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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with an oat crumble crust, whipped cream cheese filling, and a spiced apple pie filling topping. Chilled for a firm sliceable texture, it’s topped with extra reserved crumble.
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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
  

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, whipped to stiff peaks
  • 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 in a bowl, then drizzle melted unsalted butter over top and toss until evenly moistened. Press the mixture firmly into a 9-inch springform pan, packing it down for an even base.
  2. Refrigerate the pressed crust for 20 minutes, until it feels set to the touch with a cohesive crumb. Reserve 1/2 cup of the crust mixture for the crumble topping.
Make cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth, scraping the bowl as needed. The mixture should look glossy and free of any lumps.
  2. Fold in the whipped heavy cream until no streaks remain, then spread the filling over the chilled crust. Smooth the top so it’s evenly covered.
Assemble apple topping
  1. Stir cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake. Make sure the topping reaches the edges.
  2. Scatter the reserved crumble over the apple topping so it’s distributed in clusters. Refrigerate for 6 hours or overnight before releasing from the springform.

Notes

For the cleanest slices, chill overnight and run a thin knife around the edge right before releasing the springform. Store covered in the refrigerator for up to 4 days; freeze slices up to 1 month (thaw overnight in the fridge). For a lighter option, replace half the cream cheese with low-fat cream cheese for a slightly softer set.