A No Bake Caramel Apple Cheesecake Recipe that everyone will love! This easy apple cheesecake comes together in under an hour!
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Don't wait until the fall to enjoy this silky and rich apple cheesecake topped with a caramel drizzle.
This Caramel Apple Cheesecake is absolutely delicious. Easy to make, it's creamy, sweet and the perfect apple dessert!
Apple Caramel Cheesecake for the Books!
Craving a rich, sweet, and creamy cheesecake? This one is filled with tender spiced apples throughout the rich and tangy cream cheese filling all on top of a buttery graham cracker crust. I bet you're drooling already!
No-bake cheesecakes are amazing for any occasion, not just a holiday or family get-together. Let it be your new birthday cake tradition, or celebrate a milestone with this caramel apple treat.
why we love apple caramel cheesecake
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Even though this recipe is made with only a few ingredients it’s loaded with flavor.
- No-Bake: No need to heat up the house, or hog up the oven!
- Total Comfort Food: When you need something comforting, this is the ultimate recipe!
No-Bake Caramel Apple Cheesecake Ingredients
For the apple filling you'll need:
- brown sugar
For the cheesecake crust you'll need:
- Graham cracker crumbs
For the cheesecake filling you'll need:
How to Make Caramel Apple No-Bake Cheesecake
Making apple cheesecake is easy!
- Combine apples and brown sugar in a small cooking pan and heat over medium-high, stirring occasionally, for around 7 minutes. Set aside to cool.
- Mix together graham cracker crumbs and butter, then press into a lined/greased springform pan. Set the crust aside while you make your filling.
- In a stand mixer or a large mixing bowl, beat together cream cheese, powdered sugar, cinnamon, caramel sauce, and whipping cream until thoroughly blended.
- Fold cooled, cooked apples into the cheesecake mixture, then pour the mixture on top of your graham cracker crust.
- Smooth out the top of your cheesecake, and refrigerate overnight.
- Once fully set, remove from the pan, peel away your paper, and drizzle a generous amount of caramel over the top. Cut and serve.
Storing this Caramel Apple Cheesecake Recipe
Storing: Store caramel apple cheesecake in an airtight container in the refrigerator for up to 1 week.
Is no-bake cheesecake freezable?: Absolutely! You can freeze no-bake cheesecake, wrapped in plastic wrap for up to 3 months.
Substitutions for this Easy Apple Cheesecake:
Apples: As this is an apple cheesecake, we don't recommend substituting the apples.
Brown Sugar: We don't recommend substituting brown sugar unless you have to, but granulated White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Graham cracker crumbs: Other cookie/cracker options include Gingersnaps, Vanilla Wafers, or even Oreo Cookies. For the classic cheesecake flavor, stick with a Graham Cracker Crust.
Salted Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Cream Cheese: The star of the show, we do not recommend substituting out the cream cheese.
Powdered Sugar: Not recommended to swap out powdered sugar. I would recommend opting for a trusted brand that tastes of pure powdered sugar.
Ground Cinnamon: Ground cinnamon is a great complement to apples. We haven't tried other spices. Apple pie spice could be another option in this cheesecake.
Heavy Cream: We don't recommend substituting this ingredient.
Caramel Sauce: Your favorite brand of caramel sauce will work perfectly.
Topping Caramel Apple Cheesecake
- Whipped Cream: Who doesn't love whipped cream, drizzle some extra caramel on top of this too!
- Spice Sprinkle: Before adding the caramel sauce, top with a couple of shakes of ground cinnamon.
- More Flavor!: Replace the ground cinnamon for apple pie spice.
FAQ for Easy Caramel Apple Cheesecake
While both versions vary in texture with a no-bake cheesecake feeling more like a mousse and is easier and faster to make. Both are delicious, and it truly comes down to preference.
The likely cause of your no-bake cheesecake not firming up is that it hasn't been chilled long enough. No-bake cheesecake needs to be refrigerated for 6-8 hours, best if overnight.
To ensure a thickened no baked cheesecake, properly whip the heavy cream and allow the finished cheesecake to chill in the refrigerator for at least 6-8 hours.
If your cheesecake has chilled for at least 6-8 hours and still isn't set enough to slice, adding gelatin to the cheesecake may be necessary to fix the cheesecake and allow it to set.
More Cheesecake Recipes You’ll Love:
No Bake Caramel Apple Cheesecake
- 2 cups apples peeled and diced
- ¼ cup brown sugar
- 1 ½ cup graham cracker crumbs
- ½ cup salted butter melted
- 16 ounces cream cheese softened (2 blocks)
- 1 ½ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ cup heavy cream
- 2 tablespoons caramel sauce
- ¼ cup caramel sauce
- Combine apples and brown sugar in a small cooking pan and heat over medium-high, stirring occasionally, for around 7 minutes or until soft. Set aside to cool.
- Mix together graham cracker crumbs and butter, then press into a lined/greased springform pan. (I used an 8-inch pan but you can use 8,9,or 10 inch ones.) Set the crust aside while you make your filling.
- In a stand mixer or a large mixing bowl, beat together cream cheese, powdered sugar, cinnamon, caramel sauce, and whipping cream with until thoroughly blended.
- Fold cooled, cooked apples into cheesecake mixture, then pour the mixture on top of your graham cracker crust.
- Smooth out the top of your cheesecake, and refrigerate overnight. (You can also freeze it for a firmer texture)
- Once fully set, remove from pan, peel away your paper, and drizzle a generous amount of caramel over the top. Cut and serve.
My family and I really enjoyed this caramel apple cheesecake, and they asked me to make it again soon. Although we typically go for chocolate desserts, this caramel apple cheesecake was perfect for the first weekend of Fall. Honeycrisp apples tasted great and held their shape very well. I used only 3 tablespoons of melted butter when pulsing the graham crackers, and the crust still turned out terrific and held together nicely. One cup of powdered sugar in the cheesecake mixture was plenty sweet for our taste. I used two packages of Neufchatel cream cheese (2/3 fat of regular cream cheese), so my cheesecake came out shorter than yours, Liz, but the texture was still very good. Next time, I may try one package of Neuchatel and one package of regular cream cheese. When I heated my apples and brown sugar for 7 minutes, it produced about 1/8 cup of liquid which I didn't mix into the cheesecake mixture because I thought it would negatively impact the consistency, so I used a slotted spoon to transfer the apples from the pan to the cheesecake mixture. Thanks for the delicious recipe.