This is the best no bake apple pie cheesecake recipe—easy to make, incredibly delicious, and guaranteed to be a crowd-pleaser! It’s super creamy, with a perfect balance of spiced apple pie flavors and a smooth cheesecake filling. The best part? You don’t need gelatin or an oven! Simple, no-bake, and absolutely irresistible. Everyone is going to love it!
I’m a huge fan of apple pie and cheesecake, so when my sister bought some apples last year that had been sitting in the fridge for over 5 months, we knew we had to put them to good use. We wanted to create something delicious and comforting, but without the hassle of using the oven.
At first, we considered making a traditional apple pie, but we craved the warm, spiced flavors without the baking process. That’s when we got creative! We started by making a delicious crumble in a pan, cooking the apples until they softened and created a rich, flavorful sauce. This sauce became the star of our no-bake cheesecake filling, adding the cozy warmth of apple pie to every bite.
The result? A decadent apple pie cheesecake that’s creamy, spiced, and utterly irresistible—no oven required! Check our list of no-bake cheesecakes for more delicious cheesecakes that don’t require an oven!
More no bake cheesecake recipes:
- no-bake Nutella cheesecake
- no-bake pistachio cheesecake
- no bake oreo cheesecake
- No bake oreo cheesecake bar
- No bake kinder bueno cheesecake
What you’ll love about this recipe
- You get all the warm, delicious flavors of an apple pie dessert—without ever turning on the oven!
- It’s incredibly creamy, rich, and indulgent.
- It has amazing textures: the crunchy crumble, the smooth cheesecake, and the soft, saucy apples.
This is truly the best apple cheesecake recipe—easy, no-bake, and absolutely irresistible!
Watch how to make an apple pie cheesecake
Before you start with this recipe:
Make sure to gather all your ingredients and equipment for this easy apple cheesecake recipe. Let’s wash our hands and get ready—it’s going to be super fun and delicious!
No bake apple pie cheesecake ingredients
Ingredients for This Festive Fall Cheesecake
- Brown Sugar: To sweeten the crumble and the delicious apple sauce.
- Granulated Sugar: Used in both the sauce and the crumble for balanced sweetness.
- Soft Butter: Adds richness to the crumble, helping it achieve that perfect crunchy texture. Also used in the crust and for the apples.
- All-Purpose Flour: The base of our crumble, giving it structure and a satisfying crunch.
- Cinnamon & Anise star: For a warm, spiced flavor that screams fall.
- Lemon Peel: Adds a bright, zesty note to complement the apples.
- Apples: The star of the show, cooked down into a sweet, saucy filling.
- Cream Cheese: The creamy, tangy base of our no-bake cheesecake.
- Heavy Cream: Whipped to perfection for a light and airy cheesecake filling.
- Biscoff Cookies (or Spiced Biscuits): The perfect crunchy base for our cheesecake, adding a spiced, caramelized flavor.
- Cornstarch: To thicken the apple sauce and give it the perfect consistency.
- Water: Helps cook the apples and create a smooth, saucy texture.
Equipment needed
This is the list of the necessary equipment for this no bake apple cheesecake
- 17cm x 6cm Pan: For assembling and setting the cheesecake.
- Cooking Pan: To cook the apples and prepare the delicious apple sauce.
- Peeler: For peeling the apples easily and efficiently.
- Spatula: To stir the apples and sauce while cooking.
- Whisk or Electric Whisk: For whipping the cream to soft peaks.
- Blender, Food Processor, or Ziplock Bag + Rolling Pin: To crush the biscuits into fine crumbs for the base.
Pan size for this easy apple cheesecake
For this recipe (and pretty much all my cheesecake recipes), I love using my 17cm x 6cm pan from the brand Zenker. I bought it at HomeSense Canada, and it’s perfect because it’s not too big and makes desserts look absolutely beautiful.
If you don’t have this exact pan, I recommend using a similar-sized pan with a detachable bottom (make sure it’s secure—no one wants a cheesecake disaster!). A good pan ensures your dessert stays intact and looks stunning.
How to prepare the crust
To create the perfect base for this decadent apple cheesecake, start by crushing Biscoff cookies (or any other spiced cookies). Their warm, caramelized flavor adds an extra cozy touch to the dessert.
- Crush the Cookies: Use a food processor, blender, or a ziplock bag and rolling pin to crush the cookies into fine crumbs.
- Add Butter: Melt some butter or margarine and mix it with the crushed cookies until the mixture resembles wet sand.
- Press into the Pan: Transfer the mixture to your pan and press it down firmly and evenly. This ensures the crust holds together and doesn’t crumble when sliced.
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Best tips
- Don’t Over-whip the Cream: Do not whip the cream until stiff peaks—it’s easy to overdo it! Even 5 seconds of distraction can ruin the texture (trust me, it happened to me this time!). Over-whipped cream can create “bubbles” in the cheesecake, which aren’t as visually appealing.
- Use High-Fat Cream: Make sure your cream has at least 35% fat. Anything less won’t whip properly.
- Cold and Dry Bowl:Always use a cold, dry bowl to whip the cream. This helps it reach the right consistency faster.
- Cool the Apple Filling: Let the apple filling cool completely before adding it to the cheesecake. If it’s too warm, it can melt the creamy layers.
- Chill Thoroughly: Let the cake set in the fridge for at least 8 hours, or ideally overnight. This ensures it holds its shape and flavors meld perfectly.
