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Two of your favorites: caramel apples and cheesecake come together in this simple no bake recipe. This Caramel Apple Cheesecake starts with a graham cracker crust, topped with an easy no bake cheesecake and topped with fried caramel apples. It’s a new classic!
You know those desserts that make every single occasion all the brighter? The timelessness of an apple pie–whether its a summer evening or a cozy holiday evening around the fire–it’s always a good idea. And cheesecake? Well, cheesecake is ALWAYS a good idea.
While we are upon the holiday season, lots of pumpkin pies, pecan pies and the like are swarming the internet. Sure, I love those as well. And I have my own little Pumpkin Pie Crumble if you would prefer.
But I think you may be very excited to start a new tradition with this No Bake Caramel Apple Cheesecake. (Oh, and try these No Bake Pumpkin Cheesecake Bars as well!)
Why You Will Love This Caramel Apple Cheesecake:
- It’s no bake. That’s right. A no bake cheesecake topped with apples that are fried stove top and then chilled.
- It’s so simple to whip up. When they say easy as pie, it’s typically not true. However this recipe is 100% EASY as pie!
- It is a combo of two dessert classics. What could be better??? Part cheesecake and part apple pie. That’s my kind of dream dessert!
What is the difference between baked and no bake cheesecakes?
A baked cheesecake is much more dense and includes eggs. It has much less air incorporated into the mixture to allow for the higher density.
A no bake cheesecake, on the other hand, is much more light and airy. It does not include eggs and is a combination of whipping cream, cream cheese, sugar and sometimes even evaporated milk.
A baked cheesecake holds its form or shape much better while a no bake cheesecake can be more creamy and pudding like. Both are amazing regardless. This No Bake Caramel Apple Cheesecake is that rich and creamy, light and airy version of cheesecake.
How to make this No Bake Caramel Apple Cheesecake:
No bake cheesecakes are so simple–whip the ingredients and allow it to set. That is my kind of recipe!
- Prepare the graham cracker crust. Combine crushed graham crackers, melted butter, vanilla, sea salt, and sugar into a bowl and mix to combine. Press firmly into a pie pan and chill for about 2 hours.
- Make the cheesecake. In a medium bowl, using a standing or hand mixer, beat heavy whipping cream on medium until stiff peaks form. This will take several minutes so have patience.
- In separate bowl, beat cream cheese and sugar until creamy. Add in vanilla, sour cream and powdered sugar and mix to incorporate. Fold the whipped heavy cream into the cream cheese mixture to fully incorporate. You want to do this gently to allow as possible. Pour mixture into the pie crust and spread evenly. Chill for at least 4-6 hours to allow to set, at least 12 hours is ideal.
- Prepare the Caramel Apples. Melt butter over medium heat. Add in apples and cook, stirring regularly until softened Once the apples have softened, add the corn starch along with brown sugar, cinnamon and vanilla. Stir to combine and allow the corn starch to dissolve. Remove apples from heat, stir in caramel sauce and stir. Transfer to another bowl and chill until cooled.
- Ready to serve! When you are ready to serve this no bake caramel cheesecake, you have two options. You can pour the caramel apples on top of the cheesecake and add an extra drizzle of caramel. Or you can cut the cheesecake and add a scoop of apples as you serve. If you don’t like big messes or you are worried about presentation, just wait to add the apples. ha! Enjoy!
Tips and Notes:
- Please, please PLEASE, take the time to allow this to set and chill before adding the apples on top of the cheesecake. If you do not, the cheesecake may melt and even look curdled. It’s so not worth rushing with this one.
- To save time, use a pre-made graham cracker crust.
- Not up for caramel apple? No worries! You can just skip the caramel and make it more like a traditional apple pie flavor. That will still be amazing.
Other Dessert Recipes:
- Blueberry Lemon Dump Cake
- Red Velvet Cheesecake Dip
- Easy Mocha Cupcakes with Salted Caramel Buttercream Frosting
- No Bake Cookies and Cream Cheesecake Cups
- No Bake Golden Oreo Truffles
- Kahlua Cream Cheese Brownies
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No Bake Caramel Apple Cheesecake
Ingredients
For the Graham Cracker Crust
For the Cheesecake
- 16 oz. block cream cheese, softened, full fat
- 1 c heavy whipping cream
- 1/2 c sugar
- 1/3 c confectioners sugar
- 1/3 c sour cream
- 2 tsp vanilla extract
For the Apple Topping
- 4 small/medium apples, cored and sliced thin, (skin removed if desired)
- 2 T butter
- 1 tsp vanilla
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1 tsp corn starch
- 1/3 c caramel sauce (plus extra for topping)
Instructions
For the Graham Cracker Crust
- In a small bowl, combine melted butter, graham crackers (for best results pulse them in a food processor until fine), vanilla and sugar to fully combine. Press firmly (I mean FIRMLY) into the bottom of an 8 or 9 inch springform pan or pie pan. Press down using a measuring cup to really get it in. Allow to set in the freezer for about 2 hours or until ready to add filling if not enough time.
For the Cheesecake
- In a medium bowl, using a standing or hand mixer, beat heavy whipping cream on medium until stiff peaks form. This will take about 4-5 minutes. In separate bowl, beat cream cheese and sugar until creamy. Add in vanilla, sour cream and powdered sugar and mix to incorporate. Fold the whipped heavy cream into the cream cheese mixture to fully incorporate.
- Pour mixture into the pie crust and spread evenly. Chill for at least 4-6 hours to allow to set, ideally overnight or 12 hours for easiest slicing.
For the Apples
- In a skillet, melt butter over medium heat. Add in apples and cook, stirring regularly until softened (about 5-6 minutes). Add the corn starch to the apples along with brown sugar, cinnamon and vanilla. Stir to combine and allow the corn starch to dissolve. Remove apples from heat, stir in caramel sauce and stir. Transfer to another bowl and chill until cooled.
- Before serving, pour chilled apple mixture on top and drizzle with extra caramel if desired. Serve and enjoy!
Notes
- Please, please PLEASE, take the time to allow this to set and chill before adding the apples on top of the cheesecake. If you do not, the cheesecake may melt and even look curdled. It’s so not worth rushing with this one.
- To save time, use a pre-made graham cracker crust.
- This can be a bit of a messy dessert. You can always pour the apples over as a topping versus scooping it onto the entire cheesecake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tastes good but did NOT set up AT ALL. Sooo disappointed. It weeped all over, totally ruined. I chilled it for 13 hours and followed every instruction exactly. My only guess is that the whipped heavy cream destabilized. It was more solid when I first made it! I would’ve made this in a pie dish had I known it wasn’t going to set like the picture, I had to try and fit it in a dish since I was taking it to thanksgiving.
Hmm, yea something for sure did not go well. I have made this one quite often and haven’t had it happen. The other possibility is that the whipped cream was not whipped enough and then fully deflated when being folded in. Sorry it wasn’t a sucess!
Love this recipe! I made small singles. It would help to know the size of the springform pan for a full one though!
Oh, great question. You should probably be good with an 8 inch springform. I would not use a 9 inch as it will be very thin I believe. A 7 inch could work as well!