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No-Bake Apple Crumble Cheesecake

No-Bake Apple Crumble Cheesecake with an oat crumble crust, smooth cream cheese filling, and spiced apple pie filling topped with extra crumble. Chill for hours for clean slices and a set, creamy center.
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Prep Time 35 minutes
chilling 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble crust
  • 1.5 cup rolled oats
  • 0.75 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp unsalted butter melted
For cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 0.25 cup brown sugar
  • 2 cup heavy cream whipped to stiff peaks
  • 1 tsp vanilla
  • 1 tsp cinnamon
For apple topping
  • 1 can (21 oz) apple pie filling
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup extra crumble for topping reserved oat crumble mixture

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make oat crumble crust
  1. Combine rolled oats, flour, brown sugar, and cinnamon in a bowl, then drizzle in melted unsalted butter and toss until evenly moistened. Press the mixture firmly into a 9-inch springform pan.
  2. Refrigerate the crust for 20 minutes while you prepare the filling. Reserve 1/2 cup of the crust mixture for the crumble topping.
Make cheesecake filling
  1. Beat softened cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth and no lumps remain. Fold in whipped heavy cream until no streaks remain.
  2. Spread the filling over the chilled crust in an even layer. Smooth the top so the surface sets uniformly.
Add apple topping and chill
  1. Stir cinnamon and nutmeg into the apple pie filling until evenly combined. Spoon the apple topping over the cheesecake in an even layer.
  2. Scatter the reserved crumble over the apple topping. Refrigerate for 6 hours or overnight before releasing from the springform.

Notes

For the cleanest slices, let the cheesecake chill undisturbed until fully set (6 hours minimum, overnight preferred). Store covered in the refrigerator for up to 4 days; it does not freeze well due to the whipped cream texture. Dietary swap: use reduced-fat cream cheese and keep the heavy cream fully whipped to stiff peaks for the best structure.