1-First Step: Prepare the Mise en Place and Base Grease and line a 9-inch springform pan with parchment. Mix 1.5 cups crushed graham crackers, 1/3 cup melted butter, and 2 tbsp sugar until sandy. Press firmly into the pan bottom and up the sides slightly. Chill in the fridge for 20 minutes to set. This no bake apple crumble cheesecake base stays crisp without oven time.

2-Second Step: Cook the Cinnamon Apples Peel and dice 3 Granny Smith apples into small chunks. In a saucepan over medium heat, simmer with 2 tbsp sugar, 1 tsp cinnamon, and a splash of water for 10 minutes until soft. Stir in 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken. Cool completely and strain excess liquid. This prevents a soggy creamy apple crumble cheesecake. For vegan, use maple syrup.

3-Third Step: Make the No-Bake Cheesecake Filling Bloom 2 tbsp gelatin in 1/4 cup warm apple juice for 5 minutes. Beat 24 oz softened cream cheese with 3/4 cup powdered sugar until smooth. Whip 2 cups heavy cream to stiff peaks separately. Fold whipped cream, 1 cup Greek yogurt, 1 tsp vanilla, bloomed gelatin, and cooled 1.5 cups apples into the cream cheese. Pour over chilled base, smoothing the top. Refrigerate while preparing crumble.

4-Fourth Step: Prepare and Bake the Crumble Topping Separately Mix 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter (cubed), and 1/2 tsp cinnamon. Rub together until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15 minutes until golden, stirring halfway. Cool fully. Sprinkle over set cheesecake. For fully no-oven, use unbaked crumble but toast oats separately if possible.

5-Fifth Step: Chill and Final Touches Chill the assembled apple crumble cheesecake for 6 hours or overnight. Run a hot knife around the edge before releasing from the pan. Slice into 8-10 portions. Drizzle with caramel or top with whipped cream for flair. This easy apple crumble cheesecake recipe serves a crowd perfectly.