prep time: 45 min | Chill time: 6-8hrs | total time: 9 hrs
If you love apple crumble and cheesecake, this dessert combines the best parts of both in one no-bake recipe. It starts with a buttery biscuit crust, followed by a creamy cinnamon cheesecake filling, caramelized apples, and a crisp crumble topping.
I love making this cheesecake in the fall when apples are everywhere, but it’s just as good whenever you’re craving a cozy apple dessert. The cheesecake can be prepared ahead of time, while the apples and crumble can be made separately and added just before serving.
Finish it with a drizzle of salted caramel, and you have a dessert that looks impressive but is surprisingly easy to make
I like using a combination of Granny Smith and Gala apples. Granny Smith apples add tartness and hold their shape well when cooked, while Gala apples add natural sweetness. You can also use Honeycrisp, Pink Lady, Cosmic Crisp, or another firm baking apple. A combination of sweet and tart apples gives the best flavor.
Combine the flour, sugar, cinnamon, and salt in a bowl. Add the melted butter and mix until crumbly. Spread the crumble over a parchment-lined baking sheet and bake at 375°F (190°C) for 15–17 minutes, or until golden brown. Let it cool completely before using.
Peel and slice the apples into smaller pieces. Add the apples, sugar, cinnamon, and vanilla to a saucepan and cook over medium heat until the apples begin to soften.
Mix the cornstarch with water to make a slurry, then stir it into the apples. Cook until the mixture thickens. Transfer the apples to a bowl and cool completely before adding them to the cheesecake.
Crush the biscuits into fine crumbs using a food processor. Mix the crumbs with sugar and melted butter until evenly combined and the mixture resembles wet sand.
Press firmly into the bottom of an 9-inch springform pan. Refrigerate for 30 minutes to set.
Whip the cold whipping cream with powdered sugar until medium peaks form. Set aside in the refrigerator. In a separate bowl, beat the cream cheese and powdered sugar until completely smooth. Add the vanilla and cinnamon and mix until combined.
Gently fold the whipped cream into the cream cheese mixture until smooth and evenly incorporated. Spread the cheesecake filling evenly over the chilled biscuit crust. Refrigerate for at least 6–8 hours, preferably overnight.
Once the cheesecake is fully set, carefully remove it from the springform pan. Top with the cooled caramelized apples and baked crumble. Drizzle with salted caramel just before serving.
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.
Store the assembled cheesecake covered in the refrigerator for up to 3 days. For the best texture, store the crumble separately and add it shortly before serving so it stays crisp.
No. The cheesecake itself is completely no-bake. The crumble topping is baked separately until golden and crisp.
Granny Smith and Gala apples are my preferred combination because they balance tartness and sweetness. Honeycrisp, Pink Lady, and Cosmic Crisp are also good choices.
Yes. Use dairy-free cream cheese, dairy-free whipping cream, and dairy-free butter. Also check your biscuits to make sure they are dairy-free
Yes. The cheesecake can be made up to 3 days ahead. Store the crumble separately and add it shortly before serving.
If you liked this recipe make sure to leave a rating and review below – check out these other recipes before you go!
4 Responses
I tried this recipe out of curiosity, but I wasn’t sure I’d like the cold apples on top of the cream. I was also worried that the eggless, tickener free cream wouldn’t have the flavor and texture I was looking for. Instead, I was pleasantly surprised by the wonderful combination of flavors. This one of the most extraordinary cakes I’ve ever made! Thr recipe is perfect, balanced in such a way as to yeald an incredible result: a perfect combination of softness and crunch with the sweet and tart touch of apples. THANK YOU SO MUCH AND CONGRATULATIONS
Hi Eliana
Thank you so much! I’m really glad you tried the recipe despite your doubts and ended up loving the mix of flavors and textures. Your kind words mean a lot.
– Saloni
Hi Saloni
I tried this recipe. I quite like the flavour.
However the caramelised apples keep dripping down to the crust.
I would like it to be less messy? What would you suggest to make the apple filling less liquidy?
Can I put more corn starch to it ?
Hi Priyanka
Glad you liked the flavor!To reduce the liquid, you can add a bit more cornstarch (try 1-2 tsp) or cook the apples longer to reduce the juices. Also, patting the apples dry before adding them to the crust can help. Hope that helps!