You know that moment when you crack open the oven to check on apple pie and get hit with warm cinnamon and butter? This no bake apple pie cheesecake captures all those cozy fall feels without turning on a single burner. It’s been my go-to Friendsgiving dessert because it just works.
Think silky cheesecake meets spiced apples and a buttery graham crust. Everything comes together in your mixing bowlno water baths, no oven stress, no cracks to worry about. The filling sets up beautifully in the fridge while you prep everything else. Plus those tender cinnamon apples on top? Pure autumn magic.
Started making this back in 2015 when my oven decided to quit right before Thanksgiving dinner. My sister suggested we skip dessert entirelynot happening in this house. The genius moment came when I realized cream cheese gets just as luscious without heat. My family still asks for the “emergency cheesecake” every November.
PrintNo Bake Apple Pie Cheesecake Delicious and Easy
Enjoy this No Bake Apple Pie Cheesecake, a perfect dessert for Friendsgiving gatherings. This Apple Pie Cheesecake No Bake recipe is simple to prepare and delivers a delightful combination of creamy and fruity flavors, ideal for Thanksgiving Dessert Ideas.
- Prep Time: 20 minutes
- Cook Time: 4 hours, 10 minutes
- Total Time: 4 hours, 30 minutes
- Yield: 8 slices 1x
- Method: Baked
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 or 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
Instructions
- Warm your oven to 375 degrees F.
- Mix graham cracker crumbs with melted butter, sugar, and cinnamon until combined.
- Press this mixture evenly onto the bottom and sides of a 9-inch springform pan and bake it for 12 minutes until golden. Allow the crust to cool completely.
- Beat cream cheese and Cool Whip together on medium speed until smooth.
- Gradually add sugar, about 1/3 cup at a time, then blend in cinnamon until mixed evenly.
- Pour this filling onto the cooled crust and chill for at least 3 and a half hours or overnight to firm up.
- Melt butter in a skillet over medium heat, then add the chopped apples and cook while stirring frequently for 6 to 8 minutes.
- Stir water mixed with cornstarch into the apples, then mix in brown sugar and cinnamon. Let the mixture boil gently while stirring for 2 to 3 minutes.
- Remove the skillet from heat, stir in vanilla extract, and let the topping cool for 5 minutes.
- Spread the apple topping evenly over the set cheesecake.
- Optionally, make caramel sauce by melting sugar in a saucepan over medium heat while whisking for 8 to 10 minutes until light brown.
- Remove from heat and whisk in butter until smooth.
- Slowly mix in heavy cream while whisking continuously and cool for 10 minutes.
- Serve each slice of cheesecake topped with vanilla ice cream and drizzle with caramel sauce.
Notes
- Refrigerate cheesecake up to 5 days Caramel sauce will keep in refrigerator up to 2 weeks Caramel sauce yields 1 ½ cups
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g + 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Why This No Bake Apple Pie Cheesecake Works Every Time
This dessert takes away the biggest cheesecake worryno water baths or oven drama. Philadelphia cream cheese and Cool Whip create that dreamy, silky texture everyone craves, while the graham cracker crust gets just enough time in the oven to hold everything together.
What makes this special is how the flavors layer beautifully. You get that familiar apple pie warmth from the cinnamon-spiced apples, but the creamy cheesecake base keeps it feeling fresh and light. It’s become one of my favorite Friendsgiving dessert recipes because it easily feeds a crowd and actually tastes even better after sitting overnight.
Best part: You can prepare this two days ahead, which means less stress when company’s coming and more time to enjoy the actual gathering.
Key Ingredients That Make the Magic Happen
The beauty of this no-bake apple pie cheesecake lies in its wonderfully simple ingredient list. Philadelphia cream cheese provides that classic cheesecake tang, while Cool Whip keeps everything light and fluffyno heavy whipping required.
For the apple topping, I always recommend Gala apples because they hold their shape beautifully when cooked and offer just the right balance of sweet and tart. The cornstarch might seem like a small detail, but it’s crucial for preventing your apple mixture from making the cheesecake soggy.
- Graham crackers: The foundation that holds everything together
- Cream cheese: Must be softened for smooth mixing
- Cool Whip: Thawed completely for best results
- Fresh apples: Gala or Honeycrisp work perfectly
The Step-by-Step Breakdown
This no-bake apple cheesecake comes together in three simple stages. First, you’ll press that buttery graham crust into your springform pan and give it a quick bake. While it cools, the cheesecake filling whips up in minutesa simple blend of cream cheese, Cool Whip, sugar, and a touch of cinnamon.
The apple topping is prepared on the stovetop and fills your kitchen with an absolutely incredible aroma. You’re essentially making a quick apple pie filling that gets spooned right over the set cheesecake. The cornstarch helps everything stay perfectly in place instead of sliding around.
| Step | Time Needed | What’s Happening |
|---|---|---|
| Crust prep & bake | 15 minutes | Mix, press, bake until golden |
| Cheesecake filling | 5 minutes | Whip until smooth and creamy |
| Apple topping | 10 minutes | Cook apples until tender |
| Chill time | 3.5+ hours | Everything sets perfectly |
Troubleshooting Your Cheesecake
The most common issue I see is lumpy filling, which usually means the cream cheese wasn’t soft enough to begin with. Let it sit on the counter for about an hour before mixing, or give it 15 seconds in the microwave if you’re short on time.
