Creamy cheesecake meets warm spiced apples and a buttery graham cracker crustno oven required. This No Bake Apple Pie Cheesecake delivers all the cozy fall flavors you crave without the stress of baking, and it’s ready in about 20 minutes of hands-on time.
I first made this during a chaotic Thanksgiving week in 2021 when my oven was already packed with a turkey and three casseroles. The filling came together so silky and light, and those cinnamon apples on top? My sister-in-law actually asked if I’d ordered it from a bakery. After testing it countless times since then, I’ve learned that letting it chill for at least four hours makes all the differencethe flavors settle and every bite tastes like the perfect balance of tart, sweet, and creamy.
No Bake Apple Pie Cheesecake Recipe Easy and Delicious
Ingredients
Method
- Start by heating your oven to 375°F.
- Combine the crushed graham crackers with melted butter, sugar, and cinnamon in a bowl.
- Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake the crust for around 12 minutes until it turns golden and set it aside to cool.
- For the cheesecake filling, beat the softened cream cheese and thawed Cool Whip until smooth.
- Gradually add the sugar in portions while mixing, then mix in the cinnamon till evenly incorporated.
- Spread the creamy filling over the cooled crust and chill in the fridge for 3 and a half hours or overnight to firm up.
- Prepare the apple topping by melting butter in a skillet on medium heat.
- Add the chopped apples and cook, stirring regularly, until they begin to soften, about 6 to 8 minutes.
- Mix the water and cornstarch separately, then pour this into the apples.
- Stir in the brown sugar and cinnamon, allowing the mixture to thicken with gentle boiling for 2 to 3 minutes.
- Take the pan off the heat, stir in the vanilla extract, and let it cool slightly for 5 minutes.
- Spoon the cooled apple topping evenly over your set cheesecake.
- To make caramel sauce, spread sugar evenly in a saucepan and whisk constantly over medium heat until it melts and turns lightly amber, about 8 to 10 minutes.
- Remove from heat, whisk in butter until smooth, then slowly add heavy cream while whisking continuously.
- Allow the caramel to cool for 10 minutes before serving.
- Serve cheesecake slices topped with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.
- Enjoy this comforting and delicious no-bake dessert with your friends and family!
Notes
- Keep the cheesecake refrigerated for up to 5 days. Store caramel sauce separately in the fridge for up to 2 weeks. The caramel sauce recipe makes about 1 ½ cups.
Why You’ll Love This No Bake Apple Pie Cheesecake
This is your secret weapon when the oven’s already full and you still want something that feels fancy and festive. The crust gets a quick 12-minute bake to lock in that buttery crunch, then everything else comes together on the stovetop and in the fridgeno stress, no guesswork.
- Perfect for holiday gatherings: Whether you’re planning Friendsgiving Dessert Recipes or need a show-stopping finish for Thanksgiving dinner, this one always gets compliments.
- Lighter than traditional cheesecake: Cool Whip keeps the filling airy and smooth without feeling heavy after a big meal.
- Make-ahead friendly: Set it in the fridge overnight and you’re doneone less thing to worry about on the big day.
- Warm spiced apples on top: That cinnamon-kissed topping tastes like homemade apple pie filling, and it stays soft and scoopable even after chilling.
Key Ingredients You’ll Need
Everything here is easy to find at your regular grocery store, and most of it you might already have tucked in your pantry. Here’s what makes each layer work so well together.
For the crust: Graham crackers, melted butter, sugar, and cinnamon create that classic cheesecake base with a hint of warmth. For the filling: Philadelphia Cream Cheese and Cool Whip whip up into something silky and cloud-likeway easier than traditional baked cheesecake. For the topping: Fresh apples (I love Gala for their sweet-tart balance), brown sugar, cinnamon, and a touch of cornstarch to thicken everything into a glossy, spoonable layer.
| Ingredient | Easy Swap |
|---|---|
| Graham crackers | Vanilla wafers or gingersnaps |
| Cool Whip | Homemade whipped cream (though it won’t hold as long) |
| Gala apples | Granny Smith, Honeycrisp, or Fuji |
| Light brown sugar | Dark brown sugar or coconut sugar |
How to Make It (Step-by-Step)
You’ll start by baking the crust just long enough to set it, then let it cool completely while you whip up the filling. The apple topping cooks on the stovetop in about 10 minutes, and then everything chills together in the fridge.
