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No-Bake Apple Pie Cheesecake

No-bake apple pie cheesecake with a buttery graham cracker crust and a thick, whipped cream cheese filling. Chilled for 6 hours so it slices clean, topped with glossy spiced apple pie filling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 2 cups 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 cups 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 stand mixer
  • 1 springform pan

Method
 

Make the crust
  1. Combine graham crumbs, melted butter, and sugar until evenly moistened, then press firmly into a 9-inch springform pan. Refrigerate for 20 minutes to set the crust and firm it up visually.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla extract, and cinnamon until completely smooth and fluffy. Continue mixing until there are no lumps and the mixture looks pale and thick.
  2. Fold the whipped heavy cream into the cream cheese mixture until no streaks remain. Stop folding as soon as the color is uniform and the texture looks airy.
Assemble
  1. Spread the filling over the chilled crust and smooth the top to an even layer. Make sure the edges reach the pan sides so the slice layers stay defined.
  2. Mix cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake layer. Add it in a glossy, even coat so it covers the surface fully.
Chill and serve
  1. Refrigerate at least 6 hours or overnight before releasing from the springform. Chill until the center looks fully set and holds its shape when the pan is unmolded.

Notes

For the cleanest slices, chill overnight and unmold only when the cheesecake feels firm in the center. Refrigerate leftovers up to 4 days; freezing isn’t recommended because the whipped texture can soften when thawed. Dietary swap: use lactose-free cream cheese and lactose-free heavy cream for a lactose-free version while keeping the same no-bake method.