No Bake Apple Cheesecake Salad is a six layer, no bake dessert that features a list of the best dessert ingredients: peanut butter, graham crackers, apple pie filling, whipped topping, and cream cheese.  This easy fluff recipe will be a hit at your next party or get-together. 
No Bake Apple Cheesecake Salad
Prep Time
15 mins
Total Time
1 d
 

No Bake Apple Cheesecake Salad is a six layer, no bake dessert that features a list of the best dessert ingredients: peanut butter, graham crackers, apple pie filling, whipped topping, and cream cheese.  This easy fluff recipe will be a hit at your next party or get-together. 

Course: Dessert
Cuisine: American
Keyword: apple cheesecake fluff, apple cheesecake salad, No bake apple cheesecake salad
Servings: 16 servings
Author: Barbara
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 4 Tablespoons butter, melted
  • 1/2 cup brown sugar, packed
  • 1/2 cup crunchy peanut butter
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 8 ounces whipped topping
  • 21 ounces apple pie filling
  • sprinkle ground cinnamon
  • 1/2 cup powdered sugar
  • 1/3 cup crunchy peanut butter (additional)
Instructions
  1. Combine graham cracker crumbs, melted butter, brown sugar and 1/2 cup crunchy peanut butter, mixing well with hands or fork until crumbly. Divide into 3 equal portions.

  2. Press 2/3 of the crumb mixture into the bottom of a 9 x 13 inch pan. Reserve the remaining 1/3 for the topping.

  3. Beat cream cheese, and granulated sugar until smooth. Fold in whipped topping. Divide into 2 portions.

  4. Spread 1/2 of cream cheese mixture over the crust.

  5. Distribute apple pie filling evenly over cream cheese mixture. Sprinkle with ground cinnamon if desired.

  6. Combine confectioners sugar and 1/3 cup crunchy peanut butter until crumbly. Sprinkle over apple pie filling layer, and then top with remaining 1/2 of cream cheese mixture.

  7. Top with reserved 1/3 graham cracker crumbles, sprinkling over the top evenly.

  8. Cover tightly with foil, plastic wrap or with a tight fitting lid. Refrigerate for a minimum of 24 hours before serving.

Recipe Notes