Apple Pie Cheesecake Mousse
High protein, thick and creamy cheesecake mousse, topped with a gooey homemade apple pie compote! Gluten free and refined sugar free!
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Servings: 4
Ingredients
- Mousse
- 16 oz cottage cheese
- 1/3 cup vanilla protein powder
- 3 tbsp almond butter
- 3 tbsp pure maple syrup
- 1 tsp vanilla exract
- Apple Compote
- 2 medium apples peeled and diced
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 3 tbsp water
- 1 tsp cinnamon
- 1 tbsp arrowroot flour + 2 tbsp more water
Instructions
- Blend your cottage cheese, almond butter, pure maple syrup, protein powder, and vanilla extract together until smooth, scraping own the sides as needed
- Pour into jars, that are lined with crushed gluten free graham crackers ( I like Simple Mills Sweet Thins ) and refrigerate at least 3 hours for optimal thick texture. Overnight is fine too.
- Make apple compote by adding diced apples, syrup, lemon juice, water, and cinnamon to a pan or pot
- Simmer over low - med heat, stirring occasionally, until apples are soft, 5-10 minutes
- Whisk arrowroot and water together until dissolved, then add to pan, and stir. You will see the compote start to thicken right away
- Add compote to cheesecake jars, optionally, drizzle with caramel, and enjoy!