Introduction

This No-Bake Apple Crumble Cheesecake is a deliciously creamy dessert that combines a buttery graham cracker crust with spiced apple crumble and smooth cheesecake filling. It’s perfect for those who want a show-stopping treat without turning on the oven. Plus, it’s easy to make ahead and impress guests anytime.

A round dessert with three visible layers is shown on a white plate, placed on a light wooden board over a white marbled surface. The bottom layer is a crumbly, darker brown crust. The middle layer is thick, creamy, and white with a smooth texture. The top layer consists of chunky pieces of cooked apple mixed with a crumbly, golden-brown streusel topping, with a drizzle of caramel sauce running down the sides. In the blurred background, apples and stacked white plates are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 1/2 cups (150g) graham cracker crumbs or digestive biscuits, finely crushed
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted

For the Apple Crumble Topping:

2 medium apples (such as Granny Smith or Fuji), peeled, cored, and diced
2 tbsp unsalted butter
1/4 cup (50g) brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup (60g) all-purpose flour
1/4 cup (25g) rolled oats
1/4 cup (40g) chopped walnuts or pecans (optional)

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream
2/3 cup (85g) powdered sugar, sifted
1 tsp vanilla extract
1 tbsp lemon juice (optional, to brighten flavor)

Instructions

Step 1: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch (23cm) springform pan or pie dish. Chill in the fridge while preparing the other components.
Step 2: In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples soften and start to caramelize, about 5-7 minutes. Remove from heat.
Step 3: In a separate bowl, combine the flour, rolled oats, and nuts (if using). Stir this into the cooked apples until crumbly. Let the mixture cool to room temperature.
Step 4: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add powdered sugar and vanilla extract, mixing until blended. In another chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Stir in lemon juice if desired.
Step 5: Spread about two-thirds of the cheesecake filling evenly over the chilled crust. Fold half of the cooled apple crumble topping into the filling to create swirls. Spread the remaining cheesecake filling on top and smooth out the surface.
Step 6: Sprinkle the remaining apple crumble topping evenly over the cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
Step 7: When ready to serve, carefully remove the cheesecake from the springform pan. Slice and enjoy cold. Optionally, garnish with extra chopped nuts or a sprinkle of cinnamon.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweet cream filling.
For a nut-free version, simply omit the walnuts or pecans in the crumble.
Add a pinch of ground cloves or ginger to the apple topping for extra spice.
If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work well for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving. To reheat, allow it to come to room temperature for about 15 minutes, but it’s best enjoyed cold to maintain its creamy texture.

How to Serve

A close-up of a slice of apple crumble cheesecake on a white plate with a wooden rim, showing four clear layers: a bottom layer of crumbly brown crust, followed by a pale yellow cooked apple layer, then a thick white creamy cheesecake layer, and topped with another layer of sliced cooked apples covered with a chunky light brown crumble topping drizzled with caramel sauce. In the background, the rest of the cheesecake is visible on a white plate on a white marbled surface with two apples sitting behind it. A gold fork rests on the plate next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake is ideal for making a day in advance. Chilling it overnight allows the flavors to meld and the texture to set perfectly.

Can I use fresh whipped cream instead of heavy whipping cream?

Heavy whipping cream is required to create the right texture for the filling. Freshly whipped cream is what you get by whipping heavy cream, so you should whip it yourself rather than substituting with pre-whipped cream.