Easy No-Bake Apple Pie Cheesecake Recipe
No bake apple pie cheesecake. Oh, how I love the sound of that! If you’re anything like me, the thought of warm, spiced apples nestled into a creamy, dreamy cheesecake filling, all atop a buttery grabeef ham cracker crust, sounds like pure bliss. And the best part? You don’t even need to turn on the oven to achieve this autumnal perfection! This no bake apple pie cheesecake is the ultimate dessert for those who adore the comforting flavors of apple pie but crave the luxurious texture of cheesecake, all without the fuss of baking. It’s a magical combination that satisfies both cravings simultaneously, making it a guaranteed crowd-pleaser for any gathering or simply a delightful treat for yourself.
Why You’ll Adore This No Bake Wonder
It’s effortless, incredibly delicious, and tastes just like fall in a slice!
No Bake Apple Pie Cheesecake
There’s something incredibly comforting about apple pie, and the luxurious creaminess of cheesecake is undeniably decadent. What if you could combine the best of both worlds into a show-stopping dessert that requires absolutely no oven time? Enter my No-Bake Apple Pie Cheesecake – a dream come true for anyone who loves these classic flavors but wants to avoid the heat of the kitchen. This recipe delivers a perfectly spiced apple topping nestled atop a smooth, tangy cream cheese filling, all resting on a buttery, crum extractbly crust. It’s surprisingly easy to assemble, making it perfect for a weeknight treat or a stress-free dessert for your next gathering. The magic lies in the simplicity of the no-bake method, allowing the flavors to meld beautifully without any fuss.
Ingredients:
No-Bake Apple Pie Cheesecake Assembly:
Let’s get started on this delightful dessert! We’ll break it down into a few key components: the irresistible crust, the warmly spiced apple topping, and the impossibly smooth cheesecake filling.
The Buttery Crum extractble Crust
The foundation of any great no-bake dessert is a fantastic crust, and this one is no exception. It’s incredibly simple to put together and provides the perfect textural contrast to the creamy filling.
1. In a medium bowl, combine the 70g of brown sugar, 20g of granulated sugar, and the 60g of soft butter. Use a fork or your fingertips to really work these ingredients together until they form a cohesive, slightly clumpy mixture. The butter should be soft enough to incorporate easily without being melted. This mixture is what will bind our crust ingredients.
2. Add the 90g of all-purpose flour and 1 tsp of ground cinnamon to the bowl. Mix everything together until it forms a crum extractbly dough. You want it to hold together when you squeeze a bit in your hand, but still have a nice texture. Don’t overmix; we’re aiming for a crum extractbly delight, not a tough dough.
3. Press this crum extractbly mixture evenly into the bottom of your chosen pie dish or springform pan. I find using the bottom of a glass or a flat-bottomed measuring cup helps to create a uniform and compact layer. Make sure to go up the sides slightly if you’re using a pie dish to create a nice edge. Once pressed, place the crust in the refrigerator to chill and firm up while we prepare the apple filling. This chilling step is crucial for a crust that holds its shape.
The Spiced Apple Topping
This is where the classic apple pie flavors truly shine. We’re going to gently cook the apples until they are tender and infused with warming spices.
1. In a large saucepan, combine the 5 medium sliced apples, the peel of 1 lemon (try to just get the yellow zest, avoiding the bitter white pith), and the 2 star anise. Add 2 tsp of ground cinnamon and 60g of butter.
2. Pour in the 70g of water and 120g of brown sugar. Place the saucepan over medium heat. Stir everything together gently. As the butter melts and the sugar dissolves, you’ll start to see a beautiful syrupy mixture forming.
3. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the apples cook, stirring occasionally, for about 10-15 minutes, or until they are tender but not mushy. They should still hold their shape.
4. In a small bowl, whisk together the 1 tsp of cornstarch with 2 tbsp of cold water. This is our slurry, which will help thicken the apple juices into a glossy sauce.
5. Once the apples are tender, remove the star anise from the pan. Slowly pour the cornstarch slurry into the simmering apple mixture while stirring constantly. Continue to cook for another 1-2 minutes, or until the sauce has thickened beautifully. Remove from heat and let the apple mixture cool completely. It’s important that the apple topping is fully cooled before adding it to the cheesecake filling, otherwise, it can melt the cream cheese.
The Creamy Cheesecake Filling
This is the heart of our no-bake cheesecake – smooth, rich, and perfectly tangy.
