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Apple Crumble Protein Cheesecake - A Cozy, High-Protein Dessert

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: Rolled oats
  • Almond flour (or finely ground almonds)
  • Light butter or coconut oil
  • Granulated sweetener of choice (sugar, coconut sugar, or a 1:1 zero-calorie sweetener)
  • Pinch of salt
  • Ground cinnamon
  • For the apple layer: 2 medium apples (Honeycrisp, Pink Lady, or Granny Smith)
  • Maple syrup or honey
  • Lemon juice
  • Ground cinnamon and nutmeg
  • Cornstarch or arrowroot
  • For the cheesecake filling: Reduced-fat cream cheese, room temperature
  • Plain Greek yogurt (2% or nonfat)
  • Vanilla whey or casein protein powder
  • Eggs
  • Vanilla extract
  • Granulated sweetener (or sugar)
  • Pinch of salt
  • For the crumble topping: Rolled oats
  • Almond flour
  • Light butter or coconut oil
  • Brown sugar or brown-style sweetener
  • Cinnamon
  • Pinch of salt
  • Optional: Ground ginger, cardamom, or a squeeze of lemon for brightness

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (160°C). Line a 9-inch springform pan with parchment on the base and lightly grease the sides.
  2. Make the crust: In a bowl, mix 1 cup rolled oats, 1/2 cup almond flour, 2 tablespoons granulated sweetener, 1/2 teaspoon cinnamon, a pinch of salt, and 3 tablespoons melted butter or coconut oil. Press firmly into the pan. Bake for 8–10 minutes until lightly golden. Cool slightly.
  3. Cook the apples: Peel (optional) and dice 2 apples. In a skillet over medium heat, add apples, 1–2 tablespoons maple syrup, 1 teaspoon lemon juice, 1/2–1 teaspoon cinnamon, a pinch of nutmeg, and 1–2 tablespoons water. Cook 4–6 minutes until just tender. Stir in 1 teaspoon cornstarch mixed with 2 teaspoons water and cook 30 seconds to thicken. Remove from heat and cool.
  4. Mix the filling: Beat 12 ounces reduced-fat cream cheese until smooth. Add 1 cup plain Greek yogurt, 1/2 cup granulated sweetener, 2 teaspoons vanilla, and a pinch of salt; mix until creamy. Beat in 2 eggs, one at a time, just until combined. Fold in 1/2 cup vanilla protein powder gently to avoid overmixing.
  5. Assemble layers: Pour the filling over the par-baked crust. Spoon the cooled apples evenly over the top and gently swirl a few times with a knife to nestle them without fully mixing.
  6. Make the crumble: Mix 3/4 cup rolled oats, 1/3 cup almond flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, a pinch of salt, and 3 tablespoons melted butter. Sprinkle evenly over the apples.
  7. Bake low and slow: Bake at 325°F (160°C) for 40–50 minutes. The edges should be set and the center slightly wobbly like Jell-O. If the crumble browns too quickly, tent loosely with foil.
  8. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 20–30 minutes. Then transfer to a rack and cool to room temperature.
  9. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight. This step is essential for clean slices and the right texture.
  10. Serve: Run a knife around the edge before releasing the springform. Slice with a warm, clean knife. Optional: finish with a light drizzle of maple syrup or a dollop of yogurt.