Cheesecake is one of my favorite desserts so when I say this no-bake apple pie cheesecake is one of my favorites, well that means a lot! And one of the best parts is that it’s almost sugar-free but doesn’t sacrifice any flavor. The creamy and light cheesecake is topped with a delicious apple mix too that really kicks it up in flavor.
So a pie is easy but I actually prefer to make cheesecake bars. I don’t know why but I like smaller square bites. If you do this, you will have to make a crust. To do this, crush some graham crackers and mix it with melted butter then bake for just 10 minutes. Or you can just stick to a graham cracker crust and make it easier.
Now onto the filling. You blend cream cheese with monkfruit sweetener, vanilla, and some spices. Yes, you can use regular sugar but I don’t mind monk fruit and I love that it keeps the filling sugar-free. Then you stir in cool whip, stirring until it’s more dense and totally combined. Spread that over the crust. Let that sit in the fridge for at least an hour. A few hours is best. Then you top with a cooled apple mix. For that, you simmer diced apples with some spices, lemon, and maple syrup. Again, regular works but I started using this sugar-free one to limit the sugar in the dessert. This can all be made well in advance and stores in the fridge well for 5 days.
Ingredients needed for the Apple Pie Cheesecake
- 1 graham cracker crust (if you make a pie OR make your own crust below👇🏼)
- 9 graham crackers sheets crushed and mixed with 6 tbsp melted butter. Bake at 350 for 10 minutes. Cool before adding filling
- FILLING
- 12 oz Good Culture cream cheese
- 8 oz Cool Whip
- ⅓ cup Monkfruit sweetener or sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves
- APPLE PIE TOPPING
- 2 (Gala) apples diced
- 2 tbsp maple syrup (sugar-free if preferred)
- 1 tsp cinnamon
- Juice from ½ lemon
- ½ tbsp cornstarch mixed with ½ tbsp water
How to Make the Apple Pie Cheesecake
- Start by making the apple topping. In a small pot over medium heat, add the apples, maple, lemon juice, and cinnamon. Cook down for about 5 minutes then stir in cornstarch and water. Remove from heat and cool
- Pie filling. With a mixer, whip the cream cheese until light and fluffy, about 2 minutes. Mix in the spices, sugar, and vanilla extract. Wisk in the whip until creamy. Spread over the graham cracker. Chill for at least an hour. Add apple topping before serving.
I liked it! I take ….)))))))