- Make Enough Sauce: The apple sauce is key to sweetening and flavoring the cheesecake. I accidentally made too little this time, so I’ve adjusted the proportions in the recipe to ensure yours turns out beautifully!
How to make crumble without oven
Did You Know? You don’t even need an oven to make crumble! All you need is a pan and a working stove. Here’s how:
- In a bowl, mix sugars, cinnamon, butter, and flour until combined.
- Transfer the mixture to a pan and toast it over medium heat, stirring constantly to prevent burning.
- After about 3–4 minutes, it should be golden and fragrant.
- Pour it onto a tray, spread it out, and let it cool. It will harden into a beautiful, delicious crumble—perfect for topping this creamy apple cheesecake!
FAQs About no bake apple pie cheesecake
Cover the cheesecake with plastic wrap or store it in an airtight container in the fridge. It will stay fresh for up to 2–3 days.
Ensure your cream has at least 35% fat and that your bowl and whisk are cold. Low-fat cream or a warm bowl can prevent the cream from whipping properly.
No problem! You can use a ziplock bag and a rolling pin to crush the cookies by hand.
How to make apple pie cheesecake
To make this no-bake apple pie cheesecake, we start by making the crumble:
- In a bowl, mix brown sugar, granulated sugar, cinnamon, soft butter, and all-purpose flour.
- Pour the mixture onto a pan and cook over medium heat, stirring constantly to avoid burning. After 3 to 4 minutes, it will be ready. Remove it from the stove and pour it into a tray, spreading it evenly.
- Next, peel and clean 5 apples, then cut and slice them into 1/2 cm (1/4 inch) thick pieces.
- In a pan, combine the apples, brown sugar, cinnamon, aniseed, the peel of one lemon, water, and butter. Cook over medium heat until the apples have softened. The sauce should still be very liquid. Remove the lemon peel and aniseed. In a separate bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water, then add it to the apples. Cook on low heat until the sauce thickens.
- In another bowl, combine the cream cheese with cinnamon and about 70% of the apple sauce left from cooking.
- Whip heavy cream with sugar until soft peaks form.
- Incorporate the whipped cream into the cream cheese mixture in two additions, folding gently with a spatula.
- Crush some biscuits using a food processor, then mix them with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the pan to form the crust.
- Pour half of the cheesecake filling into the pan and smooth it out. Add a layer of apples and crumble, then top with the remaining cheesecake filling and smooth it out again. Refrigerate for at least 8 hours, or preferably overnight.
To decorate, slightly warm up the leftover apples and pour them on top of the cheesecake, along with some extra crumble. Serve and enjoy!
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I hope you have so much fun making this no-bake apple cheesecake and enjoy every bite. Wishing you a beautiful baking day! If you have any questions, feel free to ask—I’d be so happy to help.
Apple pie cheesecake with crumble easy no oven
Equipment
- 17cm x 6cm Pan
- Cooking Pan
- Peeler
- Spatula
- Whisk or Electric Whisk
- Blender, Food Processor, or Ziplock Bag + Rolling Pin
Ingredients
Crumble
- 70 grams brown sugar or panela
- 20 grams granulated sugar
- 60 grams Soft butter
- 90 grams all purpose flour
- 1 teaspoon cinnamon ground
Apples
- 5 apples medium sized
- 1 lemon peel
- 2 Anise star
- 2 teaspoons cinnamon ground
- 60 grams butter
- 70 grams water
- cornstarch mixture
- 120 grams brown sugar
cornstarch mixture
- 1 teaspoon cornstarch
- 2 tablespoon COLD water
Cheesecake filling
- 500 grams cream cheese
- 1/2 teaspoon cinnamon ground
- 200 grams heavy cream 35%
- 35 grams granulated sugar
- 70 % sauce the apples leave
Crust
- 200 grams biscoff cookies or spiced cookies
- 45 grams melted butter or margarine
Instructions
- To make this no-bake apple pie cheesecake, we start by making the crumble, in a bowl, mix brown sugar, granulated sugar, cinnamon, soft butter, and all-purpose flour.
- Pour the mixture onto a pan and cook over medium heat, stirring constantly to avoid burning. After 3 to 4 minutes, it will be ready. Remove it from the stove and pour it into a tray, spreading it evenly.
- Next, peel and clean 5 apples, then cut and slice them into 1/2 cm (1/4 inch) thick pieces.
- In a pan, combine the apples, brown sugar, cinnamon, aniseed, the peel of one lemon, water, and butter. Cook over medium heat until the apples have softened. The sauce should still be very liquid. Remove the lemon peel and aniseed. In a separate bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water, then add it to the apples. Cook on low heat until the sauce thickens.
- In another bowl, combine the cream cheese with cinnamon and about 70% of the apple sauce left from cooking.
- Whip heavy cream with sugar until soft peaks form.
- Incorporate the whipped cream into the cream cheese mixture in two additions, folding gently with a spatula.
- Crush some biscuits using a food processor, then mix them with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the pan to form the crust.
- Pour half of the cheesecake filling into the pan and smooth it out. Add a layer of apples and crumble, then top with the remaining cheesecake filling and smooth it out again. Refrigerate for at least 8 hours, or preferably overnight.
- To decorate, slightly warm up the leftover apples and pour them on top of the cheesecake, along with some extra crumble. Serve and enjoy!
Video
Notes
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