Apple Cheesecake Crisp (gluten-free, whole grain)

This apple crisp has an added cheesecake layer and is based on oats and oat flour, making it gluten-free and 100% whole grain. Thanks to Bob’s Red Mill for making today’s post possible!

I know, I know. Summer’s still not over. I promise to post some more summery recipes before going crazy on apples but I just had to post this one today. I couldn’t wait any longer!

Caramel Apple Cheesecake Crisp (gluten-free, whole grain)

I love regular apple crisp but every now and then, I like adding a layer of cheesecake to my crisps and crumbles!

Need to make a gluten-free dessert but don’t want to buy a bunch of fancy and expensive flours? I recommend oat flour recipes.

I often use oat flour in combination with oats in crumble type recipes and enjoy the subtle nutty flavor it adds. And it tastes less whole grain-y than whole wheat, which I’m all for!

Look at some of the neat things you can do with oat flour!

  • Pumpkin Pie Streusel Bars – 100% whole grain and gluten-free.
  • Caramel apple cheesecake bars (gluten-free, 100% whole grain)
  • Swedish Apple Pie (gluten-free, vegan, whole grain, and dairy-free – please click through to the recipe to see the dietary-friendly options!)

Bob’s Red Mill also has several oat flour recipes on their site. I can’t wait to try those inside out carrot cake cookies!

I used to make my own oat flour with rolled oats or quick oats. I’d put them in a food processor until I had a powdery, flour-like mixture. Then I actually got my hands on some proper oat flour from Bob’s Red Mill and realized that it’s much finer than what I had been making in the food processor!

Caramel Apple Cheesecake Crisp (gluten-free and whole grain)

I’ve also tried making my own oat flour in a high-powered blender and that yields a better result than the food processor, but it’s still not as fine. If you don’t have access to oat flour, your best bet is a small coffee grinder. The annoying thing about that is that you can only do a small amount at once.

If you need this crisp to be gluten-free, make sure you buy gluten-free oat flour rather than whole grain oat flour. The gluten-free version is also whole grain but is produced in a dedicated gluten-free facility and has also been lab-tested.

Caramel Apple Cheesecake Crisp (gluten-free and 100% whole grain)

A few tips for success!

  • Don’t use a dish smaller than an 8″x8″. If you do, then the topping will take longer to bake, which means the cheesecake layer will bake longer than needed and will be crumbly and kind of gross.
  • I’ve used this cheesecake filling and topping recipe in different types of crisps and it always turns out well.
  • I usually don’t recommend baking with old mushy apples (I used to do this all the time) but I don’t think it makes a difference here. Go ahead and use any old apples you have!
  • If you live outside of North America and have the kind of cream cheese that’s meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get a 300 gram container of cream cheese, place the cream cheese in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left. This goes for all American recipes that call for cream cheese!

Thanks again to Bob’s Red Mill for sponsoring today’s post. As always, all opinions expressed are my own. Be sure to check out their coupon section for some $1 and $3 coupons!

Apple Cheesecake Crisp (gluten-free, 100% whole grain)

Rated 5.0 by 3 readers
Apple Cheesecake Crisp (gluten-free, whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-10 servings


    For the cheesecake layer:

  • 8 ounces (225 grams) cream cheese, room temperature1
  • 3 tablespoons granulated sugar or raw sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 large egg (50 grams out of shell), room temperature
  • For the crisp topping:

  • 3/4 cup + 1 tablespoon (75 grams) oat flour (make sure to use certified gluten-free, if needed)
  • 1 1/4 cups (115 grams) rolled oats (make sure to use certified gluten-free, if needed)
  • 2 teaspoons ground cinnamon
  • 2/3 cup (132 grams) light brown sugar or raw sugar
  • 2/3 cup (149 grams) unsalted butter or 1/2 cup + 1 tablespoon (126 grams) refined coconut oil, melted and cooled slightly
  • 1/4 teaspoon salt
  • For the apple layer:

  • 1/4 cup (50 grams) brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups (600 grams) peeled apple chunks (chopped to 1/2" pieces)
  • For the caramel:

  • 1 batch maple caramel sauce


  1. Preheat the oven to 350 °F (175 °C) and get out an 8"x8" or 9"x9" baking dish.
  2. In a medium mixing bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, prepare the cheesecake layer by beating together the cream cheese, sugar, vanilla, and salt at medium speed until well combined, scraping down the sides of the bowl as needed. Add the egg and beat on low until well combined. Set aside.
  3. In another medium mixing bowl, mix together all of the crisp topping ingredients. It will have the texture of wet sand. Set aside.
  4. Prepare the filling. In a large mixing bowl, stir together all the apple layer ingredients except for the apples. Once well combined, stir in the apples and coat them in the mixture.
  5. Spoon the apple mixture into the prepared pan, and then dollop tablespoons of cheesecake filling evenly over the top of the fruit. The fruit will not be completely covered by cheesecake filling. Distribute walnut-sized pieces of the topping over the cheesecake layer. Place the baking dish on a baking sheet to catch any spills and bake for 30 to 40 minutes or until the topping is firm and the edges are bubbly. Cool completely, about 2 hours, and then refrigerate for 3 to 4 hours to allow the cheesecake layer to firm up. Serve. Cover and refrigerate any leftovers for up to 3 days.


  1. If you live outside of North America and have the kind of cream cheese that's meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get a 300 gram container of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 225 grams of cream cheese left.

