Apple Crumble Cheesecake (No Bake)

Creamy cheesecake with a cinnamon biscut base, stewed apple and crunchy crumble topping

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 45

Setting time 4

Total Time 4 45

Servings

Calories 462kcal

Author thebakingexplorer

Ingredients

For the apple topping

4 Apples chopped, cored & peeled (regular sized eating apples)
55 g Light brown sugar
1 tsp Cinnamon
½ tsp Mixed spice
1 ½ tsp Cornflour

For the crumble topping

35 g Plain flour
15 g Light brown soft sugar
¼ tsp Cinnamon
25 g Butter cold

For the biscuit base

300 g Digestive biscuits crushed into crumbs
1 tsp Cinnamon
135 g Butter or baking spread melted

For the cheesecake filling

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

Metric - US Customary

Instructions

To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together
Cover with a pan lid, and cook the apple for 10-15 minutes until soft
Remove from the heat and leave to cool completely
To make the crumble, pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a baking tray with baking paper
Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools). You can use a fork to break it into smaller bits. Once it's completely cool, you can store it in an airtight container until ready to use
To make the base use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag. Mix the cinnamon into the biscuit crumbs
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape, 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
Smooth the filling into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove the cheesecake from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish if needed
Pile the apple mixture on top and spread it out, then sprinkle over the crumble
Serve immediately, store any leftovers in the fridge and eat within 2-3 days

Video

Notes

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, or a blend of the above spices.
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.

Nutrition