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Apple Crumble Cheesecake 

This no-bake apple crumble cheesecake combines the creamy texture of cheesecake with the crunch of a biscuit base and the warmth of caramelized apples. It’s topped with a buttery crumble for an added layer of texture and flavor. Perfect for fall or any time of year, this cheesecake is sure to impress! Made eggless and dairy-free with no baking required! This recipe has gone viral on my Instagram and Facebook page so many times. It must be that good!
Author: Saloni Mehta
Yield: 10 servings
Prep: 1 hour
Total: 8 hours
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Equipment

  • 1 8-inch Springform Pan (20cm)

Ingredients

Crumble Topping Ingredients

  • 35 g Butter* melted
  • 80 g All Purpose Flour
  • 55 g Cane Sugar*
  • ⅛ tsp Salt
  • ½ tsp Cinnamon Powder

Caramelized Apple Topping Ingredients

  • 190 g Peeled & Chopped Apple 1/2 Red Gala & 1/2 Granny Smith
  • 65 g Cane Sugar*
  • ½ tsp Cinnamon Powder
  • ½ tsp Vanilla Extract
  • 3 tsp Cornstarch mixed with 2 tsp water

Biscuit Base Ingredients

  • 15-16 Graham Crackers or digestive biscuits crushed into fine crumbs
  • 1 tbsp Cane Sugar*
  • 50 g Butter* melted

No Bake Cinnamon Cheesecake Filling Ingredients

  • 225 g Cream Cheese* room temperature
  • 100 g Powdered Sugar
  • 1½ tsp Cinnamon Powder
  • 2 tsp Vanilla Extract
  • 240 ml Whipping Cream*
  • 30 g Powdered Sugar

Instructions

Crumble Topping Instructions

  • Combine sugar, all-purpose flour, salt & cinnamon in a bowl.
  • Add melted butter. Mix until it is crumbly.
  • Chill in the fridge/freezer until ready to use.
  • You can store it in the freezer for up to 1 month.
  • Spread the cold crumble on a tray lined with baking paper.
  • Bake at 375f or 190°C for 15-17 minutes or until golden brown.
  • Let it cool completely and store in an airtight container for up to 7 days.

Caramelized Apple Topping Instructions

  • Peel & dice apples into 1/2-inch cubes.
  • In a saucepan combine chopped apple, sugar, cinnamon & vanilla.
  • Cook on medium heat until the apple is half cooked.
  • Add cornstarch mixed with water.
  • Let it come to a boil, remove from heat.
  • Transfer to a heat proof container. Place it in the fridge to cool completely.

Biscuit Base Instructions

  • Use an 8-inch (20 cm) springform pan.
  • Use a food processor to crush the biscuits into fine crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or a Ziplock bag.
  • Mix sugar into the biscuit crumbs
  • Mix the melted butter into the biscuit crumbs and press the mixture into the bottom and sides of the springform pan. Put it in the fridge for 30 minutes to set

Cinnamon Cheesecake Filling Instructions

  • Use a stand mixer or a bowl and an electric hand whisk to whip whipping cream and 30g (1/4 cup) of powdered sugar until medium peaks form. Keep it cold in the fridge.
  • Use a food processor / stand mixer or an electric hand whisk to mix cream cheese, 100g ( ½ cup) powdered sugar until smooth without any lumps for 3-4 minutes.
  • Add vanilla extract, cinnamon powder & mix. Scrape down the sides of the bowl.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Pour all the cheesecake mixture on top of the biscuit base and spread it in an even layer.
  • Refrigerate for at least 6-7 hours to set.
  • Gently release the sides of the springform pan with an offset spatula. Place the cheesecake on a plate.
  • Top with caramelized apples, baked crumble and caramel sauce.
  • Serve immediately, store any leftovers in the fridge and eat within 2-3 days

Notes

  • Cup vs Weighing Scale: the US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking often requires precision and accuracy.
  • Butter: dairy-free salted butter sticks or any salted butter of your choice
    Whipping cream: use dairy-free unsweetened whipping cream for best results or coconut cream from a can of chilled coconut milk(full fat)
  • Cream Cheese: dairy-free cream cheese or any plain full-fat cream cheese of your choice
  • Whipping Cream: use Dairy-free unsweetened whipping cream for vegan and dairy-free cheesecake or any full fat whipping cream of choice
  • Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar
  • Apples: use a mix of granny smith (green apple) and gala apple, cosmic crisp apple, pink lady apple or a similar variety of baking apples that are available in your country.
  • Biscuit Base: you can use Digestive biscuits/dairy-free Graham crackers/Gingernut biscuits/Biscoff cookies for the base.