No-Bake Apple Pie Cheesecake layers a 17-centimeter Biscoff crust, cinnamon-apple cheesecake filling, cooked apples, and a toasted crumble without baking the assembled cake. The recipe serves eight and records 45 minutes of preparation, 30 minutes of cooking, and 75 minutes total, while the method separately requires at least eight hours or an overnight chill. Five apples simmer with lemon peel and exactly two star-anise pods before cornstarch thickens them. Seventy percent of that cooked filling is blended into cream cheese; the remaining portion supplies the internal apple layer and warm topping. Keeping those allocations distinct protects both the flavor and the layered structure.
No bake Apple pie cheesecake Ingredients
Crumble: 70g brown sugar; 20g granulated sugar; 60g soft butter; 90g all-purpose flour; 1 tsp ground cinnamon.
Apple Filling: 5 medium apples, peeled and sliced; Peel of 1 lemon; 2 star anise; 2 tsp ground cinnamon; 60g butter; 70g water; 120g brown sugar; 1 tsp cornstarch + 2 tbsp cold water.
Cheesecake Filling: 500g cream cheese; ½ tsp ground cinnamon; 200g heavy cream (35% fat); 35g granulated sugar; 70% of the cooked apple filling.
Crust: 200g crushed Biscoff or spiced cookies; 45g melted butter.
If you enjoy this recipe, you may also like Twix Cookies.
How to Make No bake Apple pie cheesecake
- Make Crumble: Mix brown sugar, granulated sugar, ground cinnamon, soft butter, and flour in a bowl until combined. Toast the mixture in a pan over medium heat for 3–4 minutes, then cool completely.
- Cook Apples: In a saucepan, simmer the sliced apples with lemon peel, star anise, ground cinnamon, butter, water, and brown sugar until the apples are soft. Remove the lemon peel and star anise, then thicken the mixture with a cornstarch slurry by combining cornstarch and cold water.
- Prepare Cheesecake Base: Blend cream cheese, ground cinnamon, and 70% of the cooked apple filling until smooth. In a separate bowl, whip heavy cream with granulated sugar to soft peaks, then fold the whipped cream into the cream cheese mixture.
- Make Crust: Mix the crushed cookies with melted butter until evenly combined. Press the mixture firmly into the bottom of a 17cm springform pan to form the crust.
- Assemble Layers: Layer half of the cheesecake mixture onto the prepared crust. Top with a layer of the cooked apples and crumble. Add the remaining cheesecake mixture and smooth the top.
- Chill Cheesecake: Refrigerate the assembled cheesecake for at least 8 hours or overnight to set completely.
- Decorate and Serve: Warm the remaining apple filling. Spoon it on top of the cheesecake along with extra crumble before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Mix 70 grams brown sugar, 20 grams granulated sugar, one teaspoon cinnamon, 60 grams soft butter, and 90 grams flour, toast for three to four minutes, and cool completely. Simmer five peeled sliced apples with the peel of one lemon, two star anise, two teaspoons cinnamon, 60 grams butter, 70 grams water, and 120 grams brown sugar until soft. Remove peel and star anise; thicken with one teaspoon cornstarch mixed with two tablespoons cold water. Blend 500 grams cream cheese, one-half teaspoon cinnamon, and 70 percent of the apples. Whip 200 grams heavy cream with 35 grams sugar to soft peaks and fold it in. Press 200 grams cookie crumbs mixed with 45 grams butter into the pan, layer filling, apples, crumble, and filling, then chill at least eight hours.
If you enjoy this recipe, you may also like No Bake Oreo Nutella Cheesecake.
Critical Visual and Timing Cues
Toast the crumble only until fragrant and evenly colored, then move it away from heat because residual warmth continues cooking the sugar and flour. It must cool completely before it touches the cheesecake mixture. Apples should become soft while retaining visible slices rather than dissolving into sauce. Remove the lemon peel and both star-anise pods before blending or layering. The cornstarch slurry must be smooth and cold before it enters the hot fruit; the filling should thicken without chalky lumps. Softened cream cheese blends more evenly, and the whipped cream should form soft, curved peaks. Fold gently to retain air. Compact the cookie base firmly, smooth each filling layer, and keep a clear apple-and-crumble band through the center.
Serving and Storage
Refrigerate the assembled cheesecake for at least eight hours or overnight before releasing the springform collar and cutting eight servings. The long chill is additional elapsed time beyond the recorded 75-minute summary and must not be omitted when planning. Warm the reserved apple filling only enough to loosen it, then spoon it over the cold set cake with extra cooled crumble immediately before service. Use a clean knife between cuts to keep the layers defined. Refrigerate leftovers promptly because the cake contains cream cheese, heavy cream, and butter. The recipe contains dairy, wheat, and the allergens present in the chosen Biscoff or spiced cookies. No caramel, nuts, berries, or pastry crust is listed.
Practical Kitchen Notes
The cooked apple filling has three jobs: 70 percent is blended into the cream-cheese base, some of the remaining 30 percent forms the middle layer, and the rest is warmed for the top. Reserve deliberately before assembly instead of guessing after the bowls are combined. The crumble also appears inside and on top, so retain enough for decoration. Use 200 grams heavy cream at 35 percent fat and whip it separately with 35 grams granulated sugar. The crust uses 200 grams crushed cookies and 45 grams melted butter, amounts separate from the 60 grams soft butter in the crumble and 60 grams butter in the apples. Preserve the 17-centimeter pan size so the recorded layers have their intended depth.
Details Worth Preserving
Plan this dessert backward from service. Cook the crumble and apples early enough for both to cool, prepare the crust, make the filling, assemble, then begin the minimum eight-hour refrigeration period. Measure two star anise before simmering and count both out when the apples are ready. Blend only the designated 70 percent apple portion with the cream cheese. Whip cream in a clean bowl and fold with broad strokes. Press the crust uniformly into the bottom rather than up the sides unless the source directs otherwise. Add half the cheesecake mixture, apples and crumble, then the remaining mixture. Smooth the surface, cover without touching it, chill fully, and warm only the reserved topping apples at the end.
Recorded Recipe Tips
- Ensure all ingredients are fully chilled before assembling for best texture.
Conclusion
No bake Apple pie cheesecake makes 8 servings in 75 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does No bake Apple pie cheesecake make?
It makes 8 servings and serves 8.
- → How long does No bake Apple pie cheesecake take?
The recipe records 45 minutes of preparation, 30 minutes of cooking, and 75 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Mixing bowl; Saucepan; Whisk; 17cm springform pan before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.