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October 22nd, 2015

apples: dessert edition

By KIND Editor

For the third and final installment of our apple recipe series, we had to end with dessert. Can you think of a better way to jazz up an apple than by filling it with decadent cheesecake? Us either. While you might immediately associate apples with pie, you haven’t fully lived until you’ve tried stuffing a cheesecake inside one. And thanks to celeb chef Paula Hankin, now you have the perfect recipe to use. If you went apple picking this season and still have an abundance of apples leftover, this tasty spin on a classic will surely put those to good use.

For more apple inspiration, check out Paula’s recipes for this PB&J Parfait and Apple Chia Seed Pudding while your apple supplies last (and if they’re running low, run out and refresh your stock. We promise these recipes are worth it!)

KIND Healthy Grains® Baked Cheesecake Apple
Courtesy of KIND Spokesperson and Celebrity Chef, Paula Brooke Hankin

3 Fuji apples
½ cup KIND Healthy Grains® Cinnamon Oat Clusters with Flax Seeds
4 ounces of cream cheese, softened
1 egg
½ tsp of pure vanilla extract
Pinch of cinnamon

Apple Cheesecake Construction:
Preheat oven to 350 degrees.
Cut the top off of the apples and scoop the insides out.
Chef tip: Try using a knife and make a circle, then scoop with a spoon.
In a mixing bowl, mix cream cheese, egg, cinnamon and vanilla.
Place apples on a lined baking sheet then fill almost to the top with cream cheese mixture, leaving room for clusters after baking.
Bake for 15-20 minutes.
Top apples with KIND Healthy Grains® Clusters and put in the fridge for 30-60 minutes.

Don’t forget to tag us @kindsnacks on Instagram with all three of your apple recipes recreations!

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