Apple Crisp Cheesecake Parfaits
Apple Crisp Cheesecake Parfaits are the perfect dessert for fall and the upcoming holidays! Layers of creamy cinnamon cheesecake, apple pie filling and all topped off with crunchy granola and whipped cream.
Servings: 8
Ingredients
Apple Pie Filling:
- 3 apples peeled and diced (I used a combination of Granny Smith and Honeycrisp)
- 3 tablespoons brown sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- Pinch of salt
- 1/3 cup water
- 1 tablespoon cornstarch mixed with 1/4 cup of water
- 1/2 teaspoon vanilla extract
Cheesecake:
- 4 ounces 1/3 less fat cream cheese softened
- 1 1/2 cups plain non-fat or 2% Greek yogurt
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Granola and whipped cream for topping the parfaits
Instructions
- In a medium sized saucepan over medium heat, add the apples, brown sugar, lemon juice, spices, salt and 1/3 cup of water. Stir everything together until combined and bring to a boil.
- Once boiling, reduce the heat to a simmer and cover with a lid. Cook the apples until they are soft, about 8-10 minutes.
- Once soft, whisk together the cornstarch and remaining 1/4 cup of water in a small bowl, pour it into the apple mixture and stir together.
- Continue to stir until the mixture thickens, about 2 minutes. Stir in the vanilla extract then remove from the heat and let it cool.
- While the apple filling cools make the cheesecake.
- In a medium sized bowl or the bowl of an electric mixer, add all of the cheesecake ingredients. Use a handheld mixer or an electric mixer to beat everything together until smooth.
- Layer the cheesecake and cooled apple filling into 4-ounce jars or something similar in size. Top with granola, whipped cream and a sprinkle of cinnamon.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 88mg | Potassium: 123mg | Fiber: 1g | Sugar: 20g | Vitamin A: 140IU | Vitamin C: 3.6mg | Calcium: 87mg | Iron: 0.2mg