Cheesecake to go
For the crust
3 cups rolled oats
2 tbsp. pecans
Pinch of cinnamon
1 tbsp. melted butter
For the cheese cake
1 tbsp. cream cheese
1/8 teaspoon vanilla extract
½ cup Greek yogurt
Caramelized apples
½ cup apples
1 tsp. butter
2 tbsp. Allen’s apple juice
1 pinch of cinnamon
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For the crust: In a food processor, add the oats and pecans and grind them into a powder.
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Transfer to a bowl and mix with remaining crust ingredients.
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Press the mixture into the bottom of a mason jar and refrigerate for about 20 minutes.
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For the cheesecake: In a bowl, mix cheesecake ingredients until smooth.
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Add the mixture to the crust and refrigerate for 30 minutes.
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Caramelized apples: In a saucepan, combine all ingredients and cook until apples are soft.
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Add on top of cheese filling.
