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Cozy No-Bake Caramel Apple Cheesecake Bars

no-bake caramel apple cheesecake bars - featured image
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These no-bake caramel apple cheesecake bars feature a buttery graham cracker crust, a silky no-bake cheesecake layer, spiced apples, and a quick homemade caramel sauce. They’re the perfect easy fall dessert that requires no oven time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 3 medium apples, peeled, cored, and diced into 1/2-inch cubes (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, cut into cubes
  • 1 cup brown sugar, packed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Flaky sea salt for garnish (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, whip cold heavy cream with an electric mixer until stiff peaks form, about 3-4 minutes. Refrigerate.
  4. In another large bowl, beat cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla until smooth and creamy. Gently fold in the whipped cream until just combined. Spread over the chilled crust. Return to refrigerator.
  5. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add diced apples, 2 tablespoons brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until tender but not mushy. Let cool completely.
  6. Spread cooled apples evenly over the cheesecake layer.
  7. In the same saucepan, melt 1/2 cup butter over medium heat. Add 1 cup brown sugar and stir. Slowly pour in 1/2 cup heavy cream while stirring. Bring to a gentle boil, then simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool for 5 minutes.
  8. Pour warm caramel sauce over the apple layer. Reserve about 1/4 cup for drizzling if desired.
  9. Cover and refrigerate for at least 4 hours, preferably overnight.
  10. Lift bars out using parchment overhang. Cut into 9 or 16 squares. Drizzle with reserved caramel and sprinkle with flaky sea salt if desired.

Notes

For best results, chill overnight. Let bars sit at room temperature for 5 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars wrapped in plastic wrap for up to 2 months.

Nutrition

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

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