Apple Crisp Mini Cheesecakes

Directions

1. Prepare the cheesecake filling first by mixing the whipped cottage cheese, vanilla extract, caramel stevia, and three drops of liquid stevia in a bowl and chill in the fridge until assembly

2. Peel the apples and cut into small cubes.

3. Add all ingredients for the filling, the apples, 4 tbsp water, 2 tsp avocado oil, 1 1/2 tsp cinnamon, nutmeg, and three drops of liquid stevia 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

4. Next, put all the ingredients for the topping, panko, almonds, 1/4 tbsp monk fruit, 1 tsp cinnamon, vanilla stevia, except for the 1 tbsp avocado oil and 1 tbsp of water, in a blender/food processor and blend until a fine mixture

5. Pour onto a shallow pan that you'll toast separately, add 1 tbsp of avocado oil and 1 tbsp of water, and lightly spread into a single crumble layer with a spoon, creating clumps

6. Toast topping in oven at 325 F for 18 minutes or until lightly crisped

7. For the crust, mix all ingredients for the crust, the panko, honey, 1 tsp monk fruit, 1 tsp cinnamon, 2 tbsp avocado oil, and 1 tbsp water, in the blender until crumbly

8. Press into the bottom of cupcake tins/ramekins until smooth. We tried it with cupcake paper but served it on a plate because it's still pretty crumbly

9. Bake at 325 degrees for 18 minutes. Remove from oven and let cool

10. Once the crust is cooled, layer the cheesecake, apple filling, and topping. Serve warm or cooled—store remaining cupcakes in the fridge