Wash, peel, and dice or slice the Granny Smith apple. Add the apple to a small pot with the ½ cup water, cinnamon, nutmeg, ground ginger, ground clove, butter, Truvia to taste, 2 tablespoons of the maple syrup, vanilla flavoring, vanilla gel flavoring, and lemon juice. Cook over medium heat for 8–12 minutes, until the apples are soft but not mushy. Once they reach the texture you like, stir in the pecan pieces and let the topping cool completely.

Place the ramekins in the refrigerator while you prepare the cheesecake mixture. This step is optional but can help with the initial chill.

Use an immersion blender or standard blender to blend the cottage cheese until smooth and creamy. Transfer it to a large mixing bowl.

Add the Cool Whip, cheesecake pudding mix, vanilla Premier Protein Shake, vanilla flavoring, vanilla gel flavoring, and Truvia to taste. Mix well. Gradually add the heavy whipping cream thinned with water until the mixture is smooth and creamy. The texture should be creamy, not too thick and not runny.

Cover the bowl and refrigerate for 30–60 minutes so the mixture can begin to thicken before assembling.

Slice or dice the strawberries. Place them in a small bowl with 1 tablespoon water and Truvia to taste. Stir and set aside. Drain off excess liquid before using as a topping.

Remove the cheesecake mixture from the refrigerator and fill each ramekin about ¾ full, leaving room for toppings and enough space to cover the dishes while they chill.

Cover and refrigerate for 4–8 hours, or up to 24 hours depending on the firmness you prefer.

Top each ramekin with the desired amount of maple-pecan apples or drained strawberries. For the apple version, add a dollop of whipped cream and a very light dusting of cinnamon. For the strawberry version, add the drained strawberries and a dollop of whipped cream.