Caramelized Apple and Pecan No Bake Cheesecake

Crust

• 2 boxes Simple Mills Sweet Thins
• 3 tablespoons butter (softened)

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Cheesecake Filling

• 8 ounces cream cheese
• 1 tablespoon lemon juice
• 1 cup cashews (soaked)1⁄2 cup vanilla greek yogurt
• 1⁄2 cup maple syrup

Apple Topping

• 2 Honeycrisp apples
• zest of 1 lemon
• 1⁄2 teaspoon cinnamon
• 2 tablespoons light brown sugar (OR coconut sugar)
• 1 tablespoon butter

Pecan Topping

• 1 cup pecans
• 3 tablespoons light brown sugar (OR coconut sugar)

For the Crust:

1. Empty 2 boxes of Simple Mills Sweet Thins into a food processor with 3 tablespoons of softened butter until it forms a wet sand consistency to create the crust. Pour crust into a pie pan and pat down to flatten, set aside.

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For the Filling:

1. Add all of the cheesecake filling ingredients into a blender and blend until smooth.

2. Pour cheesecake batter into pie pan on top of crust.

3. Place cheesecake into the fridge to set for a minimum of 4 hours/to overnight until set.

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For the Apple Topping:

1. Cut apples into thin slices.

2. Add butter to a saucepan to melt over medium heat, then add apple slices, brown sugar, cinnamon, & lemon zest.

3. Cook apples for 10 - 15 minutes until golden, juicy, & caramelized. Set aside.

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For the Pecan Topping:

1. In a different saucepan, on low heat, add pecans & toast for 3-5 minutes.

2. Add brown sugar to toasted pecans and cook until sugar is melted and has coated the pecans. Be careful not to heat too much and burn the sugar.

3. Remove from heat, place on parchment paper to cool, and roughly chop into small pieces.

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Once cheesecake has set in the fridge, take out and add apple topping and sprinkles pecans on top.

Say a prayer of gratitude, serve with love, and eat with joy ❤️