Shreddies Bavarian Apple Cream Cheese Tart Recipe -
Shreddies Bavarian Apple Cream Cheese Tart Recipe
  • READY IN 55 mins

Shreddies Bavarian Apple Cream Cheese Tart

Recipe by  

"A classic dessert with a twist – a Shreddies crumb crust replaces the traditional pastry crust."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    55 mins


  1. Crust: Combine Shreddies and ground almonds. Stir in butter until combined. Transfer to 9-inch (23 cm) springform pan; press firmly into bottom and 1/2-inch (1 cm) up sides.
  2. Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
  3. Filling: Beat cream cheese and sugar using wooden spoon, until blended. Add egg and vanilla; whisk until smooth. Drop spoonfuls of filling evenly over crust, carefully spreading evenly.
  4. Topping: Combine sugar and cinnamon. Toss apples with sugar mixture. Arrange apples in pinwheel pattern over cream cheese mixture. Sprinkle with almonds.
  5. Bake 35 min. or until apples are tender. Cool on wire rack. Chill 3 hours before cutting.
Kitchen-Friendly View


  • Tips & Suggestions:
  • To crush Shreddies, place in resealable plastic freezer bag, or empty cereal liner bag, and crush by hand to achieve fine crumbs.

Reviews More Reviews

Apr 16, 2012

This tastes awesome! I used Cinnamon Toast Crunch instead of Shreddies, chopped the almonds and diced the apples into smaller chunks. Its the best of both cheesecake and apple crisp. Its not crazy sweet. Its just right. I am sorry to say that I literally ate 3/4 of it as soon as it cooled.

Nov 24, 2013

I used graham crumbs and no nuts and got a mildly tasty pie. Just what we like. Very easy to make too.

May 09, 2013

Swapped out the almonds for walnuts, it was great!


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  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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