Description
This No-Bake Apple Pie Cheesecake combines the creamy richness of a classic cheesecake with the warm, spiced flavors of apple pie. Featuring a crunchy graham cracker crust and a luscious cream cheese filling, topped with tender cinnamon-spiced apples, this dessert is perfect for any occasion and requires no oven baking.
Ingredients
Scale
Graham Cracker 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 until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing thoroughly until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Pour the filling over the chilled crust and smooth the surface with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set.
- Make the Apple Pie Topping: In a skillet over medium heat, melt the 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, mix cornstarch with water to create a slurry, then stir it into the apple mixture. Continue cooking for another 1 to 2 minutes until the topping thickens. Remove from heat and let the topping cool completely.
- Assemble the Cheesecake: Once the cheesecake has set, spoon the cooled apple pie topping evenly over the surface. Slice and serve chilled, enjoying the perfect blend of creamy cheesecake and warm apple pie flavors.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- The cheesecake needs to refrigerate for at least 4 hours or overnight for best results.
- Allow the apple topping to cool completely before adding it to prevent melting the cheesecake filling.
- For a firmer crust, you can chill it in the freezer for 15 minutes before adding the filling.