Crust: Mix your graham cracker crumbs with melted butter, sugar, and cinnamon, press into a springform pan, and bake at 375°F for 12 minutes. Let it cool completely before adding the fillingthis keeps everything from getting soggy.
Filling: Beat softened cream cheese and thawed Cool Whip on medium speed until smooth, then add sugar gradually and finish with cinnamon. Pour it over your cooled crust and refrigerate for at least 3½ hours. Overnight works beautifully if you’re prepping ahead.
Topping: Melt butter in a skillet, cook your chopped apples for 6–8 minutes, then stir in a cornstarch slurry, brown sugar, and cinnamon. Let it bubble and thicken for 2–3 minutes, add vanilla extract, and cool for 5 minutes before spooning it over the set cheesecake.
Tips for the Best Results
- Let the cream cheese soften completely: Cold cream cheese will leave lumpsset it out for about 30 minutes before you start.
- Don’t skip the chill time: That 3½ hours (or overnight) lets the filling firm up so it slices cleanly without oozing.
- Cool the apple topping slightly: If you pour it on while it’s still steaming hot, it can melt the filling underneath.
- Make the caramel sauce ahead: It keeps in the fridge for up to two weeks, so you can drizzle it on whenever you serve.
Serving and Storage
Slice this beauty with a sharp knife wiped clean between cuts for those perfect bakery-style wedges. Top each slice with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce if you’re feeling extrait turns this into one of those Easy Thanksgiving Apple Desserts everyone remembers.
| Storage | How Long |
|---|---|
| Refrigerate (covered) | Up to 5 days |
| Caramel sauce (in fridge) | Up to 2 weeks |
| Freeze (whole or sliced) | Up to 1 month (thaw in fridge overnight) |
Pro Tip: If you’re bringing this to a potluck, keep it in the springform pan until you’re ready to serveit travels beautifully and looks impressive when you pop the sides off at the table.
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FAQs ( No-Bake Apple Pie Cheesecake )
How long does this dessert need to set?
This recipe needs at least 4 hours to set properly, but overnight is ideal for the best texture. The cream cheese layer needs time to firm up completely. I always make it the day before serving for perfect slicing. Room temperature setting works, but refrigeration gives cleaner cuts.
Can I use fresh apples instead of canned?
Yes, but you’ll need to cook them first. Saute diced apples with butter, cinnamon, and a touch of sugar for 5-7 minutes until tender. Let them cool completely before adding to prevent melting the cream cheese layer. Fresh gives better texture than canned pie filling.
What crust works best for this recipe?
Graham cracker crust is classic and pairs beautifully with the apple flavors. Vanilla wafer or gingersnap crusts add extra spice that complements the filling. Press the crust firmly and chill it for 30 minutes before adding filling. Store-bought crusts work perfectly fine.
How do I prevent the filling from being too soft?
Make sure your cream cheese is at room temperature before mixing to avoid lumps, but don’t overwhip. Add powdered sugar gradually and fold ingredients gently. Too much liquid from apples can make it soft, so drain any excess juice. Gelatin powder helps if you need extra firmness.
Is this suitable for Thanksgiving dinner?
Absolutely! This makes an excellent Thanksgiving dessert idea since it combines traditional apple pie flavors with creamy richness. It’s also perfect when your oven is busy with other dishes. Make it 1-2 days ahead to save time on the holiday. Guests love having a lighter alternative to heavy pies.
You’ll love how this No Bake Apple Pie Cheesecake turns outcreamy, perfectly spiced, and so simple to pull together. The cinnamon apples stay tender and sweet, and that buttery crust holds everything just right. It’s one of those Easy Thanksgiving Apple Desserts that feels fancy but never fussy, and it slices like a dream after a good chill.
Try swapping in gingersnap crumbs for extra warmth, or fold a handful of chopped pecans into the filling for a little crunch. If you’re serving a crowd, make two and keep one plainsome folks love it without the apple topping. Store leftovers covered in the fridge, and they’ll stay fresh for days. A trick I learned from my aunt’s kitchen: let it sit at room temperature for about ten minutes before slicing so the filling softens just enough to scoop beautifully.
I’d love to see your versiontag me if you snap a photo, or tell me in the comments if this becomes your new go-to for Friendsgiving Dessert Recipes. Did you grow up with apple pie on every holiday table, or are you starting a new tradition with this one? Either way, save this recipe and share it with someone who could use a little less stress and a lot more sweetness this season.
