This Caramel Apple Cheesecake recipe makes a rich and creamy no bake treat that everyone will love! This delicious apple dessert comes together in under an hour!
Apple desserts are a favorite in fall (for that matter, so are pumpkin desserts). When it's time for apple picking, gather up some extras!
If they are kept in a cool, dry place, they'll keep for a few weeks. Then, use them to make delicious desserts like apple bread, cobbler or apple crumble bars, and of course, this decadent caramel apple cheesecake!
Craving a rich, sweet, and creamy apple cheesecake, but you want a no-fuss recipe? This no-bake cheesecake is much easier to make, and amazing for any occasion, not just a holiday or family get-together.
Why You'll Love This Recipe
- No-fuss recipe. You won't need a water bath, and you won't have to worry about the top of the cake cracking!
- Freezer friendly. Save time by making this dessert a couple of months before you need it. It freezes beautifully!
- Cheesecake is a simple dessert, but this one is fancy enough to serve at holidays and special occasions.
Ingredients
See ingredient substitutions in the next section. ⬇️
Apple Filling
- apples: Any type of firm-flesh baking apple is perfect. I use a combination of Gala and Granny Smith.
- brown sugar: This adds sweetness to the filling.
Cheesecake Crust
- graham cracker crumbs: If you want to make the crumbs yourself, you'll need about 12 full sheets of graham crackers.
- salted butter
No Bake Cheesecake Filling
- block-style cream cheese: Using blocks of softened cream cheese will give you the creamiest cheesecake. Other varieties have air whipped into them that make it difficult for the filling to set up.
- powdered sugar
- ground cinnamon
- heavy cream
- caramel sauce: Adding a swirl of caramel through the apple cheesecake filling is optional, but it looks so pretty!
Substitutions
The high-fat ingredients definitely play a part in creating a creamy cheesecake, so I do not recommend using substitutions unless it is absolutely necessary.
- graham cracker crumbs: For classic cheesecake flavors, stick with a graham cracker crust. If you don't want to crush the crackers yourself, you can use store-bought graham cracker crumbs. Other crust options include gingersnaps, vanilla wafers, and Oreo cookies.
- salted butter: If all you have on hand is unsalted butter, that's fine - Just add a tiny pinch of salt to the graham cracker crumbs. This recipe hasn't been tested with dairy-free butter, but it might work!
- brown sugar: If you need a substitute, you can make brown sugar from white sugar! In a small bowl, stir together 1 tablespoon of molasses with 1 cup of white sugar.
- cream cheese: Block-style, full fat cream cheese is recommended, as low fat and tub-style varieties tend to be a bit too watery to set up well. Neufchâtel cream cheese is a great substitute for traditional cream cheese.
- heavy cream: If you need a lighter substitute, you can use a non-dairy whipped topping, like Cool Whip.
- powdered sugar: If you don't have any confectioner's sugar on hand, you can make it yourself! For every cup of powdered sugar you need, whisk 1 tablespoon of cornstarch into 1 cup of granulated white sugar.
Recipe Variations
- Include additional spices: In addition to cinnamon, you could add a bit of nutmeg to the apple cheesecake filling. You can also also add a bit of vanilla extract to the cheesecake base.
- Make apple cheesecake bites instead of a full cheesecake. Just use a 12-cup muffin tin instead of a springform pan. Be sure to divide the crust mixture and filling evenly so all of the mini desserts are the same size.
How to Make Caramel Apple Cheesecake
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Combine the cracker crumbs and melted butter for the crust.
- Cook the apples.
- Make the no bake cheesecake filling.
- Refrigerate the apple cheesecake for 6 hours, or until it sets up.
- Decorate and serve!
Storage
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.
Liz's Tips for the Best No Bake Cheesecake
- No bake cheesecake isn't as firm as a traditional cheesecake. This being said, if your filling isn't setting up, chill it a while longer. It typically takes a minimum of 6-8 hours to set up.
- You can marble the caramel on the top if you drizzle it over before refrigerating. It looks good both ways!
- Top with whipped cream and extra diced apples for a pretty presentation!
No Bake Cheesecake Recipe FAQ
A no-bake cheesecake is lighter and fluffier than a baked dessert, almost like mousse. However, it is easier and faster to make. Both are delicious, and it truly comes down to preference.
To ensure a thick no baked cheesecake, properly whip the heavy cream, and allow the finished cheesecake to chill in the refrigerator for at least 6 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 filling may be necessary to help it set.
Other Easy No Bake Desserts
Caramel Apple Cheesecake (No Bake)
Ingredients
Apple Filling
- 2 cups diced apples peeled
- ¼ cup light brown sugar
Cheesecake Crust
- 1 ½ cup graham cracker crumbs
- ½ cup salted butter melted
Cheesecake Filling
- 16 ounces cream cheese block-style, softened
- 1 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ cup heavy cream
- 2 tablespoons caramel sauce
Topping
- ¼ cup caramel sauce
Instructions
- Combine apples and brown sugar in a small saucepan and heat over medium-high, stirring occasionally, for around 7 minutes or until soft. Set aside to cool.
- To a small bowl, add graham cracker crumbs and butter; stir to combine. Using your fingers, press crust mixture into an 8-inch springform pan lined with parchment and sprayed with non-stick cooking spray. *I used an 8-inch pan but an 9 or 10-inch springform pan will also work. Set the crust aside while you make your filling.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and electric hand mixer), beat together cream cheese, powdered sugar, cinnamon, caramel sauce, and whipping cream on medium-high speed until creamy and well combined.
- Using a mixing spoon or silicone spatula, fold cooled, cooked apples into cheesecake mixture. Pour the cheesecake filling over the top of graham cracker crust and spread into an even layer.
- Refrigerate cheesecake for at least 6 hours, or until set. (You can also freeze it for a firmer texture)
- Once fully set, remove from pan, peel away the parchment, and drizzle a generous amount of caramel over the top of the cheesecake. Cut and serve.
Video
Helpful Notes and Tips From Liz
- No bake cheesecake isn't as firm as a traditional cheesecake. This being said, if your filling isn't setting up, chill it a while longer. It typically takes 6-8 hours to set up.
- You can marble the caramel if you drizzle it over before refrigerating. It looks good both ways!
- Top with whipped cream and extra apples makes another great serving option.
Kathleen
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.