Apple Crumble Cheesecake (No Bake)

Why decide between two desserts when you can combine them? This apple crumble cheesecake has all the delicious flavours and textures of both an apple crumble, and a cheesecake! The biscuit base, crumble and apples are all laced with cinnamon and spices, making this dessert ideal for Autumn. The apples are a perfect balance of tart and sweet, the crumble and biscuit base provide crunchy texture and the cheesecake base is so creamy and light. It’s also really easy to make! The cheesecake is no bake, the apples just get chucked in a pan and left to soften, and the crumble only needs to go in the oven for under 10 minutes. The only hard part is waiting for everything to cool and set, but trust me, it’s worth the wait!

I started by making the apple topping as it takes a while to cook down, and then needs to fully cool. I put them in a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup. On a low heat I let it simmer for around 25 minutes, until about a third of the apple pieces had gone mushy, and the rest were fully soft but still intact. I let it cool completely, then put it in the fridge to chill.

To make the base I used my food processor to whizz up the digestive biscuits into crumbs. I stirred in the cinnamon, added the melted butter and mixed it all together.

I pressed it into the bottom of a 23″ springform tin, then put it in the fridge.

To make the cheesecake filling I used my electric hand whisk to mix together the full fat cream cheese and icing sugar until smooth with no lumps. I added the vanilla and the double cream, and whisked it until it was thick.

I poured it into the tin and smoothed the top so it was level. Then I put it in the fridge overnight to set.

The next day I made the crumble topping by mixing the ingredients together then spreading it out onto a baking tray and baking for around 7 minutes, I bashed it up so it wasn’t in big chunks, then let it cool completely.

To assemble the apple crumble cheesecake I removed it from the tin, then I used a butter knife to smooth it all around the edges. I piled the apple mixture on top, then covered it with the crumble, then finished it with a sprinkling of icing sugar.

Apple Crumble Cheesecake

This apple crumble cheesecake is probably one of the most delicious things I have ever made! I served it at a dinner party and everyone loved it, one guest said it was ‘like crack’, and whilst they don’t have any personal experience of that, I’m taking it as a compliment!

Apple Crumble Cheesecake

If you love cheesecake and you love apple crumble, but you just can’t decide between the two, then apple crumble cheesecake is the dessert for you!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, and Fiesta Fridays.

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Apple Crumble Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 250 g Digestive biscuits
  • 2 tsp Ground cinnamon
  • 80 g Butter melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 230 g Icing sugar
  • 2 tsp Vanilla extract
  • 300 ml Double cream

For the apple topping

  • 2 large Bramley apples chopped, cored & peeled
  • 75 g Light brown sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Mixed spice
  • 1 tbsp Maple syrup

For the crumble topping

  • 75 g Oats
  • 75 g Plain flour
  • 80 g Butter melted
  • 75 g Light brown sugar
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Mixed spice
  • Icing sugar for dusting

Instructions

  1. Start by making the apple topping as it takes a while to cook down, and then needs to fully cool


  2. Put the chopped apples into a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup

  3. On a low heat, let the apples simmer for around 25 minutes, until about a third of the apple pieces have gone mushy, and the rest have softened but are still intact. Put it into a bowl and let it cool completely, then put it in the fridge to chill

  4. To make the biscuit base use a food processor to whizz up the digestive biscuits into crumbs, or put them in a zip lock bag and smash them with a rolling pin

  5. Stir the cinnamon into the biscuit crumbs, then add the melted butter and mix it all together

  6. Press it into the bottom of a 23" springform tin to create an even layer, then put it in the fridge for at least 30 minutes

  7. To make the cheesecake filling use an electric hand whisk or a stand mixer to mix together the full fat cream cheese and icing sugar until smooth with no lumps

  8. Add the vanilla and the double cream, and whisk it until it is thick

  9. Transfer the cheesecake mixture into the tin and smooth the top so it is level. Put it in the fridge overnight, or for at least 5 hours, to set

  10. To make the crumble topping, mix the ingredients together then spread them out onto a foil lined baking tray and bake on 160 Fan/180C/350F/Gas Mark 4 for around 7 minutes until it starts to go golden, break it up into smaller chunks, then let it cool completely

  11. To assemble the cheesecake, remove it from the tin, then use a butter knife to smooth the appearance of the filling all around the edges

  12. Pile the apple mixture on top, cover it with the crumble, then finish it with a sprinkling of icing sugar

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18 comments / Add your comment below

  1. What a fantastic unique idea. I’ve never seen anything like this and it looks so tasty! I love apple crumble with cream so apple crumble and cheesecake seems like the best combination x

  2. It’s a good job I wasn’t at your party Kat, it looks so lush Kat I think I’d have hidden away with it in a corner. Just me, the cheesecake and a spoon! Nobody else wouldhave had a look in! It looks seriously yummy, I’m such a fan of apple & cinnamon, cheesecake & crumble! This must have been heaven!
    Angela x

  3. Looks gorgeous – and such a clever idea! I always love a dessert mashup 😀 And love the ‘like crack’ comment, hilarious – no experience here either, but definitely sounds like a compliment!! Thanks for linking up to #cookblogshare. Eb x

  4. Oh wow, have to have some of that! Thanks for sharing this at the Dishing It & Digging It Link Party. Hope you’re finding some new friends.

  5. Yay! This looks really good! Thanks for sharing and for linking up at Fiesta Friday party! And oh, congrats on the feature at Fiesta Friday this week. 🙂

  6. I can never say no to cheesecake, and this one looks truly indulgent! It’s perfect for the transition to fall, when it’s still a little too warm to turn on the oven for long periods of time. Yum!

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