There’s something about fall that makes me crave a dessert that’s cool and creamy but still full of cozy flavors. That’s exactly where my Creamy No Bake Apple Cheesecake Pie comes in. It’s got that rich cream cheese filling you’d expect from a cheesecake, a buttery graham cracker crust, and a glossy apple topping that tastes like apple pie filling without me having to peel a single apple!
James loves it because it’s ready ahead of time—no frantic baking before company arrives. Ariya always goes straight for the apples on top, and Cameron is perfectly happy with a few little bites of the fluffy cheesecake filling. It’s one of those desserts that has everyone at the table happy, and it doesn’t take me all day to make.
Why This Creamy No Bake Apple Cheesecake Pie is So Much Fun to Make
The beauty of this Creamy No Bake Apple Cheesecake Pie is that it feels fancy without being fussy. No oven, no water baths, no stressing over cracks in the cheesecake — just creamy, fluffy filling layered with sweet apple pie flavors that make the whole thing feel like fall in every bite. It’s the kind of dessert that feels like a little magic trick. You mix, layer, chill, and suddenly you’ve got a pie-style cheesecake that looks like something from a bakery window. My kids love helping with this one too!
This dessert is also one of my favorites to serve when I don’t want to spend half the day in the kitchen. You can make it ahead, stash it in the fridge, and bring it out when you’re ready to wow everyone at the table. Easy for me, but impressive for them — that’s a win-win.
What Is Creamy No Bake Apple Cheesecake Pie Exactly?
This dessert is a no-bake cheesecake that’s served in a pie crust. It uses a prepared graham cracker crust, a light and creamy filling made with cream cheese, powdered sugar, cinnamon, vanilla, and whipped topping, and it’s finished with a generous layer of apple pie filling. Think of it as a mash-up of cheesecake and apple pie—easy to slice, beautifully layered, and perfect for anyone who loves apple desserts but doesn’t want to bake!
Why This Recipe Works
- No oven required – Great for hot days or when your oven is full of other holiday dishes.
- Light yet rich texture – Folding in whipped topping keeps the filling airy instead of dense.
- Easy ingredients – Most are pantry staples or fridge basics.
- Customizable – Swap the apple topping for cherries, blueberries, or peaches.
- Make-ahead friendly – Actually tastes better after chilling.
Ingredient Breakdown: What They Do
- Graham cracker crust – Adds sweetness and crunch while holding everything together.
- Cream cheese – Creates the creamy, tangy base for the filling.
- Powdered sugar – Sweetens without graininess and blends smoothly.
- Vanilla extract – Rounds out the flavor.
- Ground cinnamon – Adds warmth and pairs perfectly with apples.
- Whipped topping – Lightens the texture and gives that “cloud” consistency.
- Apple pie filling – Brings the apple pie flavor without extra prep work.
When to Serve / Serving Ideas
- Fall family dinners – A cool dessert after warm comfort food.
- Thanksgiving – Doesn’t take up oven space and can be made a day ahead.
- Potlucks – Easy to slice and serve.
- Bonfire nights – Serve chilled alongside mugs of hot cider.
- Add a drizzle of caramel for a caramel apple twist.
Make Ahead & Storage Tips
- Make ahead: Chill for at least 4 hours, but overnight is best for flavor and texture.
- Fridge: Store covered for up to 4 days.
- Freezer: Freeze without topping for up to 1 month. Thaw in fridge before topping with apples.
Why You’ll Love This Recipe
- Minimal prep
- No special equipment needed
- Perfect for both casual nights and special occasions
- Kid-friendly and crowd-pleasing
FAQ
Can I use homemade whipped cream instead of whipped topping?
Yes, and it’s actually a great option if you want to make the recipe a little more from-scratch or reduce the processed ingredients. To do it, chill a metal mixing bowl and beaters in the freezer for 10 minutes. Then whip 1 cup of very cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Fold it gently into the cream cheese mixture so you keep that fluffy texture. The main difference is that homemade whipped cream won’t hold its shape quite as long as whipped topping, so if you’re making the cheesecake more than a day in advance, whipped topping is the safer choice for stability.
What other toppings work besides apple pie filling?
The beauty of this recipe is its flexibility. You can use almost any canned pie filling—cherry, blueberry, peach, or strawberry are all delicious. For a fresher twist, try cooking diced apples, peaches, or berries in a saucepan with a little sugar and cornstarch until thickened, then let it cool before adding. I’ve even layered it with salted caramel sauce and chopped pecans for a turtle-cheesecake vibe, and it disappeared in minutes.
Can I make this gluten-free?
Absolutely. You can purchase a gluten-free graham cracker crust at most grocery stores, or make your own by pulsing gluten-free cookies or graham-style crackers in a food processor and mixing them with melted butter. Be sure to check the pie filling label as well—most are gluten-free, but it’s always smart to double-check. The filling itself is naturally gluten-free, so the crust is the only change you need.
