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These no-bake Cheesecake Stuffed Apples combine the tartness of fresh apples with a smooth and creamy filling. Top with toasted pecans and caramel sauce for the ultimate snack or dessert that’s ready in 15 minutes!

A half apple filled with cheesecake and topped with toasted pecans and caramel sauce

Stuffing fruits with cheesecake is kind of our thing, with Cheesecake Stuffed Strawberries being a summertime favorite. When fall arrives, however, we use fresh harvest apples to make this dessert.

While many recipes call for baking the apples, sometimes it’s just too hot to turn on the oven. Plus they take much longer to prepare with the bake time. So we created this no-bake recipe using fresh apples for an easy dessert or snack that’s ready in just 15 minutes!

How to Make Cheesecake Stuffed Apples

While you can use any apple for this recipe, I prefer Granny Smith for their tart flavor. Start by making the apple topping. Halve, core and chop two apples into a 1/2-inch dice. Put them in a saucepan or skillet with lemon juice, water and cinnamon to cook until softened.

Meanwhile, make the cheesecake filling by beating cream cheese with sugar in a mixing bowl until smooth. To ensure it’s smooth and creamy, always use softened cream cheese (read about how to soften cream cheese quickly). Fold in whipped cream and reserve.

Now you’re ready to assemble this treat. Cut two more apples in half and scoop out the cores. Spoon cheesecake on top followed by the apple topping.

Pecan pieces and caramel sauce are optional, but add extra flavor and texture for a winning serving!

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This short video tutorial shows how to make these cheesecake stuffed apples:

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5 from 1 vote

Cheesecake Stuffed Apples (No Bake)

These mouthwatering Cheesecake Stuffed Apples combine the tartness of fresh apples with a smooth and creamy filling. Top with toasted pecans and caramel sauce for the ultimate snack or dessert!
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6 servings

Ingredients

Apple Topping

  • 2 large apples, Granny Smith recommended
  • 1 tablespoon lemon juice
  • 1 tablespoon cold water
  • 1/2 teaspoon cinnamon

Cheesecake Filling

  • 8 oz cream cheese, softened, regular or reduced fat
  • 1 tablespoon sugar
  • 1 cup whipped cream, or whipped topping (such as thawed Cool Whip)

Assembly

  • 2 large apples, Granny Smith recommended
  • pecan pieces, optional, or walnut pieces
  • caramel sauce, optional

Instructions

  • Make the Topping: Place two apples on a work surface (reserving the two other apples). Cut it into halves and remove the cores. Then chop them into a 1/2-inch dice.
  • To a small saucepan or skillet, add the chopped apples, lemon juice, water and cinnamon. Place over medium heat and cook until softened, about 10 minutes. Remove from heat to cool.
  • Make the Filling: Place the softened cream cheese and sugar in a bowl. Beat with a wooden spoon or hand mixer until smooth and creamy. Then fold in the whipped cream or topping. Set aside.
  • Assembly: Cut the remaining 2 apples in half and scoop out the cores with a spoon. Rub with lemon juices to prevent browning. Put the halved apples on serving plates. Spoon cheesecake into each followed by apple topping. Sprinkle optional pecan pieces and drizzle caramel sauce on top. Serve immediately.

Notes

Make Ahead: You can make the cheesecake filling and apple topping up to one day ahead of time. Store in an airtight container in the fridge for quick assembly at serving time.
Nutrition Facts
Cheesecake Stuffed Apples (No Bake)
Amount Per Serving
Calories 277 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 147mg6%
Potassium 19mg1%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 700IU14%
Vitamin C 7.4mg9%
Calcium 60mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: Cindy
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake stuffed apples
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