This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests. Apple Pie Cheesecake is the go to dessert for any occasion!
FAQ’s About Making No Bake Apple Cheesecake:
- Is this no bake apple cheesecake gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
- Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your cheesecake may be slightly runnier.
- How long will cheesecake keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
- Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a store bought graham cracker crust, if preferred.
- Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
- How long will this cheesecake stay fresh? This delicious no bake dessert can be stored in an airtight container in your refrigerator for up to five days!
- Can I use a larger pan? – I used an 8×8-inch baking pan to make the cheesecake. You can certainly use a 9- or even 10-inch square baking dish, noting that your cheesecake bars won’t be quite as thick. You may want to use more cookie crumbs as well.
- What kind of Apple should I use to make apple cheesecake? – I use gala apples but some other apples that work great are: Granny Smith Apples, Braeburn Apples, Pink Lady Apples, Honey-crisp Apples and Golden Delicious Apples.
- Can I Use a springform pan instead of using a square pan? – Yes, A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan and press onto bottom of pan.
What Ingredients Do You Need To Make No Bake Apple Cheesecake?
Here’s what you’ll need to make this easy no-bake cheesecake: (See recipe card below for full recipe)
For the Crust:
- Animal Cookie Crumbs – gluten free
- Butter
- Brown Sugar
For Cheesecake Filling:
- Cream Cheese
- Sweetened Condensed Milk
- Whipped Topping
For The Apple Pie Topping:
- Apples
- Butter
- Brown Sugar
- Cinnamon
- Corn Starch
- Water
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How Do You Make No Bake Apple Cheesecake?
Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)
Step 1: Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
Step 2: Line an 8×8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
Step 3: Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream.
Step 4: Spread the cheesecake filling into the prepared crust. Then spread the cooled apple pie filling on top. Cover and refrigerate for 3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight.
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Recipe Notes For Making The Best No Bake Apple Cheesecake:
- Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
- Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
- Use store bought apple pie filling if preferred.
- This cheesecake can be stored in the refrigerator for up to 3 days. Place the cheesecake in an airtight container before storing.
- Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
- Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
- A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan press onto bottom of pan.
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No Bake Apple Cheesecake
Ingredients
For the Crust:
- 1 Cup Animal Cookie Crumbs gluten free
- 2 Tbsp Butter melted
- 2 Tbsp Brown Sugar
For the Cheesecake Filling:
- 8 oz Cream Cheese
- 14 oz Sweetened Condensed Milk
- 8 oz Whipped Topping
For the Apple Topping:
- 4 Apples
- 1/3 Cup Butter
- 2 Tbsp Brown Sugar
- 1 Tsp Cinnamon
- 1 Tbsp Corn Starch
- 2 Tbsp Water
Instructions
- Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
- Line an 8x8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
- Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream.
- Spread the cheesecake filling into the prepared crust, then spread the cooled apple pie filling on top. Cover and refrigerate for 3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Serve chilled.
Notes
- A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan press onto bottom of pan.
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More Easy Gluten Free Recipes:
If you Love this Gluten Free No Bake Apple Cheesecake Recipe, check out some of my other Gluten Free Dessert Recipes Here:
- Chocolate Pretzel Toffee
- Easy Gluten Free Pumpkin Pie
- Chocolate Salted Caramel Turtle Bark
- White Chocolate Cherry Fudge
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Gluten Free No Bake Apple Cheesecake Recipe
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