Spiced Apple & Ginger Nut Cheesecakes
- Contains Nuts
- Contains Eggs
Prepared with
Ingredients
For the base and crumble topping
- 3.5oz ginger nut biscuits (can be gluten-free)
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup or honey
For the filling
- 8.75oz soft cheese (can be dairy-free)
- 2 eggs
- 1.75oz sweetener
- 1 tbsp cornflour
- 1 tsp vanilla extract
For the spiced apple topping
- 2 apples, diced
- 1 tsp coconut oil
- 1 tsp maple syrup or honey
- 1 tsp coconut sugar
- 1 tsp mixed spice
- flaked almonds
Instructions
Step 1
Preheat the oven to 170C and lightly grease a 6-hole muffin tin (silicone is best).
Step 2
Place the biscuits in your Ninja Kitchen food processor and blitz until broken down. Add in the oil and syrup/honey and whizz again until the mixture comes together. Set aside ⅓ of the mixture then divide the rest between the muffin tin, filling up each one to ⅓ then press down and set aside.
Step 3
Next place the soft cheese, sweetener, eggs, cornflour and vanilla into the Ninja Kitchen blender cup and whizz up until smooth. Pour over each base to fill to the top then bake for 15-20 minutes until firmed up and golden. Leave to cool then chill in the fridge for at least 1 hour.
Step 4
Meanwhile heat the coconut oil and syrup/honey in a small pan then add the apples, coconut sugar and mixed spice. Cook for 5-8 minutes on a medium heat until softened and caramelised. Set aside and leave to cool.
Step 5
Pop the mini cheesecakes out of the tin and onto a serving plate or board. Spoon over some apples over each one then crumble over the remaining biscuit crumb over each. Sprinkle over some flaked almonds - then enjoy!