prep time: 30 min | bake time: 30 min | total time: 6-8 hrs
This recipe has gone viral on my Instagram and Facebook page so many times. It must be that good! If you love apple crumble and you love cheesecake this is the recipe for you! I’ve made life a little easier by combining these two delicious desserts into one cake that can be enjoyed by everyone! No baking is required for this Apple Crumble Cheesecake and it comes together in just a few hours. The apples offer the perfect balance of tart and sweet while the crumble and biscuit base provide a satisfying crunch. The no-bake cheesecake?
Let’s just say it’s incredibly light, creamy and highly addictive. For the finishing touches, you can expect a classic apple crumble topping with a generous drizzle of salted caramel sauce for extra indulgence. Whether you’re craving a fall-inspired dessert or a year-round treat, this apple crumble cheesecake is an irresistible indulgence for any dessert lover.
For the perfect balance of tartness and sweetness, I recommend using a mix of Granny Smith and Gala apples for this recipe. Granny Smith apples hold their shape well when cooked. They provide a tart contrast to the sweetness of the cheesecake. Gala apples are on the sweeter side and provide a softer texture and natural sweetness to the recipe. If you don’t have these varieties, any baking apple will work but always aim for a balance of tart and sweet for the best flavor.
To make the biscuit base, use a food processor to crush the graham crackers into fine crumbs. If you don’t have a food processor, put your crackers in a ziplock bag and crush with a rolling pin. Mix the crumbs with the powdered sugar and melted butter until they resemble wet sand. Press this mixture into the base and sides of an 8-inch springform pan, and place it in the fridge for 30 minutes to set.
Whip the whipping cream and powdered sugar using an electric handheld mixer until medium peaks form, then set aside in the fridge. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and cinnamon powder, mixing until fully incorporated. Gently fold the whipped cream into the mixture until smooth and creamy. Pour the filling over the chilled biscuit base. Use a spatula to spread the mixture evenly, and refrigerate for at least 6-7 hours.
Peel and chop the granny smith and gala apples into small cubes. Heat a saucepan over medium and combine the apples, sugar, cinnamon, and vanilla. Once the apples have softened, add the cornstarch mixture to thicken the sauce. Set your caramelized apples aside to cool completely.
Mix the all-purpose flour, sugar, salt, and cinnamon in a bowl. Add the melted butter and stir until the mixture becomes crumbly. Bake the crumble at 375°F or 190°C for 15-17 minutes or until golden brown. Let cool completely before applying to the cheesecake. Both the caramelized apples and crumble can be done well in advance as the cheesecake requires quite a few hours to set in the fridge.
Gently release the sides of the springform pan with an offset spatula. If your edges are sticking you can run a thin knife around the edge to help release the cake. Place the cheesecake on a plate, and top it with the cooled caramelized apples, baked crumble, and caramel sauce. Serve immediately and store any leftovers in the fridge for up to 2-3 days!
A no-bake cheesecake doesn’t require baking, but it’s done when it has firmed up after 6-7 hours in the fridge. It should hold its shape when sliced.
The cheesecake will last for 2-3 days when stored in an airtight container in the fridge. Keep it chilled and covered to maintain its texture and flavor.
Although you can freeze this cheesecake, it’s best served fresh. Freezing may change the texture of your cheesecake filling. However, if necessary, you can freeze it for up to 1 month in an airtight container.
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