No-Bake Apple Cheesecake

This No-Bake Apple Cheesecake makes the perfect easy fall dessert! A no-bake cheesecake filling combines with apple pie filling in a cinnamon graham cracker crust.

Apple Desserts

One of the things I love most about fall is all of the yummy apple and pumpkin desserts! I have so many favorites that I can’t choose just one.

This No-Bake Apple Cheesecake starts with a from-scratch cinnamon-graham cracker crust before being filled with a luscious homemade-no bake cheesecake filling with apple pie filling mixed in. You can use store-bought or homemade apple pie filling for this recipe.

What is a good fall dessert

I’m going to start by saying this one!! 😉 If you are looking for a few other favorites, here are some of mine:

• Caramel Apple Galette – like an apple pie, but sooooo much easier!
• Pumpkin Dump Cake – a classic. This easy recipe is always a hit.
• Slow Cooker Pumpkin Spice Lava Cake – don’t forget the scoop of vanilla or cinnamon ice cream with this one!
• Caramel Apples – a fall must-make recipe!
• Easy Apple Crumble Recipe – easy and comforting any time.
• No-Bake Pumpkin Spice Cheesecake – it’s always on our Thanksgiving day menu!

No-Bake Apple Cheesecake FAQs

Recipe Tips

• This super creamy dessert is best served right out of the fridge.
• You can use homemade or store-bought apple pie filling for this recipe.
• Want a little more cinnamon flavor? Add some into the cheesecake filling!
• I like to form the crust along the sides of the pan and use a flat bottomed glass or measuring cup to help press down the crumbs.

How to make Apple Cheesecake

• Start by preparing the crust. You’ll need graham cracker crumbs, brown sugar, and butter. Mix them all together and pat them into a springform pan. Place the crust in the freezer while assembling the filling.

• Next, whip the cream cheese until it is smooth. Mix in the granulated sugar until well combined. Then, mix in the powdered sugar and vanilla extract. Set aside.

• Beat the heavy cream until stiff peaks form. Then, gently fold the whipped cream mixture into the cream cheese mixture. Fold half of the apples into the cream cheese mixture.

• Pour the cream cheese mixture into the prepared crust. Top with the remaining apples, pressing them into the cream cheese mixture slightly, and smooth out the top.

• Cover and refrigerate for 8 hours or overnight. Remove the outer rim of the springform pan before serving.

Other recipes you may enjoy

• Apple Cinnamon Curly Fries
• No-Bake Caramel Apple Cheesecake
• Easy Apple Cake – Only 3 Ingredients!
• 20+ No-Bake Desserts
• Fried Apples

5 from 1 vote

Servings: 12 servings

No-Bake Apple Cheesecake

By Jamie Sherman

This No-Bake Apple Cheesecake makes the perfect easy fall dessert! A no-bake cheesecake filling combines with apple pie filling in a cinnamon graham cracker crust.

Prep: 20 minutes mins

Chill Time: 8 hours hrs

Total: 8 hours hrs 20 minutes mins

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Equipment

• ClingWrap Plastic Food Wrap – 300 Square Foot Roll – 4 Pack (Package May Vary)
• rubber spatula or wooden spoon
• mixing bowl
• Lock N’ Lift Manual Handheld Can Opener with Locking Mechanism
• measuring cups and spoons
• measuring cups and spoons
• hand mixer
• springform pan

Ingredients 

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For the crust

• ▢ 2 ½ cups graham cracker crumbs
• ▢ ¼ cup light brown sugar, packed
• ▢ ½ teaspoon ground cinnamon
• ▢ 9 tablespoons unsalted butter, melted

For the filling

• ▢ 3 packages cream cheese, softened, 8 oz. each
• ▢ ½ cup granulated sugar
• ▢ ¼ cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cups heavy whipping cream
• ▢ 1 can apple pie filling, 21 oz.

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Instructions 

• In a large bowl stir together the graham cracker crumbs, brown sugar, and cinnamon until fully combined. Mix in the butter. Firmly press the crumbs into an 8 to 10-inch springform pan. Place this in the freezer while you assemble the filling.
• In a large bowl with an electric hand mixer, whip the cream cheese until smooth. Add the granulated sugar and mix it in until well combined. Mix in the powdered sugar and vanilla until well combined. Set aside.
• In a large bowl with an electric hand mixer, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until there are no streaks left.
• Fold half of the apples into the cheesecake mixture. Pour this mixture into the crust, smooth out the top. Add the remaining apples on top and gently press them in.
• Cover and place in the fridge for 8 hours, or overnight.
• Remove the outer rim of the pan, slice, and serve.

Notes

• This super creamy dessert is best served right out of the fridge.
• You can use homemade or store-bought apple pie filling for this recipe.
• Want a little more cinnamon flavor? Add some into the cheesecake filling!
• I like to form the crust along the sides of the pan and use a flat bottomed glass or measuring cup to help press down the crumbs.

Nutrition

Serving: 1slice, Calories: 541kcal, Carbohydrates: 45g, Protein: 6g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 108mg, Sodium: 325mg, Potassium: 161mg, Fiber: 1g, Sugar: 29g, Vitamin A: 1398IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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