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No-Bake Apple Crumble Cheesecake Recipe

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★★★★★

4.8 from 105 reviews

This No-Bake Apple Crumble Cheesecake combines a buttery graham cracker crust with a creamy vanilla cheesecake filling swirled with spiced apple crumble topping. Perfect for an easy, make-ahead dessert that delights with a mix of soft cheesecake and tender caramelized apples with oat and nut crumble. It’s an indulgent but simple treat ideal for fall or any time you want a cozy fruity dessert without baking.

Ingredients

Scale

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 (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

  1. Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and resemble wet sand. Press this firmly into the bottom of a 9-inch (23cm) springform pan or pie dish to create a solid crust. Chill in the refrigerator while preparing the next components.
  2. Make the Apple Crumble Topping: Heat a skillet over medium heat and 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. In a separate bowl, combine the flour, oats, and nuts if using, then mix into the cooked apples until the mixture becomes crumbly. Let cool to room temperature.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing well until fully incorporated. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Optionally, stir in lemon juice to brighten the flavor.
  4. Assemble the Cheesecake: Spread about two-thirds of the cheesecake filling evenly over the chilled crust. Fold half of the cooled apple crumble topping gently into the filling to swirl. Spread the remaining cheesecake filling on top and smooth out the surface. Sprinkle the remaining apple crumble topping evenly over the cheesecake.
  5. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
  6. Serve: Remove the cheesecake carefully from the springform pan. Slice and serve cold. Optionally garnish with extra chopped nuts or a light dusting of cinnamon for added presentation and flavor.

Notes

  • Use tart apples like Granny Smith for a nice balance with the sweetness of the cheesecake.
  • The lemon juice in the filling is optional but helps brighten the flavor.
  • Make sure the cream cheese is fully softened for a smooth filling.
  • Chilling time is important to let the cheesecake set firmly; overnight chilling is best.
  • You can substitute walnuts for pecans or omit nuts if preferred.
  • Serve chilled and enjoy within 2-3 days for freshness.

Keywords: no-bake cheesecake, apple crumble, easy dessert, fall dessert, creamy cheesecake, apple dessert, no bake apple cheesecake

Find it online: https://islawhite.com/no-bake-apple-crumble-cheesecake-recipe/