No-Bake Caramel Apple Cheesecake Bars
These No-Bake Caramel Apple Cheesecake Bars bring together the classic fall pairing of sweet apples and rich caramel in a stress-free, foolproof dessert that's perfect for everything from casual family gatherings to elegant dinner parties. The combination of buttery graham cracker crust, velvety cheesecake filling, and cinnamon-spiced apple topping creates a dessert that captures the essence of autumn in every bite.
Equipment
- 8×8 or 9×9 inch square baking pan
- Electric Mixer
- Parchment Paper
- Offset Spatula
- Medium Saucepan
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 16 full sheets, finely crushed
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/4 tsp cinnamon
- 1 pinch salt
For the Cheesecake Filling
- 16 oz cream cheese softened to room temperature (2 packages)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 cup heavy cream whipped to soft peaks
For the Apple Layer
- 3 medium apples preferably Granny Smith or Honeycrisp, peeled and diced
- 2 tbsp butter
- 1/3 cup brown sugar packed
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cornstarch mixed with 1 tablespoon water
For the Caramel Topping
- 1 cup caramel sauce store-bought or homemade
- 1/2 tsp sea salt optional, for salted caramel flavor
Instructions
- Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, and salt. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create a compact, even layer. Place in the refrigerator to firm up while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy, about 2 minutes.
- Add the sour cream, lemon juice, vanilla extract, and cinnamon, beating until fully incorporated.
- Gently fold in the whipped heavy cream using a spatula, maintaining as much air as possible for a light, mousse-like texture.
- Spread the cheesecake filling evenly over the chilled crust using an offset spatula. Smooth the top as much as possible. Refrigerate for at least 2 hours or until set.
- In a medium saucepan over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and nutmeg.
- Cook, stirring occasionally, for 7-8 minutes until apples are softened but still maintain some texture.
- Add the cornstarch slurry and cook for an additional 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
- Once the apples have cooled to room temperature, spread them evenly over the set cheesecake layer.
- Drizzle with caramel sauce, reserving some for serving. If using salted caramel, sprinkle a pinch of sea salt over the top.
- Return to the refrigerator for at least another 2 hours or preferably overnight.
- To serve, lift the cheesecake out of the pan using the parchment overhang. Cut into 16 squares with a hot knife, wiping the knife clean between cuts for neat edges.
Notes
For a gluten-free version, use gluten-free graham crackers or digestive biscuits.
For best results, ensure cream cheese is completely softened to room temperature to avoid lumps in your filling.
Try using two different apple varieties for more complex flavor - combine tart Granny Smith with sweeter Honeycrisp or Gala apples.
For picture-perfect squares, freeze the assembled cheesecake for 30 minutes before cutting with a hot knife (run under hot water and wipe dry between cuts).
Nutrition
Calories: 325kcalCarbohydrates: 33gProtein: 3gFat: 21gSaturated Fat: 12gCholesterol: 62mgSodium: 210mgFiber: 1gSugar: 24g
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