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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with a press-in oat crumble crust, a smooth cream cheese filling, and a spiced apple pie filling topped with extra crumble. Chill until set for clean slices with a thick, creamy middle.
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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: 430
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
For cheesecake filling
  • 24 oz cream cheese
  • 0.75 cup powdered sugar
  • 0.25 cup brown sugar
  • 2 cup heavy cream
  • 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

Equipment

  • 1 springform pan

Method
 

Make oat crumble crust and chill
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then drizzle melted butter over and toss until evenly moistened.
  2. Press the crust mixture firmly into a 9-inch springform pan, then refrigerate for 20 minutes to set the base.
  3. Reserve 1/2 cup of the crust mixture for the crumble topping, and keep it chilled until assembly.
Make cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth, with no lumps remaining.
  2. Fold in whipped heavy cream until no streaks remain, aiming for a thick, uniform filling.
  3. Spread the filling over the chilled crust in an even layer, using a flat top for clean slices.
Assemble apple topping and chill to set
  1. Stir cinnamon and nutmeg into the apple pie filling until the spices are evenly distributed.
  2. Spoon the spiced apple pie filling evenly over the cheesecake, covering the surface.
  3. Scatter the reserved crumble over the apple topping so it looks visibly sprinkled across the top.
  4. Refrigerate for 6 hours or overnight until fully set, then release from the springform for clean edges.

Notes

For the smoothest filling, use softened cream cheese so it blends completely with the sugars and spices before folding in the whipped heavy cream. Refrigerate the cheesecake covered for up to 4 days; it’s freezer-friendly up to 1 month (freeze without releasing from the springform if possible) and thaw overnight in the fridge. For a lighter option, swap heavy cream for an equal volume of whipping cream labeled reduced-fat (the filling may be slightly softer but still sets well after chilling).