Apple Pie Cheesecake Mousse
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These Apple Pie Cheesecake Mousse jars are gluten free, refined sugar free, and high protein!
Made with a velvety smooth cottage cheese mousse, and topped with a gooey homemade apple pie compote!
No canned artificial flavored apple pie filling needed!
I love a no bake dessert like this, because you get all the flavor and texture of two desserts in one!
A velvety smooth cheesecake filling, and the gooey goodness of your favorite fall dessert – apple pie!
Why You’ll Love This Apple Pie Cheesecake Mousse
- They’re gluten free and refined sugar free
- Each bite is full of texture and flavor
- You satisfy that cozy fall flavor fix, without needing to turn the oven on
- They’re super easy to make
- They can be made ahead of time for a grab and go breakfast or afternoon snack!
Key Ingredients
- Cottage Cheese – don’t worry if you don’t like the taste of cottage cheese; neither do I! But once you blend it until smooth, and add your sweetener and flavors of choice, it becomes this velvety smooth mousse you simply can’t resist!
- Almond butter – adds thickness to the mousse, while staying in line with the fall flavor profile
- Pure Maple Syrup – adds sweetness, without needing refined table sugar. Pure maple syrup, which is NOT the same as pancake syrup, is lower glycemic index than white sugar, meaning it’s less likely to spike your blood sugar
- Arrowroot flour – adds thickness to the apple compote, giving you that gooey apple pie texture
How to Make Key Apple Pie Cheesecake Mousse
- Blend your cottage cheese, almond butter, pure maple syrup, protein powder, and vanilla extract together until smooth, scraping own the sides as needed
- Pour into jars, that are lined with crushed gluten free graham crackers ( I like Simple Mills Sweet Thins ) and refrigerate at least 3 hours for optimal thick texture. Overnight is fine too.
- Make apple compote by adding diced apples, syrup, lemon juice, water, and cinnamon to a pan or pot
- Simmer over low – med heat, stirring occasionally, until apples are soft, 5-10 minutes
- Whisk arrowroot and water together until dissolved, then add to pan, and stir. You will see the compote start to thicken right away
- Add compote to cheesecake jars, optionally, drizzle with caramel, and enjoy!
Variations for Dietary Preferences
- Cottage Cheese– you can also use coconut cream to achieve a vegan apple pie mousse
- Vanilla protein powder – you can use a plant based vanilla protein powder, or even leave it out without affecting the texture
- Almond butter – you can leave this out if you’d like. It just adds a bit more thickness and compliments the fall flavors
- Arrowroot – you can use cornstarch or tapioca starch in place
- Pure maple syrup – you can use medjool date syrup, honey, or sugar free syrup
I’m sure these Apple Pie Cheesecake Mousse Jars will satisfy your apple pie cravings while helping you hit your protein goals, too!
If you make this Apple Pie Cheesecake Mousse I’d love to your thoughts! Or tag me on social media so I can see your creations!
Apple Pie Cheesecake Mousse
High protein, thick and creamy cheesecake mousse, topped with a gooey homemade apple pie compote! Gluten free and refined sugar free!
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Servings: 4
Ingredients
- Mousse
- 16 oz cottage cheese
- 1/3 cup vanilla protein powder
- 3 tbsp almond butter
- 3 tbsp pure maple syrup
- 1 tsp vanilla exract
- Apple Compote
- 2 medium apples peeled and diced
- 1 tbsp lemon juice
- 1 tbsp pure maple syrup
- 3 tbsp water
- 1 tsp cinnamon
- 1 tbsp arrowroot flour + 2 tbsp more water
Instructions
- Blend your cottage cheese, almond butter, pure maple syrup, protein powder, and vanilla extract together until smooth, scraping own the sides as needed
- Pour into jars, that are lined with crushed gluten free graham crackers ( I like Simple Mills Sweet Thins ) and refrigerate at least 3 hours for optimal thick texture. Overnight is fine too.
- Make apple compote by adding diced apples, syrup, lemon juice, water, and cinnamon to a pan or pot
- Simmer over low – med heat, stirring occasionally, until apples are soft, 5-10 minutes
- Whisk arrowroot and water together until dissolved, then add to pan, and stir. You will see the compote start to thicken right away
- Add compote to cheesecake jars, optionally, drizzle with caramel, and enjoy!