 minutes. Remove from oven and allow to cool.
- With an electric mixer, blend together the cream cheese, brown sugar, white sugar, cinnamon, cornflour and vanilla extract.
- When well mixed, pour carefully on top of biscuit/oat base.
- Top with thing slices of apple. (I used about 3 slices per cupcake).
- Mix together all the topping ingredients using a fork.
- Put a heaped spoonful on top of the apple slices on each cupcake.
- Bake at 180C for about 30 minutes.
- Take out of the oven and allow to cool for 15 minutes. Then refrigerate. Preferably overnight.
- Serve with piped cream and melted chocolate.
