Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make!
With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Apple crisp cheesecake is bursting with Fall flavor and is what I would consider one of my favorite Fall desserts. Of course, mini pumpkin cheesecakes fall under that category too, but there’s something extra special about combining two classic desserts, a cheesecake and an apple crisp, into one.
I mean, I don’t know about you, but I’ve been known to crave more than one dessert at a time, so why not have them both?!
This apple crisp cheesecake recipe is made with a buttery graham cracker crust, a luscious cheesecake layer infused with brown sugar and cinnamon, then topped with caramelized apples and a crunchy streusel topping.
Sounds decadent, doesn’t it? That’s because it is!
Sounds complicated, doesn’t it? I promise you, it’s NOT!
There are a few moving parts because it is a layered dessert, however, each one comes together quickly and easily and I will walk you through it all step-by-step.
This dessert table centerpiece will impress your holiday crowd, and no one needs to know just how easy it was to prepare!
Try my Caramel Pecan Cheesecake, or my No Bake Tiramisu Cheesecake too!
Why you’ll love this recipe:
- No-bake (sort of). Not having to use the oven for dessert is a game-changer during the busy holidays. Making a no-bake cheesecake frees up space for the other holiday main meals and side dishes I’ve got going on.
- Taste and texture. In every bite, you get the soft, yet firm graham cracker base, combined with the creamy smooth cheesecake filling, then topped with tender-crisp apples and a crunchy topping. It’s an entire experience!
- Make ahead. It needs time to chill anyway, so save yourself some time and make it the night before. Then, serve it up when you’re ready the next day!
Frequently Asked Questions
What are the best apples to use for apple crisp cheesecake?
Unlike baking apples, we don’t need to be as concerned about whether or not they hold up to the heat. We are cooking them down in the pan so they caramelize in the sugar, but no matter which you use, it’s more about taste than it is texture.
Granny Smith apples are nice and tart which is a great balance to the sweetness. Gala and Honeycrisp are a little sweeter, and you can’t go wrong with Braeburn or Golden Delicious.
Do I have to use oats in the topping?
Not at all. You can turn the streusel topping into a crumble just by skipping the oats. It’ll still taste amazing.
Can I use low-fat cream cheese?
For a no-bake cheesecake, I don’t recommend it. The fat helps it to set. Make sure you’re using full-fat cream cheese from a block and not the spreadable kind you’d find in a tub. That kind contains a higher amount of water which will also affect the consistency of the cheesecake filling.
How many people will this apple crisp cheesecake serve?
This cheesecake with apple crisp topping will yield about 10 slices. Of course, depending on how big you cut your cake, that number may differ slightly.
Do I have to worry about a no-bake cheesecake cracking?
Nope! There’s no drastic change in temperature and no water bath to worry about. Plus, even if there were cracks, the beautiful apple crisp topping would cover it all up.
What to serve with Apple Crisp Cheesecake
Sometimes we’ll go the extra mile and drizzle it with caramel sauce (salted caramel if we’re feeling extra fancy) or a dollop of whipped cream.
If the addition of caramel sounds good to you, you’ve got to try my toffee caramel cheesecake.
Wash it down with a cup of mulled apple cider or maybe some Irish coffee for the grownups.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
What to do with leftovers
What do you mean you have leftovers? Just kidding 😉 You can keep leftover apple cheesecake wrapped tightly in plastic wrap in the fridge for up to 3 days.
Substitutions/Additions
There are a few ingredients substitutions you can make that will cater to your personal preferences. For example, you can use salted butter for the topping, apples, or crust. Make sure you leave out the added salt in the topping, though.
If you prefer a vanilla cheesecake flavor, skip the brown sugar and cinnamon and use powdered sugar and vanilla extract instead.
Swap the yogurt for sour cream.
Omit the oats for a simple crumble topping.
Freezing instructions
Once it has a chance to chill and set in the fridge completely, cover it in plastic wrap and a layer of foil to prevent freezer burn. Then, transfer it to a freezer bag and keep it frozen for up to 2 months. When you’re ready to serve it, thaw it in the fridge the night before.
It’s best to freeze it without the apple crisp topping. Add that layer just before serving.
A little trick is to slice and wrap each individual piece so that when the craving for cheesecake hits, you can thaw one or two slices at a time.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. I typically use all-purpose flour for the crisp topping because that’s what I have on hand.
- Rolled oats. Old-fashioned rolled oats will provide a coarser texture and more crunch than quick cooking oats.
- Light brown sugar. I love the caramel flavor provided by the molasses in brown sugar so I’m using it in all the layers. From the crust to the crisp. Check to make sure your brown sugar is fresh and hasn’t gone hard. If it has, place a couple of apple slices in there for a day or so to help soften it up again.
- Salt. Used as a flavor enhancer. We get to control the amount of salt we use since we’re using unsalted butter.
- Unsalted butter, divided. Used in the topping as well as the crust. You want it cold and cubed for the topping so that it helps to form a crumble, but melted for the crust.
- Apples. I used about 3 medium Fuji apples but you can use whatever type you prefer. A combination of a few is always nice. Peel and chop. If you plan to work ahead, squirting them with lemon juice can help prevent browning. Although, they’ll caramelize anyway!
- Graham crackers. You can buy store-brand graham cracker crumbs or pulse the graham crackers yourself in a food processor.
- Cream cheese, softened. Bring the cream cheese to room temperature about 30 minutes beforehand. That way it’s soft enough to cream easily without leaving any lumps.
- Cinnamon. What’s a fall apple cheesecake dessert without cinnamon?
- Greek yogurt. When combined with the thick cream cheese, it helps to lighten it up a bit to create a whipped, fluffier texture. Both have a tangy element to them which is a great balance to the brown sugar.
