Trying to decide whether to make a pie or cheesecake for Thanksgiving next week? Why not both? This no-bake apple pie cheesecake also doesn’t take up any prime real estate in the oven, making it a win-win in the official “Turkey Day Dessert Table” entries. I must also mention it is super easy to throw together, so while you’re busy getting apple sauced on the holiday, this is a fool-proof (or merlot-proof?) dessert. The cheesecake layer is light, sweet, and fluffier than a float at the Macy’s Day Parade. And that apple pie topping? Delicious to the core. It adds a nice little bit of spice and tartness to balance out the cheesecake, and well, enough of me talking about it since I really want to be eating it. Take this to your holiday festivities and remind everyone why you’re the favorite child.
No-Bake Apple Pie Cheesecake
Creamy cheesecake meets delicious apple pie with this oven-saving no-bake recipe.
Ingredients
CRUST*134 g (6 sheets) Pamela’s gluten free graham crackers
*24 g (2 TBS) Lakanto granular monkfruit sweetener
*42 g (3 TBS) cold butter
*1 TBS water
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*226 g (1 cup) nonfat Greek yogurt, strained overnight
*216 g (8 ounce tub) Cool Whip sugar free
*1 tsp vanilla extract
*1 tsp apple pie spice (can sub 3/4 tsp cinnamon and 1/4 tsp nutmeg)
*96 g (1/2 cup) Lakanto granular monkfruit sweetener
APPLE PIE TOPPING
*2 large honeycrisp apples, peeled, cored, and diced
*48 g (1/4 cup) Lakanto golden monkfruit sweetener or regular brown sugar
*1 tsp apple pie spice (can sub 3/4 tsp cinnamon and 1/4 tsp nutmeg)
*2 teaspoons cornstarch
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Dump the butter, 2 TBS Lakanto, and graham crackers in a food processor and grind until smooth.
- Add in the tablespoon of water and mix everything together til a wet crumb is formed.
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Freeze the crust for 30 minutes.
- Whip the cream cheese and yogurt in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the vanilla, apple pie spice, and Cool Whip, mixing well.
- Add in the Lakanto or regular sugar and blend until smooth, 1-2 minutes.
- Pour cheesecake batter on top of the crust and freeze for 2 hours, until top is set.
- After peeling and chopping apples, spray a medium sauce pan with cooking spray and add the apples and golden monkfruit sweetener or brown sugar.
- Cook for 7-8 minutes on medium heat, until apples are soft and juices have been released.
- Add in the apple pie spice and cornstarch.
- Stir for another 2 minutes, until the mixture is nice and thick.
- Pour apples on top of cheesecake and smooth out.
- Refrigerate cheesecake overnight or freeze for 4 hours before serving.
- To get incredibly clean slices for photos, freeze for at least 4 hours and then slice.
- Keep leftovers in fridge or freezer and enjoy!
Nutrition
Macros8 servings
290 cal/29 c/17 f/5.2 p per slice
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