No‑Bake Apple Cinnamon Cheesecakes bring together the cozy flavors of fall—apples, cinnamon, creamy cheesecake—all without turning on your oven. This dessert is perfect for when you want something elegant yet effortless. The creamy cheesecake filling, flavored with cinnamon and vanilla, pairs beautifully with a sweet, sautéed apple topping. You’ll love how the graham cracker crust, whipped cream, and tender apple cubes dance together in every bite. Best of all, there’s zero baking involved, saving you time and heat while still delivering a crowd‑pleasing treat.
Why You’ll Love This Recipe
- Effortless elegance: No oven needed—just chill time.
- Seasonal flavors: The cinnamon and apple topping give that warm, comforting touch.
- Make‑ahead friendly: Chill overnight to deepen the flavors, so dessert day is stress‑free.
- Individual servings: Perfect for gifting or serving at dinner parties.
- Customizable: You can swap apples, spices, or crusts while keeping the ease intact.
Ingredients
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
- 1½ teaspoons ground cinnamon
For the apple topping
- 2 large Honeycrisp apples, peeled, cored, and diced
- 3 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
(Yields about 6–8 individual cheesecakes, depending on your ramekin size.)
Step‑by‑Step: How to Make No‑Bake Apple Cinnamon Cheesecakes
- Prepare the crusts.
In a small bowl, combine the melted butter and graham cracker crumbs, stirring until moistened. Evenly divide this crumb mixture into 6 to 8 large ramekins (or mini dessert bowls). Press gently to form a firm base. Set aside in the refrigerator while you make the filling. - Whip the cream.
In a large mixing bowl, pour in the heavy whipping cream. Using a hand mixer on medium‑high speed, whip until stiff peaks form (this may take ~10 minutes). You’ll know it’s ready when the cream holds sharp peaks without collapsing. - Combine the cheesecake filling.
Cube or soften the cream cheese so there are no lumps. Add it to the whipped cream along with powdered sugar, vanilla extract, and cinnamon. Mix until fully smooth and well combined. Be gentle but thorough—scrape sides as needed. - Assemble the cheesecakes.
Divide the cheesecake mixture evenly among the ramekins, spooning it over the graham cracker crust. - Make the apple topping.
In a nonstick skillet over medium‑high heat, melt the butter. Add the diced apples and brown sugar. Sauté until the apples begin to soften, about 7 minutes. Sprinkle in the cinnamon and cornstarch, stirring constantly to coat and thicken. Continue cooking until the apples are tender and sauce is glossy. Remove from heat and allow to cool for about 10 minutes to room temperature. - Top and chill.
Spoon the cooled apple mixture over each cheesecake. Cover and refrigerate for at least 4 hours, or ideally overnight, so textures meld and the filling firms up. - Serve.
Once chilled, serve these gorgeous mini cheesecakes straight from the ramekins. Optionally garnish with a dusting of cinnamon or a small mint leaf.
Helpful Tips
- Use cold cream cheese at room temperature for easier blending.
- Make sure your whipping cream is well chilled—this helps the stiff peaks form more readily.
- When pressing the crust, use the bottom of a shot glass or small measuring cup to press down evenly.
- If the apple topping seems too liquid, add a little more cornstarch (½ teaspoon at a time), but mix into a small slurry with water first.
- Cover the cheesecakes with plastic wrap to avoid fridge odors.
- For easier unmolding (if desired), line ramekins with plastic wrap or use silicone molds.
Substitutions And Variations
- Apple swap: Try Gala, Fuji, or Granny Smith apples depending on your sweetness/tartness preference.
- Crust alternative: Use crushed digestive biscuits, shortbread cookies, or even cinnamon graham crackers.
- Sugar swap: Use coconut sugar, maple syrup, or a monk fruit blend in the filling or topping.
- Spice twist: Add nutmeg, cardamom, or allspice to the filling or apples.
- Fruit variation: Swap in pears, peaches, or berries instead of apples.
- Vegan version: Use dairy‑free whipping cream, vegan cream cheese, plant‑based butter, and a cookie crust that’s vegan-friendly.
Storage Instructions
- Keep the cheesecakes covered (with plastic wrap or airtight lids) in the refrigerator for up to 3–4 days.
- The apple topping may release extra liquid over time—drain excess as needed before serving.
- For longer storage, you may freeze (without apple topping) for up to 2 months. Thaw overnight in the fridge and top with freshly cooked apple topping before serving.
Nutritional Information
(Per serving, assuming 7 servings)
- Calories: ~ 488
- Total Fat: ~ 35 g
- Saturated Fat: ~ 22 g
- Cholesterol: ~ 113 mg
- Sodium: ~ 300 mg
- Carbohydrates: ~ 37 g
- Fiber: ~ 3 g
- Sugar: ~ 25 g
- Protein: ~ 4 g
Serving Suggestions
- Serve with a light drizzle of caramel sauce or maple syrup.
- Pair with a scoop of vanilla ice cream or Greek yogurt on the side.
