No bake Apple pie cheesecake

This no-bake apple pie cheesecake combines the best of two dessert worlds into one stunning make-ahead treat. The creamy cinnamon-spiced cheesecake layer perfectly complements the tender apple filling, while the buttery crumble adds delightful texture without ever turning on your oven.

I first created this recipe during a heatwave when the thought of turning on my oven seemed unbearable. My family was so impressed with the results that it's now requested for nearly every family gathering regardless of season.

Ingredients

• Fresh apples: Choose firm varieties like Granny Smith or Honeycrisp that hold their shape when cooked
• Cream cheese: Use full fat at room temperature for the smoothest texture and richest flavor
• Biscoff cookies: These caramelized spiced cookies create a more flavorful crust than plain graham crackers
• Star anise: Adds subtle complexity to the apple filling that elevates the entire dessert
• Ground cinnamon: Appears in every layer for a cohesive warm flavor throughout the entire dessert
• Heavy cream: With at least 35% fat content ensures your cheesecake filling will be properly stabilized

Step-by-Step Instructions

Prepare the crumble topping:

Combine both sugars, soft butter, flour and cinnamon in a bowl until you have a crumbly mixture. Toast this mixture in a dry pan over medium heat for 3-4 minutes, stirring constantly until it becomes golden and fragrant. This toasting step develops a deep nutty flavor that elevates the entire dessert. Allow to cool completely before using.

Cook the apple filling:

Combine peeled and sliced apples with lemon peel, star anise, cinnamon, water, butter and brown sugar in a saucepan. Simmer gently for about 10-15 minutes until the apples are tender but still hold their shape. The gentle cooking allows the spices to infuse thoroughly while maintaining some texture in the apples. Remove the lemon peel and star anise, then thicken with a cornstarch slurry.

Create the cheesecake filling:

Beat the softened cream cheese with cinnamon until completely smooth with no lumps remaining. Fold in about 70% of your cooled apple filling, reserving the rest for topping. In a separate bowl, whip the heavy cream with sugar until soft peaks form, then carefully fold this into your cream cheese mixture. The gentle folding motion maintains airiness for a lighter texture.

Assemble the base:

Mix crushed Biscoff cookies with melted butter until completely combined and resembling wet sand. Press firmly into the bottom of your springform pan, creating an even layer with a flat surface. Chilling this layer briefly while preparing other components helps it set properly.

Layer your components:

Spread half the cheesecake mixture over the prepared crust, smoothing with an offset spatula. Add a layer of the reserved apple filling and sprinkle with some of the toasted crumble. Top with remaining cheesecake mixture and smooth the surface carefully. This layering creates a beautiful reveal when sliced.

Chill thoroughly:

Refrigerate the assembled cheesecake for at least 8 hours or overnight. This extended chilling time is essential for the filling to set properly and for flavors to meld together completely. Covering lightly with plastic wrap prevents any refrigerator odors from affecting the taste.

Decorate before serving:

Gently warm the remaining apple filling. Just before serving, artfully arrange the warmed apples on top of the cheesecake and sprinkle with the remaining crumble topping. This final touch adds both visual appeal and ensures freshness of the toppings.

Pin it

The star anise in the apple filling is my secret ingredient that always gets people asking for the recipe. My grandmother used to add it to her apple pie, and incorporating it here brings back wonderful memories of baking with her during holidays.

Make-Ahead and Storage Tips

This cheesecake can be prepared up to two days in advance and stored covered in the refrigerator. For the freshest presentation, add the final apple topping and crumble just before serving. The assembled cheesecake will keep well in the refrigerator for up to four days, though the crumble may soften slightly over time. Individual slices can be frozen for up to one month wrapped tightly in plastic wrap and foil.

Ingredient Substitutions

If Biscoff cookies are unavailable, graham crackers, digestive biscuits, or gingersnaps make excellent alternatives for the crust. For a dairy-free version, use plant-based cream cheese and coconut cream whipped until firm. The star anise can be omitted or replaced with a small cinnamon stick or a pinch of nutmeg if you prefer. For a gluten-free adaptation, use certified gluten-free cookies for the crust and a one-to-one gluten-free flour blend for the crumble topping.

Pin it

Serving Suggestions

This cheesecake is beautiful on its own but can be elevated with a drizzle of caramel sauce or a dollop of lightly whipped cream. For an extra special presentation, serve warm slices with a scoop of vanilla ice cream that melts slightly into the layers. When serving for a dinner party, consider preparing individual portions in glass jars or ramekins, creating a stunning dessert that guests will remember.

Frequently Asked Questions

→ How do I make the crumble for this cheesecake?

The crumble is made by mixing brown and granulated sugars, cinnamon, soft butter, and flour. Toast the mixture in a pan over medium heat for 3–4 minutes, then let it cool completely.

→ What kind of apples work best for the filling?

Firm and slightly tart apples such as Granny Smith or Honeycrisp work best, as they hold their shape during cooking and balance the sweetness of the dish.

→ Can I substitute the Biscoff cookies for another type of crust?

Yes, you can use graham crackers, digestive biscuits, or any spiced cookies for the crust. Adjust the butter quantity to ensure the mixture holds together.

→ How long does the cheesecake need to chill?

Refrigerate the assembled cheesecake for at least 8 hours, or preferably overnight, to allow it to set properly.

→ What can I serve on top of the cheesecake?

Warm up the reserved apple filling and spoon it on top of the cheesecake. Add a generous sprinkle of the crumble for extra texture and flavor.

→ Can this cheesecake be prepared in advance?

Yes, this cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance and keep it refrigerated until serving time.