No Bake Apple Cheesecake

    (78)
    1 hour 15 min

    An ultra-simple recipe for a no bake cheesecake. A delicious cheesecake filling is poured on top of a biscuit base, then finished off with an apple topping. It's delicious and egg-free!


    65 people made this

    Ingredients
    Makes: 1 23cm round cheesecake

    • 450g cream cheese, softened
    • 100ml double cream, whipped
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 1 1/2 (395g) tins apple fruit filling
    • 1 (23cm) prepared digestive biscuit base

    Method
    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. Beat cream cheese, sugar and vanilla extract until smooth. Fold in whipped cream.
    2. Fill biscuit base and top with apple fruit filling. Chill 1 to 2 hours before serving.
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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (68)

    by
    90

    Another pie recipe asking the cook to fit 10 pounds of stuff into a 5-pound bag... The filling amounts specified are way too much for a 9-in pie crust!  -  09 Dec 2000  (Review from Allrecipes US | Canada)

    by
    76

    I made my own g. cracker crust and, based on other reviews, used a 10" inch pie plate. I mixed the cream cheese, vanilla, & sugar then added 1/2 the cool whip. I spread this over the bottom & up the sides of the pie crust to form a space to spoon the pie filling into. I used cherry pie filling. I mixed the remaining cool whip with a couple tablespoons of the cherry pie filling and spread that over the pie filling. My husband gave it an 8 and wants it again--said it was his kind of pie--Mom gave it a 4. She & I prefer a real cheesecake flavour. However I'm giving it 5 stars because it is quick & easy, tasted very good, hubby loved it, and it is very versatile--I'd like to try it with pineapple or my own fresh strawberry filling sometime.  -  13 Jul 2006  (Review from Allrecipes US | Canada)

    by
    49

    I really, really like this dessert and think makes an excellent autumn dessert with the apples. That said, there are many varieties that could be made. I have made this with both peaches and cherries. The first time I made this, I made it with a cooking group and there was some discussion about whether to use powdered sugar or reg. sugar. The reg. sugar gave the pie a grainy quality. The second time I made it, I used powdered sugar and used less, I think it was 3/4 cup.  -  14 Oct 2006  (Review from Allrecipes US | Canada)

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