No-Bake Apple Cheesecake Bars with a Gluten Free Almond Crust

• Produce

  • 1/2 Lemon, Juice from

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 1/2 cups Almond meal
  • 1/4 cup Brown sugar, packed light
  • 1 tsp Cinnamon
  • 1/2 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/8 tsp Nutmeg
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 1 cup Greek yogurt, plain
  • 1 cup Whipping cream

• Other

  • 2 cups (about 2-3 medium apples, peeled and chopped into about ½ inch pieces
  • 2 Tablespoons plus ¼ powdered sugar, divided

Found on cupcakesandkalechips.com

Description

Ingredients

• 2 cups (about 2-3 medium) apples, peeled and chopped into about 1/2 inch pieces
• Juice from half a lemon
• 1/2 Tablespoon cornstarch
• 1/4 cup Packed light brown sugar
• 1 teaspoon Cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 Tablespoons maple syrup
• 1 1/2 cups almond meal
• 1/4 cup melted butter
• 2 Tablespoons granulated sugar
• 1 cup whipping cream
• 2 Tablespoons plus 1/4 powdered sugar, divided
• 1 teaspoon vanilla
• 8 ounces cream cheese, softened
• 1 cup plain Greek yogurt
• 2 cups (about 2-3 medium) apples, peeled and chopped into about ½ inch pieces
• Juice from half a lemon
• ½ Tablespoon cornstarch
• ¼ cup Packed light brown sugar
• 1 teaspoon Cinnamon
• ⅛ teaspoon nutmeg
• ⅛ teaspoon allspice
• 2 Tablespoons maple syrup
• 1½ cups almond meal
• ¼ cup melted butter
• 2 Tablespoons granulated sugar
• 1 cup whipping cream
• 2 Tablespoons plus ¼ powdered sugar, divided
• 1 teaspoon vanilla
• 8 ounces cream cheese, softened
• 1 cup plain Greek yogurt

Directions

• Place the apples in a medium skillet. Squeeze the juice from a whole lemon over the apples. Add the remaining ingredients, and toss to coat. Over medium-low heat, bring to a bubble and cook the apples for about 7-10 minutes until they are tender but not mushy, and nicely caramelized. Transfer to a bowl and cool completely in the refrigerator. Line the bottom of an 8 x 8 pan with parchment paper or aluminum foil. Place a small metal bowl in the freezer while preparing the crust so it is chilled by the time you start making the cheesecake filling. In a small bowl combine almond meal, melted butter, and granulated sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place in the freezer for 10-15 minutes. In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream, 2 Tablespoons powdered sugar, and vanilla to form soft peaks. Set aside. In a medium bowl, using a hand mixer, blend together the cream cheese, ¼ cup powdered sugar, and Greek yogurt until light and fluffy. Stir in the chilled apple mixture. Gently fold in the whipped cream. Pour the cheesecake filling on top of the crust. Refrigerate for at least 5-6 hours or overnight. Cut into squares and serve. It may help to use the parchment or aluminum foil to life the bars out of the pan for slicing.
• Place the apples in a medium skillet. Squeeze the juice from a whole lemon over the apples.
• Add the remaining ingredients, and toss to coat.
• Over medium-low heat, bring to a bubble and cook the apples for about 7-10 minutes until they are tender but not mushy, and nicely caramelized.
• Transfer to a bowl and cool completely in the refrigerator.
• Line the bottom of an 8 x 8 pan with parchment paper or aluminum foil. Place a small metal bowl in the freezer while preparing the crust so it is chilled by the time you start making the cheesecake filling.
• In a small bowl combine almond meal, melted butter, and granulated sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place in the freezer for 10-15 minutes.
• In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream, 2 Tablespoons powdered sugar, and vanilla to form soft peaks. Set aside.
• In a medium bowl, using a hand mixer, blend together the cream cheese, ¼ cup powdered sugar, and Greek yogurt until light and fluffy. Stir in the chilled apple mixture.
• Gently fold in the whipped cream.
• Pour the cheesecake filling on top of the crust. Refrigerate for at least 5-6 hours or overnight.
• Cut into squares and serve. It may help to use the parchment or aluminum foil to life the bars out of the pan for slicing.
• Place the apples in a medium skillet. Squeeze the juice from a whole lemon over the apples.
• Add the remaining ingredients, and toss to coat.
• Over medium-low heat, bring to a bubble and cook the apples for about 7-10 minutes until they are tender but not mushy, and nicely caramelized.
• Transfer to a bowl and cool completely in the refrigerator.
• Line the bottom of an 8 x 8 pan with parchment paper or aluminum foil. Place a small metal bowl in the freezer while preparing the crust so it is chilled by the time you start making the cheesecake filling.
• In a small bowl combine almond meal, melted butter, and granulated sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place in the freezer for 10-15 minutes.
• In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream, 2 Tablespoons powdered sugar, and vanilla to form soft peaks. Set aside.
• In a medium bowl, using a hand mixer, blend together the cream cheese, ¼ cup powdered sugar, and Greek yogurt until light and fluffy. Stir in the chilled apple mixture.
• Gently fold in the whipped cream.
• Pour the cheesecake filling on top of the crust. Refrigerate for at least 5-6 hours or overnight.
• Cut into squares and serve. It may help to use the parchment or aluminum foil to life the bars out of the pan for slicing.