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upside down cheesecake being cut into with apple pie filling inside.
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Apple Pie Upside-Down Cheesecake

This upside down cheesecake is a show-stopping no-bake dessert with a delicious cottage cheese filling and soft cinnamon apples throughout. It's easier to make than a traditional cheesecake, completely no-bake, and easily made gluten-free too. If you're looking for a show-stopping upside down cheesecake recipe that tastes as incredible as it looks, this is it!
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Servings: 12 servings

Equipment

  • 1 medium saucepan
  • 3 large bowls
  • 1 8-inch springform pan

Ingredients

For the graham cracker crust:

  • 4 cups graham cracker crumbs 3 sleeves graham crackers, I used gluten-free graham crackers
  • 3/4 cup butter melted

For the cheesecake filling:

  • 1 cup heavy cream
  • 2 blocks (24 ounces) cream cheese softened at room temperature
  • 1 1/2 cups cottage cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the apple filling:

  • 1 tablespoon butter
  • 2 apples peeled and chopped
  • 1/3 cup sugar
  • 1 lemon juiced
  • 1 teaspoon cinnamon
  • 2-3 tablespoons water

Instructions

  • Start by making the apple filling, by melting the butter in a medium saucepan over medium heat. Then, add in the rest of the ingredients and continue to cook on medium-low heat until the apples are soft (about 15 minutes). Once the apples are soft, transfer them to a bowl and place them in the fridge to chill while you prepare the crust.
  • Line the bottom of an 8-inch spring form pan with parchment paper, and grease the sides of the pan with butter.
  • Make the crust by mixing together the graham crackers crumbs and butter in a bowl until it comes together and feels like wet sand. Then, transfer the crumbs to your springform pan and press the crumbs down and along the sides of the pan to form the crust. Press and pack the crust down firmly, to ensure it doesn’t fall apart after flipping. Transfer the crust to the freezer while you prepare the rest of the cheesecake.
  • To make the cheesecake filling, start by whipping the heavy cream with either a hand or stand mixer until it forms stiff peaks, then set it aside.
  • Blend the cottage cheese in either a food processor or blender until smooth, then add it to a bowl with the cream cheese, powdered sugar, and vanilla extract. Use either a hand or stand mixer to beat the cream cheese mixture together until smooth.
  • Then, fold in the whipped heavy cream gently with a spatula (don’t overmix!) until just combined.
  • Remove the crust from the freezer and transfer half of the cheesecake filling to the crust, spreading it around the inside and up the side of the crust to create a sort of “bowl” for the apple filling.
  • Add the cooled apple filling to the inside of the cheesecake, then pour the rest of the cheesecake filling on top and smooth it out over the top of the springform pan. Cover the pan and transfer it to the fridge to set for at least 4 hours, or ideally overnight.
  • Once ready to eat, remove the pan from the fridge, place a large plate on top of the pan and quickly but gently flip the pan over so that the plate is now sitting on the bottom. Release the sides of the springform pan, then remove the top and reveal your stunning upside-down cheesecake! Either scoop or slice and enjoy. :)

Notes

  • Cool the apple topping completely before assembling.
  • Cream cheese must be at room temperature for a smooth, lump-free filling.
  • Chill overnight for the cleanest, most stable flip.
  • Flip confidently and quickly for the best reveal!
  • Store covered in the fridge for up to 5 days.
  • For gluten-free, use GF graham crackers (I love Simple Mills!).

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 38g | Protein: 8g | Fat: 34g | Fiber: 1g | Sugar: 25g