Description
Apple Pie Cheesecake No Bake combines the comforting flavors of apple pie with a creamy cheesecake in an easy, no-bake format. A spiced Biscoff crust supports layers of silky cinnamon cream cheese filling, tender simmered apples, and a crisp crumble. This dessert delivers warm spice, robust apple flavor, and rich creaminess with minimal fuss—no oven required.
Ingredients
Scale
- 70g brown sugar
- 20g granulated sugar
- 60g soft butter
- 90g all-purpose flour
- 1 teaspoon ground cinnamon
- 5 medium apples, peeled and sliced
- Peel of 1 lemon
- 2 star anise
- 2 teaspoons ground cinnamon
- 60g butter
- 70g water
- 120g brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 500g cream cheese
- 1/2 teaspoon ground cinnamon
- 200g heavy cream (35% fat)
- 35g granulated sugar
- 200g crushed Biscoff or spiced cookies
- 45g melted butter
Instructions
- Combine brown sugar, granulated sugar, ground cinnamon, soft butter, and flour in a bowl. Mix until a crumb forms. Toast the mixture in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Let cool completely.
- In a saucepan, cook apples with lemon peel, star anise, ground cinnamon, butter, water, and brown sugar until apples are just soft. Remove lemon peel and star anise. Stir together cornstarch and cold water, then add to apples to thicken. Cool.
- Blend cream cheese, ground cinnamon, and 70% of the cooled apple filling until smooth. In a separate bowl, whip heavy cream with granulated sugar to soft peaks. Fold whipped cream into the cream cheese and apple mixture.
- Mix crushed Biscoff cookies with melted butter. Press mixture evenly into the bottom of a 17cm springform pan to form the crust.
- Spread half the cheesecake mixture over the crust. Top with a layer of the cooked apple filling and some crumble. Add the remaining cheesecake mixture and smooth the top.
- Chill the cheesecake in the fridge for at least 8 hours or overnight until fully set.
- Before serving, gently warm the remaining apple filling and spoon over the top. Sprinkle with extra crumble and serve chilled.
Notes
For the crust, graham crackers can replace Biscoff cookies; substitute coconut oil for butter if desired. Make a day ahead and store covered in the fridge for up to 3 days. Freeze individual slices, tightly wrapped, for up to 1 month. If the cheesecake doesn’t set, chill longer or fold whipped cream more gently. For a less sweet version, decrease sugar in the apple filling and crumble.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 410
- Sugar: 29g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg