Introduction

When fall arrives, there’s nothing quite as comforting as apples and cinnamon filling the air. This No Bake Apple Cheesecake brings together the crisp, spiced sweetness of caramelized apples with the creaminess of a rich cheesecake—no oven required. Whether you’re hosting a holiday dinner or simply want a fuss-free dessert, this recipe is a perfect balance of elegance and ease. It’s a dessert that looks impressive but is surprisingly simple to prepare, making it ideal for busy days when you still want something show-stopping.

My recipe story

This cheesecake recipe was inspired by my love for no-bake desserts and my family’s obsession with apple pie. Every autumn, we’d go apple picking, and I always found myself making pies, crisps, and cobblers. But one year, I wanted something different—something creamy that didn’t involve rolling out pie dough or heating up the oven. That’s how this no-bake apple cheesecake came to be. It combines the flavors of apple pie with the lightness of cheesecake, and it’s become a yearly tradition in my kitchen. Every bite is like autumn wrapped in a spoonful of creamy indulgence.

💡 Why You’ll Love This Recipe

No oven required, making it perfect for warm weather or busy schedules.

The graham cracker crust adds a buttery, crunchy base to balance the creamy filling.
Caramelized apples add a sweet, spiced topping that feels like apple pie.
Easy to make ahead, so you can focus on entertaining guests without stress.

Customizable with spices, toppings, or different fruit variations.

Ingredient breakdown

At the heart of this cheesecake is the classic graham cracker crust. With a blend of crushed graham crackers, brown sugar, and melted butter, it sets the foundation for a sturdy yet flavorful base. The brown sugar adds a hint of molasses-like depth, while the butter ensures everything holds together firmly once chilled.

The cheesecake filling itself is smooth, creamy, and lightly tangy. Cream cheese is essential here, and when combined with powdered sugar and whipped cream, it creates a light yet rich texture. Vanilla extract ties everything together with a warm undertone that complements the apples beautifully.

For the topping, apples are gently sautéed with butter, brown sugar, and cinnamon until tender and glossy. This not only infuses the dessert with comforting fall flavors but also gives it a gorgeous finishing touch. A pinch of nutmeg or cloves can be added for extra warmth and depth if you like your apples spicier.

Equipment you’ll need

9-inch springform pan
Mixing bowls (medium and large)

Hand mixer or stand mixer
Rubber spatula
Small saucepan or skillet

Measuring cups and spoons
Plastic wrap or aluminum foil

Step-by-step directions

Prepare the crust: In a medium bowl, mix graham cracker crumbs, light brown sugar, and melted butter until fully combined. The mixture should resemble wet sand and hold its shape when pressed. Firmly press it into the bottom of a greased 9-inch springform pan, using the back of a spoon to smooth it out evenly. Refrigerate for at least 20 minutes to firm up.

Make the filling: In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and mix again. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Be careful not to deflate the whipped cream—this step ensures a fluffy and airy filling.
Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled graham cracker crust. Smooth out the top with a spatula, making sure there are no air pockets. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the cheesecake to fully set.
Prepare the apple topping: In a small skillet, melt butter over medium heat. Add sliced apples, brown sugar, and cinnamon, stirring occasionally until the apples are tender and caramelized, about 8–10 minutes. Remove from heat and let cool slightly before topping the cheesecake.

Finish and serve: Remove the cheesecake from the springform pan and place it on a serving platter. Spoon the caramelized apple topping over the cheesecake just before serving. Slice and enjoy the perfect blend of creamy, crunchy, and spiced sweetness.

Variations & substitutions

You can easily make this cheesecake your own. Swap the graham cracker crust for crushed gingersnaps or Biscoff cookies for a spicier base. If you prefer a lighter flavor, use vanilla wafers instead. For a different fruit topping, pears or peaches work beautifully with the same spiced treatment. You can also drizzle caramel sauce or sprinkle chopped pecans over the apples for extra indulgence. For those who love spice, add cardamom or cloves for a deeper autumn flavor profile.

