Description

This No-Bake Apple Pie Cheesecake combines the creamy richness of a classic cheesecake with the warm flavors of spiced apple pie topping. Featuring a buttery graham cracker crust and a smooth cream cheese filling, this dessert is chilled for a refreshing finish and topped with tender cinnamon-scented apples. Perfect for autumn gatherings or anytime you crave a comforting, easy-to-make dessert without using the oven.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Apple Pie Topping

3 large apples, peeled and diced (such as Granny Smith)
2 tablespoons butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

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Instructions

Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is even and moist. Press firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar and vanilla extract, mixing thoroughly. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated without deflating the whipped cream. Pour this filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until the cheesecake is set.
Make the Apple Pie Topping: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook the mixture for 5-7 minutes, stirring occasionally, until the apples soften. In a small bowl, mix cornstarch and water to create a slurry, then add it to the apple mixture. Continue cooking for 1-2 minutes until the topping thickens. Remove from heat and allow to cool completely.
Assemble the Cheesecake: Once the cheesecake has firmed up, spoon the cooled apple pie topping evenly over the top. Slice into servings and enjoy the creamy, spiced dessert chilled.

Notes

For best results, chill the cheesecake overnight to ensure it is fully set before adding the apple topping.
Use tart apples like Granny Smith for a nice balance of sweetness and acidity in the topping.
The cornstarch slurry helps thicken the apple topping; ensure it is well mixed before adding to avoid lumps.
You can prepare the crust and filling a day ahead, making assembly quick and easy.
Store any leftovers covered in the refrigerator for up to 3 days.