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No-Bake Apple Pie Cheesecake
- 20 minutes
- 16 ingredients
- Nut Pie Crust
- Easy
- servings
Ingredients
- For the apple pie filling
- 2 tbsp unsalted butter
- 2 large apples, thinly sliced
- 1/4 cup light brown sugar, packed
- 1 tbsp lemon juice, freshly squeezed
- 3 tbsp + 1 tbsp water
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 tbsp cornstarch
- Cheesecake
- 16 ounces full fat cream cheese, room temperature
- 1/3 cup + 1/3 cup white sugar
- 1 tsp pure vanilla extract
- 1-1/2 cups heavy whipping cream
- 1 Diamond of California® Ready to Use Nut Pie Crust
- 1 batch apple pie filling (see recipe above)
The Steps
For the apple pie filling:
- melt the butter in a medium skillet over low heat. add the apples & sugar, toss to coat.
- stir in the lemon juice, 3 tablespoons of water, vanilla, cinnamon, nutmeg & salt. cook (continuously stirring) until the apples soften, about 10 minutes.
- whisk together the cornstarch with the remaining water. add to skillet & stir to combined. once the filling begins to cool, remove from heat & let chill to room temperature.
For the cheesecake:
- in a large mixing bowl beat together the cream cheese & 1/3 cup of sugar until fluffy.
- in a separate large mixing bowl, whisk the egg whites to soft peaks. add the remaining sugar & vanilla extract. whisk to stiff peaks.
- gradually add the whipped cream to the cream cheese mixture. beat until light & fluffy.
- transfer mixture to prepared pecan pie crust & smooth the top flat with an offset spatula. refrigerate for a minimum of two hours.
- when ready to serve, top with prepared apple pie filling.
RECIPE CONTRIBUTED BY MODEST MARCE