Press the crumb mixture into the bottom and about 1-inch up the sides of the pan. It’s super simple and easy too! The cheesecake base is my most popular recipe and it's practically no-fail. each) PHILADELPHIA … Sprinkle apple mixture over cream cheese mixture. Pipe swirls of whipped cream over the top of the cheesecake and garnish with pie crust cutouts. In a medium saucepan, melt the butter over medium-high heat. Transfer the cheesecake to a serving platter. Beat cream cheese, vanilla, cinnamon and remaining sugar with mixer until blended. Let boil for just about 15 seconds; Add the optional food color, pour over the set cheesecake and crust layer in the mold; Refrigerate to set. Original recipe yields 12 servings. It’s rich, creamy, thick, flavorful, and tasty! Apple Crumb Cheesecake Pie | Easy Apple Pie Cheesecake Recipe The apple pie filling is thickened with flour so it stays in place on top of the cheesecake. Bake 8 minutes at 350 F. Set aside. Mar 29, 2013 - I’m not sure why, but this past weekend I was really craving raw food. sugar and butter; press onto bottoms of 12 paper-lined muffin cups. Quick No-Bake Mini Caramel Apple Pie 'Cheesecakes'. 2 cups almond flour. Bring to a boil then reduce the heat and simmer for 10-15 minutes, until apples are tender and the sauce has thickened. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. In a food processor blitz the walnuts and almond to a powder. Dough: 2 cups walnuts. To make the crust stir together graham cracker crumbs, light brown sugar, cinnamon, and melted butter. Room temperature ingredients are essential for a perfectly creamy cheesecake. They are so very good. Reserve the remaining 1/4 can filling and set aside. Add the dates, coconut syrup and apple juice and blend until you have a thick sticky paste. Prepare the pie dough according to the recipe instructions. brown sugar into pie filling before spooning over chilled cheesecakes. Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. Beat cream cheese in a Kitchen Aid's bowl fitted with a paddle attachment. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Top with pie filling just before serving. sugar, divided. Repeat with each slice. Set aside to cool while you make the filling. Bake 25 to 30 min. Turn this straight into your cheesecake (ringed) tin (having lightly greased it with coconut oil). Pour cream cheese mixture into pie crust. To make the base, line the … Dip a sharp knife in hot water to warm the blade. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Healthy, nutrient dense, unheated, raw food. Slice while frozen then allow the slices to thaw before serving. 3 Tbsp. Place the cutouts in a single layer on a parchment-lined baking sheet. Stir 2 tsp. Cover and refrigerate for at least 4 hours, preferably overnight. 1/2 cup maple syrup or sweetener of your choice. I had made one years ago, back when I was completely raw vegan, and it was really good, but I have been wanting to make a non-raw version for a while now. rawberryfields.co.uk/2015/09/mini-raw-caramel-apple-cheesecakes Stir in the apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Raw food recipes using easy-to-find ingredients and that are simple to make. Easy fall dessert made with caramel apple yogurt, whipped cream, graham cracker crust, cinnamon sugar and toasted walnuts. Add the sugar and sour cream, beat until well combined. It's baked for 1 hour then topped with apple pie filling. Perfect for beginners. You have to make sure you cook the flour long enough or the filling will taste like flour. The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator. Sometimes the melted butter from the crust will leak as it bakes. This caramel apple raw vegan cheesecake is gluten free and made with no refined sugar. This site requires JavaScript. There is a base that reminds me of a snickerdoodle cookie dough, a cheesecake filling that tastes just like apple pie, and a topping of saucy apple pie … Pie sounded good, but you know what sounded even better? When the apple pie filling is ready, you can easily make the rest of the layers. Pour the cream cheese mixture over the thin layer of pie filling. I like to use Granny Smith and/or Pink Lady. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil (see note 2). Pecan pie cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Use brick-style cream cheese. Press it firmly into the bottom of the prepared pan. Vegan Apple Chimicheesecake Pockets. A caramel apple cheesecake! Add sugar, vanilla and eggs and beat until smooth. Your email address will not be published. See more ideas about Vegan desserts, Vegan cheesecake, Vegan sweets. 1 Tbsp lemon juice. butter or margarine, melted. The stuff in the tub will not work. Carefully loosen the outer ring on the springform pan and remove it. Vegan Apple Pie Cheesecake … Quick raw food recipes and easy raw desserts. Add eggs, 1 at a time, mixing on low speed after each just until blended; spoon over crusts. 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