Mini Apple Pie No-Bake Cheesecakes

I love using mascarpone in cheesecake-style desserts because it has a soft, satiny texture and less sodium than cream cheese. Combining whipped mascarpone with the fixings for cheesecake crust and canned apple pie filling makes for a most splendid no-bake dessert. You could easily cook up your own sliced apples with sugar and spices, but on a hot summer’s day, why not give yourself a little break and make this 10 minute dessert instead?

This no-bake apple pie cheesecake is so easy and delicious you might be tempted to make it year 'round.

This no-bake apple pie cheesecake is so easy and delicious you might be tempted to make it year ’round.

Ingredients

  • 1 cup (250 mL) mascarpone cheese, at room temperature *
  • ¼ cup (60 mL) white sugar
  • 8 graham crackers
  • 1 tablespoon (15 mL) white sugar
  • 2 tablespoons (30 mL) butter, melted
  • 1 cup (250 mL) canned apple pie filling
  • ½ teaspoon (2.5 mL) ground cinnamon

* Substitute with cream cheese if you prefer

Method

  • In a medium bowl, blend together mascarpone and ¼ cup sugar; beat until smooth.
  • Place graham crackers in a zippered sandwich bag and seal bag. Crush crackers with the bottom of a sturdy glass or mug.
  • Pour graham crumbs into a small bowl. Add sugar and melted butter; stir to combine.
  • Combine apple pie filling with cinnamon; break up apple pieces with edge of spoon as you stir them together.
  • Place about 2 tablespoons (30 mL) of apple pie filling in the bottom of four serving dishes (small mason jars, cocktail glasses or even wine glasses work well).
  • Put 2 tablespoons (30 mL) of the mascarpone mixture on top, then add a tablespoon (15 mL) of the graham crumb mixture.
  • Repeat all three layers; sprinkle with a bit more cinnamon for garnish.
  • Refrigerate until ready to serve.

Makes 4 individual desserts; recipe can easily be doubled.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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