No Bake Apple Cinnamon Cheesecake
This No Bake Apple Cinnamon Cheesecake features a creamy apple spice mixture that’s layered on top of crushed graham crackers and topped with tender, cinnamon and brown sugar apples. It’s an easy treat that’s ready in no time and perfect for fall!
Be sure to check out this No Bake Strawberry Cheesecake, Snickerdoodle Cheesecake Bars and Baked Cinnamon Sugar French Toast Sticks!
This No-Bake Apple Cinnamon Cheesecake features a creamy apple spice batter on a graham cracker crust, topped with tender cinnamon-sautéed apples. It’s an easy fall dessert that comes together quickly perfect for Thanksgiving or any cozy occasion.
If you’ve been around here long, you know cheesecake is a favorite, from Caramel Apple Cheesecake Bars to Peanut Butter Cup Cheesecake and even Cherry Cheesecake Ice Cream. You love them too, which makes this newest recipe a no-brainer.
Inspired by the flavors of fall, this no-bake treat combines fresh apples and warm spices into one irresistible dessert. The cheesecake batter gets a subtle boost from apple pie spice, while the topping a mix of apples, brown sugar, and cinnamon adds the perfect finish.
Ingredients:
This no-bake apple pie cheesecake has a short and simple ingredients list. Here’s what goes into the apple cheesecake:
- Graham cracker crumbs
- Butter
- Ground cinnamon
- Cream cheese
- Heavy whipping cream
- Granulated sugar
- Vanilla extract
- Apple pie spice
- Apples
- Brown sugar
How to Make:
This fall cheesecake recipe couldn’t be easier to make! I’ve given detailed instructions in the recipe card below, but here’s an overview:
- To prepare crust, combine the graham cracker crumbs, cinnamon, and melted butter. Stir until thoroughly combined. Set aside.
- To make the cheesecake batter, combine the cream cheese, heavy cream, granulated sugar, vanilla extract, and apple pie spice.
- Using an electric hand mixer or stand mixer with fitted paddle attached, beat the mixture until smooth and creamy. Set aside.
- To make the apple topping, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Sauté the apples until tender.
- From here, you can either assemble the apple cinnamon cheesecake in a regular springform pan or in mini mason jars like I did.
Do I Have to Use Mini Mason Jars?
Nope! I served the no-bake apple cheesecake in mini mason jars. It just seemed more fun! But, feel free to serve this cheesecake in a regular pie pan or springform pan, if you desire.
Can I Make My Own Apple Pie Spice?
If you can’t find apple pie spice where you live or don’t have any on hand, feel free to make your own! Here’s what you’ll need:
- 1/2 tsp of cinnamon
- 1/8 tsp of nutmeg
- 1/8 tsp of allspice
Tips and Tricks:
- I recommend using full-fat, brick-style cream cheese to make the spiced cheesecake mixture.
- You may use any apples you’d like for this Thanksgiving cheesecake recipe. I used a mixture of Fuji and Pink Lady apples.
- This is a great make-ahead dessert option. The no bake apple cinnamon cheesecake will last up to three days in the fridge.
So, kick up your dessert game this fall and make this No Bake Apple Cinnamon Cheesecake. I guarantee it’ll be a dessert favorite all year long!
Looking for more fall dessert recipes? I’ve Got You Covered!
- No-Bake Pumpkin Cheesecake
- Pumpkin Cheesecake Dip
- Caramel Apple Cheesecake Bars
- Caramel Apple Cobbler
- Caramel Apple Pie Dip
No-Bake Apple Cinnamon Cheesecake
Ingredients
Crust
- 1 cup graham cracker crumbs
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cheesecake filling
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste, (or vanilla extract)
- 1 teaspoon apple pie spice
Apple cinnamon topping
- 2 tablespoons unsalted butter
- 2 apples, peeled, cored, and diced (any kind will do, I used a Pink Lady and Fuji apples)
- 2½ tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
Instructions
- To prepare crust, in a small bowl, combine graham cracker crumbs, cinnamon, and melted butter. Stir until thoroughly combined. Set aside.
