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A slice of no-bake apple pie cheesecake with crumble, featuring a crunchy crumble base, smooth cheesecake filling, spiced saucy apples in the middle, and topped with more saucy apples and crumble.

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5 from 1 review

Apple pie cheesecake with crumble easy no oven

This is the best apple pie cheesecake recipe—easy to make, incredibly delicious, and guaranteed to be a crowd-pleaser! It’s super creamy, with a perfect balance of spiced apple pie flavors and a smooth cheesecake filling. The best part? You don’t need gelatin or an oven! Simple, no-bake, and absolutely irresistible. Everyone is going to love it!

  • Total Time8 hours 45 minutes
  • Yield10

Ingredients

Crumble

  • 70 grams brown sugar (or panela)
  • 20 grams granulated sugar
  • 60 grams Soft butter
  • 90 grams all purpose flour
  • 1 teaspoon cinnamon ground

Apples

  • 5 apples (medium sized)
  • 1 lemon peel
  • 2 Anise star
  • 2 teaspoons cinnamon ground
  • 60 grams butter
  • 70 grams water
  • cornstarch mixture
  • 120 grams brown sugar

cornstarch mixture

  • 1 teaspoon cornstarch
  • 2 tablespoon COLD water

Cheesecake filling

  • 500 grams cream cheese
  • 1/2 teaspoon cinnamon ground
  • 200 grams heavy cream (35%)
  • 35 grams granulated sugar
  • 70 % sauce the apples leave

Crust

  • 200 grams biscoff cookies or spiced cookies
  • 45 grams melted butter or margarine

Instructions

  1. crumble To make this no-bake apple pie cheesecake, we start by making the crumble, in a bowl, mix brown sugar, granulated sugar, cinnamon, soft butter, and all-purpose flour.
  2. cook crumble Pour the mixture onto a pan and cook over medium heat, stirring constantly to avoid burning. After 3 to 4 minutes, it will be ready. Remove it from the stove and pour it into a tray, spreading it evenly.
  3. peel and cut apples Next, peel and clean 5 apples, then cut and slice them into 1/2 cm (1/4 inch) thick pieces.
  4. cook apples In a pan, combine the apples, brown sugar, cinnamon, aniseed, the peel of one lemon, water, and butter. Cook over medium heat until the apples have softened. The sauce should still be very liquid. Remove the lemon peel and aniseed. In a separate bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water, then add it to the apples. Cook on low heat until the sauce thickens.
  5. cheesecake filling In another bowl, combine the cream cheese with cinnamon and about 70% of the apple sauce left from cooking.
  6. whipped cream Whip heavy cream with sugar until soft peaks form.
  7. cheesecake with cream Incorporate the whipped cream into the cream cheese mixture in two additions, folding gently with a spatula.
  8. crust Crush some biscuits using a food processor, then mix them with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the pan to form the crust.
  9. build cheesecake Pour half of the cheesecake filling into the pan and smooth it out. Add a layer of apples and crumble, then top with the remaining cheesecake filling and smooth it out again. Refrigerate for at least 8 hours, or preferably overnight.
  10. decorate and enjoy To decorate, slightly warm up the leftover apples and pour them on top of the cheesecake, along with some extra crumble. Serve and enjoy!

Notes

Best tips

Don’t Over-whip the Cream: Do not whip the cream until stiff peaks—it’s easy to overdo it! Even 5 seconds of distraction can ruin the texture (trust me, it happened to me this time!). Over-whipped cream can create “bubbles” in the cheesecake, which aren’t as visually appealing.

Use High-Fat Cream: Make sure your cream has at least 35% fat. Anything less won’t whip properly.

Cold and Dry Bowl:Always use a cold, dry bowl to whip the cream. This helps it reach the right consistency faster.

Cool the Apple Filling: Let the apple filling cool completely before adding it to the cheesecake. If it’s too warm, it can melt the creamy layers.

Chill Thoroughly: Let the cake set in the fridge for at least 8 hours, or ideally overnight. This ensures it holds its shape and flavors meld perfectly.

Make Enough Sauce: The apple sauce is key to sweetening and flavoring the cheesecake. I accidentally made too little this time, so I’ve adjusted the proportions in the recipe to ensure yours turns out beautifully!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Find it online: https://archersfood.com/no-bake-apple-pie-cheesecake/