Cheesecake Stuffed Apples (No Bake)

These Cheesecake Stuffed Apple Cups are a delicious dessert that's easy to make

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 Time15

Total Time15

Course: Dessert, Snack

Cuisine: American

Keyword: cheesecake stuffed apples

Servings: servings

Calories: 277kcal

Author: Cindy

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.

Video

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