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No-Bake Apple Pie Cheesecake

No-bake apple pie cheesecake with a buttery graham cracker crust and a thick, creamy filling topped with glossy spiced apple pie filling. Chill until sliceable for clean layers and a smooth, fluffy texture.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 3 tbsp sugar
For cheesecake filling
  • 16 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 0.25 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 cup heavy cream whipped to stiff peaks
For apple topping
  • 1 can (21 oz) apple pie filling or homemade
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine graham cracker crumbs, melted unsalted butter, and sugar, then press firmly into a 9-inch springform pan (use a flat-bottomed surface so it’s compact). Chill for 20 minutes until set to the touch. Visual cue: the crust should look dense and hold its shape.
  2. Set up the chilled pan aside while you prepare the filling. Visual cue: the crust remains firm, not crumbly, when you gently tap the edge.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla extract, and cinnamon until completely smooth and fluffy. Visual cue: no lumps remain and the mixture turns pale and airy.
  2. Fold whipped heavy cream into the cream cheese mixture until no streaks remain. Visual cue: the batter looks uniform and thick, with no white ribbons.
  3. Spread the filling over the chilled crust and smooth the top into an even layer. Visual cue: the surface should be level so the topping won’t pool.
Add the apple topping and chill
  1. Mix cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake layer. Visual cue: the topping forms a glossy, spiced blanket across the surface.
  2. Refrigerate at least 6 hours or overnight before releasing from the springform. Visual cue: the center should jiggle slightly but feel set around the edges.

Notes

Pro tip: soften the cream cheese fully so the filling becomes smooth and fluffy without lumps. Chill time is what gives this no-bake apple pie cheesecake its clean slices—keep it covered in the refrigerator up to 4 days. Freezing is not recommended for best texture. For a lighter swap, use reduced-fat cream cheese (texture may be slightly softer after chilling).