Apple Pie and Lemon Ricotta Cheesecake with Apple mini pies

My older sister was having her birthday and since we are both getting married this year, we didn’t want to spend money on presents, so I decided to make her her favorite desert I make: Apple Pie! Since we were going to be going to celebrate, I didn’t want her to have to dig into the pie, so I made some little Lemon Ricotta Cheesecake with Apple Mini Pies for snacking on, they turned out absolutely delicious, I will definitely add this to my Thanksgiving cooking list.

For the crust, I used Martha Stewarts Recipe for Pate Brisee, it has worked every time! I made one and half of this recipe because I didn’t know how much I would need for the mini pies.


Apple Pie Recipe and Lemon Ricotta Cheesecake with Apple Mini Pies
Prep time
Cook time
Total time
Recipe type: Desert
Serves: 8-12
  • 1.5 recipe of Pate Brisee:
  • 3¼ cups all-purpose flour
  • 1.5 teaspoon salt
  • 3 sticks (1.5 cups) unsalted butter, cold, cut into small
  • ½ cup ice water, plus more if needed
  • Apple Pie Filling:
  • ⅔ cup Sugar
  • ⅓ cup brown sugar
  • 2 tbs flour
  • 1 tsp Vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ginger powder
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ⅛ tsp salt
  • 3 lbs apples (9 medium apples)
  • 1 tbs lemon juice
  • 1 tbs butter
  • Lemon Ricotta Cheesecake filling:
  • ½ of 1 lemon zest
  • ½ package cream cheese
  • 1 tbs corn starch
  • ¼ container Ricotta cheese
  • 1 egg
  • ¼ cup heavy whipping cream
  • ½ tsp vanilla extract
  • ½ cup sugar
  1. Preheat oven to 425
  2. For the apple pie: Fill the bottom of one pie pan with half of the pie crust.
  3. Peel, core, clean and slice the apples into thin slices and place in a bowl.
  4. Next add all the other ingredients for the apple pie filling except the butter and stir. Fill the pie pan with crust in it with ¾ of the apple mixture (reserve the remaining ¼ of apples for the mini pies, or if just making an apple pie you can use all of it). Cut the butter and place pieces evenly around the pie.
  5. Roll out the other ½ of the crust and place on top of apples and pinch crusts together and cut 4 small vents on the top/center of the pie.
  6. Bake on 425 for 15 minutes, then reduce to 375 for 30-40 minutes (I put the pie and the mini apple pies on a baking sheet in the oven together).
  7. For the mini pies: Beat the cream cheese, ricotta cheese, heavy cream and sugar together with a mixer, next add the lemon zest, corn starch vanilla and egg and beat for a minute.
  8. Roll out the remaining pie crust (I ended up only needing half of it) and take a glass and trace 12 circles/cut these circles out. spray a 12 muffin pan with cooking spray, and then press one circle in each of the muffin spaces. Next fill each mini pie with about 2-3 tbs of the lemon ricotta mixture, and then use the apples reserved from making the pie and place 2-3 apple slices on top. Bake on 425 for 15 minutes, then turn down the oven to 375 and cook for another 30-40 minutes.
  9. I found that the pie and the muffins both fit on one cookie sheet and cooked for the same amount of time.
  10. When done, take both items out of the oven and let cool before serving. I took the muffins out of their pan and placed them on a cookie sheet by running a knife around the edges and popping them out.
Find out what I did with the remaining 1/2 of a pie crust tomorrow!

 Lemon Ricotta Cheesecake with Apple ingredients

 Apple filling

 Apple pie before oven

 Mini pies and Apple pie after baking

 Lemon Ricotta Cheesecake with apple mini pies

 mini pies on a plate ready to eat

 Finished Apple Pie


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