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5 from 2 votes

No-Bake Apple Crumble Cheesecake

This No-Bake Apple Crumble Cheesecake combines a buttery biscuit crust, creamy cinnamon cheesecake filling, caramelized apples, and crisp crumble topping. Finished with a drizzle of salted caramel, it’s an easy make-ahead dessert that’s perfect for fall and holiday gatherings
Recipe Update: This recipe was updated in September 2026 with new ingredient ratios, improved instructions, and updated step-by-step photos.
Author: Saloni Mehta
Yield: 12 servings
Prep: 45 minutes
Total: 9 hours

Equipment

Ingredients

Crumble Topping Ingredients

  • 35 g Butter* melted; see notes for options
  • 80 g All Purpose Flour
  • 55 g Cane Sugar* or castor sugar
  • 1/8 tsp Salt
  • 1/2 tsp Cinnamon Powder

Caramelized Apple Topping Ingredients

  • 450 g Peeled & Chopped Apple 2 Red Gala & 2 Granny Smith
  • 100 g Light Brown Sugar
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Vanilla Extract
  • 4 tsp Cornstarch mixed with 2 tsp water

Biscuit Base Ingredients

  • 225 g Graham Crackers or digestive biscuits crushed into fine crumbs
  • 110 g Butter* melted; see notes for options

No Bake Cinnamon Cheesecake Filling Ingredients

  • 450 g Cream Cheese* room temperature; see notes for options
  • 180 g Powdered Sugar or icing sugar
  • 2 tsp Cinnamon Powder
  • 1 tsp Vanilla Extract
  • 480 ml Whipping Cream* cold; see notes for options
  • 45 g Powdered Sugar or icing sugar

Topping

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 375℉ 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 & slice apples into smaller pieces.
  • In a saucepan combine chopped apple, sugar, cinnamon & vanilla.
  • Cook on medium heat until the apples are almost cooked and softened.
  • Mix the cornstarch with water to make a slurry, then stir it into the apples. Cook until the mixture thickens.
  • 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 9-inch (22cm) springform pan. Line the base of the pan with baking paper.
  • 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 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 45g (6 tbsp) of powdered sugar until medium peaks form. Keep it cold in the fridge.
  • Use a stand mixer or an electric hand whisk to mix cream cheese, 180g (1+3/4 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 in three additions, mixing just until combined after each addition.
  • 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 or preferably overnight to set.
  • Gently release the sides of the springform pan with an offset spatula. Place the cheesecake on a plate.
    • For the cleanest slices, portion the chilled cheesecake before adding the toppings. Dip a sharp knife in warm water, wipe it and slice straight down. Repeat this process for each slice, then top with the caramelized apples, crumble, and salted caramel before serving.
  • Top with caramelized apples, baked crumble and caramel sauce.
  • Serve immediately, store any leftovers in the fridge and eat within 2-3 days
  • Store the cheesecake covered in the refrigerator for up to 3 days. For the best texture, keep the crumble topping separate and add it just before serving so it stays crisp.

Notes

  • Cup vs. Weighing Scale: U.S. cup measurements are a rough estimate and can vary depending on how ingredients are measured. For the most accurate results, use a digital kitchen scale and measure in grams.
  • Butter: Use salted butter or dairy-free salted butter sticks. I recommend Country Crock Plant Butter, Miyoko’s Plant Milk Butter, or Earth Balance for a dairy-free option.
  • Cream Cheese: Use plain, full-fat cream cheese for the best texture. For a dairy-free version, I recommend Kite Hill or Violife dairy-free cream cheese.
  • Whipping Cream: Use full-fat whipping cream. For a vegan and dairy-free version, use an unsweetened dairy-free whipping cream such as Silk Dairy-Free Heavy Whipping Cream Alternative or Country Crock Plant Cream.
  • Sugar: Cane sugar can be substituted with granulated or castor sugar. For a vegan version, use vegan-friendly sugar or organic cane sugar such as Zulka Organic Cane Sugar.
  • Apples: I recommend a mix of Granny Smith and Gala apples. You can also use Cosmic Crisp, Pink Lady, or another firm baking apple available in your country.
  • Biscuit Base: Use Digestive biscuits, dairy-free graham crackers, Gingernut biscuits, or Biscoff cookies. Check the packaging if you need the base to be dairy-free.