These gluten-free and Healthy Cheesecake-Stuffed Baked Apples, topped with a sweet oat crumble, are destined to be your new favorite treat.
Cheesecake is my preferred decadence when I’m craving a big chunk of dessert. It’s creamy, sweet, a little tart, and has exactly the kind of heavy denseness I want on a cheat day. But what if I want my cheesecake on a day I’m supposed to be eating healthy? This happens a lot in my house, so I did something about it.
Enter this beautiful creation: the healthy cheesecake-stuffed baked apple. Instead of a graham cracker crust, I hollowed out apples to make little boats for the rich cheesecake, because something this decadent should have its own boat, right? But I like that buttery graham cracker flavor in a cheesecake, so I concocted an oat-based crumble with brown sugar to top the whole thing with.
Baked apples are a dessert on their own. But a bite of this heavenly baked apple topped with cheesecake filling, and paired with the crunchy bite of oat crumble, will dampen even the strongest craving for one of those three-pound slices of freezer aisle cheesecake.
Are Cheesecake-Stuffed Baked Apples Healthy?
They’re as healthy as cheesecake gets, which means this dessert is not as unhealthy as regular cheesecake. The apples add fiber and nutrients like vitamin C, and the oat crumble is far healthier than a graham cracker crust, as it has less sugar and fat but more fiber. The amount of cream cheese in this recipe is minimal with the addition of nonfat Greek yogurt, which does add some protein. But this dessert still has a significant amount of butter and sugar, so definitely enjoy it in moderation.
Which Apples Should I Use?
I recommend using any apples that are large and sweet, so steer clear of tart varieties like Granny Smith. My favorite apple to use for this recipe is Honeycrisp, which is also my favorite apple of all time. Other great options include Fuji, Gala, and Braeburn apples, as they offer a natural sweetness and tender texture when baked. Pink Lady apples can also work well, as they strike a nice balance between sweet and slightly tart. So feel free to use your favorite apple, unless your favorite happens to be a sour variety.
How To Make Ahead And Store
Cheesecake-stuffed baked apples will stay good in the fridge for up to 3 days in an airtight container. To reheat, bake in the oven for 15 minutes at 375°F or in the air fryer for 8 minutes at 350°F.
Serving Suggestions
Sometimes, I want to eat these for dinner by themselves, but I usually resist the urge. If you start your day off with a sweet tooth, I honestly don’t see the harm in eating one of these for breakfast, considering the oat topping! I typically serve these stuffed apples for dessert, with a side of Strawberry Sauce for drizzling. You can plate them up after a light dinner of Oven-Baked Chicken Thighs, Fresh Green Beans, and a Mediterranean Cucumber Salad.
Ingredients
For the Cheesecake Filling:
- 1/4 cup low-fat cream cheese softened
- 2 tablespoons plain Greek nonfat yogurt
- 2 tablespoons + 2 teaspoons granulated sugar
- 2 teaspoons egg white
- 1/4 teaspoon pure vanilla extract
For the Crumble:
- 1/4 cup old-fashioned oats
- 1 tablespoon brown sugar packed
- Dash of cinnamon
- 1 tablespoon butter melted
For the Apples:
- 2 large apples
- 4 teaspoons brown sugar
- Dash of cinnamon
- Pure maple syrup for drizzling
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
For the Cheesecake Filling:
- In a large bowl, beat together the cream cheese, yogurt, and granulated sugar until smooth.
- Add in the egg whites, and vanilla, and beat until well mixed. Set aside.
For the Oatmeal Crumble:
- In a small bowl, toss together the old-fashioned oats, brown sugar, and a pinch of cinnamon.
- Stir in the melted butter and mix until crumbly and evenly-coated.
For the Apples:
- Cut each apple in half and use a small knife or melon baller to cut a large hole in the center of each half, being careful to not go all the way through the bottom of the apple! Rub 1 teaspoon of brown sugar in each apple half, and sprinkle with a pinch of cinnamon.
- Place the apples onto the prepared baking sheet and divide the cheesecake filling evenly among each half, filling to the top.
- Divide the crumble topping evenly among the apples, pressing lightly so that it covers each half.
- Bake for 30 minutes, or until the filling just feels set.
- Remove the apples from the oven, and set the oven to broil. Drizzle some maple syrup over all the apples and broil for 2-3 minutes.
Tips & Notes:
- Depending on how big your apples are, you may have a little bit extra filling.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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