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!

Step by step…

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 23cm 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.

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!

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!

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

Recommended Equipment and Ingredients*

23cm Springform tin	Electric hand mixer	Food processor
Apple cutter	Mixing bowls	Kitchen scales

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More apple recipes…

Apple Cake Traybake	Spiced Caramel Apple Bundt Cake	Apple Crumble Baked Donuts
Apple Cinnamon Cake

 

If you like this, check out more of my Cheesecake recipes!

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