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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. Chilled until sliceable, it’s smooth, rich, and easy—no oven needed.
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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 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 stand mixer
  • 1 springform pan

Method
 

Make the crust
  1. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into a 9-inch springform pan. Press to an even, compact layer so the crust holds together when sliced.
  2. Refrigerate the crust for 20 minutes to set before adding the filling. Keep it cold until the next step.
Mix the cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth and fluffy. Scrape the bowl as needed so there are no lumps.
  2. Fold in whipped heavy cream until no streaks remain. Stop as soon as the mixture is uniform to keep the filling airy.
Assemble and chill
  1. Spread the filling over the chilled crust and smooth the top. Spread to the edges for a clean, level finish.
  2. Mix cinnamon and nutmeg into the apple pie filling, then spoon evenly over the cheesecake layer. Spread gently so the topping forms a glossy layer across the surface.
  3. Refrigerate at least 6 hours or overnight before releasing from the springform. Chill until fully set, then remove the ring right before serving for neat slices.

Notes

For the cleanest slices, chill overnight and run the knife under hot water and wipe between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended for best texture. For a lighter option, swap half the cream cheese for an equal amount of low-fat cream cheese—expect a slightly softer set.