Upside-Down Apple Pie Cheesecake (No-Bake)
Fall dessert season just got a whole lot more exciting with this Upside-Down Apple Pie Cheesecake! A buttery and perfectly crunchy Biscoff cookie crust ends up beautifully on top once inverted, with layers of a rich and creamy no-bake cheesecake filling and a warm spiced homemade apple pie filling tucked right in the middle — full of tart juicy apples and all the cozy fall spices you love. Inverted to serve and smashed into with a spoon for the most fun and interactive dessert experience, then finished with a brown sugar salted caramel that ties everything together perfectly.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used in the apple pie filling, the Biscoff cookie crust, and the brown sugar salted caramel — melted into the apple filling for a rich buttery depth that enhances all the warm spiced apple flavors, combined with the Biscoff crumbs to create a perfectly crunchy and buttery crust, and cubed into the caramel for a rich silky sauce that drizzles beautifully over the inverted cheesecake.
Apples: The star of the homemade apple pie filling — Granny Smith apples are recommended for their perfectly tart and bright flavor that balances the sweetness of the cheesecake filling and Biscoff crust beautifully. Peeled and diced into medium chunks and cooked down into a warm spiced and gooey filling.
Light Brown Sugar: Adds a deep molasses-like sweetness to the apple pie filling that enhances all the warm fall spice flavors and creates a perfectly gooey caramelized filling.
Maple Syrup: Added to the apple pie filling for a natural caramel-like sweetness that pairs so beautifully with the tart apples and warm fall spices.
Cinnamon: Adds that warm cozy spice to the apple pie filling that gives every bite that classic fall apple pie flavor.
Apple Pie Spice: Optional but recommended — adds extra warmth with nutmeg ginger and cloves for an even more deeply spiced and comforting apple filling.
Salt: Used in the apple pie filling, cheesecake filling, and brown sugar salted caramel to balance the sweetness and enhance all the warm flavors throughout.
Cornstarch: Whisked with water to create a slurry that thickens the apple pie filling into a perfectly gooey and jammy consistency that holds its shape beautifully in the center of the cheesecake.
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic depth to the apple pie filling, the no-bake cheesecake filling, and the brown sugar salted caramel.
Biscoff Cookies: The base of the perfectly crunchy and buttery crust that ends up on top once the cheesecake is inverted — crushed into fine crumbs and mixed with melted butter for that warm caramelized and slightly spiced Biscoff flavor in every bite. Graham crackers work as a substitute.
Heavy Cream: Used in both the no-bake cheesecake filling and the brown sugar salted caramel — beaten to stiff peaks and folded into the cheesecake filling for a light airy and perfectly stable texture, and stirred into the caramel for a smooth silky and perfectly pourable sauce.
Cream Cheese: The base of the rich and creamy no-bake cheesecake filling — make sure it is fully at room temperature before beating for the smoothest lump-free filling that sets beautifully in the refrigerator.
Powdered Sugar: Sweetens the no-bake cheesecake filling to a perfectly balanced and luscious consistency that pairs beautifully with the tangy cream cheese and warm spiced apple filling.
Sour Cream or Greek Yogurt: Adds a subtle tang and extra creaminess to the no-bake cheesecake filling that balances the richness of the cream cheese beautifully.
Dark Brown Sugar: The base of the brown sugar salted caramel that adds a deep rich and intensely caramelized flavor — dark brown sugar is recommended for the most robust and indulgent caramel sauce.
Why You’ll Love an Upside-Down Apple Pie Cheesecake (No-Bake):
Buttery Biscoff Cookie Crust On Top: The perfectly crunchy and buttery Biscoff cookie crust ends up beautifully on top once inverted — every bite starts with that warm caramelized Biscoff crunch that pairs so perfectly with the creamy cheesecake and spiced apple filling underneath.
Rich And Creamy No-Bake Cheesecake Filling: The cheesecake filling is smooth, luscious, and perfectly tangy with a light and airy texture that pairs beautifully with the warm spiced apple filling in the middle.
