How to Make Irresistible No Bake Apple Pie Cheesecake

The first chill of fall always brings back the smell of cinnamon apples bubbling on my grandma’s stove. This No Bake Apple Pie Cheesecake captures that same cozy feelingcreamy, spiced, and cool, with barely any effort. It’s the dessert that’s sneaking onto every Friendsgiving table this year, and for good reason.

Mashed cream cheese, spiced apples, and a graham cracker crustlike pie and cheesecake had a no-bake lovechild. You don’t need an oven, a mixer, or even a whisk if you’re lazy like I was last Tuesday. It’s smooth, gently sweet, and that gooey apple topping tastes like warm pie filling (without the baking drama). Bonus? Uses pantry staples and it chills up firm enough to slice cleanly.

I first whipped this up one chaotic Thanksgiving Eve back in 2017our oven was holding hostage a too-big turkey. My sister snuck a spoonful and said, “tastes like mom’s pie but fancier.” The trick? Softening the cream cheese fully so there’s no lumps when mixing by hand. After a decade of blog recipes and soggy crusts, I can promise this one’s a keeper for busy holiday cooks.

Olivia Farnsworth

No Bake Apple Pie Cheesecake Delicious and Easy

Enjoy a delightful No Bake Apple Pie Cheesecake that brings the cozy flavors of apple pie into a creamy cheesecake. Perfect for Friendsgiving Dessert Recipes or any occasion, this Apple Pie Cheesecake No Bake is a breeze to assemble and offers a deliciously smooth texture topped with warm apple pie topping. If you’re searching for a No-bake Apple Pie Cheesecake or easy Thanksgiving dessert ideas, this recipe fits right in with easy preparation and comfort dessert vibes.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 slices

Ingredients Method Notes

Ingredients

  

• 2 cup Graham Crackers, crushed
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 3 cups, lite Cool Whip, thawed
• 1 1/3 cup granulated sugar
• ½ tsp ground cinnamon
• ¼ cup unsalted butter
• 4 apples, peeled, cored and chopped (I used Gala apples)
• ½ cup water
• 2 tsp cornstarch
• ½ cup light brown sugar, packed
• 2 tsp ground cinnamon
• ½ tsp vanilla extract
• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed, room temperature
• ½ cup heavy whipping cream
• 2 cups vanilla ice cream

Method

 

1. Set your oven to 375°F and get ready to prepare the crust.
2. Combine crushed graham crackers, melted butter, sugar, and cinnamon in a bowl until evenly mixed.
3. Press this crumb mixture firmly into the bottom and sides of a 9-inch springform pan.
4. Bake the crust for about 12 minutes until it turns a lovely golden brown, then let it cool completely.
5. For the cheesecake filling, beat softened cream cheese and thawed Cool Whip together at medium speed.
6. Gradually add sugar by thirds, mixing well after each addition, then fold in cinnamon until everything is smooth.
7. Pour the filling over the cooled crust, smoothing it out, and chill in the fridge for at least 3½ hours or overnight for best results.
8. Melt butter in a large skillet over medium heat, then add the chopped apples and sauté for 6 to 8 minutes, stirring occasionally.
9. Mix water and cornstarch in a small bowl until combined, then stir this into the apples.
10. Add brown sugar and cinnamon, let it simmer gently for 2 to 3 minutes while stirring frequently.
11. Remove from heat, stir in vanilla extract, and allow the apple topping to cool for about 5 minutes.
12. Once cooled, spread the apple topping evenly over the set cheesecake.
13. For the optional caramel sauce, spread sugar evenly in a saucepan and whisk over medium heat for 8 to 10 minutes until melted and lightly browned.
14. Take the pan off the heat and whisk in cubed butter until smooth.
15. Slowly add heavy cream while whisking continuously until fully combined and silky.
16. Let the caramel cool for 10 minutes before serving.
17. Serve each slice of cheesecake with a scoop of vanilla ice cream and drizzle with the homemade caramel sauce.
18. Enjoy your delicious cheesecake creation!

Notes

• Keep the refrigerated cheesecake up to 5 days for best freshness. The caramel sauce can be stored in the fridge for up to two weeks and yields about 1½ cups. This no-bake style with baked crust offers an amazing texture combination.

Why You’ll Love This Recipe

• No oven stress: This no-bake apple pie cheesecake eliminates the need for baking, allowing your fridge to do all the work.
• Cozy & nostalgic: Imagine your grandma’s comforting apple pie and a classic cheesecake uniting in one creamy, spiced dessert.
• Beginner-friendly: There are no tricky techniquesjust simple mixing and layering with pantry staples.
• Make-ahead magic: Perfect for stress-free holidays, as it needs time to chill anyway!

