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