No Bake Apple Cheesecake Bars- Buttery Biscoff crust, no bake cinnamon cheesecake filling topped with a delicious apple pie filling.

No Bake Apple Cheesecake Bars:

These no bake apple cheesecake bars are the perfect fall dessert! I love a good no bake dessert, and this recipe won't disappoint!

I am not a huge cheesecake fan, but I do crave a good slice of cheesecake once in a while. It has to be smooth with a good crust.

I never liked no bake cheesecakes because when I tried them, they just didn't taste right. It tasted like whipped cream and some fruits with just a little bit of a soggy crust. I know you know what I'm talking about. So, when I set out to make a no bake cheesecake recipe, I knew I had to prove myself wrong along with others who may feel the same way. Give this recipe a try and it'll change your mind just like mine.

More Apple Desserts:

Apple Cheesecake Bar Key Ingredients:

Biscoff Cookies
Butter
Cream Cheese
Heavy Cream
Cinnamon
Apples (I used a variety of apples in this recipe) I shared a link for a detailed apple baking guide.

How to make No Bake Apple Cheesecake Bars:

Biscoff Crust:

Line an 8x8in pan with parchment paper leaving some to run on the sides for an easier and cleaner pull.

In a food processor, crush Biscoff cookies until fine. Add in melted butter and pulse again.

Press the crumbs evenly and firmly onto the pan. (Tip: Use a measuring cup and press down on the crust to ensure its firm and even)

Refrigerate the crust to allow it to set up.

Cheesecake:

In a large mixing bowl beat the cream cheese and sugar until smooth. Add in vanilla, cinnamon and yogurt and continue to mix until just combined.

With a medium bowl add in the heavy cream and beat until stiff peaks.

Fold the whip cream into the cream cheese mixture.

Spread the cheesecake onto the crust with a spatula and cover and refrigerate overnight or for atleast 6 hours.

Apple Filling:

I used a full recipe: Apple Pie Filling

No Bake Cheesecake FAQ:

How do I properly store no bake cheesecake bars?

Cut into pieces and store into an airtight container in the refrigerator for up to 5 days.

Can I substitute the yogurt or leave it out?

Yes, you can substitute with sour cream if you have some on hand already. It helps balance the cheesecake flavor with tang.

Can I freeze this?

Yes! Saran wrap the entire cheesecake and freeze up to 3 months. I would recommend not freezing with the topping as the cheesecake topping can leak excess liquid and make the cheesecake soggy.

How far advance can I prep this?

Prep the cheesecake 48 hours in advance and top when ready to serve.