Apple Pie meets creamy cheesecake in my No Bake Apple Pie Cheesecake Bars with Gingersnap Cookie Crust. These dessert bars are the perfect choice for when you want something decadent with no baking required. Keep scrolling for the recipe.
This post contains affiliate links. Please read our Privacy Policy here.
I *love* combining desserts. Now, I don’t pick favorites… but this recipe comes close. It is a mouth-watering combination of two decadent desserts: Apple Pie and Cheesecake. The warming spices of the cooked apples pairs perfectly with the fluffy & rich cream cheese filling. And that flavorful gingersnap cookie crust? Well, all I can say is that you won’t be able to have just one (;
No Bake Apple Pie Cheesecake Bars
Apple Pie meets creamy cheesecake in my No Bake Apple Pie Cheesecake Bars with Gingersnap Cookie Crust. These dessert bars are the perfect choice for when you want something decadent but easy-to-make.
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 8–12 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust ingredients:
- 2 1/2 cups gingersnap cookies
- 1/4 cup brown sugar, packed
- 5 tablespoons unsalted butter, melted
Apple topping ingredients:
- 1 1/2 tablespoon unsalted butter
- 2 cups diced apple (about 2–3 medium apples. Option to peel or leave skin on)
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cheesecake filling ingredients:
- 1 cup heavy whipping cream, cold
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Begin by making the crust:
1. Place gingersnap cookies in a food processor and blend until a fine, flour-like consistency
2. Add brown sugar and melted butter to food processor and continue to blend until well combined into a moist, crumbly consistency
3. Transfer crust mixture to a parchment-lined and/or greased 8×8 baking dish and press firmly along bottom. Place in freezer for at least 30 minutes to set *
Next, make the apple topping:
1. Place butter in a large saucepan and turn to medium heat
2. When the butter is melted add diced apple, brown sugar and cinnamon. Mix together so apple is fully coated
3. Cook apples for 8-10 minutes, stirring frequently. You want them to be softened and beginning to look caramelized
4. Allow to cool completely (or refrigerate) before assembling
To make the cheesecake filling:
1. Use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. Set aside
2. In a separate large mixing bowl beat together cream cheese, sugar and vanilla
3. Fold the whipped cream into the cream cheese mixture and place in refrigerator until time to assemble
Assembling the bars:
1. When everything has been chilled, evenly spread the cheesecake filling layer on top of the gingersnap cookie crust
2. Evenly top the cheesecake filling with the cooked apple mixture
3. Refrigerate for at least an hour or longer before cutting into 8 slices to serve
Notes
These Apple Pie Cheesecake Bars are best served chilled or cold. Keep stored in an airtight container in the refrigerator for up to 4 days
* Can also refrigerate overnight
Keywords: no bake cheesecake bars, no bake apple pie cheesecake bars, gingersnap cookie crust, gingersnap cookie cheesecake, no bake apple pie bars, best no bake holiday dessert recipes, easy cheesecake recipe, easy apple pie bars, apple cheesecake bars recipe, best fall desserts, gingersnap apple pie bars, apple cheesecake recipe, best no bake cheesecake recipe
So, what I love most about dessert bars is how decadent they are – no oven required. The fluffy cheesecake with crunch of the gingersnap crust is so satisfying. Plus, everyone loves them! Without a doubt, these No Bake Apple Pie Cheesecake Bars will be the hit of any gathering.
Ingredients and Notes for No Bake Apple Pie Cheesecake Bars
How to serve and store:
So, these are best served chilled or cold. For simplicity, you can make these ahead of time because they keep stored in an airtight container in the refrigerator for up to 4 days
What cookies should I use?
In this case, any gingersnap cookies will work just fine. These are the gingersnap cookies I used.
If you want to make these gluten-free/grain-free, then you can use these Hu gingersnap cookies. In addition, you could also use graham crackers or Biscoff cookies, which would work as well in this recipe.
What apples should I use?
Now, I absolutely love using Opal Apples in this recipe. They are perfectly crunchy with a sweet, tangy flavor that makes them the perfect apple to transform into any dessert recipe. And – get this – Opal Apples actually don’t brown after cutting! Click here to find Opal Apples at a store near you.
Brown sugar alternatives:
Where the recipe calls for brown sugar, you can instead use coconut sugar as an unrefined sugar option.
To make lower in fat:
You can use reduced fat cream cheese instead of regular, full fat.
As always, if you make these No Bake Apple Pie Cheesecake Bars with Gingersnap Cookie Crust or any of my other recipes, then please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out xoxo GG
You might also like:
Coconut Peanut Butter Fudge Cups
No-Bake Dessert Recipes
5 Ingredient Healthy Cookie Dough Balls
Apple Cobbler Dump Cake
For the “2 1/2 cups gingersnap cookies” – is that already in crumbs?
How many GRAMS of cookies do we need (this is easier)?
Thanks.
No not yet in crumbs, just the cookies pre-food processing. I didn’t measure the grams, I will do so next time I make and update the recipe accordingly!