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No-Bake Apple Pie Cheesecake

No-bake apple pie cheesecake with a buttery graham cracker crust and a thick, fluffy cream cheese filling topped with glossy cinnamon-nutmeg apple pie filling. Built in a springform pan, chilled until perfectly sliceable.
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Prep Time 30 minutes
chill time 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 2 cup graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp sugar
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
apple topping
  • 1 can (21 oz) apple pie filling, or homemade
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

Equipment

  • 1 springform pan
  • 1 stand mixer

Method
 

Make the graham cracker crust
  1. Combine graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into a 9-inch springform pan until evenly packed. Chill in the refrigerator for 20 minutes to set the crust.
Mix the cheesecake filling
  1. Beat the cream cheese, powdered sugar, brown sugar, vanilla extract, and cinnamon until completely smooth and fluffy. Scrape the sides and bottom to remove any lumps.
  2. Fold in the whipped heavy cream until no streaks remain. The filling should look thick and uniform with a light, airy texture.
Assemble and top
  1. Spread the cheesecake filling over the chilled crust, then smooth the top so it’s even. Tap the pan gently once to settle the surface.
  2. Mix cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake layer. Leave a small border of filling visible around the edges if needed.
Chill and serve
  1. Refrigerate at least 6 hours or overnight before releasing from the springform. Chill until the center holds its shape when gently nudged.

Notes

For the cleanest slices, chill overnight and release the springform only after the cheesecake feels firm throughout. Refrigerate leftovers up to 4 days; freezing is not recommended because the whipped cream texture can soften after thawing. For a dairy-light option, use a high-quality reduced-fat cream cheese and heavy cream substitute, but expect a slightly softer set.