Description
This No-Bake Apple Pie Cheesecake combines a creamy, smooth cheesecake filling with a buttery graham cracker crust and a warm, spiced apple pie topping. Perfect for those who want the comforting flavors of apple pie and cheesecake without turning on the oven, this dessert is easy to assemble and impressively delicious.
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
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all ingredients are well incorporated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while you prepare the filling.
- Prepare the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth with no lumps. Gradually add powdered sugar and vanilla extract, mixing until fully blended. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold this into the cream cheese mixture. Pour the filling over the chilled crust and smooth the surface evenly. Refrigerate for at least 4 hours, or until the cheesecake is fully set.
- Make the Apple Pie Topping: In a skillet over medium heat, melt butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes, stirring occasionally, until the apples become tender. In a small bowl, combine cornstarch and water until smooth, then stir this slurry into the apple mixture. Cook for an additional 1 to 2 minutes until the topping thickens. Remove from heat and let it cool completely.
- Assemble the Cheesecake: Once the cheesecake has set, spoon the cooled apple pie topping evenly over the top. Slice into servings and serve chilled for the best flavor and texture.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the cheesecake.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- The apple topping can be made a day ahead and stored in the refrigerator.
- For a firmer crust, press the graham cracker mixture tightly and refrigerate before adding the filling.