If your apple topping seems too liquidy, don’t panic. Ensure you’re mixing that cornstarch with water completely before adding it to the skilletany lumps will interfere with the thickening process. Let it bubble for the full 2-3 minutes to activate properly.
Pro tip: If your cheesecake feels soft after the minimum chill time, simply let it chill overnight. The texture will be absolutely perfect by morning, and you’ll appreciate the extra patience.
Easy Swaps and Variations
This recipe is wonderfully flexible, making it easy to work with what you have in your pantry. The apple variety can change based on what’s freshHoneycrisp, Granny Smith, or even a mix work beautifully. Each brings its own unique personality to the final dessert.
For the crust, vanilla wafers or even gingersnap cookies make delicious alternatives to graham crackers. The gingersnaps, in particular, add a lovely spice that pairs perfectly with the apple topping.
| Original Ingredient | Easy Swap | Flavor Notes |
|---|---|---|
| Graham crackers | Vanilla wafers or gingersnaps | Sweeter or spicier base |
| Gala apples | Honeycrisp or Granny Smith | Sweeter or more tart |
| Cool Whip | Freshly whipped cream | Richer, more traditional |
| Light brown sugar | Maple syrup | Deeper autumn flavor |
Serving and Storage Tips
This cheesecake serves beautifully straight from the fridge, but I find that letting slices sit out for about 10 minutes before serving takes the chill off and allows all those flavors to truly shine through. The optional caramel sauce and vanilla ice cream truly elevate it into a showstopper.
For storage, this dessert keeps beautifully in the refrigerator for up to 5 days when covered with plastic wrap. The apple topping actually becomes even more flavorful as it sits, often making day-two slices even better than the first.
- Serving size: Cut into 8 generous slices
- Make-ahead friendly: Best after overnight chilling
- Freezing: Wrap individual slices for up to 3 months
- Caramel sauce: Store separately for up to 2 weeks
Expert Says
The no-bake apple pie cheesecake combines creamy texture with fresh fruit, preserving the natural enzymes in apples that aid digestion. Using no-bake methods helps maintain the cheesecake’s smooth consistency by avoiding overcooking the dairy, resulting in a lighter, more delicate dessert experience.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Finding Comfort in No-Bake Apple Pie Cheesecake
This no-bake apple pie cheesecake was truly a labor of love with plenty of trial and errorI learned the hard way that too much cinnamon can overpower the delicate apple flavor. After several attempts, I finally found the perfect balance, and today’s recipe feels like the ideal blend of cozy flavors and simple, family-friendly dessert comfort.
FAQs ( No-Bake Apple Pie Cheesecake )
How do I make the crust for this no-bake cheesecake?
Use finely crushed graham crackers or digestive biscuits mixed with melted butter and a little sugar. Press the mixture firmly into your pan to create an even base. Chill it in the fridge for at least 30 minutes to set before adding the filling, ensuring it holds together well when sliced.
Can I use fresh apples or should I cook them first?
For this dish, lightly cooking the apples beforehand enhances flavor and softens texture, making it easier to fold into the filling. Sauté them briefly with cinnamon and a touch of sugar, then cool before mixing. This prevents a raw apple taste and keeps the cheesecake smooth.
How long does the cheesecake need to chill?
For best results, chill the cheesecake for at least 4 hours or overnight. This allows the filling to fully set without baking. Proper chilling ensures clean slices and helps flavors meld beautifully for a perfect Friendsgiving dessert experience.
Can I make this dessert a day ahead?
Absolutely. Making this recipe a day ahead gives the flavors time to develop and the texture to firm up nicely. Store it covered in the fridge, and bring to room temperature for 20-30 minutes before serving for the best taste and presentation.
What are some good substitutions for dairy or gluten?
To make this dish dairy-free, use cream cheese alternatives made from nuts or coconut, and choose non-dairy butter for the crust. For a gluten-free crust, swap graham crackers with gluten-free cookies or nut-based options. These swaps maintain texture and flavor without losing the dessert’s charm.
This no-bake apple pie cheesecake delivers pure autumn comfort in just 15 minutes of hands-on time. You’ll love how the silky cream cheese filling pairs with those tender cinnamon applesit tastes like the best parts of fall rolled into one delicious spoon. The graham crust stays perfectly crisp, and that first bite brings all the cozy apple pie memories without any oven stress.
Consider swapping the graham crackers for gingersnaps if you want extra warmth, or add a drizzle of maple syrup to the apple topping for a deeper flavor. A trick I’ve found helpful: let slices sit out for 10 minutes before serving so the flavors truly sing. This dessert keeps beautifully covered for up to five days, making it perfect for entertaining when you need something special that travels well.
I’d love to see your versiontag me if you make this for your next gathering! Did you grow up with apple pie as your family’s go-to fall dessert? This recipe captures all that nostalgic goodness with none of the fuss. Save it for your next Friendsgiving or cozy family dinner, and watch how quickly it disappears from the table.
