Cheesecake-Stuffed Apples

Yield: 6


  • 6 apples
  • 1 cup cream cheese
  • 2⅔ ounces sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon sugar icing 
  • 1 cup raspberries
  • Lemon juice, to taste
  • Chopped pecans, to garnish
  • Caramel sauce, to garnish


  • Preheat oven to 320°F. 
  • Cut off the tops of the apples and hollow each one out. Spritz each one with fresh lemon juice. 
  • In a small bowl, combine the cream cheese and sugar. Mix well, add the egg and vanilla extract, and stir thoroughly until smooth. Spoon the mixture into each apple. 
  • Set the stuffed apples on a baking tray, and bake for approximately 20-25 minutes. Once the cheesecake has set, place it in the fridge and let it cool.
  • Make Raspberry Coulis: In a food processor, combine the raspberries and powdered sugar. Blend until thoroughly puréed. 
  • Once the stuffed apples have cooled, top them with chopped pecans. Drizzle with raspberry coulis, caramel sauce, and your choice of biscuit/cookie crumbles, and serve.