No-Bake Apple Cheesecake Pie

No bake desserts are not just for the summer anymore. Whip up this apple cheesecake pie in no time with the help of a pre made crust. 

One of my favorite thing about blogging, besides all the food, is reader feedback. I’m not trying to suck up to you it’s the truth! When you report back about a recipe of mine that you tried it makes my day. Tell me what you liked about it, or heck even what you didn’t like about it (just remember I’m a real person with feelings). Did you change something? I want to know! Over the years I have pulled inspiration from your comments to create new recipes or to update the old and it has allowed me get to know you better. You can also tag pictures of your creations from my blog with #thespiffycookie.

Of course I get a lot of feedback in person as well from the food I serve to others/bring into work. Some of the most entertaining responses come from Bob’s coworkers. After he brought in my White Chocolate Chip Key Lime Pie Oreo Cookies one person said “It’s cookies like those that are the reason I am fat”. But this pie may have taken the cake (er pie?) with this response: “That cheesecake pie… holy sh*t that cheesecake pie.” Followed by a time of death update at 7:58 am! Apparently engineers don’t mess around. The funniest thing is that this pie was born from the dilemma of “what to do with a pie crust that shrunk into your pie pan.” Evidently you make a bomb-ass pie that takes less than 30 minutes to make.

One year ago: Amaretto Spiced Apple Cider

Two years ago: Stuffed Red Velvet Truffles

Three years ago: Homemade Yellow Cake Mix

NO-BAKE APPLE CHEESECAKE PIE

Serves 6-8

Ingredients:

1 pre-baked pie crust (preferably a shallow one)

6 oz. cream cheese, room temperature

1/4 cup sugar

1 Tbsp milk

1/2 tsp vanilla extract

1 large or 2 medium apples, peeled cored and evenly sliced

2 Tbsp maple syrup

2 Tbsp unsalted butter

2 Tbsp brown sugar

1/2 tsp cinnamon

Directions:

1. In a medium bowl, beat together the cream cheese, sugar, milk, and vanilla until blended. Spread evenly in the pie crust.
2. Add apple, syrup, butter, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat for 10 minutes or until apples are very tender, caramelized, and sauce has thickened. Set aside to cool slightly.
3. Once apples have cooled spread evenly over top of the cream cheese layer. Cover and refrigerate for 2 hours before slicing and serving.

Source: Heavily adapted from Creme de la Crumb and my Blueberry-Lime Cheesecake Granola Parfaits.

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