With the recent “drop” in temperatures here to the 70s, I’m ready for all the warm, cozy fall flavors! 🍂 But with the weather jumping back up to the 80s again next week, I wanted something that celebrates the season without the heavy feel. Enter these bars, featuring a comforting crust, creamy cheesecake filling, and crunchy apple pie topping that’s deliciously seasonal and made with wholesome ingredients! 😋

Ingredients:

For the Crust:

-1 1/2 cups almond flour

-1/2 cup vanilla protein powder 

-3 tbsp coconut oil, melted

-2 tbsp maple syrup

For the Cheesecake:

-16 oz vegan cream cheese

-2 cups greek yogurt

-1 egg

-1 tbsp lemon juice

-1 tbsp maple syrup

-1 tsp vanilla extract

-1/2 cup collagen powder

-1 tsp cinnamon

For the Apple Pie Topping:

-2 apples, diced

-6 tbsp maple syrup

-1 tbsp lemon juice

-1 1/2 tsp cinnamon

-1 tsp corn or arrowroot starch

-1/4 tsp nutmeg

Instructions:

🥣1. Prepare the Crust:

In a bowl, mix almond flour, protein powder, melted coconut oil, and maple syrup. Press the mixture evenly into a lined 8x8 baking pan.

🥄2. Make the Cheesecake Filling:

Whip the cream cheese and Greek yogurt until smooth. Add the egg, lemon juice, maple syrup, vanilla extract, collagen powder, and cinnamon. Mix until combined.

⏲️3. Bake:

Pour the filling over the crust and bake at 350°F for about 40-45 minutes, or until the center jiggles slightly when tapped.

🍎4. Prepare the Apple Topping:

In a saucepan, combine diced apples, maple syrup, lemon juice, cinnamon, starch, and nutmeg. Cook over medium-high heat, stirring until the mixture boils and apples soften.

❄️5. Assemble:

Once the apple mixture is caramelized, let it cool. Pour the topping over the cheesecake, cover, and refrigerate for at least 4 hours, or until fully set.

🍰6. Slice & Serve:

Cut into bars, serve, and enjoy your delicious, guilt-free treat!

These Apple Pie Cheesecake Bars perfectly capture the essence of fall, even if the temperatures can’t quite decide! 🎉🍁 Who are you sharing this with? 🧡