Gluten Free Apple Pie Cheesecake


  • 6 Red Delicious Apples, peeled, roughly chopped
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 1/2 cups Carman's Almond & Maple Gluten Free Muesli , plus extra, to decorate
  • 80g butter, melted
  • 500g cream cheese, roughly chopped, at room temperature
  • 2 tbsp rice malt syrup
  • 2 1/2 tsp gelatin, dissolved in 60ml boiling water
  • 1 cup whipped cream
  • dehydrated apple slices, to decorate


  • Preparation time: 20 minutes plus setting time
  • Cooking time: 10 minutes
  • Serves: 8
  1. Combine apple, brown sugar, cinnamon and 250ml water in a microwave safe container. Microwave on high for 10 mins or until apple is very soft. Pour into a blender/food processor and blitz until very smooth.
  2. Add Almond & Maple Gluten Free Muesli and butter to a food processor and blitz until the mixture becomes like wet breadcrumbs. Press into the base of a greased 20cm spring-form tin, compacting down so that the surface is flat.
  3. In the bowl of a stand mixer, combine cream cheese, rice malt syrup and 250g of the apple puree (if you don’t have a stand mixer you could also use a hand blender). Blend until very smooth. Add dissolved gelatin and mix until just combined. Add whipped cream and use a spatula to gently fold through by hand.
  4. Pour filling on top of the base, spoon remaining apple puree on top and use a spoon to create a swirl pattern to decorate. Refrigerate overnight (min 6 hours).
  5. Decorate with dehydrated apple pieces and extra muesli to serve.


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