Apple Crumble Cheesecake Bars
These apple crumble cheesecake bars are a cosy dessert made with a gingernut biscuit base, creamy vanilla cheesecake, cinnamon apples and a golden crumble topping. They’re simple to put together, delicious and a fun one to make with kids.
Perfect for a weekend bake or something sweet to keep in the fridge for the week!
Makes: 8 | Time: 45 minutes + overnight
Ingredients:
Base
- 155g Leda gingernut biscuits
- 60g butter, melted
Cheesecake Filling
- 250g full-fat cream cheese
- 1/4 cup coconut cream
- 1/4 cup icing sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- Pinch of salt
Apple Layer
- 2 organic apples, diced small
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- Small squeeze lemon juice
- Tiny splash water
Crumble Topping
- 1/3 cup Flannerys Own rolled oats
- 1/4 cup plain flour
- 1 1/2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 30g butter, melted
Method:
- Preheat oven to 180°C fan-forced and line a small loaf tin with baking paper.
- Add the gingernut biscuits to a food processor and blitz into fine crumbs. Add melted butter and pulse until combined.
- Press the biscuit mixture firmly into the base of the loaf tin and place in the fridge while preparing the remaining components.
- Add diced apple, coconut sugar, cinnamon, lemon juice, ginger and a tiny splash of water to a saucepan over medium heat.
- Cook for 5–8 minutes until the apples are softened but still slightly chunky. Set aside to cool slightly.
- In a bowl, combine oats, flour, coconut sugar and cinnamon. Pour in melted butter and mix until crumbly.
- In a separate bowl, beat the cream cheese until smooth. Add coconut cream, icing sugar, vanilla, lemon juice and salt and mix until creamy and combined.
- Spread the cheesecake filling evenly over the chilled biscuit base.
- Spoon the apple mixture over the cheesecake layer and gentle press down.
- Scatter over the crumble topping.
- Bake for approximately 30 minutes, or until the crumble is golden and the cheesecake is mostly set with a slight wobble in the centre.
- Allow to cool completely, then refrigerate overnight before slicing into bars!
Recipe & photographs created by @selfbycjs