Do I need to soften the cream cheese?
Yes, this is crucial for a smooth, lump-free cheesecake filling. If the cream cheese is too cold, it will clump and never fully blend with the sugar and whipped topping. Let it sit out at room temperature for at least 30 minutes before mixing, or cut it into smaller pieces to speed up the process. You can also microwave it on 50% power in 10–15 second bursts until softened.
How long does this need to chill?
Four hours is the minimum to let the cheesecake set, but overnight is ideal. Chilling longer not only firms up the filling but also allows the flavors to meld together for a richer taste. I often make this the night before a party or family dinner so I can focus on other dishes the next day.
Can I use a homemade crust?
Yes, and it adds a great homemade touch. Crush about 1½ cups of graham crackers (or your preferred cookies) into fine crumbs, mix with ⅓ cup melted butter, and press firmly into a pie dish. Chill for at least 30 minutes before adding the filling to help the crust hold together when slicing.
Can I freeze this cheesecake?
Yes, but for the best texture, freeze it without the apple topping. Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw overnight in the refrigerator, then add the apple topping just before serving so it stays fresh and glossy.
Variations & Swaps
- Fruit swap – Try peach or blackberry pie filling.
- Spice change – Add nutmeg or apple pie spice in place of cinnamon.
- Mini pies – Make in muffin tins for individual servings.
Make It a Fall Favorite
What makes this No Bake Apple Cheesecake Pie so special is how perfectly it fits the season. The creamy cheesecake filling balances the cozy flavors of apple pie, giving you the best of both worlds without ever turning on the oven. It’s light enough to enjoy after a heavy holiday meal, but rich enough to feel like a true indulgence.
I love serving it in the fall when apples are everywhere — it feels festive and comforting. But the truth is, this pie is welcome year-round. In the summer, it’s the ultimate cool dessert for hot days; in the winter, it’s a refreshing break from heavier baked goods. No matter when you serve it, this no bake pie always brings that “wow” factor, and it’s the one recipe I can count on disappearing fast.
A Holiday Dessert That Travels Well
One of the best parts of this recipe is how easy it is to take with you. Whether you’re headed to Thanksgiving dinner, a Friendsgiving gathering, or a fall potluck, this cheesecake can be made the night before, chilled overnight, and transported in a pie carrier or a simple cake box. Because it’s firm yet creamy, it holds its shape beautifully when sliced, even after a car ride.
Leftover Ideas
- Spoon into parfait glasses with extra whipped cream.
- Layer with granola for a breakfast treat.
- Fold into milkshakes for an apple-pie-cheesecake shake.
Budget Breakdown
- Graham cracker crust: $2.50
- Cream cheese: $2.00
- Powdered sugar, vanilla, cinnamon: $1.00
- Whipped topping: $1.75
- Apple pie filling: $2.50
Total:$9.75 for 8 slices ($1.22 per slice)
Lighten Up Version / Lower Calorie
- Use reduced-fat cream cheese.
- Swap whipped topping for light whipped topping or homemade whipped cream.
- Choose no-sugar-added apple pie filling.
Perfect for Fall Baking Without the Oven
If you love the flavors of fall but dread turning on your oven, Creamy No Bake Apple Cheesecake Pie is your answer. The creamy cinnamon-kissed filling pairs with the spiced apple topping to deliver that cozy autumn vibe—no heat required. This makes it perfect for warm climates or busy kitchens where the oven is already loaded with savory dishes.
Reader Favorite Tips and Ideas
From readers who’ve tried similar no-bake pies:
- “Add caramel sauce before serving—it’s amazing.”
- “Make mini versions for lunchboxes.”
- “Chill overnight for the best flavor.”
My Personal Kitchen Notes
This is one of my go-to last-minute desserts when James tells me we have company “in a few hours.” Ariya loves the cinnamon in the filling and will happily help me spoon the apples on top, while Cameron sits close by, trying to sneak little fingerfuls of the cream layer. It’s one of those recipes that just works—easy for me, loved by them, and always polished off without leftovers.
My Final Thoughts
If you’re looking for a dessert that tastes like you fussed but only took you minutes to pull together, My Creamy No Bake Apple Cheesecake Pie is it. It’s simple, versatile, and an instant crowd-pleaser. Plus, it’s a lifesaver during the holidays when oven space is precious and time is short.
More Apple Recipes
Creamy No Bake Apple Cheesecake Pie
Ingredients
- 1 9-inch prepared graham cracker crust
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 8 oz tub whipped topping (like Cool Whip), thawed
- 1 15 oz can apple pie filling
Instructions
- In a medium bowl, beat softened cream cheese with powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
- Gently fold in the thawed whipped topping until fully incorporated and fluffy.
- Spoon the cream filling into the graham cracker crust and smooth the top evenly.
- Cover and refrigerate for at least 4 hours or until set.
- Just before serving, spoon the apple pie filling over the top of the chilled pie.
- Slice and serve chilled.
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