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! 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!
Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, use a Pumpkin Spice mix instead.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Apple Crumble Cheesecake
Start by making the apple topping, put the apple in a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup. On a low heat let it simmer for around 25 minutes until soft but not mushy. Set aside to cool completely, or put it in the fridge. To make the base, use a food processor to whizz up the digestive biscuits into crumbs. Stir in the cinnamon, then add the melted butter and mix it all together. Press it into the bottom of the tin, then put it in the fridge.
To make the cheesecake filling, use an electric mixer to mix together the full fat cream cheese and icing sugar until smooth with no lumps. Add the vanilla and the double cream, and whisk it until it is thick. Spread it over the biscuit base and smoothed the top. Then put it in the fridge to set.
To make the crumble topping, mix the ingredients together then spread it out onto a baking tray. Bake for around 7 minutes, then bash it up so it isn't in big chunks. Leave to cool completely. To assemble the apple crumble cheesecake, remove it from the tin, then use a butter knife to smooth it all around the edges. Pile the apple mixture on top, then cover it with the crumble, then finished it with a sprinkling of icing sugar.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How do you 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.
What kind of apples should you use?
I have used Bramley, Jazz and Pink Lady apples to make this cheesecake, but any sweet eating apples will work.
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits and swap the plain flour in the crumble topping for a gluten free plain flour blend. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Mixing bowls
- Angled palette knife
- Kitchen scales
- Food processor
- Apple cutter
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More apple recipes...
Apple Crumble Cheesecake (No Bake)
For the biscuit base
- 250 g Digestive biscuits
- 2 tsp Ground cinnamon
- 100 g Butter or baking spread 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 ½ tsp Ground cinnamon
- ½ 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
- ½ + ¼ tsp Ground cinnamon
- ½ + ¼ tsp Mixed spice
- Icing sugar for dusting
- Start by making the apple topping as it takes a while to cook down, and then needs to fully cool
- Put the chopped apples into a pan along with the cinnamon, mixed spice, light brown sugar and maple syrup
- 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
- 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
- Stir the cinnamon into the biscuit crumbs, then add the melted butter and mix it all together
- Press it into the bottom of a 23cm springform tin to create an even layer, then put it in the fridge for at least 30 minutes
- 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
- Add the vanilla and the double cream, and whisk it until it is thick. You want it to be thick enough so that you have to shake or tap the spoon to get it to fall off
- 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
- 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
- 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
- Pile the apple mixture on top, cover it with the crumble, then finish it with a sprinkling of icing sugar
- Serve immediately, store any leftovers in the fridge and eat within 2 days