The hot weather has finally arrived in Maryland and I am trying some new no bake desserts on my family. They love cheesecake and this is a recipe that I shared with Capital Style Magazine in May.  

This is one of those recipes that you can easily replace the apple pie filling for any pie filling or fruit filling your family would like.  The caramel sauce on top can also be left off or switched for something else.

I take these camping with us because I can make them at home and keep them in the cooler. They stack great in the bottom of our cooler.  I can use the jars to store leftovers in from dinner.   Its a fun dessert to surprise the kids with when they are tired and need an energy boost from hiking and playing.  

Using the jelly jars makes them a great individual sized dessert too.  You will find that I love to make dishes that can be individualized for my guest and friends. 

No Bake Caramel Apple Pie Cheesecake

Makes 4

Prep Time: 20 minutes

4-8oz jelly jars with lids

1-8oz package of cream cheese, softened

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

1/2 cup of sugar

2 cups of whipped cream or dessert topping

1 cup crushed Graham Crackers (or use gluten free ginger snaps too)

2 Tablespoons butter, melted

1-21oz can of apple pie topping (use homemade as an option)

1 small jar Caramel Ice Cream topping (make caramel from scratch as an option)

1.  In a medium bowl combine cream cheese, vanilla, lemon juice and sugar.  Combine until sugar is no longer grainy. Add whipped cream to cream cheese mix and fold in gently.  Keep in refrigerator until ready to use.

2.  In a small bowl combine crushed graham crackers and butter.

3.  Divide the graham cracker mixture equally between the 4 jelly jars.  Use something with a flat surface to push down the crumbs to form a crust.

4.  Add a 1/4+ cup of cheesecake mixture to each jar leaving a small amount for a second layer.

5.  Add apple pie topping.  Leave enough room to add second layer of cheesecake filling and caramel sauce.

6.  Add second layer of cheesecake.

7.  Add caramel sauce.

8.  Refrigerate until ready to serve.

Written by Sherron Watson

Figgy Bites

You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.

I was going for the obvious choice: Fig Balls.  

I think she was a bit embarrassed...LOL

I am loving them no matter what we call them.  They disappeared from our fridge really fast.

In my mind it is like eating just the center of a Fig Newton.  This used to be my favorite cookie before I found out that my body doesn't like wheat.  Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.

They are really easy to make.  The centers are great by themselves and that makes them a simple snack.  But if you want to up the WOW factor and add a gourmet touch then add a coating.  I chose to roll mine in crushed almonds.  

Rye?  CHOCOLATE!!!!!

Guess which ones were eaten first?  

I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder.  The cocoa powder would make them look like truffles.  YUM!

Next week I have some great recipes coming out.  I have been sharing a lot of simple things because that is what has been easy for me the last 9 months.  I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook.  I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).

Please Pin, Share and Comment--I love to hear from my readers.

ENJOY!

Figgy Bites

1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup

Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc

1.  I used my Vitamix.  I tossed everything into the pitcher and let it blend until well combined.  Use the stomper to mix as it blends.

2.  If you do not have a Vitamix, then use a food processor.  Add all of the ingredients and blend until the ingredients.  If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms.  It should be stiff but I don't want you to burn up your food processor.

3.  I used a cookie scoop.  A small size is perfect.  Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet.  Refrigerate until firm, about 1 hour.

4.  Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...

5.  Store in the refrigerator.

Written by Sherron Watson