I’m taking two of my favourite desserts and combining them into one! Today I’ll be sharing my recipe for a super easy apple crumble no bake cheesecake!
This cheesecake is like all of my other no-bake cheesecakes, super easy to make and takes next to no time to make it. The only downside to this style of no-bake cheesecake is that they need time in the fridge (6-8 hours is best), this is to help it firm up as it doest contain gelatine!
I wanted to combine apple crumble and cheesecake and thought about which way may be the best to achieve that, so that’s how this apple crumble no-bake cheesecake came to be. It starts with a simple but tasty buttery biscuit base, which is then topped with creamy and tangy apple cheesecake filling, which is finished with a spiced crumble mix, whipped cream and some stewed apples.
I know that Autumn is usually heaving with recipes containing pumpkin and spices but I’ve decided against that this year as there is only so much pumpkin you can handle, right?
Anyway, let’s get started, shall we?
125g Digestive biscuits.
50g Butter, melted.
300g Soft cheese.
75g Icing sugar.
1 tsp Vanilla extract.
200ml Double cream.
150g Cooked/stewed apples.
200ml Double cream.
1tsp Vanilla extract.
25g Icing sugar.
25g Light brown sugar.
25g Granulated sugar.
35g Plain flour.
1/2 tsp Ground cinnamon
Pinch of mixed spice.
Before you get into any element of the recipe, you’ll want to do some prep work. Start by weighing up all of the ingredients, preparing your cake tin with a circle of parchment paper (this is optional) and get any equipment you may use ready.
To start on the recipe, you’ll want to work on the base first.
Take your digestive biscuits and place them into a food safe bag, then take a rolling pin and gently press it into the biscuits until they break down using a rolling pin until a crumb or sandy looking consistency is apparent. If you’re doing this by hand, its okay to have a few big chunks in the mixture, don’t worry too much.
Transfer the biscuits crumbs into a small/medium bowl and then go ahead and melt the butter, either in a saucepan on the hob or in a microwave safe bowl, in the microwave. Add the butter directly into the biscuit crumbs and mix the two together until fully combined – it will resemble wet sand.
Take your 6 inch round cake tin and pour the mixture straight into it, then compress it down using a small cup measurement or the back of a spoon, until its compressed and level, then place into the fridge to chill while you make the cheesecake filling.
Start by taking a large mixing bowl and placing the soft cheese, icing sugar and vanilla extract and whisking them all together until they are fully combined. The mixture should be thick enough to hold its shape and not be too loose.
Now you can go ahead and add in the apple and whisk it in until its fully incorporated. Then you can add in the double cream and whisk until the cream has been worked in and the mixture has thickened – it should be able to hold its shape well.
Remove the cheesecake base from the fridge and add the cheesecake filling directly on top of the base, then spread it out to get it smooth and level as possible. I find a small cranked/offset spatula or the back of a spoon works best.
Place into the fridge and chill for a minimum of 6-8 hours but feel free to leave it for longer.
While your cheesecake chills in the fridge, you can go ahead and make the crumble.
The crumble is super easy. To start, grab a food processor and place in the flour, granulated sugar and light brown sugar – blitz everything together until combined.
Now you can add the butter into food processor and blitz until the butter has been worked in, transfer into a bowl and add in the oats, stir until everything has been combined.
Place the crumble onto a lined baking tray and place into a preheated oven and bake until its well coloured. Allow to cool down fully before you intend on using it.
Whenever you’re ready to finish the cheesecake off, you’ll want to decorate the cheesecake however you like. I went with something a little different, I added a layer/border of crumble around the edge, then a piped whipped cream around the centre, covering the edge of the inner circle and filled the centre with cooked apple but you do it however you like!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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