This No-Bake Apple Crumble Cheesecake is creamy and sweet, with layers of delicious apples and a crunchy crumble topping. It’s perfect for any dessert lover!
You won’t believe how easy this is to make! Just mix, pour, and chill. I love serving it with a scoop of ice cream for the ultimate treat. Yum!
Key Ingredients & Substitutions
Graham Crackers: They make a great crust! If you’re out, try using digestive biscuits or even crushed vanilla wafers. For a gluten-free option, almond flour works well, blended with a bit of butter.
Apples: I love using Granny Smith for their tartness, but Honeycrisp adds sweetness, too. If you can’t find these, any firm apple works—Fuji or Pink Lady are great alternatives!
Cream Cheese: Ensure it’s softened for easy mixing. If you’re looking for a lighter option, try using Greek yogurt or a dairy-free cream cheese instead. Both can work well!
Heavy Cream: This gives a rich texture to the cheesecake. If you’re in a pinch, evaporated milk can be whisked to achieve a similar result, but it won’t be as thick.
How Do I Get the Perfect Apple Filling?
The apple filling can make or break your cheesecake. Start by cooking the apples until they’re tender and caramelized, but don’t overcook them or you’ll lose that lovely texture.
- Melt the butter in a skillet before adding the apples.
- Sprinkle the sugar and spices and stir gently to coat.
- Cook for 5-7 minutes until soft but still holding their shape.
- Let the mixture cool completely before adding it to your cheesecake.
What’s the Best Way to Fold Cream into the Cheesecake Mixture?
This step requires a gentle hand! Folding helps keep the air in the whipped cream for a light, fluffy texture.
- Take a spatula and scoop under the cheesecake mixture, then lift and fold over the cream.
- Repeat this process, turning the bowl slightly until fully combined. Don’t stir vigorously!
- This method keeps your cheesecake airy, perfect for that no-bake style.
With these insights, you’re all set for a delicious No-Bake Apple Crumble Cheesecake! Enjoy making and sharing this delightful dessert!
No-Bake Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp brown sugar
For the Apple Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup rolled oats
- 4 tbsp cold unsalted butter, cubed
- ½ tsp ground cinnamon
How Much Time Will You Need?
This delicious No-Bake Apple Crumble Cheesecake takes about 20 minutes of active preparation time. After that, let it chill in the fridge for at least 4 hours (or overnight for best results) to set. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix everything together until it looks like wet sand. Then, press this mixture evenly into the bottom of a 9-inch springform pan to form your crust. Pop it in the refrigerator to chill while you work on the filling!
2. Cook the Apple Filling:
Grab a skillet and heat it over medium heat. Melt the butter, then add your sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook until the apples are tender and lightly caramelized, about 5-7 minutes. Once done, set it aside to cool completely at room temperature.
3. Make the Crumble Topping:
In a small bowl, mix together the flour, brown sugar, rolled oats, and cinnamon. Add the cold cubed butter, and using your fingers or a pastry cutter, mix until it forms coarse crumbs. Set this aside as well!
4. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it becomes smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until everything is combined and fluffy.
5. Assemble the Cheesecake:
Take your crust out of the refrigerator. Spread half of the cheesecake mixture over the crust evenly. Then, layer the cooled apple filling on top, followed by spreading the remaining cheesecake mixture over the apples.
6. Add Crumble Topping:
Finally, evenly sprinkle the crumble topping over the top of the cheesecake layer. This will give it a lovely crunch!
7. Chill:
Cover the cheesecake and refrigerate for at least 4 hours, or even better, overnight. This chilling time helps everything set perfectly.
8. Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Slice it up and enjoy chilled. You could even add some whipped cream or a scoop of ice cream on top for an extra special treat!
Enjoy your delicious No-Bake Apple Crumble Cheesecake!
FAQ for No-Bake Apple Crumble Cheesecake
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices, you can use any firm apple. Fuji or Gala apples can work well too—choose based on your flavor preference!
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it covered to maintain its freshness.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham crackers or a mixture of almond flour and ground oats for the crust. Check other ingredient labels to ensure they’re gluten-free as well.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter or dairy-free alternative, you can use Greek yogurt or a dairy-free cream cheese. Make sure it’s smooth and creamy for the best results!
