No-Bake Apple Cheesecake
This No-Bake Apple Cheesecake combines the comforting warmth of apple pie with the creamy decadence of cheesecake—without ever turning on your oven. Perfect for those hot summer days or when you need an impressive last-minute dessert, this recipe delivers restaurant-quality results with minimal effort.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Medium Saucepan
- Mixing Bowls
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 16 full sheets, finely crushed
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
For the Cheesecake Filling
- 16 oz cream cheese softened to room temperature (2 blocks)
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp sour cream makes the filling extra velvety
For the Apple Topping
- 4 medium apples Granny Smith or Honeycrisp work best, peeled, cored and diced
- 1/3 cup brown sugar packed
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tbsp cornstarch mixed with 2 tablespoons water
Instructions
Prepare the Crust
Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl until the mixture resembles wet sand. The perfect consistency should hold its shape when pressed between your fingers—if it's too crumbly, add an additional tablespoon of melted butter.- Press the mixture firmly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to create an even, compact layer. For extra stability, press some of the mixture about 1/2 inch up the sides of the pan.
- Chill the crust in the freezer for 15 minutes while preparing the filling.
Create the Cheesecake Filling
In a large bowl, beat the softened cream cheese until completely smooth and free of lumps—about 2 minutes with an electric mixer.- Add the powdered sugar gradually, beating after each addition until well combined. Mix in the vanilla extract and sour cream until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to overmix—stop when the mixture is just combined to maintain maximum fluffiness.
Make the Apple Topping
In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, lemon juice, and spices. Cook for about 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape.- Add the cornstarch-water mixture and cook for an additional 1-2 minutes until the sauce thickens. Remove from heat and allow to cool completely.
Assemble the Cheesecake
Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula or the back of a spoon.- Refrigerate the cheesecake for at least 3 hours or overnight to set properly.
- Once the cheesecake has set and the apple topping has cooled completely, spread the apple mixture evenly over the top of the cheesecake.
- Optionally, reserve about 1/4 cup of the apple topping to add just before serving for an extra fresh texture contrast.
Notes
For a gluten-free option, use gluten-free graham crackers or try a crust made from crushed gingersnap cookies.
For a lighter version, use Neufchâtel cheese instead of regular cream cheese to reduce fat content by 33% without sacrificing creaminess.
Pears can replace apples for an equally delicious variation, or use a mix of both for a complex flavor profile.
Chill your mixing bowl and beaters for 10 minutes before whipping the cream for maximum volume.
This cheesecake can be made up to 2 days in advance and stored covered in the refrigerator.
Nutrition
Calories: 385kcalCarbohydrates: 38gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 75mgSodium: 220mgFiber: 2gSugar: 28g
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