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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with a buttery oat crumble crust and a thick, whipped cream cheese filling. Topped with spiced apple pie filling and extra crumble, then chilled until sliceable and clean.
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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: 520
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
  • 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, then drizzle in melted unsalted butter and toss until evenly moistened. The mixture should look like damp sand and hold together when pressed.
  2. Press the crumb mixture firmly into a 9-inch springform pan to form an even base. Chill for 20 minutes to set the crust.
  3. Reserve 1/2 cup of the crust mixture for the crumble topping. Keep it covered at room temperature so it stays ready to scatter.
Make cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth. Scrape the bowl as needed so there are no lumps.
  2. Fold in whipped heavy cream until no streaks remain, then spread the filling over the chilled crust. Level the top so it chills evenly.
Assemble and chill
  1. Stir cinnamon and nutmeg into the apple pie filling until evenly combined. Spoon the spiced filling over the cheesecake in an even layer.
  2. Scatter the reserved crumble over the apple topping. Cover lightly so the topping doesn’t dry out.
  3. Refrigerate the cheesecake for 6 hours or overnight before releasing from the springform. Chill until the center feels set and slices cleanly.

Notes

Pro tip: soften the cream cheese fully so the filling becomes silky and lump-free when beaten. Refrigerate covered for up to 4 days; freeze only the fully set cheesecake for up to 2 months. For a dairy-light swap, use a dairy-free cream cheese alternative and heavy-cream-style whipping topping if it whips to stiff peaks.