This Apple Cobbler No-Bake Cheesecake with a caramel crumb topping combines two classic desserts, making one delicious treat perfect for any time of year.
While I am a huge fan of apple pie, apple cobbler, apples baked with butter, cinnamon and brown sugar but my husband & kids are not. They would really just rather eat fresh apples. So I really don’t bake apples in any sort of way that often, because I end up eating most of it myself. Not complaining about that. But there is a joy in your whole family enjoying something, right?
With this summer dessert menu including an array of no-bake cheesecakes, yes I am addicted. I decided to spin one of my favorites, apple cobbler, into a family favorite, a no-bake cheesecake. This was an instant winner. Even my hubby loved it, said it was the best no-bake cheesecake yet. Gasp!
This recipe proves that apple cobbler can be enjoyed all year long, it isn’t just a fall dessert anymore.
So enjoy this classic dessert, twisted into an easy no-bake cheesecake recipe!
XOXO San
How do you make Apple Cobbler No-Bake Cheesecake?
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In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter, and mix together until it starts to stick together.
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Press into the bottom of 9×13 pan. Set in the fridge until ready to use.
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Preheat oven to 350 degrees. Line a large baking sheet with wax paper and set aside.
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In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt, and chilled butter. Cut chilled butter into mix using a fork or pastry blender, until it resembles coarse crumbs.
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Spread out over waxed paper on prepared pan. Make sure it is in a single layer. Place in oven and bake until it is a nice golden color, between 12-18 minutes. Remove from oven and pour caramel sauce on top immediately, set aside to let it cool.
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In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon, and sliced apples. Let the apples cook until tender, about 5-7 minutes. Remove from heat and let them cool completely. You can put them in the fridge to speed this up.
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Beat cream cheese, sugar, and vanilla extract in large bowl until smooth. Stir in Cool Whip until they are well combined. Now stir in apple filling until the apples are incorporated, do not over mix.
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Pour over crust and chill until filling is firm. Meanwhile, crumble the topping by breaking into whatever size pieces you desire.
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Once filling is firm, add the crumble on top. Serve immediately or let it chill for another hour, which I prefer for best flavor.
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Devour and enjoy!
Don’t forget to pin this Apple Cobbler No Bake Cheesecake to your favorite Pinterest board to save for later!
Apple Cobbler No Bake Cheesecake
Ingredients
Crust
- 1 1/2 cups graham crackers I use 2 packages
- 6 tablespoons butter melted
Crumb Topping
- 1 1/8 cups unsalted butter cut into 1-inch pieces
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups old fashion oats
- 1 1/2 cups flour
- 1 1/2 cups brown sugar
- 2/3 cup white granulated sugar
- 1/2-3/4 cup caramel sauce
Apple No Bake Cheesecake
- 4 green apples skin removed, cored, and cut into 1 inch pieces
- 2 tablespoons butter
- 2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 24 ounces cream cheese
- 1/2 cup white granulated sugar
- 16 ounces Cool Whip
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
Instructions
Crust
- In a food processor add both packages of graham crackers and process until cookies resemble coarse crumbs. Pour 1 1/2 cups of crumbs into medium mixing bowl, add melted butter, and mix together until it starts to stick together.
- Press into the bottom of 9x13 pan. Set in the fridge until ready to use.
Crumb Topping
- Preheat oven to 350 degrees. Line a large baking sheet with wax paper and set aside.
- In a medium mixing bowl, add oats, flour, brown sugar, sugar, cinnamon, salt and chilled butter. Cut chilled butter into mix using a fork or pastry blender, until it resembles coarse crumbs.
- Spread out over waxed paper on prepared pan. Make sure it is in a single layer. Place in oven and bake until it is a nice golden color, between 12-18 minutes. Remove from oven and pour caramel sauce on top immediately, set aside to let it cool.
