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Best No-Bake Caramel Apple Cheesecake Bars Recipe

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These Quick No-Bake Caramel Apple Cheesecake Bars are the perfect easy dessert for fall. With a buttery graham cracker crust, silky no-bake cheesecake filling, tender cinnamon apples, and gooey caramel, they come together in 20 minutes with no oven required.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 2 medium apples, peeled, cored, and diced small (Granny Smith recommended)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup caramel sauce, store-bought or homemade
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Prep your pan. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment if desired.
  2. Make the crust. In a medium bowl, combine 2 cups graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and stir with a fork until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup. Refrigerate while you work on the filling.
  3. Cook the apples. In a small skillet over medium heat, melt 2 tablespoons butter. Add the diced apples, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the apples are softened but not mushy. Set aside to cool completely.
  4. Start the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add 1/2 cup sugar and 1 teaspoon vanilla, then beat again until combined and silky.
  5. Whip the cream. In a separate bowl, pour in 1 cup cold heavy cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  6. Fold it together. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a gentle cutting and folding motion until no white streaks remain.
  7. Layer the cheesecake. Spread half of the cheesecake filling evenly over the chilled crust. Drop spoonfuls of the cooled cooked apples over the filling, then gently spread them around. Pour the remaining cheesecake filling on top and smooth it out carefully.
  8. Add the caramel swirl. Warm your caramel sauce slightly (about 10 seconds in the microwave) so it is pourable but not hot. Drizzle it over the top of the cheesecake layer. Use a toothpick or knife to swirl it gently into the filling with a few figure-eight motions.
  9. Chill. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, but overnight is best.
  10. Slice and serve. When the bars are fully set, lift them out of the pan using the parchment handles. Place on a cutting board and use a sharp knife to cut into 9 or 16 squares. Wipe the knife clean between cuts. For an extra touch, drizzle more caramel sauce on top and sprinkle with flaky sea salt.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not skip cooking the apples as raw apples release water and make the cheesecake layer watery. Press the crust firmly for clean cuts. Chilling overnight is highly recommended for best results. Use a hot knife for clean slices.

Nutrition

Keywords: no-bake cheesecake, caramel apple, fall dessert, easy dessert, no-bake dessert, cheesecake bars, apple dessert

Find it online: https://tastytuck.com/best-no-bake-caramel-apple-cheesecake-bars-recipe/