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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with an oat crumble crust, thick whipped cream cheese filling, and a spiced apple pie filling layer. Chill until sliceable for a clean set and extra crumble on top.
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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: 560
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
  • 0.5 extra crumble for topping use reserved crust mixture

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the 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 crust for 20 minutes. Reserve 1/2 cup of the crust mixture for the crumble topping.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth. Scrape down the bowl as needed to remove any lumps.
  2. Fold in whipped heavy cream until no streaks remain. Spread the filling over the chilled crust in an even layer.
Add the apple topping and chill
  1. Stir cinnamon and nutmeg into the apple pie filling until evenly combined. Spoon it over the cheesecake in an even layer.
  2. Scatter the reserved crumble over the apple topping, covering most of the surface. Refrigerate for 6 hours or overnight before releasing from the springform.

Notes

Pro tip: For a clean, sliceable cheesecake, chill at least overnight and release the springform only after the center feels fully set. Store covered in the refrigerator up to 4 days; freezing isn’t recommended due to the dairy texture. For a lighter option, use reduced-fat cream cheese and a reduced-fat heavy cream substitute (texture may be slightly softer).