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Low Carb Cheesecake with Mock Apple Crumb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Evelyn
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 12 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Diabetic

Description

This Low Carb Cheesecake with Mock Apple Crumb is a delicious and healthy twist on traditional cheesecake. Featuring a chayote-based topping that mimics apple crumb, this recipe uses almond flour and coconut oil for a gluten-free crust and sweetened naturally for a diabetic-friendly dessert. The creamy, cinnamon-spiced cheesecake filling is baked to perfection and chilled overnight to develop rich flavor and a smooth texture.

Ingredients

Mock Apple Crumb Topping

  • 2 Pieces Chayotes, peeled and thinly sliced
  • 1 Tablespoon Butter
  • ½ Cup Water (120ml)
  • ¼ Cup Sweetener
  • 1 teaspoon Apple Flavoring
  • ¾ teaspoon Cinnamon
  • ¼ teaspoon Xanthan Gum

Crust

  • 10 Tablespoons Almond Flour
  • 2 Tablespoons Coconut Oil (30ml)
  • 1 Tablespoon Sweetener
  • ¼ teaspoon Cinnamon (ground)

Cheesecake Filling

  • 8 Ounces Cream Cheese (softened)
  • ¼ Cup Sweetener (powdered)
  • ½ teaspoon Cinnamon (powder)
  • ½ Cup Heavy Cream (120ml)
  • 3 Large Eggs

Instructions

  1. Preheat the Oven and Prep the Pan: Preheat your oven to 300°F (150°C). Prepare a water tray for a water bath and line a springform pan with parchment paper to prevent sticking.
  2. Prepare the Chayote Slices: Peel and thinly slice the chayotes to create the mock apple topping for the cheesecake.
  3. Cook the Mock Apple Topping: In a saucepan, combine the sliced chayote, butter, water, sweetener, apple flavoring, cinnamon, and xanthan gum. Cook the mixture over medium heat for 10 minutes until the chayote becomes tender and the mixture turns syrupy. Remove from heat and let it cool completely.
  4. Make the Crust: In a mixing bowl, combine the almond flour, coconut oil, sweetener, and ground cinnamon. Mix well until the mixture holds together, then firmly press it into the bottom of the prepared springform pan to form an even crust.
  5. Prepare the Cheesecake Filling: Beat the softened cream cheese with powdered sweetener and cinnamon until smooth. Gradually add the heavy cream and eggs, mixing well until fully incorporated for a creamy filling.
  6. Assemble the Cheesecake: Pour the cheesecake filling over the crust evenly. Then, spread the cooled chayote topping gently over the cheesecake batter.
  7. Bake: Place the springform pan in the prepared water bath in the oven. Bake for 60 minutes at 300°F (150°C) until the cheesecake is set but still slightly jiggly in the center.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 2–3 hours. Then refrigerate the cheesecake overnight to set completely and enhance the flavors before serving.

Notes

  • Allowing the cheesecake to chill overnight ensures it sets properly and develops a richer flavor.
  • The water bath prevents cracking by providing gentle, even heat during baking.
  • You can substitute the sweetener with your preferred low-carb sweetener like erythritol or monk fruit.
  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Xanthan gum helps thicken the mock apple topping and improve texture.

Find it online: https://evelynscooking.com/low-carb-cheesecake-with-mock-apple-crumb-recipe/