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Cheesecake Apple Pie is perfect for fall…or whenever you want apple pie married to cheesecake. It’s a crunchy all butter pie crust with creamy no-bake cheesecake and apple pie filling on top – amazing with a scoop of ice cream and tons of caramel sauce!

slice of pie with apple and ice cream on top.

Perfect Apple Pie Cheesecake Recipe

I am constantly trying to come up with new apple pie recipes. Apple pie is one of my favorites (especially apple crumb pie) and I feel like there are so many variations you can make with apple pie. You can make a lattice apple pie or apple slab pie, or even mini apple pies.

I decided I wanted to combine my favorite no-bake cheesecake with apple pie (like my Strawberry Cream Cheese Pie) but because it’s fall I felt like using my all butter pie crust. Then I topped with my homemade apple pie filling – but you can use a can of that to make life easier!

Ingredients Needed

The Crust: I used my all butter pie crust recipe. You’ll need to blind bake it – or use a graham cracker crust instead.
Cream Cheese: Make sure that it is room temperature to avoid lumps.
Sugar: Granulated sugar to sweeten the cheesecake.
Whipped Topping: I like using cool whip for a no fail cheesecake but you can substitute whipped cream.
Apple Pie Filling: homemade apple pie filling. This time of year I make my apple pie filling almost weekly for some sort of recipe!

Variations

This will work with any no-bake pie crust – like graham cracker crust or shortbread crust or even pretzel crust (homemade or store bought).

Change up the flavors by using any kind of pie filling – like blueberry pie filling or cherry pie filling.

How to make Apple Pie Cheesecake

Make the Crust: Blind bake the crust and let it cool.
Make the Cheesecake Filling: Mix cream cheese, sugar, and vanilla with a hand mixer until smooth. Fold in cool whip. Spread in cooled pie crust.
Finisher: Top with apple pie filling.
Chill: Chill at least 1 hour before cutting and serving.

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Expert Tips

Make sure your ingredients are room temperature to avoid lumps.
Blind bake your crust – but if you’re using store bought or another recipe besides mine, check those instructions, they may be different.
This is great served with ice cream and caramel sauce!

Storage

Store pie loosely covered in the refrigerator. I do not recommend freezing this pie.

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