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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with a pressed oat crumble crust and a thick, whipped-cream cream cheese filling. Finished with spiced apple pie filling and extra crumble for a crisp-tender contrast in every slice.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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
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
apple topping
  • 1 can (21 oz) apple pie filling
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • extra crumble for topping reserved from crust mixture

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make oat crumble crust
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then drizzle in melted unsalted butter and toss until evenly moistened. Press the mixture firmly into a 9-inch springform pan.
  2. Refrigerate the pressed crust for 20 minutes to firm it up, then reserve 1/2 cup of the crust mixture for the crumble topping.
Assemble cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth with no lumps.
  2. Fold in whipped heavy cream until no streaks remain, then spread the filling over the chilled crust.
Top and chill
  1. Stir cinnamon and nutmeg into apple pie filling, then spoon it evenly over the cheesecake.
  2. Scatter the reserved crumble over the apple topping for an even crunchy layer.
  3. Refrigerate for 6 hours or overnight before releasing from the springform, until fully set.

Notes

For clean slices, run a thin knife around the edge after chilling and release the springform slowly. Refrigerate leftovers up to 4 days; freeze is not recommended because the whipped-cream texture can soften. For a dairy-lite swap, use whipped coconut cream in place of heavy cream and softened dairy-free cream cheese to keep the filling thick and stable.