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50 comments on “Apple Cheesecake Crisp (gluten-free, whole grain)” — Add one!

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  • Crystal
    December 20, 2021 @ 3:04 am

    This was delicious! Everyone loved it. The cheesecake layer was a great way to make it different and special. But the salted caramel sauce–Wow! Super yum!

    Thanks for a great recipe!

    • Erin replies to Crystal
      December 21, 2021 @ 7:48 pm

      I’m so glad that everyone loved it! That is wonderful to hear. :) Thanks for your feedback!

  • Kimberly @ The Daring Gourmet says
    September 23, 2016 @ 11:43 pm

    Apple crisp has always been a favorite but the addition of cheesecake takes it to an all-new level, YUM!

  • Kimberley says
    September 10, 2016 @ 3:47 am

    This looks SO yummy. How is the caramel sauce used? Do you serve it alongside the crisp?

    • Erin replies to Kimberley
      September 10, 2016 @ 9:22 am

      Thanks! I use it on top or on the side. Or both. It’s really okay just to drown the crisp in the sauce. ;) Hope you’ll enjoy it!

  • kellie @ the suburban soapbox says
    September 5, 2016 @ 8:04 pm

    This is totally genius and is going on my must make list!

  • Lauren @ Hall Nesting says
    September 1, 2016 @ 6:07 pm

    I’m sooo ready to dive into fall recipes especially this crisp!

  • Ashrita says
    September 1, 2016 @ 6:12 am

    This sounds awesome! I’m going to make it asap! Have a question. We get coconut oil in liquid form. How much do I need to use?

    • Erin replies to Ashrita
      September 1, 2016 @ 10:13 am

      Use the same amount as listed in the recipe. :) Hope you’ll enjoy it!

  • Rose | The Clean Dish says
    August 31, 2016 @ 3:41 am

    Erin, you’re killing me! Added cheesecake layer? YUM! I happen to have a bunch of really old apple sitting around (I’m surprised they’re still holding on) so hmmm it’s a no-brainer :)

  • Sabrina Modelle
    August 31, 2016 @ 12:36 am

    Wow, Erin, this looks FAB! I also love the Bob’s Red Mill oat flour. It’s totally different than making your own. Gorgeous recipe and I can’t wait to try.

  • Miranda
    August 30, 2016 @ 11:09 pm

    That sounds like the perfect combination of desserts! Yum!

  • Liz @ The Lemon Bowl says
    August 30, 2016 @ 9:09 pm

    This looks so delicious! Yes please!

  • TidyMom says
    August 30, 2016 @ 4:04 pm

    This is the best thing I’ve seen all week!! I’m so ready for fall too, so bring on the fall flavors!

  • Heather | All Roads Lead to the Kitchen says
    August 30, 2016 @ 2:59 pm

    Oh my gosh, double the goodness! This sounds incredible, that cheesecake layer is a brilliant idea.

  • Marta @ What should I eat for breakfast today says
    August 30, 2016 @ 10:31 am

    I make my own out flour as well and I do it just like you did. Now I’m curious what’s the difference :)

  • jim jaggard says
    August 30, 2016 @ 4:31 am

    Hi your food is absolutely awesome
    I’m a diabetic and I don’t understand all the jargen they talk about.Is this food okay for me and I would need to subtitute some ingredients. keep up the good work cheers Jim Jaggard
    South Australia

  • Michelle | A Latte Food says
    August 30, 2016 @ 1:34 am

    OMG–I am dying over this!! I need to make this asap!

  • Jessica | The Novice Chef says
    August 30, 2016 @ 12:53 am

    This will seriously be great for fall! So excited!

  • Kirsten/ComfortablyDomestic says
    August 30, 2016 @ 12:07 am

    A cheesecake layer in an apple crisp?! You. Are. Brilliant! Talk about a comforting dessert!

  • Lauren Kelly Nutrition says
    August 29, 2016 @ 10:43 pm

    You are a genius- adding a layer of cheesecake to a crisp! Whoa!!

  • The Food Hunter says
    August 29, 2016 @ 9:31 pm

    I may very well go home and make this tonight!

  • Renee - Kudos Kitchen says
    August 29, 2016 @ 8:10 pm

    I’ve never made my oat flour but since Bob’s Red Mill is so finely ground and easy, I think I’ll continue to purchase it. This apple cheesecake crisp look amazing. I’ll be adding Bob’s oat flour to my shopping list.

    • Erin replies to Renee – Kudos Kitchen
      August 30, 2016 @ 8:34 pm

      Awesome! I hope you’ll get the chance to try this crisp. And indeed, keep on buying that BRM oat flour. :D

  • Krista says
    August 29, 2016 @ 7:12 pm

    I need this to be in my oven right now!

  • Stephanie says
    August 29, 2016 @ 6:43 pm

    This looks seriously amazing! I’m glad you didn’t wait any longer to share this recipe!

  • Amanda-The Kitcheneer says
    August 29, 2016 @ 3:54 pm

    I am loving this combo of cheesecake meets apple crisp. Genius. Also that you can make it gluten free is always a plus in my book!

  • TidyMom says
    August 29, 2016 @ 3:26 pm

    Cheesecake in an apple crisp sounds like a match made in heaven!!

  • Carolyn says
    August 29, 2016 @ 2:44 pm

    Serious OMG. You just married two of my favourite desserts!!!

    • Erin replies to Carolyn
      August 30, 2016 @ 8:33 pm

      Haha. I’m happy you like it. :D


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