- Garnish with a thin cinnamon stick, a sprinkle of powdered sugar, or a mint leaf.
- Serve alongside brewed coffee, chai, or spiced apple cider.
- For presentation, place ramekins on a rustic wooden board or slate serving tray.
Frequently Asked Questions About No‑Bake Apple Cinnamon Cheesecakes
Can I make this dairy‑free or gluten‑free?
Yes. For gluten‑free, use gluten‑free graham crackers or cookies for the crust. For dairy‑free, replace cream cheese with a vegan cream cheese, use coconut or oat‑based whipping cream alternatives, and replace butter with a plant‑based spread. Just be sure those substitutes whip and set similarly.
Can I skip the apple topping or replace it with something else?
Absolutely. If you prefer a simpler cheesecake, you can top with fresh fruit (berries, sliced bananas, or mango), fruit compote, or a drizzle of jam, chocolate, or caramel sauce.
What size ramekins should I use?
Use mini dessert bowls or ramekins that hold about 5–6 oz (roughly 4–5 inches across). The original recipe used 5.25‑inch bowls and yielded 7 cheesecakes. Adjust servings if your dishes are larger or smaller.
Why did my cheesecake mixture become too runny or not set?
Possible causes: the cream wasn’t whipped enough, the cream cheese wasn’t fully blended, or chilling time wasn’t sufficient. Ensure stiff peaks on the whipped cream and mix thoroughly. Chill at least 4 hours, preferably overnight, to allow full setting.
Can I prepare everything in advance?
Yes—make the crust and filling ahead of time, then add the apple topping just before serving (or a few hours before). The flavors often deepen with overnight chilling.
Conclusion
Thank you so much for trying this No‑Bake Apple Cinnamon Cheesecakes recipe! It’s one of my favorite desserts—so creamy, comforting, and full of warm apple‑cinnamon flavor, yet incredibly easy to put together. Whether you’re preparing for a party, holiday, or just treating yourself, this recipe delivers elegance without stress. I hope each chilled, luscious bite brings joy to your table. Happy cooking—and even happier indulging! May every forkful remind you of cozy autumn afternoons and the joy of sharing sweet moments. Enjoy!
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No‑Bake Apple Cinnamon Cheesecakes
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 7 servings 1x
Description
No-Bake Apple Cinnamon Cheesecakes are the ultimate fall treat—creamy, spiced with cinnamon, and topped with sweet sautéed apples. A no-oven-required dessert perfect for gatherings or personal indulgence.
Ingredients
For the cheesecake:
5 tbsp unsalted butter, melted
1 cup graham cracker crumbs
2 cups heavy whipping cream
8 oz cream cheese, softened
2/3 cup powdered sugar
1 tsp vanilla extract
1½ tsp ground cinnamon
For the apple topping:
2 large Honeycrisp apples, peeled, cored, and diced
3 tbsp unsalted butter
1/4 cup brown sugar
1 tsp ground cinnamon
2 tsp cornstarch
Instructions
- Prepare the crusts.
In a small bowl, combine the melted butter and graham cracker crumbs, stirring until moistened. Evenly divide this crumb mixture into 6 to 8 large ramekins (or mini dessert bowls). Press gently to form a firm base. Set aside in the refrigerator while you make the filling. - Whip the cream.
In a large mixing bowl, pour in the heavy whipping cream. Using a hand mixer on medium‑high speed, whip until stiff peaks form (this may take ~10 minutes). You’ll know it’s ready when the cream holds sharp peaks without collapsing. - Combine the cheesecake filling.
Cube or soften the cream cheese so there are no lumps. Add it to the whipped cream along with powdered sugar, vanilla extract, and cinnamon. Mix until fully smooth and well combined. Be gentle but thorough—scrape sides as needed. - Assemble the cheesecakes.
Divide the cheesecake mixture evenly among the ramekins, spooning it over the graham cracker crust. - Make the apple topping.
In a nonstick skillet over medium‑high heat, melt the butter. Add the diced apples and brown sugar. Sauté until the apples begin to soften, about 7 minutes. Sprinkle in the cinnamon and cornstarch, stirring constantly to coat and thicken. Continue cooking until the apples are tender and sauce is glossy. Remove from heat and allow to cool for about 10 minutes to room temperature. - Top and chill.
Spoon the cooled apple mixture over each cheesecake. Cover and refrigerate for at least 4 hours, or ideally overnight, so textures meld and the filling firms up. - Serve.
Once chilled, serve these gorgeous mini cheesecakes straight from the ramekins. Optionally garnish with a dusting of cinnamon or a small mint leaf.
Notes
Use well-chilled cream for best whipping results.
Chill overnight for maximum flavor and firmness.
Use other apple varieties or fruit if desired.
Makes 6–8 servings depending on ramekin size (5.25-inch bowls yield 7 servings).
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 ramekin cheesecake
- Calories: 488
- Sugar: 25g
- Carbohydrates: 37g
- Protein: 4g