There’s a special kind of magic that happens when the air gets crisp and the leaves start to turn. For me, it signals the start of cozy baking season! I remember one chilly afternoon, my kids were craving apple crumble, but I had a cheesecake planned. A happy accident in the kitchen led to this incredible creation: the ultimate Apple Crumble Cheesecake. It combines the warm, spiced apples and crunchy oat topping of a classic crumble with the rich, creamy dreaminess of a no-bake cheesecake.
This recipe might look like it has a few steps, but each one is simple and straightforward, I promise! It’s the perfect showstopper dessert for a family dinner, a holiday gathering, or just a weekend treat. The combination of textures—the buttery biscuit base, the smooth cheesecake filling, the tender apples, and that irresistible crumble—is truly something special. Let’s make one together!
The Best of Both Dessert Worlds
Why choose between two amazing desserts when you can have them both in one? This Apple Crumble Cheesecake is a fan favorite for so many reasons, and I know you’ll love it too.
- Perfect Texture Medley: You get a buttery, crunchy biscuit base, a velvety smooth cheesecake filling, soft, cinnamon-spiced apples, and a golden, oaty crumble topping. Every bite is an adventure!
- No-Bake Filling: The cheesecake part is completely no-bake! This makes it wonderfully simple and frees up your oven for other things. The filling sets up beautifully in the fridge, creating a dense and creamy texture.
- Cozy, Comforting Flavors: With warm cinnamon, sweet apples, and rich cream cheese, this dessert tastes like a warm hug on a cool day. It’s the ultimate comfort food.
- Make-Ahead Friendly: You can prepare the components—and even the whole cheesecake—ahead of time, making it a stress-free option for entertaining.
Apple Crumble Cheesecake
- Total Time: 1 hour 15 mins (plus 6+ hours chilling)
- Yield: 10-12 servings
Description
Experience the ultimate dessert hybrid with this stunning Apple Crumble Cheesecake. It features a rich, no-bake cheesecake filling on a buttery biscuit base, topped with tender, cinnamon-spiced apples and a crunchy baked oat crumble. This make-ahead dessert is a guaranteed showstopper for any occasion, combining creamy, soft, and crunchy textures in every bite.
Ingredients
- Rolled Oats
- Plain Flour (All-Purpose)
- Cold Butter
- Demerara Sugar
- Cooking Apples
- Ground Cinnamon
- Water
- Lemon Juice
- Cornstarch
- Digestive Biscuits
- Melted Butter
- Full-Fat Cream Cheese, at room temperature
- Sweetened Condensed Milk
- Double Cream (Heavy Cream)
- Lemons
Instructions
- First, make the crumble topping. Preheat your oven to 180°C (350°F) fan and line a large baking sheet with parchment paper. In a large bowl, combine the rolled oats, plain flour, and demerara sugar. Add the cold, cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles a crumbly dough. Spread this onto the prepared baking sheet and bake for about 25 minutes, until golden and crisp. Let it cool completely.
- While the crumble bakes, prepare the spiced apples. Peel, core, and cube the apples. In a medium saucepan, combine the apple cubes, demerara sugar, cinnamon, water, and lemon juice. Cook over medium heat for 7-8 minutes, until the apples are tender but still hold their shape. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry, stir this into the apples, and cook for another minute until the sauce has thickened. Remove from heat and let cool completely.
- Prepare the biscuit base. Crush the digestive biscuits to a fine crumb and transfer to a bowl. Pour in the melted butter and mix until all the crumbs are evenly moistened. Tip this mixture into a 23cm (9-inch) springform tin and press it down firmly and evenly across the base. Place the tin in the fridge to set.
- Whip up the cheesecake filling. In a large mixing bowl, add the double cream, sweetened condensed milk, and room-temperature cream cheese. Using an electric mixer, beat the ingredients together until fully combined and smooth. With the mixer on low speed, gradually pour in the lemon juice. Continue whisking until the mixture thickens considerably and holds its shape.
- Assemble and chill your cheesecake. Pour the thick cheesecake filling over the chilled biscuit base and spread it evenly. Spoon the cooled stewed apples over the cheesecake layer. Finally, sprinkle a thick, even layer of the baked crumble topping over the apples. Cover loosely and place in the fridge to set for at least 6 hours, or overnight for best results.
