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No-Bake Apple Cinnamon Cheesecakes

Delight in creamy layers of cheesecake topped with sautéed honeycrisp apples in this no-bake dessert that brings apple pie flavors to life without the fuss of baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Sweet Treat
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 5 tablespoons unsalted butter, melted For binding the graham cracker crust.
  • 1 cup graham cracker crumbs Provides a crunchy base.
Cheesecake Filling
  • 2 cups heavy whipping cream Creates a rich texture.
  • 8 ounces plain cream cheese, softened The main component delivering creaminess.
  • 2/3 cup powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 1/2 teaspoons ground cinnamon Enhances the overall flavor.
Apple Topping
  • 2 large honeycrisp apples Provides a sweet and crisp topping.
  • 3 tablespoons unsalted butter For sautéing the apples.
  • 1/4 cup brown sugar Adds caramel-like sweetness.
  • 1 teaspoon ground cinnamon Enhances the cozy flavors.
  • 2 teaspoons cornstarch Thickens the apple mixture.

Method
 

Preparation of Graham Cracker Crust
  1. In a small bowl, stir together the melted butter and graham cracker crumbs until combined. The mixture should resemble wet sand.
  2. Divide the crumbs evenly amongst 6-8 large ramekins and gently press them down to create a solid base. Set aside.
Making the Cheesecake Filling
  1. In a large mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form, which takes about 10 minutes.
  2. Cube the softened cream cheese and add it to the whipped cream along with the powdered sugar, vanilla extract, and ground cinnamon. Beat until smooth.
  3. Divide the cheesecake mixture evenly on top of the crust in each ramekin and smooth the tops. Refrigerate while preparing the apple topping.
Sautéing the Apples
  1. Melt the butter in a non-stick skillet over medium-high heat, then add the diced honeycrisp apples and brown sugar. Sauté until the apples begin to soften, about 7 minutes.
  2. Add the ground cinnamon and cornstarch, stirring until well coated. Continue cooking until the apples are tender.
  3. Remove from heat and let cool for about 10 minutes before spooning it over the cheesecake.
Final Chill
  1. Refrigerate the ramekins for at least 4 hours, or overnight, to allow the cheesecake to set.

Notes

Use electric hand mixer for easier whipping. You can substitute honeycrisp apples with pears for a twist. Add lemon juice to keep apples fresh.