Apple Cheesecake Bites
Indulge in my delicious Apple Cheesecake Bites! These delightful treats combine the creaminess of cheesecake with the crispness of apples, all while using natural, nourishing ingredients. Get ready to savour every bite of these bite-sized wonders that are as wholesome as they are delicious. Let’s dive into the recipe and create a treat that will leave you craving more!
DIETARY: VEG, NF
ALLERGENS: Wheat, Dairy, Eggs
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Medium
SERVES: 16
PREP: 20 mins (+ 2 1/2 hours refrigerating)
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 2 1/4 cups wholemeal spelt flour | |
| 1/2 cup coconut sugar | |
| pinch of sea salt | |
| 1 tsp ground cinnamon | |
| 1 tsp baking powder | |
| 200g cold, unsalted butter, cubed |
Filling
| 800g apples, peeled, cored and grated or chopped (600g grated) | |
| 1/3 cup coconut sugar | |
| 1 tsp vanila extract | |
| 1 egg | |
| 2 tbsp raw honey | |
| 350g cream cheese, softened | |
| 1/4 cup arrowroot |
Directions
1.
Preheat oven to 180°C and line a 20x30 cm baking dish with baking paper.
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2.
To make the dough, add flour, sugar, salt, cinnamon, baking powder and butter to a high-speed food processor and pulse until a dough forms.
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3.
Press 3/4 of the dough evenly into the baking dish and bake for 10 mins.
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4.
Meanwhile, mix the apples with half the sugar and set aside.
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5.
In another bowl, combine egg with vanilla and honey. Gently fold in cream cheese until creamy.
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6.
Pour cream cheese evenly over the baked cake base.
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7.
Drain the juice from the apples using a strainer, then combine with remaining sugar and arrowroot.
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8.
Sprinkle the apples over the cream cheese and crumble remaining dough on top of it.
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9.
Bake cake for 35-40 mins until golden brown.
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10.
Allow to cool for 30 mins, then place in the fridge for 2 hours.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap butter with coconut oil. For a gluten-free version: Swap spelt flour with buckwheat flour or a gluten-free flour of choice. For an egg-free version: Swap egg for a store-bought egg replacer.
Easy ingredient swaps: Swap apples for pears or fruit of choice.
Additional boosters: Boost with grated carrots.
