No-Bake Apple Cinnamon Cheesecakes
It’s been kind of cloudy and chilly the past week so I’ve been in full basic fall mode over here. Lighting all the fall candles and making lots of fall recipes! Are you Team Pumpkin or Team Apple?
I sort of go back and forth, I love pumpkin, but there is really nothing better than warm apple pie with hints of cinnamon. You know what else is perfection? Cheesecake. And you all know I love no-bake cheesecakes. I’ve already made no-bake pumpkin cheesecake so apple was an obvious choice!
The base of these cheesecakes are made with graham cracker crumbs and some melted butter. For the cinnamon cheesecake layer, I first whipped up some heavy cream and then some cream cheese and cinnamon. And for the apple topping, you simply saute diced honeycrisp apples in butter, brown sugar, and more cinnamon! Heavenly, right?!
When I made these, I prepped the cheesecakes the night before and then topped them the next morning with the apple topping and took these photos while the apples were still warm. This did make the cheesecake layer a bit softer, but it was still delish! But, then I ate one the next night and honestly thought it was even better. I typically like my apple pie or crisp warm, but I preferred the cold apples for this one paired with the cheesecake! You can’t go wrong either way for this perfect fall dessert!
For the cheesecakes:
- 5 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs
- 2 cups heavy whipping cream
- 8 ounces plain cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
For the apple topping:
- 2 large honeycrisp apples, peeled, cored, and diced
- 3 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- In a small bowl, stir together the melted butter and graham cracker crumbs until combined. Divide the crumbs evenly amongst 6-8 large ramekins (see note). Set aside.
- In a large mixing bowl, pour in the heavy cream. Use a hand mixer to whip the heavy cream on medium high speed until stiff peaks form, about 10 minutes. Cube the softened cream cheese and add in with the whipped cream along with the powdered sugar, vanilla, and cinnamon. Continue mixing until the mixture is combined and smooth. Divide the cheesecake mixture on top of the graham crust in each ramekin. Place the ramekins into a large container in the fridge.
- Prepare the apple topping by melting the butter in a non-stick skillet over medium high heat. Add the diced apples and brown sugar. Saute the apples until the apples begin to soften, about 7 minutes. Sprinkle in the cinnamon and cornstarch and stir. Continue continue until the apples are tender. Let the apples cool for 10 minutes. Divide on top of each cheesecake and place back into the fridge to chill for at least 4 hours or overnight. Serve.
The mini serving dishes pictured are old from Pier 1. They are equivalent in size to larger ramekins, approximately 5.25 inches. I got 7 cheesecakes with this recipe using these bowls.
Serving Size:1 cheese (out of 7)
Amount Per Serving: Calories: 488 Total Fat: 35g Saturated Fat: 22g Cholesterol: 113mg Sodium: 300mg Carbohydrates: 37g Fiber: 3g Sugar: 25g Protein: 4g