Easy No bake Apple Cheesecake Parfait
This easy No-bake Apple Cheesecake Parfait is made with a crunchy layer of graham cracker crumbs, cinnamon, and walnuts; the middle layer has soft and spiced apples, and on top, a creamy and tangy no-bake cheesecake.
It’s the easiest dessert ever! no need to use the oven, and no more water baths or crackly tops. Plus, this can be made beforehand and assembled when serving!
I do love making baked cheesecakes, like my Goat Cheese Cheesecake with French Grape Spread or my Chocolate Ricotta Cheesecake. These are great options when you have more time or if you’re a cheesecake purist.
On the other hand, the no-bake cheesecakes are super easy to make, done in less time, and with way fewer technicalities: no more water baths or crackly tops!
List of Ingredients for this Apple Cheesecake Parfait
This recipe rerquires simple ingredients, found in ant grocery store:
- Graham crackers. In a bit bigger crumbs
- Walnuts. The same as with the graham crackers, in bigger crumbs
- Butter. Unsalted and melted
- Cinnamon. Ground
- Brown sugar
- Cream cheese. Full-fat and at room temperature
- Heavy whipping cream. Chilled for better whipping
- Powdered sugar
- Vanilla extract. Good quality vanilla goes a long way!
- Salt
- Freeze-dried apples. For garnish
- Apples. Peeled, cored, and diced
Take a look at the recipe card at the bottom of this post for the full recipe!
How to make these Easy no-bake Apple Cheesecake Parfaits (with how-to photos)
To start, place all of the ingredients of the apple layer in a saucepan on medium heat; let the butter melt completely and the sugar dissolve. Mix constantly and remove from heat when the apples are tender. Let cool completely before assembling
Next, freeze a metal bowl and a whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside
Beat the softened cream cheese on medium speed until smooth and creamy, making sure no lumps are left. Add powdered sugar, vanilla extract, and salt, and mix until well incorporated.
Fold in whipped cream until fully incorporated and refrigerate
For your Graham cracker layer, cookies should be in very small pieces, not completely pulverized
Mix all of the crumb layer ingredients until butter covers everything and the mixture resembles wet sand
To assemble, place a layer of cracker crumbs, then place on top a layer of cooled apple mixture. Top with a layer of the cheesecake mixture. Garnish with freeze-dried apples
Can I make these No-Bake Apple Cheesecake Parfaits in advance?
Sure! You can prepare your ingredients up to 2 days before, stored separately in air-tight containers in the fridge.
Before serving, assemble each parfait and garnish with dried freeze apples.
Can I make this recipe gluten-free?
Although I haven’t tried this recipe gluten-free myself, the flavor shouldn’t change a lot if you swap the graham crackers for a gluten-free version.
For more Cheesecake recipes follow this link, or take a look at the link below for more fall-inspired dessert recipes:
Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!
Easy No bake Apple Cheesecake Parfait
Ingredients
Apple layer:
- 4 Cup (around 4 apples) peeled, cored and diced apples
- 4 Tablespoons unsalted butter
- 1/2 Cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Crumb Layer:
- 2 Cups graham crackers in very small chunks (around 1 1/2 sleeves)
- 1/2 Cups walnuts in very small chunks
- 1/2 Cups unsalted butter melted
- 1 teaspoon cinnamon
- 2 tablespoon brown sugar
Cheesecake layer:
- 1 Cup heavy whipping cream chilled
- 3 blocks 8 oz each full fat cream cheese room temperature
- 1 1/2 Cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoons salt
- 6 slices Freeze dried apples for garnish
Instructions
- Place all of the ingredients of the apple layer in a sauce pan on medium heat; let butter melt completely and sugar dissolve. Mix constantly and remove from heat when apples are tender. Let cool completely before assembling4 Cup (946.4 ml) (around 4 apples), 4 Tablespoons unsalted butter, 1/2 Cup (110 g) brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
- Freeze a metal bowl and whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside1 Cup (236.6 ml) heavy whipping cream
- Beat the softened cream cheese on medium speed until smooth and creamy, making sure no lumps are left. Add powdered sugar, vanilla extract, and salt and mix until well incorporated. Fold in whipped cream. Refrigerate3 blocks 8 oz each full fat cream cheese, 1 1/2 Cup (180 g) powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoons (0.1 teaspoons) salt
- Mix all of the crumb layer ingredients until butter covers everything and the mixture resembles wet sand2 Cups (180 g) graham crackers, 1/2 Cups (58.5 g) walnuts, 1/2 Cups (113.5 g) unsalted butter, 1 teaspoon cinnamon, 2 tablespoon brown sugar
- To assemble, place a layer of cracker crumbs, then place on top a layer of cooled apple mixture. To top, a layer of the cheesecake mixture. Garnish with freeze-dried apples6 slices Freeze dried apples
Notes
- Remove cream cheese from the fridge 2 hours prior to using
- Let the apple mixture cool completely before assembling
- You can make the apple layer up to 2 days before and store covered in the fridge so it’s completely cool before using
