Go Back

Apple Crumble Cheesecake (No Bake)

Creamy cheesecake with a cooked apple crumble topping

Course Dessert
Cuisine British
Keyword Cheesecake
Prep Time 45 minutes
Total Time 45 minutes
Servings 14
Author thebakingexplorer


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 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


  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 23cm 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. You want it to be thick enough so that you have to shake or tap the spoon to get it to fall off

  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

  13. Serve immediately, store any leftovers in the fridge and eat within 2 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead