Creamy Apple Cheesecake Delight

This chilled apple pie cheesecake mashup is easy to prep ahead and requires no baking. The creamy layer with a hint of cinnamon plays so well against the sweet apples. Buttery cookie crumbles give it crunch while you avoid heating up your kitchen.

I whipped this up during a sweltering summer and honestly couldn’t imagine using my oven. My family loved it so much it’s now on repeat any time they want something sweet—no matter the time of year.

Tasty Ingredients

• Fresh apples: Go with crunchy kinds like Honeycrisp or Granny Smith since they won’t fall apart when cooked
• Heavy cream: You’ll want 35% fat or more to help the filling hold up nicely and slice clean
• Ground cinnamon: You’ll taste it in every bite since it goes in each layer for a toasty, warm flavor
• Biscoff cookies: These spiced caramel cookies bring way more flavor to your base than plain grahams
• Cream cheese: Let the full-fat block soften first so you get a super smooth, creamy texture
• Star anise: Sneak this into the apple mix for just a touch of deep spice—it pulls everything together

Steps to Make It

Top and serve:

Right before you eat, gently heat up your leftover apple filling. Pile those apples up on the cheesecake and finish it with the last bit of crumble for a pretty finish and fresh taste.

Chill well:

Pop the assembled cheesecake in the fridge overnight or at least 8 hours. The long wait lets everything firm up and the flavors get stronger. Throw on some plastic wrap so it doesn’t pick up any fridge smells.

Add your layers:

Scoop half your cheesecake filling on the cookie base and smooth it out. Pile on some reserved apples and a handful of crumble. Finish with the rest of the filling and even out the top. Cutting into this gives you the perfect layered look.

Set the base:

Mash up your Biscoff cookies with melted butter until it looks like damp sand. Press the mixture into your pan and flatten it really well. Stick this in the fridge while you work on everything else so the base holds together.

Mix the filling:

Whip softened cream cheese with cinnamon until there are zero clumps. Fold in about 70% of the cooled apple mix (save the rest). In another bowl, churn heavy cream and sugar until billowy, then carefully fold that into the cheesy mix to keep it fluffy.

Cook apples:

Put peeled apple slices, brown sugar, lemon peel, star anise, cinnamon, butter, and some water into a pot. Simmer for about 10-15 minutes so the apples are soft but not mushy and the spices really soak in. Pull out the lemon and star anise. Make it a bit thicker with some cornstarch mixed with water.

Crunchy crumble:

Mix both sugars, cinnamon, soft butter, and flour to make a crumbly dough. Toast it for a few minutes in a dry skillet, mixing all the time, until it turns golden and smells amazing. This makes it taste super nutty. Cool it all the way before using.

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Star anise in the apple mix is my not-so-secret twist everyone asks about. My grandma always tossed it into her pies, and using it here takes me right back to baking together during holidays.

Storing & Prep Ahead

You can get this ready up to two days in advance and just stash it in the fridge under wrap. Hold off on the final apple and crumble topping until you’re ready to serve so it looks its best. It’ll stay tasty up to four days in the fridge, but the crumble might soften a bit. Freeze slices for up to a month tightly wrapped in both plastic and foil.

Swap It Your Way

No Biscoff? Try gingersnaps, graham crackers, or digestive biscuits to line the pan. For dairy-free, sub in coconut cream and plant-based cream cheese. Not a fan of star anise? Swap it out for some nutmeg or a small cinnamon stick instead. Need gluten-free? Grab a gluten-free cookie for the base and use one-to-one gluten-free flour for your crumble.

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Enjoying It

This dessert is a showstopper just as is, but you can take it up a notch with a squiggle of caramel or a blob of lightly whipped cream. If you want to go big, serve each slice a little warm with a scoop of ice cream melting over the top. For parties, dish it up in small jars or ramekins to wow your guests with their own mini versions.

Recipe FAQs

→ What's the process for making the crumble topping?

To make the crumble, mix flour, softened butter, both sugar types, and a sprinkle of cinnamon. Heat the mix in a pan, stirring now and then for a few minutes, then cool it completely before using.

→ Which apples are the best for this dish?

Go for apples like Granny Smith or Honeycrisp. They stay firm while cooking and add a nice tart flavor to balance the sweetness.

→ Can I swap out the Biscoff base for something different?

Absolutely! Graham crackers, shortbread, or any spiced cookies work well. Just keep an eye on the butter amount so the crust holds together.

→ What's the recommended chilling time?

It needs at least 8 hours in the fridge to settle, but leaving it overnight gives even better results.

→ How should I top the cheesecake before serving?

Heat the saved apple filling, spoon it over the top, and finish with an extra crunch of crumble for the perfect topping.

→ Can I make this dessert ahead of time?

You bet! You can make it up to two days early and leave it in the fridge until you're ready to enjoy it.