💡 Expert Tips & Troubleshooting

Always chill the crust before adding the filling to prevent crumbling.
Use room-temperature cream cheese to avoid lumps in the filling.
If your cheesecake isn’t firm after chilling, give it more time—overnight chilling works best.

Don’t add hot apple topping directly on the cheesecake, or it may melt the filling.
For cleaner slices, use a sharp knife dipped in hot water and wiped clean between cuts.

Storage, freezing & make-ahead

This cheesecake can be made up to 2 days in advance and stored in the refrigerator, covered tightly with plastic wrap or foil. The apple topping is best prepared fresh, but you can make it up to 24 hours ahead and refrigerate it separately, then warm it slightly before serving. For freezing, wrap the cheesecake (without topping) in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before adding apples and serving.

Serving ideas & pairings

Serve this no bake apple cheesecake with a drizzle of caramel sauce for a decadent finish. A dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent. For drinks, pair with a spiced chai latte, mulled cider, or a glass of crisp white wine. It’s an excellent addition to a fall dessert table alongside pumpkin pie, pecan bars, or chocolate cake. This cheesecake also makes a lovely centerpiece for Thanksgiving or holiday gatherings.

FAQ

Can I use store-bought apple pie filling instead of making the topping?
Yes, you can use canned apple pie filling to save time. However, homemade caramelized apples give the cheesecake a fresher, more flavorful touch.

Do I have to use a springform pan?
A springform pan is ideal for easy removal and neat presentation, but you can also use a deep-dish pie plate or square baking dish if you don’t have one.

How long should the cheesecake chill?
At least 4 hours is recommended, but overnight chilling ensures the best structure and flavor.

Can I make this recipe gluten-free?
Yes, substitute gluten-free graham crackers or cookies for the crust. Ensure all other ingredients are gluten-free as well.

Can I use reduced-fat cream cheese?
You can, but the texture may be slightly less creamy. Full-fat cream cheese produces the richest, smoothest results.

Final thoughts

This No Bake Apple Cheesecake is a perfect blend of convenience and indulgence. With its buttery crust, creamy filling, and spiced apple topping, it’s a dessert that will impress guests and delight family alike. Whether you’re celebrating the holidays or just craving a cozy fall treat, this recipe is sure to become a favorite. Make it ahead, serve it with love, and enjoy the compliments as everyone digs into this beautiful, flavorful cheesecake.

No Bake Apple Cheesecake

Author: Sarah White

Total Time: 4 hours 35 minutes (including chilling)
Yield: 10–12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy no-bake cheesecake layered with spiced caramelized apples and a buttery graham cracker crust. Perfect for fall gatherings or holidays.

Ingredients

Scale

2 ½ cups graham cracker crumbs
¼ cup light brown sugar, packed

9 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup powdered sugar

1 teaspoon vanilla extract
1 ½ cups heavy cream, whipped to stiff peaks
3 large apples, peeled, cored, and sliced

2 tablespoons unsalted butter
¼ cup light brown sugar
1 teaspoon ground cinnamon

Instructions

Mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
Beat cream cheese and powdered sugar until smooth, then mix in vanilla extract.
Gently fold in whipped cream until combined. Spread the filling evenly over the chilled crust. Cover and refrigerate for at least 4 hours or overnight.

In a skillet, melt butter, then add apples, brown sugar, and cinnamon. Cook until tender and caramelized, about 8–10 minutes. Let cool slightly.
Remove cheesecake from pan and top with cooled apple mixture before serving. Slice and enjoy.

Notes

For extra flavor, drizzle caramel sauce or sprinkle toasted pecans over the apple topping. Cheesecake can be made a day ahead; store covered in the fridge.

Prep Time: 25 minutes
Cook Time: 10 minutes (for apples)
Category: Dessert

Method: No Bake
Cuisine: American