Apple Cinnamon Cheesecake, No Bake Pie


by: Curry and Comfort

This pie has apple, cinnamon, nutmeg and brown sugar giving it that very distinctive fall flavors, but it's still light and creamy like a cheesecake.


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serves: 8

1 store bought graham cracker crust

1 package (8oz) of cream cheese (I used reduced fat)

2 medium granny smith apples

1 tbs of fresh lemon juice

1/2 cup of brown sugar

2 tbs of butter

1 tsp of cinnamon

1/4 tsp of nutmeg

pinch of salt

1 (16oz) tub of whip topping (light is fine)

Nutrition Facts
Apple Cinnamon Cheesecake, No Bake Pie

Servings Per Recipe: 8

Amount per Serving

Calories: 442

  • Total Fat: 25.8 g
  •     Saturated Fat: 14.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 40 mg
  • Sodium: 288.9 mg
  • Total Carbs: 49.4 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 36.6 g
  • Protein: 4.7 g

how is this calculated?

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1.  Peel the apples and diced small. In a pan add our apples 2 Tablespoons of butter, salt, cinnamon and nutmeg. Then add your 1/2 cup of brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy. Cool apple mixture before proceeding.

2.  Allow the cream cheese to sit at room temperature for 30 minutes. Then whip them until they are light and fluffy. Add your apple mixture and blend both ingredients together gently. Next fold in half the tub of cool whip topping with a spatula.

3.  Pour the filling into your graham cracker pie crust, chill in fridge over night. Slice and serve with dollops of your remaining whip topping and some sprinkle of cinnamon.

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