No-Bake Apple Pie Cheesecake Cups for a Stress-Free Thanksgiving

What if you could make a show-stopping Thanksgiving dessert that’s a total crowd-pleaser and doesn’t require you to turn on the oven? Honestly, on a day when the real estate in your oven is hotter than downtown Asheville on a Saturday morning, these No-Bake Apple Pie Cheesecake Cups are an absolute lifesaver. They layer a buttery graham cracker crust with a cool, creamy cheesecake filling and a warmly spiced apple topping. I promise, your guests will adore them as much as my family does. So, so delicious.

Why You’ll Love This

You’ll love these cheesecake cups because they come together in about 20 minutes, leaving you free to focus on that turkey or just enjoy your company. The no-bake aspect means they’re wonderfully cool and refreshing, a perfect contrast to the richer, warmer dishes on the table. But my absolute favorite part? They are completely make-ahead. You can whip them up the morning of or even the night before, which is like giving your future, slightly-frazzled self a high-five.

Ingredients You’ll Need

• For the Crust: 1 ½ cups graham cracker crumbs (about 10-12 full sheets), 6 tablespoons salted butter (melted), and 2 tablespoons granulated sugar—this gives a sweet, sturdy base.
• For the Cheesecake Filling: 8 ounces full-fat cream cheese (softened to room temperature), ½ cup powdered sugar (sifts easily for a smooth texture), 1 teaspoon pure vanilla extract, and 1 cup heavy whipping cream (whipped to soft peaks for that dreamy, light texture).
• For the Apple Pie Topping: 2 medium apples (like Honeycrisp or Granny Smith, peeled and finely diced), 2 tablespoons salted butter, ¼ cup light brown sugar (packed), 1 teaspoon ground cinnamon, a pinch of ground nutmeg, and 2 teaspoons cornstarch mixed with 1 tablespoon water (to thicken the juices).
• Optional Garnish: An extra sprinkle of cinnamon or a tiny dollop of whipped cream.

Let’s Get Cooking Step by Step

1. First, make the crust. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until it looks like wet sand. Press about two tablespoons of this mixture firmly into the bottom of each dessert cup or small mason jar. A small flat-bottomed glass helps press it down evenly. Place the cups on a tray and pop them in the fridge to set while you make the filling.
2. Next, the cheesecake filling. In a large bowl, use an electric hand mixer to beat the softened cream cheese, powdered sugar, and vanilla on medium speed until it’s completely smooth and no lumps remain, about 2 minutes. In a separate, clean bowl, beat the heavy cream on medium-high speed until soft peaks form. This means the peaks will gently flop over when you lift the beaters. Gently fold the whipped cream into the cream cheese mixture until no white streaks are left. Be careful not to overmix and deflate all that air you whipped in.
3. Now, for that irresistible apple pie topping. Melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for about 5-7 minutes, until the apples have softened slightly but still have a little bite. Give your cornstarch and water mixture a quick stir (it might have settled) and then add it to the saucepan. Cook for another minute, stirring constantly, until the mixture thickens and becomes glossy. Remove from the heat and let it cool for at least 15 minutes. You don’t want to melt your creamy filling!
4. Time to assemble! Pull your cups from the fridge. Divide the cheesecake filling evenly among the cups, smoothing the tops. Spoon the cooled apple topping over the cheesecake layer. You can serve them immediately, but they’re best if you cover them and let them chill in the refrigerator for at least 2 hours to let all the flavors get to know each other.

No-Bake Cheesecake Tips For Success

• Seriously, soften your cream cheese. Taking the time to let it come to room temperature is the single biggest trick to avoiding a lumpy filling.
• Don’t have an electric mixer? You can whisk the heavy cream by hand, just be prepared for a good arm workout!
• For a neater presentation, you can pipe the cheesecake filling into the cups using a large zip-top bag with the corner snipped off.
• Let the apple topping cool. I know it’s tempting to rush, but if it’s too hot, it will make your beautiful creamy layer weepy.
• And my most important tip? Lick the beaters. It’s a required step for the head chef.

Variations & Substitutions

Feel free to get creative! For a gluten-free version, use gluten-free graham-style crackers. Vegan? Swap the cream cheese and heavy cream for your favorite plant-based alternatives and use vegan butter. You could also use a pre-made granola for the crust for a nuttier flavor. Not an apple fan? This method works wonderfully with a quick berry compote or even just some fresh sliced strawberries. Honestly, if you’re not feeding a crowd, you can even make one giant version in a 9-inch pie plate.

Serving Ideas & Pairings

These individual cups are a fantastic addition to your lineup of Thanksgiving desserts. They’re perfectly portable, so they’re great if you’re asked to bring something to a Friendsgiving potluck. Serve them alongside your classic pumpkin pie or pecan pie for a fun variety of easy Thanksgiving desserts. A little extra drizzle of caramel sauce or a sprinkle of toasted pecans on top takes them to a whole new level. So good.

Storage & Reheating

Store any leftovers (if you have any!) tightly covered in the refrigerator. They’ll keep beautifully for 3-4 days. I don’t recommend freezing them, as the creamy filling can become a bit grainy and separate when thawed. These are best served cold straight from the fridge.

Frequently Asked Questions

• Q: Can I make these No-Bake Apple Pie Cheesecake Cups ahead of time? A: Absolutely! They are one of the best make-ahead Thanksgiving dessert ideas. Assemble them completely, cover, and refrigerate for up to 24 hours before serving.
• Q: What other Thanksgiving treats can I serve these with? A: They pair wonderfully with other simple Thanksgiving food recipes like a classic sweet potato casserole or a crisp green salad. They’re a light and fun ending to a big meal.
• Q: My filling is runny. What happened? A: This usually means the cream wasn’t whipped to stiff enough peaks or the apple topping was still too warm when assembled. Both are easy fixes for next time! Just make sure everything is properly cooled and whipped.