No Bake Breakfast Cheesecake
- For the base
- 40g butter or coconut oil, melted
- 200g High Protein Superfood, Apple Crumble flavour
- For the filling
- 400g mascarpone cheese
- 100g thick Greek yoghurt
- 2T maple syrup (or to taste)
- 1t vanilla extract
- For the topping
- 500g apples, diced
- 3T water
- 1T maple syrup
- 1t cinnamon
- pinch of salt
- 2t cornflour mixed with a bit of water
Check out this amazing recipe that Michelle Yandle created from The Centre for Empowered Eating. It's light, filling, nourishing and dare I say, delicious?
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.