Gluten-free Apple Crumble Cheesecake

Gluten-free apple crumble cheesecake recipe - no-bake and super easy to make. Coeliac-friendly and wheat-free. See the FAQ section for advice on making this recipe dairy-free or vegan.

Prep Time 20

Chilling Time 4

Servings

Calories 652kcal

Author Becky Excell

Ingredients

For the apples:

600 g Bramley apples, peeled, cored and diced into small chunks (weight once peeled and cored)
80 g light brown sugar
1 tsp ground cinnamon

For the biscuit base:

280 g gluten-free shortbread biscuits
85 g butter melted

For the filling:

650 g full-fat mascarpone cheese
100 g icing sugar
1 tsp ground cinnamon
½ tsp vanilla extract
300 ml double cream

For the crumble topping:

140 g gluten-free shortbread biscuits
5 tbsp store-bought caramel sauce

Grams - Cups

Instructions

Place the prepared apples into a large saucepan alongside the light brown sugar and cinnamon. Place over a low heat (stirring regularly) for 10-15 minutes until softened and a little caramelised. You want the apple soft but not too mushy.
Drain off any of the apple juices and allow to completely cool.
Either blitz the shortbread in a food processor (or place into a ziplock bag and bash with a rolling pin) until you achieve a breadcrumb-like consistency. Transfer to a medium bowl and then mix in the melted butter until well combined.
Spoon the crushed biscuit mixture into a circular 20cm (8in) loose bottom or springform tin. Compact it into the base using the back of a metal spoon then place into the fridge for at least 30 minutes to chill and firm up.
To make the filling, grab a large (cleaned) mixing bowl. I use an electric hand whisk or stand mixer for this next part. Whisk together the mascarpone, icing sugar, cinnamon and vanilla extract briefly until combined – about 20 seconds using an electric mixer.
Add in the double cream and keep mixing until it firms up a little – this should take about a minute using an electric mixer.
Fold in about half of the cooled apple mixture carefully using a silicone spatula; cover the rest of the apple mixture and store in the fridge for later. Remove the chilled biscuit base from the fridge.
Spread the filling on top of the biscuit base and place into the fridge to chill overnight or for no less than 4 hours.
Once set, remove from the loose-bottom or springform tin and transfer to a cake stand or serving plate.
To finish, spoon the rest of the apple mixture on top of the cheesecake. Crumble the extra shortbread biscuits on top by hand and then finish by drizzling caramel sauce over the top so that it drips down the sides too. Slice and enjoy!

Notes

If you want to use gluten-free digestives instead of gluten-free shortbread increase the amount of melted butter in the base to 95g.

Nutrition