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No-Bake Apple Cheesecake 1

No-Bake Apple Cheesecake

This No-Bake Apple Cheesecake combines the comforting flavors of cinnamon-spiced apples with a velvety cream cheese filling, all nestled on a buttery graham cracker crust. Perfect for busy weeknights, special occasions, or when you simply don't want to heat up your kitchen.
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Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Medium Saucepan
  • Offset Spatula

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/2 cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

For the Filling

  • 16 oz cream cheese softened (2 packages)
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream cold
  • 2 tablespoons unflavored gelatin powder dissolved in 1/4 cup hot water

For the Apple Topping

  • 4 Granny Smith apples peeled and diced
  • 2 tablespoons butter
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions
 

  • Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl, mixing until the texture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup. Refrigerate while preparing the filling.
  • In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and vanilla, continuing to beat until well incorporated.
  • Dissolve the gelatin in hot water, stirring until completely clear. Allow it to cool slightly (but not set) before slowly streaming it into your cream cheese mixture while beating on low speed.
  • In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible.
  • Pour the filling over your prepared crust, using an offset spatula to create a smooth, level surface. Tap the pan gently on your counter a few times to release any air bubbles. Refrigerate for at least 2 hours before adding the topping.
  • For the apple topping: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5-7 minutes until the apples are tender but still hold their shape.
  • Add the cornstarch slurry to the apple mixture, stirring constantly until the sauce thickens, about 1-2 minutes. Remove from heat and allow to cool completely.
  • Once the apple topping has cooled, spoon it evenly over your set cheesecake. Return to the refrigerator for at least 2 more hours, preferably overnight, to allow flavors to meld.

Notes

For best results, ensure all ingredients for the filling are at room temperature before beginning.
The cheesecake can be made up to 3 days ahead and stored in the refrigerator.
You can freeze individual slices for up to 2 months. Wrap in plastic wrap and aluminum foil, then place in a freezer bag.
For a lighter version, use Neufchâtel cheese instead of regular cream cheese and substitute Greek yogurt for half the heavy cream.

Nutrition

Calories: 385kcalCarbohydrates: 36gProtein: 5gFat: 26gSaturated Fat: 15gCholesterol: 75mgSodium: 230mgFiber: 1gSugar: 27g
Keyword Cheesecake, Apple Dessert, No-Bake Cheesecake, Apple Cheesecake, Cream Cheese Dessert
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