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No-Bake Apple Pie Cheesecake

No-bake apple pie cheesecake with a graham cracker crust and a silky, fluffy cream cheese filling. Chilled until set, then topped with spiced glossy apple pie filling for clean sliceable layers.
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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 unsalted butter, and sugar, then press firmly into a 9-inch springform pan. Refrigerate for 20 minutes, until set and firm to the touch.
Make the cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla extract, and cinnamon until completely smooth and fluffy. Scrape the bowl as needed so no lumps remain.
  2. Fold in whipped heavy cream until no streaks remain. Stop as soon as the mixture is uniform for a thick, airy texture.
Assemble and chill
  1. Spread the cheesecake filling over the chilled crust and smooth the top. Tap the pan lightly to settle the surface.
  2. Mix cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake layer. Smooth the top lightly so the topping forms an even layer.
  3. Refrigerate at least 6 hours or overnight before releasing from the springform. Chill until the center jiggles only slightly and slices cleanly.

Notes

For the cleanest slices, chill overnight and run a thin warm knife around the edge before releasing the springform. Refrigerate covered up to 4 days; freezing is not recommended for the whipped filling. For a lower-sugar swap, use a 1:1 powdered sugar substitute labeled for baking/cheesecake.