Notes
For the creamiest, lump-free cheesecake filling, ensure your full-fat cream cheese is truly at room temperature before mixing. This dessert requires a significant chilling time to set properly, so plan to make it a day ahead for the best results and perfectly clean slices. Don’t be afraid to customize; adding chopped pecans to the crumble adds a delightful crunch, and a final drizzle of salted caramel sauce before serving takes it to the next level of indulgence.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: Modern European
What You’ll Need for This Masterpiece
This recipe uses simple, easy-to-find ingredients, divided into four delicious components. Here’s a quick look at the key players.
For the Crumble Topping:
- Rolled Oats: These give the crumble its classic texture and chewiness. Don’t use instant oats here.
- Plain Flour (All-Purpose): The structural base of our crumble.
- Butter: Use cold butter, cubed. It creates those perfect crumbly bits when rubbed into the flour.
- Demerara Sugar: This coarse sugar adds a lovely crunch and a hint of caramel flavor.
For the Spiced Apple Filling:
- Cooking Apples: I prefer using varieties like Bramley or Granny Smith because they hold their shape well and have a nice tartness to balance the sweetness.
- Demerara Sugar & Cinnamon: The classic flavor duo for anything apple-related!
- Lemon Juice: This brightens the flavor of the apples and prevents them from browning.
- Cornstarch: A little cornstarch slurry thickens the apple juices, so the filling isn’t watery.
For the Cheesecake Base & Filling:
- Digestive Biscuits: These are my go-to for a classic cheesecake base. Graham crackers are a great substitute if you can’t find them.
- Full-Fat Cream Cheese: This is non-negotiable for a rich, creamy cheesecake. Make sure it’s at room temperature for a smooth, lump-free filling.
- Condensed Milk: Sweetened condensed milk adds sweetness and a luxuriously smooth texture.
- Double Cream (Heavy Cream): This gets whipped to give the cheesecake its light-yet-rich body.
- Lemons: The juice is our magic ingredient! It reacts with the dairy to thicken the cheesecake filling naturally without any gelatin.
Your Step-by-Step Guide to Perfection
Let’s break this down into manageable parts. Follow these steps, and you’ll have a stunning cheesecake in no time.
Step 1: Make the Crumble Topping
First, preheat your oven to 180°C (350°F) fan and line a large baking sheet with parchment paper. In a large bowl, combine the rolled oats, plain flour, and demerara sugar. Add the cold, cubed butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles a crumbly dough with some larger clumps. Spread this mixture onto the prepared baking sheet, forming small clumps with your hands. Bake for about 25 minutes, or until golden and crisp. Let it cool completely on the baking sheet.
Step 2: Cook the Spiced Apples
While the crumble bakes, prepare the apple filling. Peel, core, and cube the cooking apples. In a medium saucepan, combine the apple cubes, demerara sugar, cinnamon, water, optional butter, and lemon juice. Place the pan over medium heat and stir until the sugar and butter have dissolved and the mixture is bubbling. Place a lid on the pan and let it cook for 7-8 minutes, or until the apples are tender but still hold their shape. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the apples and cook for another minute until the sauce has thickened. Remove from the heat and set aside to cool completely.
Step 3: Prepare the Biscuit Base
For the base, crush the digestive biscuits to a fine crumb. You can do this in a food processor or by placing them in a sealed bag and bashing them with a rolling pin. Transfer the crumbs to a bowl and pour in the melted butter. Mix with a fork until all the crumbs are evenly moistened, like wet sand. Tip this mixture into a 23cm (9-inch) springform or loose-bottomed tin. Use the back of a spoon or the bottom of a glass to press the crumbs down firmly and evenly across the base. Place the tin in the fridge to set while you make the filling.
Step 4: Whip Up the Cheesecake Filling
In a large mixing bowl, add the double cream, sweetened condensed milk, and room-temperature cream cheese. Using an electric mixer or a stand mixer with the whisk attachment, beat the ingredients together until they are fully combined and smooth. Be sure to scrape down the sides of the bowl. With the mixer still running on low speed, gradually pour in the juice of 1 to 2 lemons. You’ll see the mixture start to thicken almost immediately. Continue whisking until it’s very thick and holds its shape, almost like a mousse. It should stick to the whisk when you lift it.
