Caramel Apple Cheesecake (No Bake)

This Caramel Apple Cheesecake recipe makes a rich and creamy no bake treat that everyone will love! It's easy to make, and perfect for fall.

Course Dessert

Cuisine American

Prep Time 20

Additional Time 12

Total Time 12 20

Servings slices

Calories 549kcal

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.

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.