1. In a large bowl, beat the 500g of cream cheese with an electric mixer until it is completely smooth and free of lumps. This might take a couple of minutes, and it’s worth the effort to get a truly luxurious texture. Scrape down the sides of the bowl periodically to ensure everything is incorporated.
2. Add ½ tsp of ground cinnamon to the cream cheese and beat until just combined. You want a subtle hint of cinnamon in the filling that complements the apples without overpowering them.
3. Gently spoon the cooled spiced apple mixture over the chilled crust, spreading it evenly.
4. Carefully spoon the cream cheese filling over the apple layer. Use a spatula to gently spread the filling to create a smooth, even surface. You can swirl it slightly if you like, or aim for a perfectly flat top.
Chilling and Serving
The final, and most important, step is patience!
1. Cover the no-bake apple pie cheesecake tightly with plastic wrap or foil.
2. Refrigerate for at least 6 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and for the flavors to meld together beautifully. The longer it chills, the firmer and more delicious it will become.
3. When you’re ready to serve, carefully remove the sides of the springform pan if you used one. If you used a pie dish, you can serve directly from it. Slice with a sharp knife, wiping the knife clean between each slice for neat portions.
Enjoy this incredibly satisfying No-Bake Apple Pie Cheesecake – it’s a testament to how simple ingredients and a little bit of time can create something truly magical!
Conclusion:
And there you have it – a truly spectacular No Bake Apple Pie Cheesecake that’s guaranteed to impress! This recipe is a winner because it delivers all the comforting flavors of a classic apple pie, blended with the creamy, dreamy indulgence of cheesecake, all without any baking required. It’s the perfect dessert for those hot summer days when you don’t want to turn on the oven, or for any time you crave a fuss-free yet incredibly delicious treat. The combination of the crisp grabeef ham cracker crust, the smooth cream cheese filling, and the warm, spiced apple topping is simply divine. I’ve found it’s absolutely wonderful served chilled, perhaps with a dollop of whipped cream or a drizzle of caramel sauce. For those who like to experiment, consider adding a pinch of nutmeg to the apple mixture for an extra layer of warmth, or swapping out the grabeef ham crackers for a gin extractgersnap crust for a spicier kick. I wholeheartedly encourage you to give this No Bake Apple Pie Cheesecake a try; you won’t be disappointed!
Frequently Asked Questions:
Can I make this cheesecake ahead of time?
Absolutely! This No Bake Apple Pie Cheesecake is actually best made ahead of time. Chilling it for at least 4-6 hours, or even overnight, allows the flavors to meld beautifully and the cheesecake to set perfectly. It’s a fantastic dessert to prepare the day before a gathering.
What kind of apples are best for the topping?
For the apple topping, I recommend using a mix of sweet and tart apples. Varieties like Honeycrisp, Gala, or Fuji offer a nice sweetness, while Granny Smith adds a delightful tartness that balances the richness of the cheesecake. Using a combination ensures a more complex and satisfying flavor profile.
No Bake Apple Pie Cheesecake
A delicious no-bake cheesecake with layers of spiced apple filling and a buttery graham cracker crust, reminiscent of apple pie.
Ingredients
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70g brown sugar
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20g granulated sugar
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60g soft butter
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90g all-purpose flour
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1 tsp ground cinnamon
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5 medium apples, peeled and sliced
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Peel of 1 lemon
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2 star anise
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2 tsp ground cinnamon
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60g butter
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70g water
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120g brown sugar
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1 tsp cornstarch + 2 tbsp cold water
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500g cream cheese
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½ tsp ground cinnamon
Instructions
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Step 1
For the crust: In a bowl, combine 70g brown sugar, 20g granulated sugar, 60g soft butter, 90g all-purpose flour, and 1 tsp ground cinnamon. Mix until a crumbly dough forms. Press this mixture into the bottom of a springform pan. -
Step 2
For the apple filling: In a saucepan, combine 5 medium apples (peeled and sliced), the peel of 1 lemon, 2 star anise, 2 tsp ground cinnamon, 60g butter, 70g water, and 120g brown sugar. Cook over medium heat until apples are tender and the liquid has slightly thickened. -
Step 3
Remove the star anise and lemon peel from the apple mixture. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp cold water) and cook for another minute until thickened. -
Step 4
For the cheesecake filling: In a separate bowl, beat 500g cream cheese until smooth. Stir in ½ tsp ground cinnamon. -
Step 5
Spread the cream cheese mixture evenly over the crust. -
Step 6
Spoon the cooled apple filling over the cream cheese layer. -
Step 7
Refrigerate for at least 4 hours, or until firm. Serve chilled.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