Warm Spiced Apple Pie Filling In The Middle: A homemade apple pie filling packed with tart juicy apples and all the cozy fall spices is tucked right in the center of the cheesecake for the most delicious surprise in every single spoonful.
The Most Fun Dessert Experience: Inverting the cheesecake and smashing into the Biscoff crust with a spoon is genuinely so fun — it is the kind of dessert moment that has everyone at the table excited before they even take a bite.
Brown Sugar Salted Caramel: The brown sugar salted caramel drizzled over the top ties everything together in the most incredible way. Rich, buttery, and perfectly salty sweet against the creamy cheesecake and spiced apple filling.
No Baking Required: No oven, no water bath, no stress. Just a few simple steps and some patience while it sets in the refrigerator and you have the most stunning fall dessert ready to go.
Looks Incredibly Impressive: Between the inverted presentation, the stunning Biscoff crust on top, and the caramel drizzle — this cheesecake is an absolute showstopper on any fall dessert table.
Perfect For Fall Entertaining: Thanksgiving, Friendsgiving, a fall dinner party — this is the kind of dessert that everyone remembers long after the night is over.
Tips for Making an Upside-Down Apple Pie Cheesecake (No-Bake):
Make The Apple Pie Filling First: Start with the apple pie filling so it has plenty of time to cool completely before assembling the cheesecake. Warm filling will melt the cheesecake layers and affect the texture.
Use Granny Smith Apples: Granny Smith apples are strongly recommended for their perfectly tart and bright flavor that balances the sweetness of the cheesecake filling and Biscoff crust beautifully. They also hold their shape well during cooking without becoming mushy.
Cool The Apple Filling Completely: Transfer the filling to a separate bowl, cover tightly, and refrigerate until completely cooled before assembling. This step is non-negotiable for clean distinct layers..
Pack The Crust In Tightly And Up The Sides: When pressing the main crust into the springform pan really pack it in firmly all the way up the sides. A well-packed crust is what holds everything together beautifully when inverted.
Freeze The Crust Before Filling: Place the springform pan with the crust in the freezer for at least 15-20 minutes before adding the cheesecake filling. This firms it up so it holds its shape when the filling goes in.
Use Cold Heavy Cream: Make sure the heavy cream is very cold before beating. Cold cream whips up faster and holds its shape much better for a light airy and stable cheesecake filling.
Beat The Heavy Cream To Stiff Peaks: Beat the heavy cream until stiff peaks form before folding into the cheesecake filling. This is what gives the no-bake cheesecake its light airy and perfectly set texture.
Use Room Temperature Cream Cheese: Cold cream cheese will give you a lumpy filling that is hard to smooth out. Make sure it is fully at room temperature before beating for the smoothest creamiest result.
Beat The Cheesecake Filling Until Very Smooth: Beat the cream cheese, powdered sugar, sour cream, vanilla, and salt until completely smooth and lump-free before folding in the whipped cream. A smooth filling is everything here.
Fold The Whipped Cream In Gently: Use a spatula to gently fold the whipped cream into the cheesecake filling. Folding too aggressively will deflate the whipped cream and give you a denser less airy filling.
Create A Deep Well For The Apple Filling: When adding the first portion of cheesecake filling push it out and up the sides to create a deep well in the center. The well needs to be deep enough to hold all of the apple filling without it overflowing into the cheesecake.
Make Sure The Apple Filling Is Completely Cooled: Even slightly warm apple filling will start to melt the cheesecake layer around it. Take your time and make sure it is fully cooled and thickened before spooning it into the well.
Fill The Cheesecake To The Top Of The Rim: Make sure the final layer of cheesecake filling reaches the very top of the rim before placing the frozen crust disc on top. This ensures the cheesecake is perfectly level for a beautiful inversion.
Place The Frozen Crust Disc On Top Last: Place the frozen bottom crust disc on top of the filled cheesecake to fully enclose everything. Refer to the video for guidance on how to position it correctly.