- Whipped topping, thawed. Cool Whip is generally what I use, but if you have a homemade recipe you like to use, go for it.
Recommended Equipment/Tools
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- 9×13 baking pan
- Parchment paper
- Medium bowl
- Large skillet
- 9-inch springform pan
- Food processor
- Large bowl
- Electric mixer or stand mixer with a paddle attachment
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350°F.
Line a 9×13 baking pan with parchment paper. A light-colored metal pan is recommended. Darker metal will bake the crisp faster, which can burn if not careful.
- Make the crisp topping
Together in a bowl, mix flour, sugar, oats, and salt.
Add the cubed butter and use your fingers or a pastry cutter to incorporate the butter until it forms coarse pea-sized crumbs.
Spread the mixture in an even layer on the prepared baking sheet and bake for 10-15 minutes until golden, breaking apart larger chunks as needed.
Allow it to cool completely.
- Make the apple topping
Cook the apples in melted butter for 10 minutes over medium heat. As they cook they will release water and shrink a bit, so no worries if the pan looks crowded.
Once the edges are browned and the apples are tender, mix in the brown sugar.
Allow them to cool to room temperature.
- Make the crust
Place brown sugar and graham crackers in a food processor and pulse into fine crumbs.
Slowly add in the melted butter until crumbs are fully coated and it resembles wet sand.
Press the crumb mixture into the bottom of a prepared springform pan, using the bottom of a measuring cup to pack it in evenly.
Place it in the freezer to set for 15 minutes.
Make the cheesecake batter
Use an electric mixer to blend the cream cheese, brown sugar, cinnamon, and yogurt in a large mixing bowl until smooth. Fold in the thawed whipped topping.
- Assemble
Spread a smooth, even layer of cheesecake filling over the crust.
Use a slotted spoon to spoon the cooked apples over the cheesecake layer.
Sprinkle the crisp on top and chill in the fridge for at least 4 hours.
- Serve
Run a knife around the sides of the pan, between the cheesecake and the wall.
Release the ring and transfer the apple crisp cheesecake to a serving platter or cake stand.
Serve it chilled with a drizzle of caramel sauce if desired.
More cheesecake recipes
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry, or apple!
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecakey banana deliciousness. It’s the perfect finale to any meal!
- Coconut Pineapple Cheesecake (Minis). Coconut Pineapple Cheesecake minis – have pecans in the crust, sweet flavor in the creamy pineapple cheesecake layer, and the coconut on top compleing the deliciousness… oh MY.
- Toffee Caramel Cheesecake (no water bath). It’s creamy. It’s dreamy. This easy to make, decadent Toffee Caramel Cheesecake has melted bits of toffee in the filling, crunchy toffee bits in the topping and, whipped cream and caramel sauce to finish.
- Lemon Mini Cheesecakes with Berry Swirl. Mini Lemon Cheesecakes with a homemade Raspberry Puree swirled into the top. Enjoy 1, or 5 (I won’t tell!). Great for making ahead!
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Apple Crisp Cheesecake
Recommended Equipment
Ingredients
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar (packed)
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (cold and cubed)
Caramelized Apples
- 4 tablespoons salted butter
- 3 peeled and chopped medium apples
- 1/2 cup packed light brown sugar
Crust
- 9 graham crackers
- 2 tablespoons brown sugar
- 8 tablespoons melted butter
Cheesecake Filling
- 24 ounces cream cheese (softened – 3 x 8oz packages)
- 1/2 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 1/2 cup plain Greek yogurt
- 8 ounces whipped topping (thawed)
Directions
Get Prepped
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper. Set aside.
Crisp Topping
- In a medium bowl, mix 1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup rolled oats, and 1/4 teaspoon salt. Add 6 tablespoons unsalted butter and using your fingers or a pastry cutter to mix the butter into the dry ingredients until crumbly and pieces of the butter are pea-sized. Spread the mixture evenly over the parchment-lined baking pan, then bake for 10-15 minutes or until the topping is golden brown. Use a spatula to break apart the topping and stir occasionally as it cools to make sure there are no large chunks. Cool to room temperature.
Caramelized Apples
- Melt 4 tablespoons salted butter in a large skillet over medium heat. Stir in 3 peeled and chopped medium apples, and cook for 10 minutes or until the apples start to brown around the edges and are tender. Mix in the 1/2 cup packed light brown sugar, and remove from heat. Let the apples cool to room temperature.
Crust:
- Grease a 9-inch springform pan with butter, and put it aside. Place the 9 graham crackers and 2 tablespoons brown sugar in a food processor and blend them until they are crushed into fine crumbs. Slowly pour in 8 tablespoons melted butter while running the processor at low speed until the crumbs are coated. Firmly press the crumbs into the bottom of the springform pan, then place it in the freezer for 15 minutes.
Cheesecake Filling
- Use an electric mixer to blend 24 ounces cream cheese, 1/2 cup light brown sugar, 1 teaspoon cinnamon, and 1/2 cup plain Greek yogurt in a large mixing bowl until smooth. Fold in the thawed 8 ounces whipped topping.
Assembly
- Spread the cheesecake filling over the frozen crust and smooth it out. Use a slotted spoon to spoon the apples over the cheesecake, then sprinkle the crisp topping on top. Cover the cheesecake with plastic wrap and chill it in the freezer for at least 4 hours but overnight is better.
Serve
- When you are ready to serve, run a thin knife around the edge of the pan and carefully release the ring from the springform pan. Transfer the cheesecake to a large plate or cake stand. Serve chilled and top with caramel sauce, if desired.
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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