Go Back

No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with a buttery oat crumble crust and a thick cream cheese filling, topped with spiced apple pie filling and extra crumble. Chill until sliceable, with clean layers from reserved crumble and a smooth filling folded with whipped cream.
Print Recipe Pin Recipe
Prep Time 35 minutes
chilling 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble crust
  • 1.5 cup rolled oats
  • 0.75 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter melted
For cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 0.25 cup brown sugar
  • 2 cup heavy cream whipped to stiff peaks
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple topping
  • 1 can (21 oz) apple pie filling
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup oat crumble extra reserved crumble from the crust mixture

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the oat crumble crust
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then drizzle in melted unsalted butter and toss until evenly moistened. The mixture should look sandy and clump slightly when pressed.
  2. Press the crust mixture firmly into a 9-inch springform pan. Use steady pressure to compact the base for clean slices.
  3. Refrigerate the crust for 20 minutes. Look for the crust to feel set and chilled to the touch.
  4. Reserve 1/2 cup of the crust mixture for the crumble topping. Set it aside at room temperature so it stays workable.
Make the no-bake cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth. Stop when no lumps remain and the mixture looks glossy.
  2. Fold in whipped heavy cream until no streaks remain, then spread the filling over the chilled crust. Fold gently so the filling stays thick, airy, and level.
Assemble and chill
  1. Stir cinnamon and nutmeg into apple pie filling. The topping should look evenly speckled with spices.
  2. Spoon the spiced apple pie filling evenly over the cheesecake. Arrange it to cover the surface without pushing into the filling.
  3. Scatter the reserved oat crumble over the apple topping. The crumble should cover the top generously for a crunchy layer.
  4. Refrigerate for 6 hours or overnight before releasing from the springform. The center should feel firm when gently nudged and slice cleanly.

Notes

Pro tip: For the smoothest filling, beat the cream cheese until completely lump-free before folding in whipped cream. Store covered in the refrigerator for up to 4 days; freeze the cheesecake without the crumble topping only if needed (texture may soften after thawing). For a lighter option, use reduced-fat cream cheese and replace part of the heavy cream with an equal amount of plain Greek yogurt, keeping it whipped to stiff peaks.