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