While I call it 'breakfast' cheesecake, this recipe can definitely be eaten for a snack or dessert as well. It's light, filling, nourishing and dare I say, delicious? I made mine with High Protein Breakfast Co* cereal because it tastes just like apple crumble and is protein-rich making it extra filling.
40g butter or coconut oil, melted
200g High Protein Breakfast Cereal Apple
400g Marscapone cheese
100g thick Greek Yoghurt
2 Tbsp maple syrup (or to taste)
1 tsp vanilla extract
Zest and juice of 1 lemon
500g apples diced
3 Tbsp water
1 Tbsp maple syrup
1 tsp cinnamon
A pinch of salt
2 tsp cornflour mixed with a bit of water
1. Prepare 12 individual muffin tins with liners. I cut up squares of baking paper so that it would be easier to lift them out of the tins.
2. In a food processor, process the cereal until it's a fine crumb. Add the melted butter/oil and process until it starts to come together.
3. Press the mixture into the lined muffin tins using clean hands and/or a ¼ cup measuring cup to flatten. Put the base into the fridge to harden.
4. In a food processor or with a hand mixer, beat the filling ingredients together until well combined and fluffy. Fill your muffin tins with an equal amount of filling.
Return these to the fridge for at least 3 hours to harden. (They won’t become super hard).
5. Make the apple topping:
Add all the apple filling ingredients to a medium pot and heat to a boil. Reduce the heat to low and simmer stirring occasionally until the apples are just soft (we don’t want to make apple sauce here!) Once soft, if the liquid hasn’t thickened, add the cornflower mixture and stir to combine. This should thicken the sauce and make an apple/caramel type syrup.
Spoon a tablespoon or two of the apple mixture onto each of the cheesecakes. Store in the fridge or freezer until ready to eat.
* This is a part of a paid partnership with High Protein Breakfast Co (because I love it).