Healthy Brown Sugar Apple Crisp Cheesecake

Healthy Brown Sugar Apple Crisp Cheesecake

Indulge guilt-free with this High-Protein Brown Sugar Apple Crisp Cheesecake recipe! Featuring a macro-friendly Greek yogurt and light cream cheese base, warm cinnamon apples, and an oat-based crumble topping, it’s the ultimate fitness-friendly dessert to satisfy your sweet tooth.

Prep & Cook Time

• Prep time: 20 minutes

• Cook time: 50 minutes

• Chill time: 3 hours

• Yield: 8 slices

Ingredients

1. The Oatmeal Crust

• 1 cup Rolled oats (blended into flour)

• 2 tbsp Coconut oil (melted) or light butter

• 2 tbsp Zero-calorie brown sugar sweetener

• 1-2 tbsp Unsweetened almond milk (as needed to bind)

2. The Spiced Apple Layer

• 2 medium Apples (peeled and finely diced)

• 1 tsp Cinnamon

• 1 tbsp Zero-calorie brown sugar sweetener

• 1 tsp Lemon juice

3. The High-Protein Cheesecake Filling

• 8 oz Light cream cheese (softened)

• 1 cup Plain non-fat Greek yogurt

• 2 large Eggs

• 1 scoop Vanilla protein powder (whey or whey-casein blend)

• 1/4 cup Zero-calorie granular sweetener

• 1 tsp Vanilla extract

4. The "Apple Crisp" Crumble Topping

• 1/4 cup Rolled oats

• 2 tbsp Almond flour

• 2 tbsp Zero-calorie brown sugar sweetener

• 1/2 tsp Cinnamon

• 1 tbsp Coconut oil or light butter (melted)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 175°C (350°F) and line a 7 or 8-inch springform pan with parchment paper.

2. In a bowl, mix the blended oat flour, melted coconut oil, brown sweetener, and almond milk until it forms a pressable dough.

3. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.

Step 2: Cook the Apples

1. In a small saucepan over medium heat, combine the diced apples, cinnamon, brown sweetener, and lemon juice.

2. Cook for 5-7 minutes until the apples are slightly softened. Remove from heat.

Step 3: Blend the Cheesecake Filling

1. Using a hand mixer or blender, beat the light cream cheese and Greek yogurt together until completely smooth.

2. Add the sweetener, vanilla protein powder, and vanilla extract. Mix well.

3. Add the eggs one at a time, mixing on low speed just until combined (do not over-mix, or the cheesecake will crack).

Step 4: Assemble and Bake

1. Spread the cooked apple layer evenly over the pre-baked crust.

2. Pour the cheesecake batter over the top of the apples.

3. In a small bowl, mix the crumble topping ingredients together until clumpy, then sprinkle evenly over the cheesecake batter.

4. Bake at 175°C (350°F) for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.

Step 5: Chill and Serve

1. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes (this prevents cracking).

2. Remove from the oven, let it cool completely to room temperature, and then refrigerate for at least 3 hours (preferably overnight) to set perfectly before slicing.

Macro Estimate (Per Slice)

• Calories: ~195 kcal

• Protein: 12g

• Carbs: 18g

• Fat: 8g