These apple crumble cheesecake bars are a cosy dessert made with a gingernut biscuit base, creamy vanilla cheesecake, cinnamon apples and a golden crumble topping. They’re simple to put together, delicious and a fun one to make with kids.
Perfect for a weekend bake or something sweet to keep in the fridge for the week!

Makes: 8 | Time: 45 minutes + overnight

Ingredients:

Base

• 155g Leda gingernut biscuits
• 60g butter, melted

Cheesecake Filling

• 250g full-fat cream cheese
• 1/4 cup coconut cream
• 1/4 cup icing sugar
• 1 tsp vanilla
• 1 tsp lemon juice
• Pinch of salt

Apple Layer

• 2 organic apples, diced small
• 1 tbsp coconut sugar
• 1/2 tsp cinnamon
• Small squeeze lemon juice
• Tiny splash water

Crumble Topping

• 1/3 cup Flannerys Own rolled oats
• 1/4 cup plain flour
• 1 1/2 tbsp coconut sugar
• 1/2 tsp cinnamon
• 30g butter, melted

Method:

1. Preheat oven to 180°C fan-forced and line a small loaf tin with baking paper.
2. Add the gingernut biscuits to a food processor and blitz into fine crumbs. Add melted butter and pulse until combined.
3. Press the biscuit mixture firmly into the base of the loaf tin and place in the fridge while preparing the remaining components.
4. Add diced apple, coconut sugar, cinnamon, lemon juice, ginger and a tiny splash of water to a saucepan over medium heat.
5. Cook for 5–8 minutes until the apples are softened but still slightly chunky. Set aside to cool slightly.
6. In a bowl, combine oats, flour, coconut sugar and cinnamon. Pour in melted butter and mix until crumbly.
7. In a separate bowl, beat the cream cheese until smooth. Add coconut cream, icing sugar, vanilla, lemon juice and salt and mix until creamy and combined.
8. Spread the cheesecake filling evenly over the chilled biscuit base.
9. Spoon the apple mixture over the cheesecake layer and gentle press down.
10. Scatter over the crumble topping.
11. Bake for approximately 30 minutes, or until the crumble is golden and the cheesecake is mostly set with a slight wobble in the centre.
12. Allow to cool completely, then refrigerate overnight before slicing into bars!

Recipe & photographs created by @selfbycjs