This dish contains the following allergens: Tree Nuts, Eggs
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the base and crumble topping
100g
ginger nut biscuits (can be gluten-free)
3 tbsp
melted coconut oil
3 tbsp
maple syrup or honey
For the filling
250g
soft cheese (can be dairy-free)
2
eggs
50g
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
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
Utensils
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!
Preheat the oven to 170C and lightly grease a 6-hole muffin tin (silicone is best).
For the base and crumble topping
100g
ginger nut biscuits (can be gluten-free)
3 tbsp
melted coconut oil
3 tbsp
maple syrup or honey
For the filling
250g
soft cheese (can be dairy-free)
2
eggs
50g
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
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
Step 2 of 5
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.
For the base and crumble topping
100g
ginger nut biscuits (can be gluten-free)
3 tbsp
melted coconut oil
3 tbsp
maple syrup or honey
For the filling
250g
soft cheese (can be dairy-free)
2
eggs
50g
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
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
Step 3 of 5
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.
For the base and crumble topping
100g
ginger nut biscuits (can be gluten-free)
3 tbsp
melted coconut oil
3 tbsp
maple syrup or honey
For the filling
250g
soft cheese (can be dairy-free)
2
eggs
50g
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
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
Step 4 of 5
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.
For the base and crumble topping
100g
ginger nut biscuits (can be gluten-free)
3 tbsp
melted coconut oil
3 tbsp
maple syrup or honey
For the filling
250g
soft cheese (can be dairy-free)
2
eggs
50g
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
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
Step 5 of 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!