Refrigerate Overnight For The Best Results: A minimum of 6 hours is required but overnight is strongly recommended for the best texture, the cleanest inversion, and the most beautiful presentation.
Make The Brown Sugar Salted Caramel Right Before Serving: Prepare the caramel fresh right before serving so it is warm and perfectly pourable when drizzled over the inverted cheesecake.
Invert Quickly And Confidently: Place the serving plate upside down on top of the pan and flip it in one quick confident motion. Hesitating can cause the cheesecake to shift and not release cleanly.
How to Store an Upside-Down Apple Pie Cheesecake (No-Bake):
Best Served Fresh: This upside down apple pie cheesecake is at its absolute best served fresh the day it is inverted and smashed — the Biscoff crust is perfectly crunchy and the brown sugar salted caramel is warm and freshly drizzled over the top.
Make Ahead: This is a wonderful make-ahead dessert. Assemble it the night before, cover tightly, and refrigerate overnight. Invert, smash, and drizzle with the brown sugar salted caramel right before serving.
Make Ahead (Apple Pie Filling): The apple pie filling can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. This is a great way to save time the day of assembling.
Make Ahead (Crust): The frozen crust can be made up to 2 days in advance and kept in the freezer until you are ready to assemble.
Make Ahead (Brown Sugar Salted Caramel): The caramel can be made in advance and stored in an airtight jar in the refrigerator for up to 2 weeks. Warm slightly before drizzling over the inverted cheesecake right before serving.
Refrigerator: Store leftover cheesecake covered in the refrigerator for up to 4 days. The Biscoff crust will soften slightly as it sits but the flavors will still be incredible.
Freezer: Freeze the assembled but uninverted cheesecake in the springform pan tightly covered for up to 2 months. Thaw overnight in the refrigerator before inverting and serving.
FAQs:
Q: Can I make this upside down apple pie cheesecake ahead of time?
A: Yes — this is actually a great make-ahead dessert. Assemble it the night before, cover tightly, and refrigerate overnight. Invert, smash, and drizzle with the brown sugar salted caramel right before serving for the best presentation.
Q: Can I make the apple pie filling ahead of time?
A: Yes. The apple pie filling can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. Just make sure it is completely cooled before using it in the assembly.
Q: Can I use a different cookie for the crust?
A: Yes. Graham crackers work well as a substitute if you cannot find Biscoff cookies. Keep in mind that the warm caramelized flavor of the Biscoff is really what makes the crust special so use them if you can.
Q: Can I use canned or frozen apples instead of fresh?
A: Fresh apples are recommended for the best texture and flavor but canned apples can work in a pinch. Just make sure to drain them very well before using. Frozen apples should be thawed and drained of excess liquid before adding to the filling.
Q: How long does the cheesecake need to set in the refrigerator?
A: A minimum of 6 hours is required but overnight is strongly recommended for the best texture, the cleanest inversion, and the most beautiful presentation.
Q: What is the best way to invert the cheesecake?
A: Place a round serving plate upside down on top of the springform pan and flip it quickly and confidently in one smooth motion. Release the springform pan slowly and gently for the cleanest result.
Q: Can I use store-bought caramel sauce instead of the brown sugar salted caramel?
A: Yes. Store-bought caramel sauce works perfectly as a substitute if you are short on time. Just add a generous pinch of flaky sea salt for that perfect sweet and salty balance.
Q: Why does the apple filling need to be completely cooled before assembling?
A: Even slightly warm apple filling will start to melt the cheesecake layer around it and cause the layers to lose their definition. Completely cooled and thickened filling is essential for clean distinct layers and a beautiful result.
Q: Can I freeze this cheesecake?
A: Yes. Freeze the assembled but uninverted cheesecake in the springform pan tightly covered for up to 2 months. Thaw overnight in the refrigerator before inverting and serving.
Love these? Check out my other cheesecake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this upside-down apple pie cheesecake (no-bake). Happy baking!