Step 5: Assemble and Chill Your Cheesecake
Now for the fun part! Remove your biscuit base from the fridge. Pour the thick cheesecake filling over the base and spread it out evenly with a spatula. Next, spoon a generous layer of the cooled stewed apples over the cheesecake filling. Finally, sprinkle a thick, even layer of the baked crumble topping over the apples. Cover the tin loosely with cling film and place it in the fridge to set for at least 6 hours, but overnight is even better for the firmest set. Once set, carefully run a knife around the edge before releasing the springform pan. Slice and serve!
Tips for the Perfect Cheesecake
- Room Temperature is Key: For the smoothest cheesecake filling, make sure your cream cheese is truly at room temperature. This prevents any lumps and helps it combine beautifully with the other ingredients.
- Don’t Rush the Chill: The hardest part is waiting! Giving the cheesecake a full night in the fridge allows it to set properly, making it much easier to slice and serve clean, beautiful pieces. Patience is a virtue here!
- Make it in Stages: To break up the work, you can make the crumble topping and the apple filling a day in advance. Store them in airtight containers (the apples in the fridge) until you’re ready to assemble.
- Go for Full-Fat: This isn’t the time for low-fat substitutes. Full-fat cream cheese and double cream are essential for the rich flavor and firm set of this cheesecake. For more reliable desserts, check out our other No‑Bake & Cheesecakes.
Fun Ways to Mix It Up
While this Apple Crumble Cheesecake is amazing as is, there are always ways to put your own spin on it!
- Caramel Drizzle: A match made in heaven! Drizzle some salted caramel sauce over the top of the crumble before serving for an extra layer of decadence.
- Pear and Ginger: Swap the apples for pears and add a teaspoon of ground ginger along with the cinnamon for a different kind of spiced fruit filling.
- Nutty Crumble: Add a handful of chopped pecans or walnuts to the crumble mixture before baking for extra crunch and nutty flavor.
- Different Biscuit Base: Feel free to experiment with the base. Gingersnap cookies or even Biscoff cookies would be delicious alternatives. Find more ideas in our collection of Seasonal & Holiday Cakes!
Can I make this Apple Crumble Cheesecake gluten-free?
Yes, absolutely! To make this recipe gluten-free, simply swap the digestive biscuits for your favorite gluten-free alternative and use a certified gluten-free all-purpose flour blend in the crumble topping. Also, ensure your rolled oats are certified gluten-free as they can sometimes be cross-contaminated.
How long will the cheesecake last in the fridge?
This cheesecake will keep well in the refrigerator for up to 4-5 days. Be sure to cover it loosely with plastic wrap or store it in an airtight container to keep it fresh. The crumble topping may soften slightly over time, but it will still be delicious.
Why didn’t my cheesecake filling set?
The most common reason for a no-bake cheesecake not setting is not whisking the mixture long enough after adding the lemon juice. The acid in the lemon juice reacts with the dairy proteins, causing it to thicken. You need to whisk until it’s very thick and holds its shape. Also, using low-fat cream cheese or cream can prevent it from setting properly, so always stick with the full-fat versions.
Can I use a different type of apple?
Yes, you can. I recommend firm, tart cooking apples like Bramley or Granny Smith because they balance the sweetness and don’t turn to mush when cooked. However, other firm apples like Honeycrisp, Braeburn, or Golden Delicious would also work well. Just be mindful that you might need to adjust the sugar slightly depending on the sweetness of your apples.
How to Serve Your Masterpiece
This cheesecake is a star all on its own, but a few simple additions can make it even more special. Serve a generous slice chilled straight from the fridge.
It’s absolutely divine with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side. The creaminess is a wonderful contrast to the crunchy crumble. For an extra touch of elegance, you could add a drizzle of caramel sauce over each slice just before serving. For more dessert inspiration, browse all of our Cakes.
Enjoy Your Delicious Creation!
I truly hope you love making and eating this Apple Crumble Cheesecake as much as my family does. It’s such a rewarding dessert to make, and it brings together so many wonderful flavors and textures. It’s a perfect centerpiece for any occasion! If you’re looking for another simple yet impressive dessert, our other No‑Bake & Cheesecakes are always a hit.
If you make this recipe, I would love to see it! Please tag me on Instagram or share it on Pinterest! Happy baking!
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