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Buttery Biscuit Base, Vanilla Cinnamon Apple Crumble Cheesecake Filling, and even more Crumble Apple Goodness on top.
Soooo sorry if you don’t like crumble, because as you can tell, I have gone a little crumble crazy recently. I have posted my Apple Crumble Cupcakes and my Apple Blackberry Crumble Pie only recently, and I was just craving more! However, this time I thought I would merge the delicious idea of an apple crumble… into CHEESECAKE form! Honestly, so good.
I can’t technically call this a no-bake cheesecake, as you have to cook the apple, and the crumble part of the cheesecake… but the rest is a no-bake style. I have seen many recipes for a baked apple crumble cheesecake, kind of like my Apple Crumble Cake where the apple is just baked with the rest of it. The problem for me with this was that I felt like it could very easily go wrong. Also, I loved the idea of a lighter, creamier, sweeter cheesecake in comparison to a baked cheesecake filling. Baked cheesecakes can often be light and creamy as well, but with the apple, I thought the no-bake style was the best way to go.
I decided to use Mascarpone for the main part of my cheesecake filling, as its naturally sweeter and delicious. Often when I make a no-bake vanilla cheesecake, I will use mascarpone as its less tart in comparison to Philadelphia and other Cream Cheeses. As the apple can often be quite tart in my mind, I thought it should be married with the mascarpone cheesecake filling and ohmydays it worked so utterly perfectly! To make it slightly more Apple Crumble style however, I did add in a little cinnamon. Yum.
As you can see from my pictures, I drizzled my cheesecake with some Toffee sauce as it made it look better for the pictures, and I just couldn’t resist it. Caramel and apple go together just as well as Cinnamon and Apple do in my mind. Honestly, I just can’t get over this cheesecake because it surprised me so much. I didn’t think it would work, but I’ve tried this recipe several times now and its dreamy. You need to stick with it when the mixture is being folded all together, and its very very important that you drain out the excess liquid from the apples, and fold through the apple chunks rather than mush to help keep it perfect. Enjoy! X
Apple Crumble Cheesecake!
- 300 g Digestives
- 150 g Unsalted Butter/Stork
- 500 g Mascarpone
- 125 g Icing Sugar
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 150 ml Double Cream
- 500 g Cooking Apples (chopped/peeled weight)
- 100 g Light Brown Sugar
- 120 g Plain Flour
- 60 g Caster Sugar
- 60 g Unsalted butter
- Make your crumble mixture by rubbing together the Sugar, Flour and Butter until the mixture resembles bread crumbs. Spread the mixture onto a tray and bake in the oven at 180C Fan, for 15-20 minutes until its starting to brown.
- Once baked, let the mixture cool in a bowl.
- Chop your cooking apples into one inch size pieces and add to a heavy based saucepan. Sprinkle over the Light Brown Sugar, and add 2tbsps of water.
- On a low-medium heat, cook the mixture for 5 minutes whilst stirring. After the five minutes of stirring, let the mixture come to a simmer and cover with the lid of the pan – continue to cook for 4-5 minutes until the apple starts to soften down but still stays in pieces rather than becoming a mush.
- Strain the mixture of any excess liquid, and leave the mixture to cool fully.
- Once the crumble and apple mixtures are cool, make the base. Blitz the biscuits in a food processor (or smash up) to a fine crumb. Melt the butter, and add it to the biscuits. Pulse them again until combined well. Press down into the bottom of a 8″/20cm Deep Springform Tin and refrigerate for now.
- With a stand mixer, or a large bowl with a hand whisk, add the Mascarpone, Icing Sugar, Cinnamon and Vanilla. Whisk together until smooth and combined. Pour in the double cream, and whisk again till thick.
- Add in 2/3 of the apple mixture and fold together carefully. It may look a little funny in places, so be careful but thorough. Spread the mixture onto the biscuit base.
- Add 3/4 of the crumble mixture on top, and leave the cheesecake to set in the fridge for 5-6 hours, or preferably overnight.
- Once set, remove from the tin carefully. Add on any spare apple on top, and sprinkle on a little more crumble (for decoration and texture) and even drizzle with some Caramel or Toffee sauce! Enjoy!
- I recommend using a 8″/20cm Deep Springform Tin.
- I used Cooking/Baking apples in this recipe – this is quite important as regular eating apples are a lot softer and will just turn to mush. You don’t have to use sugar to cook the apples either, but I think it makes a delicious flavour!
- You can use Philadelphia, or other cream cheeses in this recipe, but they must be full fat. As the cheesecake mixture itself is a simple Vanilla and Cinnamon recipe, I must prefer using mascarpone as its naturally a bit sweeter, which competes well with the tartness of the apple.
- You can easily use a packet mixture of the crumble mix, but you still need to bake it in the oven first before adding to the cheesecake.
- This cheesecake will last for three days in the fridge.
Find my other Dessert Recipes on my Recipes Page!
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