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No Bake Apple Pie Cheesecake

No bake apple pie cheesecake layers a creamy, whipped cheesecake filling over a buttery graham cracker crust, then tops it with cinnamon-cooked apples. Chill until firm for a make-ahead dessert with tender apple pieces and a cool, rich texture.
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Prep Time 20 minutes
Cook Time 9 minutes
Chilling time 6 hours 50 minutes
Total Time 7 hours 19 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 tsp nonstick cooking spray
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
For the filling
  • 3 package (8 oz) cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy cream cold
For the apple topping
  • 3 apples medium, peeled, cored, and cut into 1/2-inch dice
  • 0.33 cup light brown sugar packed
  • 0.25 cup water
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp water cold

Equipment

  • 1 9-inch springform pan

Method
 

Make the crust
  1. Lightly coat the sides of a 9-inch springform pan with the cooking spray.
  2. Line the bottom of the pan with parchment paper.
  3. Stir together the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
  4. Press the crumb mixture firmly into the bottom of the pan.
  5. Refrigerate the crust for 20 minutes.
Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla in a large bowl until smooth and creamy.
  2. In a separate bowl, whip the cold heavy cream to stiff peaks.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Spread the filling evenly over the crust.
  5. Refrigerate for at least 6 hours or overnight, until firm.
Make the apple topping
  1. Combine the apples, brown sugar, 1/4 cup water, lemon juice, and cinnamon in a medium saucepan.
  2. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  3. Stir the cornstarch and 1 tablespoon cold water together in a small bowl.
  4. Stir the cornstarch mixture into the apples.
  5. Simmer for 1 minute, until thickened.
  6. Cool completely to room temperature.
Assemble and chill
  1. Spoon the cooled apple topping over the cheesecake.
  2. Refrigerate for 30 minutes.
  3. Release the springform pan and serve.

Notes

For clean slices, make sure the cheesecake is firm before adding the topping and releasing the pan. Refrigerate covered for up to 4 days; freezing is suitable. For a gluten-free option, use gluten-free graham cracker crumbs.