Why You Will Love This Recipe
This No-Bake Apple Pie Cheesecake offers the perfect balance of a crunchy cinnamon-spiced graham cracker crust and a light, airy cream cheese filling. Because the filling doesn’t require eggs or baking, the texture remains incredibly silky and smooth. The homemade apple pie topping adds a gooey, caramelized finish that elevates the entire dish. It is a fantastic make-ahead dessert that saves you precious oven space during busy holiday dinners, ensuring you have a gourmet treat ready to serve straight from the refrigerator.Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3 cups thawed COOL WHIP Whipped Topping
- 1-1/3 cups sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter
- 4 Gala apples, peeled, cored and chopped
- 1/2 cup water
- 2 tsp cornstarch
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp vanilla
Step-by-Step Instructions
- To prepare the Graham Cracker Crust, first heat your oven to 375°F.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, 2 tablespoons of sugar, and 1 teaspoon of cinnamon.
- Pour the crumb mixture into a 9-inch springform pan and press it firmly onto the bottom and up the sides of the pan.
- Bake the crust for 12 minutes or until it is lightly browned. Remove from the oven and allow the crust to cool completely.
- To make the Cheesecake Filling, use a large mixing bowl to whip the softened cream cheese and COOL WHIP on medium speed with an electric mixer.
- Gradually add 1-1/3 cups of sugar, about 1/3 cup at a time, mixing well after each addition.
- Add 1/2 teaspoon of cinnamon and continue to mix on medium speed until the mixture is fully combined and smooth.
- Pour the cheesecake filling into the prepared and cooled crust in the springform pan.
- Refrigerate the cheesecake for at least 3-1/2 hours to set, or leave it in the refrigerator overnight for the best results.
- To prepare the Apple Pie Topping, melt 1/4 cup of butter in a large skillet over medium heat.
- Add the chopped Gala apples to the skillet and cook for 6 to 8 minutes, or until the apples are tender, stirring frequently.
- In a small bowl, whisk together the water and cornstarch, then pour this mixture over the apples in the skillet.
- Stir in the brown sugar and 2 teaspoons of cinnamon. Bring the mixture to a slight boil, stirring frequently until thickened.
- Remove the skillet from the heat and stir in the vanilla extract.
- Allow the apple mixture to cool for 5 minutes, then pour it evenly over the top of the prepared cheesecake before serving.
Expert Tips / Pro Tips
To ensure the smoothest possible filling, always make sure your cream cheese is completely softened to room temperature before mixing. If the cream cheese is too cold, you may end up with small lumps in your cheesecake. For the apples, Gala apples provide a lovely sweetness, but if you prefer a more tart flavor to cut through the richness of the cream cheese, you can use Granny Smith apples. Lastly, when pressing the crust into the pan, use the bottom of a flat measuring cup to get an even, tightly packed layer that won’t crumble when sliced.Variations & Substitutions
If you want to change the flavor profile of this No-Bake Apple Pie Cheesecake, try using gingersnap crumbs or Biscoff cookie crumbs instead of graham crackers for a deeper spice flavor. For a dairy-free alternative, you can substitute the cream cheese and whipped topping with plant-based versions, though the setting time may vary. If you are short on time, a store-bought can of apple pie filling can be used as a topping, though the homemade version with fresh apples provides a much better texture and flavor.Serving Suggestions
This cheesecake is best served chilled. For an extra touch of indulgence, drizzle the top with salted caramel sauce or a dusting of extra cinnamon. A dollop of extra whipped cream on each slice adds a beautiful contrast to the warm-colored apple topping. This dessert pairs wonderfully with a hot cup of coffee or a glass of chilled dessert wine.Storage, Freezing & Reheating
Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. While this cheesecake is best enjoyed fresh, you can freeze it by wrapping the set cheesecake (without the topping) in several layers of plastic wrap and foil; it will stay fresh for up to 1 month. Thaw in the refrigerator overnight before adding the apple topping. The apple topping is best served slightly warm or at room temperature, but should not be reheated once it has been placed on the cheesecake.Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 425 kcal |
| Total Fat | 22g |
| Saturated Fat | 14g |
| Cholesterol | 55mg |
| Sodium | 310mg |
| Total Carbohydrates | 54g |
| Dietary Fiber | 2g |
| Sugars | 40g |
| Protein | 4g |
FAQ
Can I use a pre-made graham cracker crust?
Yes, you can use a store-bought 9-inch graham cracker crust to save time. However, a homemade crust baked for a few minutes provides a much sturdier base for the heavy apple topping.
How long does it take for the cheesecake to set?
The cheesecake needs at least 3.5 hours in the refrigerator to become firm enough to slice. For the best consistency, we recommend letting it set overnight.
Do I have to peel the apples?
While you can leave the skins on, peeling the apples results in a much softer and more cohesive topping that mimics the texture of a traditional apple pie filling.
Can I make this recipe completely no-bake?
Yes! If you do not want to turn on the oven at all, you can skip the baking step for the crust. Simply chill the crust in the freezer for 20 minutes before adding the filling to help it stay together.
No-Bake Apple Pie Cheesecake
A decadent no-bake cheesecake featuring a spiced graham cracker crust, a creamy cinnamon filling, and a gooey homemade apple pie topping.
Ingredients
Method
Instructions
- Heat oven to 375°F. In a medium mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.
- Pour crumb mixture into a 9-inch springform pan; press firmly onto the bottom and up the sides of the pan. Bake for 12 minutes or until browned. Allow crust to cool completely.
- In a large mixing bowl, whip softened cream cheese and COOL WHIP on medium speed of an electric mixer until smooth.
- Add sugar, 1/3 cup at a time, mixing well after each addition. Add 1/2 tsp cinnamon and continue to mix on medium speed until combined.
- Pour the cheesecake filling into the prepared crust in the springform pan. Refrigerate for at least 3-1/2 hours or overnight to set.
- In a large skillet, melt 1/4 cup butter over medium heat. Add chopped apples and cook for 6 to 8 minutes or until tender, stirring often.
- In a small bowl, combine water and cornstarch, then pour over the apples. Stir in brown sugar and 2 tsp cinnamon.
- Bring the apple mixture to a slight boil, stirring frequently. Remove from heat and stir in the vanilla. Allow to cool for 5 minutes.
- Pour the warm apple topping over the chilled cheesecake before serving.
Notes
For the best texture, ensure the cream cheese is fully softened at room temperature before mixing. You can substitute Gala apples with Granny Smith for a more tart flavor.