Separate the ball of dough into 12 portions. I use a scale when I do this, and it roughly comes out to 30 grams per portion. Press the dough into the wells of a muffin tin. (I find a tortilla press helpful to uniformly flatten the dough.)
Bake cheesecakes for 15 minutes. Then drop temperature to 325F for another 15 minutes. (This is to help the batter from cracking.)
Once baked, remove from oven and cool on the counter for 30-45 minutes. Further chill in the refrigerator for 2 hours.
30 minutes to an hour prior to serving, prepare the apple filling. Remove cheesecakes from fridge to allow crust to come to room temperature.
In a medium bowl, place a teaspoon of lemon juice, to prevent the apple pieces from browning. Core, peel and cube apples, and place in bowl. Toss gently to coat all apple pieces.
In a medium pot, melt butter.
To the apples, add the brown sugar, cinnamon, and cloves. Transfer apples to pot with melted butter and cook, covered, for 10 minutes.
Meanwhile, combine cornstarch and water in a small dish.
After apples have cooked to desired tenderness, add cornstarch and water mixture to apples. Cook until it just starts to thicken. (If you need to eat a grain free diet, you can skip this step. There will simply be less "sauce" with the apples.)
Top mini cheesecakes with apple filling and serve.
(A quick note about the apple topping. It does use one teaspoon of cornstarch. If you need a 100% grain free recipes, please consider using arrowroot starch instead. It cooks clear and will not discolor your topping.)
Recipe by MI Gluten-free Gal