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No-Bake Apple Crumble Cheesecake

No-bake apple crumble cheesecake with an oat crumble crust and a thick, smooth cream cheese filling. Spiced apple pie filling and extra crumble give a bakery-style slice with crisp edges and a 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
  • 1 extra crumble reserved topping crumble

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make oat crumble crust
  1. Combine rolled oats, flour, brown sugar, and cinnamon in a mixing bowl, then drizzle in melted unsalted butter and toss until evenly moistened.
  2. Press the mixture firmly into a 9-inch springform pan and refrigerate for 20 minutes to set.
  3. Reserve 1/2 cup of the crust mixture for the crumble topping and keep it chilled.
Make cheesecake filling
  1. Beat cream cheese, powdered sugar, brown sugar, vanilla, and cinnamon until completely smooth.
  2. Fold in whipped heavy cream until no streaks remain, then spread the filling over the chilled crust.
Top and chill
  1. Stir cinnamon and nutmeg into the apple pie filling, then spoon it evenly over the cheesecake.
  2. Scatter the reserved crumble over the apple topping.
  3. Refrigerate for 6 hours (or overnight) before releasing from the springform, until fully set.

Notes

For the cleanest slices, chill until fully firm (overnight works best), and release the springform only after the top is set. Store covered in the refrigerator up to 4 days; freeze unassembled crumble separately for up to 2 months. For a lighter option, use light cream cheese and replace 1/2 of the heavy cream with whipped topping stabilized for folding, keeping chilling time the same.