No-Bake Cornmeal Cheesecake Cups with Honeycrisp Compote

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1/3 cup fine yellow cornmeal
• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy cream
• 2 medium Honeycrisp apple
• 3 tbsp honey
• 1/2 tsp ground cinnamon
• 1 tsp fresh lemon juice
• 1 pinch of salt

Instructions

1. 1Toast the cornmeal in a dry skillet over medium heat 3 to 4 minutes, stirring constantly, until fragrant and a shade darker. Cool completely.
2. 2Melt the butter. Stir together graham crumbs, cooled cornmeal, melted butter, and granulated sugar until the mixture looks like wet sand.
3. 3Press the crumb mixture firmly into the bottoms of four jars or dessert cups to form an even crust layer. Chill while you make the filling.
4. 4Beat the softened cream cheese, powdered sugar, and vanilla with a hand mixer until completely smooth and fluffy, about 2 minutes.
5. 5In a separate chilled bowl whip the heavy cream to medium-stiff peaks. Fold the whipped cream into the cream-cheese mixture in two additions until no streaks remain.
6. 6Spoon or pipe the cheesecake filling over the crusts, smoothing the tops. Cover and refrigerate at least 2 hours or up to overnight so the filling sets.
7. 7Meanwhile, peel and dice the apples. Combine them in a small saucepan with honey, cinnamon, lemon juice, and the pinch of salt.
8. 8Cook over medium heat 8 to 10 minutes, stirring often, until the apples soften and the juices turn syrupy and coat the fruit. Cool to room temperature.
9. 9Just before serving, spoon the cooled Honeycrisp compote over each chilled cup. The contrast of cool creamy filling and spiced apple is the finish.