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No Bake Apple Pie Cheesecake

No bake apple pie cheesecake layers a smooth, whipped cream cheese filling over a buttery graham cracker crust, then tops it with cinnamon-cooked Granny Smith apples. Chill until firm for a creamy, sliceable dessert with glossy apple topping.
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Prep Time 30 minutes
Cook Time 12 minutes
chilling 6 hours 50 minutes
Total Time 7 hours 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the cheesecake filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cup heavy cream cold
For the apple topping
  • 3 Granny Smith apples medium (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 0.33 cup light brown sugar packed
  • 0.33 cup water
  • 1 tsp ground cinnamon
  • 0.125 tsp salt
  • 1 tbsp cornstarch
  • 2 tbsp lemon juice divided

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Lightly grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. Stir the graham cracker crumbs and granulated sugar together.
  3. Mix in the melted butter until evenly moistened.
  4. Press the crumb mixture firmly over the bottom of the pan.
  5. Refrigerate the crust for 20 minutes.
Make the cheesecake filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.
  2. Beat in the powdered sugar and vanilla until combined.
  3. In a separate bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes.
  4. Fold the whipped cream into the cream cheese mixture in three additions until no streaks remain.
Cook the apple topping
  1. Combine the apples, brown sugar, water, cinnamon, salt, and 1 tablespoon of the lemon juice in a medium saucepan.
  2. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the apples are tender but still hold their shape.
  3. Whisk the cornstarch with the remaining 1 tablespoon lemon juice until smooth.
  4. Stir the cornstarch mixture into the apples.
  5. Cook for 1 to 2 minutes, stirring, until the sauce is glossy and thickened.
  6. Transfer the topping to a bowl and cool completely.
Assemble and chill
  1. Spread the cheesecake filling evenly over the chilled crust.
  2. Cover the pan and refrigerate for at least 6 hours, until firm.
  3. Spread the cooled apple topping over the cheesecake.
  4. Refrigerate for 30 minutes.
  5. Run a thin knife around the edge of the cheesecake.
  6. Unclasp the pan and slice to serve.

Notes

For clean slices, make sure the cheesecake is firm before adding the cooled apple topping. Refrigerate covered for up to 4 days; freezing is possible, though the topping may soften after thawing. For a gluten-free version, use gluten-free graham cracker crumbs.