If you love apple pie but want a simpler, no-bake dessert that’s just as flavorful, this No-Bake Apple Pie Cheesecake is the perfect treat for you. With a rich, creamy cheesecake filling, a buttery graham cracker crust, and a spiced apple pie topping, this dessert is ideal for fall gatherings or any time you’re craving that classic apple pie flavor. Plus, there’s no need to turn on the oven!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
1 cup powdered sugar
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Apple Pie Topping:
3 large apples (Granny Smith recommended), peeled and diced
2 tablespoons butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
2 tablespoons water
Directions:
Make the Crust: In a medium-sized bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust while you prepare the cheesecake filling.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, and mix until well incorporated. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Pour the cheesecake filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until fully set.
Make the Apple Pie Topping: In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, or until the apples are tender. In a small bowl, mix the cornstarch and water to create a slurry. Add this mixture to the apple mixture and cook for an additional 1-2 minutes until it thickens. Allow the topping to cool completely.
Assemble the Cheesecake: Once the cheesecake has set, spoon the cooled apple pie topping over the top of the cheesecake. Slice into pieces and serve.
Serving Tips:
Chill Before Serving: Ensure the cheesecake has had enough time to set in the refrigerator (at least 4 hours, or overnight for best results) before serving. This helps the filling firm up and makes slicing easier.
Garnish: For added visual appeal, garnish the cheesecake with whipped cream, a drizzle of caramel sauce, or a sprinkle of extra cinnamon before serving.
Slicing: Use a sharp knife to cut clean slices. For a neat cut, dip the knife in hot water and wipe it dry between each slice.
Serve Cold: This cheesecake is best served chilled. Keep it refrigerated until ready to serve, and enjoy it at a cool temperature for the best texture and flavor.
Storage Tips:
Refrigeration: Store leftover No-Bake Apple Pie Cheesecake in the refrigerator. Cover the cheesecake with plastic wrap or foil, or use a food-safe cake cover to prevent it from absorbing other odors in the fridge.
Shelf Life: The cheesecake will stay fresh for up to 3-4 days in the fridge. However, the apple pie topping may soften slightly over time, so it’s best to store the topping separately if you want to keep it extra fresh.
Freezing (optional): While the cheesecake can be frozen, the texture of the whipped cream filling may change slightly after freezing and thawing. If you plan to freeze it, wrap the cheesecake tightly in plastic wrap and aluminum foil, or place it in an airtight container. Let it thaw in the refrigerator overnight before serving.
Related Recipes:
FAQs:
Can I make No-Bake Apple Pie Cheesecake ahead of time?
Yes! This cheesecake is perfect for preparing ahead of time. You can make it the night before and refrigerate it overnight to allow the flavors to set and meld together. Just be sure to add the apple pie topping right before serving to keep it fresh.
Can I use a different crust for this cheesecake?
Absolutely! While graham cracker crumbs create a buttery and sweet crust, you can swap them for other options like crushed digestive biscuits, vanilla wafer cookies, or even a shortbread cookie crust for a different flavor.
What type of apples are best for the topping?
Granny Smith apples are a great choice for the topping due to their tartness, which balances well with the sweetness of the brown sugar and spices. However, you can also use other apple varieties like Honeycrisp, Golden Delicious, or Gala for a sweeter topping.
How can I make this cheesecake healthier?
To make a lighter version, you can substitute reduced-fat cream cheese or Greek yogurt for the cream cheese filling. For a lower-sugar option, try using a sugar substitute like stevia or monk fruit in both the crust and filling. Keep in mind that these changes may slightly alter the texture and taste of the cheesecake.
Conclusion:
This No-Bake Apple Pie Cheesecake is an irresistible treat that’s as satisfying as apple pie but without the baking! Perfect for a holiday dessert or any time you want a sweet, creamy, and fruity indulgence. Enjoy!
📖 Recipe:
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No-Bake Apple Pie Cheesecake
- Total Time: 4 hours 20 minutes (includes chill time)
- Yield: 10 servings
- Diet: Vegetarian
Description
This No-Bake Apple Pie Cheesecake is a creamy, indulgent dessert featuring a buttery graham cracker crust, rich cheesecake filling, and a spiced apple pie topping. Perfect for fall gatherings or when you’re craving apple pie flavors without turning on the oven! Easy to make and requires minimal prep time, making it the ideal no-bake dessert for any occasion.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the 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, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the cheesecake filling.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Whip the heavy cream to stiff peaks in a separate bowl and gently fold into the cream cheese mixture. Pour over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
- Make the Apple Pie Topping: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, until apples are tender. In a small bowl, mix cornstarch and water, then stir into the apple mixture. Cook for another 1-2 minutes until thickened. Allow to cool completely.
- Assemble the Cheesecake: Once the cheesecake has set, spoon the cooled apple pie topping over the top. Slice and serve.
Notes
Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
For a smoother filling, whip the heavy cream to stiff peaks before folding it into the cream cheese mixture.
You can store leftover cheesecake in the fridge for up to 3-4 days. The apple topping can be stored separately to prevent it from becoming too soft.
- Prep Time: 20 minutes
- Category: Dessert, No-Bake Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 450 kcal per slice