Key Ingredients and Tools

This delightful dessert relies on common pantry staples and simple tools. Here’s what you’ll need:

• Graham cracker crust: Crushed crackers, melted butter, sugar, and cinnamoneasy to press into a pan. A 9-inch springform works best for clean slicing.
• Cheesecake filling: Philadelphia Cream Cheese and Cool Whip create that dreamy, soft texture. Just make sure the cream cheese is softened to avoid lumps!
• Apple pie topping: Gala apples, butter, brown sugar, cinnamon, and a touch of vanilla create a gooey, warm topping that tastes straight out of a holiday kitchen.

Pro Tip: If you don’t have a springform pan, a deep 9-inch pie dish will work in a pinchjust grease it lightly for easy serving.

Step-by-Step: How to Make No Bake Apple Pie Cheesecake

Let’s break down the steps so you can effortlessly create this delicious dessert:

1. Make the crust: Mix crushed graham crackers with melted butter, sugar, and cinnamon. Press it firmly into the base and sides of your pan, then bake for 12 minutes and let it cool completely.
2. Whip the filling: Beat softened cream cheese with Cool Whip, gradually adding sugar, then mix in cinnamon. Spread this smooth filling over the prepared crust and refrigerate for at least 3 ½ hours (or overnight).
3. Cook the topping: Sauté chopped Gala apples in butter, then thicken with a quick cornstarch slurry. Stir in brown sugar, cinnamon, and vanilla for that classic apple-pie flavorthen ensure it cools completely before spooning it onto your chilled cheesecake.
4. Optional extras: Feeling fancy? Stir up a homemade caramel sauce or scoop vanilla ice cream alongside each slice for a holiday-worthy presentation.

Note: The chilling time is crucial herethe filling needs to set properly to hold its shape when sliced.

Quick Recipe Timing

Troubleshooting and Tweaks

If things don’t go perfectly, don’t worryhere are some quick fixes and adjustments:

• Cracked crust or stuck edges? Grease your springform pan lightly and pack the crust down firmly with a measuring cup.
• Runny filling? Ensure the cheesecake chills for the recommended time! Overly soft cream cheese can also contribute to this, so don’t skip the softening and beating step.
• No Gala apples? Try Honeycrisp or Fuji for a similar sweetness and texture.

Pro Tip: For a lighter option, reduce the sugar in the filling or topping by ¼ without losing flavor.

Serving and Storing Your Cheesecake

• Serving: Slice with a sharp, warm knife for clean edges. Enhance each slice with a drizzle of caramel sauce and a scoop of vanilla ice cream for a festive touch.
• Storing: Keep the cheesecake covered in the fridge for up to 5 days – if it lasts that long!
• Leftover topping? Spoon it over pancakes, waffles, or even yogurt the next morning. No shame in a dessert-for-breakfast moment!

Storage Tips

Pro Tip: To freeze the cheesecake, skip the topping and wrap slices tightly for up to 2 months. Thaw overnight in the fridge and add the topping before serving.

Expert Says

The No-Bake Apple Pie Cheesecake expertly combines cream cheese and gelatin to achieve a smooth, creamy texture without the need for baking. This method preserves the fresh apple flavor and helps maintain the dessert’s profile, while avoiding the moisture loss typical in baked goods, resulting in a perfectly balanced, indulgent treat.

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Finding Comfort in My No-Bake Apple Pie Cheesecake

Crafting the perfect No-Bake Apple Pie Cheesecake was a true labor of love, requiring many afternoons of experimenting with textures and flavors. I discovered which spices truly bring out that cozy warmth, and after a few ‘floppy crust’ mishaps, this recipe finally feels like a comforting hug on a plate.

FAQs ( No-Bake Apple Pie Cheesecake )

Conclusion

This No-Bake Apple Pie Cheesecake comes together beautifully in just a few hours, offering all the warm, cozy flavors you love without any oven fuss. You’ll adore its creamy texture and fragrant apple toppingtruly a homemade hug for your kitchen.

Feel free to swap Gala apples with Honeycrisp for a touch more sweetness, or sprinkle some chopped toasted pecans on top for added crunch. Leftovers store wonderfully in the fridge, and here’s a quick tip I picked up from my aunt: slice with a warm knife for picture-perfect pieces every time.

I’d love to see your twist on this classicsnap a photo or share a memory of a family pie or cheesecake that holds special meaning for you. Pin this recipe, make it for your favorite people, and let this simple, comforting dessert bring a little extra joy to your table tonight.