When fall arrives and apple season is in full swing, but you’re not in the mood to turn on the oven, this No Bake Apple Pie Cheesecake is the perfect solution. It combines the comforting flavors of a traditional apple pie with the creamy decadence of cheesecake, all without requiring any baking time.
This dessert features a buttery graham cracker crust, a smooth cream cheese filling, and a generous topping of cinnamon-spiced apples. It’s the ideal way to satisfy your dessert cravings while celebrating the flavors of autumn in a refreshingly cool treat.
Why You’ll Love This
- No oven required – perfect for warm days or when your oven is occupied with other dishes
- Quick 45-minute preparation time with minimal hands-on work
- Make-ahead friendly – prepare it the day before your gathering
- Combines two beloved desserts: apple pie and cheesecake
- Easily customizable with your favorite apple varieties and spice levels
Ingredients
- 70g brown sugar
- 20g granulated sugar
- 60g soft butter
- 90g all-purpose flour
- 1 tsp ground cinnamon
- 5 medium apples, peeled and sliced
- Peel of 1 lemon
- 2 star anise
- 2 tsp ground cinnamon
- 60g butter
- 70g water
- 120g brown sugar
- 1 tsp cornstarch + 2 tbsp cold water
- 500g cream cheese
- ½ tsp ground cinnamon
- 200g heavy cream (35% fat)
- 35g granulated sugar
- 70% of the cooked apple filling
- 200g crushed Biscoff or spiced cookies
- 45g melted butter
Instructions
- Mix brown sugar, granulated sugar, ground cinnamon, soft butter, and flour in a bowl until combined. Toast the mixture in a pan over medium heat for 3–4 minutes, then cool completely.
- In a saucepan, simmer the sliced apples with lemon peel, star anise, ground cinnamon, butter, water, and brown sugar until the apples are soft. Remove the lemon peel and star anise, then thicken the mixture with a cornstarch slurry by combining cornstarch and cold water.
- Blend cream cheese, ground cinnamon, and 70% of the cooked apple filling until smooth. In a separate bowl, whip heavy cream with granulated sugar to soft peaks, then fold the whipped cream into the cream cheese mixture.
- Mix the crushed cookies with melted butter until evenly combined. Press the mixture firmly into the bottom of a 17cm springform pan to form the crust.
- Layer half of the cheesecake mixture onto the prepared crust. Top with a layer of the cooked apples and crumble. Add the remaining cheesecake mixture and smooth the top.
- Refrigerate the assembled cheesecake for at least 8 hours or overnight to set completely.
- Warm the remaining apple filling. Spoon it on top of the cheesecake along with extra crumble before serving.
Tips & Variations
- For extra crunch, add 1/4 cup of chopped walnuts or pecans to the apple topping
- Try different apple varieties – Honeycrisp or Gala apples offer a sweeter flavor profile
- Add a drizzle of caramel sauce over the top before serving for an extra touch of sweetness
- For a lighter version, use reduced-fat cream cheese and light whipped topping
- Make individual servings by assembling in small jars or glasses for a beautiful presentation
- If you prefer a firmer cheesecake, add 1 tablespoon of unflavored gelatin (bloomed in 3 tablespoons water) to the filling
Serving Suggestions
This No Bake Apple Pie Cheesecake is delicious on its own, but you can elevate it further with a few simple additions. Serve each slice with a dollop of freshly whipped cream and a light dusting of cinnamon. For an extra special touch, warm some caramel sauce and drizzle it over each serving just before presenting.
This dessert pairs wonderfully with a hot cup of coffee, spiced apple cider, or a small glass of dessert wine for an adult gathering.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The cheesecake can be made up to 2 days in advance of serving
- For clean slices, dip your knife in hot water and wipe dry between cuts
- The apple topping should be completely cooled before adding to the cheesecake to prevent melting the filling
FAQs
Can I use a pre-made graham cracker crust?
Yes, a store-bought graham cracker crust works perfectly for this recipe if you’re short on time.
Can I freeze this cheesecake?
Yes, you can freeze it for up to 1 month. Thaw overnight in the refrigerator before serving.
What if my apple topping is too watery?
If your topping is too thin, mix an additional 1/2 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering apple mixture.
Can I make this dessert dairy-free?
Yes, substitute the cream cheese with dairy-free cream cheese, the heavy cream with coconut cream, and use plant-based butter for both the crust and apple topping.
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