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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with an oat crumb crust and a thick, smooth cream cheese filling layered under spiced apple pie filling and extra crumble. Chilled until set for clean, sliceable wedges with a crunchy topping.
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Prep Time 35 minutes
chilling 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble crust
  • 1.5 cup rolled oats
  • 0.75 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter melted
For cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 0.25 cup brown sugar
  • 2 cup heavy cream whipped to stiff peaks
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple topping
  • 1 can (21 oz) apple pie filling
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 extra crumble for topping

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make oat crumble crust
  1. Combine rolled oats, flour, brown sugar, and cinnamon in a bowl, then drizzle melted unsalted butter over the mixture and toss until evenly moistened. Press firmly into a 9-inch springform pan to form an even base.
  2. Refrigerate the crust for 20 minutes to set, then reserve 1/2 cup of the crust mixture for the crumble topping.
Make cheesecake filling and assemble
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth. Fold in heavy cream whipped to stiff peaks until no streaks remain.
  2. Spread the filling over the chilled crust, smoothing the top into an even layer. Stir cinnamon and nutmeg into the apple pie filling, then spoon evenly over the cheesecake.
  3. Scatter the reserved crumble over the apple topping to fully cover the surface for crunch. Refrigerate for 6 hours or overnight until set, then release from the springform and serve.

Notes

Pro tip: make sure the cream cheese is fully softened and beat until completely smooth before folding in whipped cream so the filling slices cleanly. Refrigerate covered for up to 4 days; freeze is not recommended because the crumb and topping texture softens after thawing. For a lighter option, use reduced-fat cream cheese and whip heavy cream to stiff peaks as written.