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Creamy no bake apple cheesecake with cinnamon apple topping and graham cracker crust

No Bake Apple Cheesecake

Areeba
A creamy, no-bake cheesecake layered with buttery graham cracker crust and warm cinnamon apple topping. Perfect easy dessert for holidays and gatherings
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

For the crust:

  • 2 ½ cups graham cracker crumbs
  • ¼ cup light brown sugar packed
  • 9 tablespoons unsalted butter melted
  • ½ teaspoon

For the filling

  • ½ cup heavy whipping cream
  • 20 ounces cream cheese softened
  • ½ cup powdered sugar
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 21 ounces apple pie filling

Instructions
 

  • In a large bowl, mix graham cracker crumbs, brown sugar, melted butter, and cinnamon until fully combined and the texture looks like wet sand.
  • Firmly press the mixture into an 8 to 10-inch springform pan, including the sides, using the bottom of a glass or measuring cup to pack it tightly.
  • Place the crust in the freezer while preparing the filling.
  • Beat heavy whipping cream until stiff peaks form, then set aside.
  • In another bowl, beat cream cheese for 2 to 3 minutes until light, smooth, and fluffy.
  • Add powdered sugar and beat until no lumps remain.
  • Mix in sour cream and vanilla extract until well combined.
  • Gently fold in half of the apple pie filling.
  • Pour the mixture over the chilled crust and smooth the top evenly.
  • Add the remaining apple pie filling on top and lightly press it into place.
  • Cover and refrigerate for at least 8 hours or overnight until fully set.
  • Remove the springform pan ring, slice, and serve.
  • Optional: Pipe whipped cream on top and sprinkle with apple pie spice before serving.

Notes

  • Make sure the cream cheese is fully softened to room temperature for a smooth, lump-free filling.
  • Whip the heavy cream to stiff peaks only—this helps the cheesecake hold its shape after chilling.
  • Press the crust very firmly so it doesn’t crumble when slicing.
  • Always let the cheesecake chill for at least 8 hours or overnight for the best texture and clean slices.
  • If using canned apple pie filling, drain excess syrup slightly to avoid a runny topping.
  • Add apple topping only after the cheesecake is fully set to keep layers stable.
  • For clean slices, dip your knife in hot water and wipe it between each cut.
  • Store covered in the refrigerator and serve chilled for best taste and texture.
 
 
Keyword No Bake Apple Cheesecake