Apple No Bake Cheesecake
- In a medium pan, belt butter over medium heat, add brown sugar, 1/2 teaspoon cinnamon and sliced apples. Let the apples cook until tender, about 5-7 minutes. Remove from heat and let them cool completely. You can put them in the fridge to speed this up.
- Beat cream cheese, sugar, and vanilla extract in large bowl until smooth. Stir in Cool Whip until they are well combined. Now stir in apple filling until the apples are incorporated, do not over mix.
- Pour over crust and chill until filling is firm. Meanwhile, crumble the topping by breaking into whatever size pieces you desire.
- Once filling is firm, add the crumble on top. Serve immediately or let it chill for another hour, which I prefer for best flavor.
- Devour and enjoy!
Notes
Kids Review – Amazing, they were just as addicted to the crumb topping as I was. This was a huge success. Now I can get them to eat apples…lol. Just kidding, they all love apples and cheesecake, so this was a pleaser.
I found this recipe on Pinterest and I’m so glad I did! I love everything with apples baked into it so I’m excited to try this recipe out!
I love apple cobbler, but in this heat – no way! This sounds like a wonderful solution! I found this lovely recipe on the In and Out of the Kitchen link party and thought I’d stop by. I am currently doing a call out for no-bake recipes on my recipe link party, The Yuck Stops Here and would love it if you would bring this recipe and any of your other no-bake favorites to the party! The party starts tonight (Tuesday) at 8pm ET and can be found on my blog, Hot Momma’s Kitchen Chaos. I hope to see you there! HUGS
I was a lucky girl one day and was the recipient of this amazing dish. I can’t wait to recreate and enjoy another bite or half of the dessert again. Thanks for being such a good sister to me!
WOW!! This looks amazing!! Great creation!!!
Pinning!
Hi,
amazing photos, I just needed to tell you that. Keep up the good work! (Oh, I’d love to learn taking such pics 😉
This looks so yummy. I have to share this with other foodies.
Wow! This looks fantastic. Cheesecake AND apple cobbler? What a great combination. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Can’t wait to try this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
! Thank you for partying with us at Simple Supper Tuesday! Your cheesecake has been featured at Moore or Less Cooking, going live tomorrow at 8pm! Nettie
This looks like a nice dessert for summer. Thanks for sharing it.
This was delicious! I made it twice for two different birthdays and it was a huge hit both times. The only thing I had trouble with both times was when I baked the crumble topping, it smoked and smelled terrible and that was only after a few minutes so mine never got browned like the recipe says but it was still really good the way it did turn out. I highly recommend trying this recipe, you won’t be disappointed!
Thanks Maggie. Try lowering your oven rack to prevent burning, also use butter and not margarine, as they may cause it to burn. I hope these tips help, the brown crumble topping is my favorite part (I just made the topping today, to put on ice-cream…) xo San
It’s because your not supposed to bake wax paper, I think they meant parchment. That was why it smoked
made this for a family gathering. It was a HUGE hit. We call the topping “crack”, it was amazing and difficult not to eat while making the dessert. I also made a 9″ pie and sent it over to my realtor. Her family loved it also. I did add the caramel sauce last as more of a decorative topping.
Can you please give me weight of 2 sticks butter ? We don’t have butter sticks in New Zealand.
Although this was not bad, overall, it was way too much work and way too sweet for our taste, and I even used salted caramel to hopefully counteract the sweet factor.
It was kind of like making 3 separate desserts at once, what with making the cookie topping, the apple concoction, crust, and then the cheesecake itself. Yikes!
Like I said, I should have pre-read the recipe. I’m sure that it would be a huge hit at big gatherings as it wasn’t bad, but to me just not worth the work. I wonder if maybe some lemon in the cheesecake mix might have added some depth.
Thanks for sharing, though! Just prepared.
What size container of whip cream us used?
I used Dream Whip instead of Cool Whip.
I used cream to make the Dream Whip.
It turned out perfect.
I will make this again and again.
Dream whip can definitely be a great sub! I’m glad you enjoyed it.