Description
Get your apple pie fix with these no-bake cheesecake phyllo cups. Just fill and enjoy yourself a fabulous fall dessert! Recipe by Carla from Homemade in the Kitchen blog.
Ingredients
Apple Pie Filling
- 1 cup finely chopped peeled apple
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 1/4 cup heavy whipping cream, cold
- 4 ounces full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 package (15 count, each) Athens® Phyllo Shells or Graham Cracker Flavor Phyllo Shells
Directions
To make the apple pie filling: take a large saucepan, combine the apples, water, sugar, cinnamon, nutmeg, clove, and cornstarch. Bring to a boil, stirring often. Once boiling, cook for 3-5 minutes or until thickened and apples are softened. Remove from heat and stir in vanilla. Cool while making the cheesecake filling.
For the cheesecake filling, take a large mixing bowl (with whisk attachment if using a stand mixer) and beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean bowl – switch to paddle if using a stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in vanilla. Scrape down the bowl. Fold the whipped cream into the cream cheese mixture until fully incorporated. Chill the filling at least 1 hour before serving.
Pipe the cheesecake filling into each phyllo shell then top with apple pie filling. Serve immediately or within a few hours before the shells get soggy.