- To make the cheesecake batter: in a large bowl, combine the cream cheese, heavy cream, granulated sugar, vanilla extract, and apple pie spice.
- Using an electric hand mixer or stand mixer with fitted paddle attached, beat mixture until smooth and creamy, about 3-4 minutes. Set aside.
- To make the apple topping: in a large skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Stir to combine and sauté apples until tender, about 5-7 minutes.
To assemble cheesecake in mini mason jars:
- Spoon about 4 tablespoons of graham cracker crumbs onto the bottom of 4 mason jars. Lightly press down with a spoon.
- Add about 1/4 cup of cheesecake batter on top of graham cracker crumbs, followed by roughly 3 tablespoons of sautéed apples. Repeat with another layer of cheesecake and apples, if desired.
- Refrigerate until firm, at least 30 minutes, or until ready to serve.
To assemble cheesecake in pie form
- Spread graham cracker crumbs onto the bottom of a 9-inch springform pan and lightly press down.
- Add cheesecake filling and spread in an even layer, followed by sautéed apples.
- Refrigerate until firm, at least 30 minutes, or until ready to serve.
Bring on the fall recipes!
We’ve been picking apples from our trees for at least 3 weeks, so as far as I’m concerned this dessert is right on time! Sounds delicious, Gayle!
Thanks, Blair! That must be so nice to have an apple tree!
I’m excited about all the Fall recipes, can’t wait to see more! This dessert looks super cute and delicious!!!
Thanks, Mira! I’m so excited for fall, too!
Feel free to shove as many apple recipes in my face as you like! Loving this no-bake dessert! So delicious!!
Will do, Annie! Thanks!
I’ve been dreaming up fall inspired cheesecake recipes and an apple version is definitely on my radar. 🙂 I haven’t broken out the pumpkin yet but apples are a different story. These parfaits are so pretty and I’m loving those delicious apples!
Thank you, Marcie!
I love the little mason jars — I’d take one of these with me everywhere! 😉 And definitely not mad about the fall recipes. Bring them on!
Thank you, Ashley! I love using mini mason jars! 🙂
I love fall too (fave season) so bring on all the pumpkin and apple recipes, I say!! Love this creamy cream cheese base and perfect paired with apples and cinnamon – such a classic! Pinned! Hope you’re having an awesome week, my friend!
Thanks, Dawn!
Oh man, this is like the BEST twist on fall cheesecake I’ve ever seen, Gayle! I just want to dig right into all that goodness!
Thanks, Sarah!
No time in the oven = quicker to my mouth!! These looks so decadent and delicious; I want a couple jars to myself!
No-bake recipes are the best! Thanks, Sues!
yay for fall recipes! and no better way to start than this apple cheesecake! It sounds delicious!
I adore apples year round, but especially in autumn! I’m with you, I’m definitely getting into recipe testing with pumpkin and apple – but wow, you’ve been doing so since June! That’s some commitment to recipe development right there! 🙂
Thanks for the apple love, Nicole!
Mmmm ! Apples & Cinnamon & Pumpkin & Creamcheese & Graham Crumbs ……… Pie dough
and puff pastry . Those few ingredients you can make hundreds of recipies….. amazing … isn’t
it ? I have a question…I can’t seem to find apple pie spice. What is in it? Can I mix my own? Till I
find out for sure will just use cinnamon and sugar and maybe a tiny bit of nutmeg. Can’t wait
to make this cheesecake !! Yummy Thanks !!
Hi Juniper! Apple pie spice is a combination of cinnamon, nutmeg, and allspice. You can usually find it near all of the other spices/seasonigns in your grocery store. To make your own, you can combine 1/2 tsp of cinnamon, 1/8 tsp of nutmeg, and 1/8 tsp allspice to equal 1 tsp of apple pie spice. Hope this helps!