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Apple Cheesecake That Requires Zero Baking

Our cream cheese and mascarpone base tastes pretty delightful on its own. But topped with spiced honeycrisp apples, it’s downright delicious. And the fact that you can take these jars to go? That’s just the apple on the cheesecake…err, icing on the cake. 

Get the recipe:

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No Bake Apple Cheesecake Jars

  • Author: Misfits Market



For the cheesecake filling:

  • 16 ounces cream cheese, softened at room temperature
  • 8 ounces mascarpone, room temperature
  • ¼ cup powdered sugar
  • 2 teaspoons orange zest
  • 1 vanilla bean, seeds scraped out
  • Pinch of kosher salt

For the crust:

  • 1 sleeve (9) graham crackers
  • ¼ cup granulated sugar
  • 4 tablespoons butter, melted
  • Pinch of salt

For the apples:

  • 2 tablespoons butter
  • 2 honeycrisp apples, peeled and cored, diced
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt


  1. For the apples: Melt the butter over medium heat, add apples, sugar, all of the spices, and salt. Cook, stirring occasionally, until the apples have softened and thickened, 7-8 minutes. Remove from heat and let cool.
  2. For the cheesecake: Add cream cheese, mascarpone, powdered sugar, orange zest, vanilla bean, and kosher salt in a standing mixer fitted with the whisk attachment. Beat until smooth and fluffy, 4-5 minutes.
  3. For the crust: Place the graham crackers in a large zip-top bag and crush the graham crackers into crumbs no larger than the size of a coffee bean. Transfer the graham cracker crumbs into a medium bowl and mix with the sugar, melted butter, and a pinch of salt.
  4. To assemble: Pipe the cheesecake filling about halfway up a short glass. Add a layer of graham crackers and finish off with a layer of apples.

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