No Bake Caramel Apple Cheesecake is the perfect dessert to treat yourself and guests without turning on the oven. Combining the creamy richness of cheesecake with tender spiced apples and sweet caramel, this dessert is effortless yet luxurious. Best of all, there’s no baking involved—just mix, chill, and serve. In about 10 minutes of hands‑on time plus chilling, you can have a stunning centerpiece dessert. Whether it’s for fall gatherings, holiday dinners, or anytime you crave a cozy yet elegant dessert, this cheesecake delivers flavor, texture, and ease.
Why You’ll Love This Recipe
- Zero baking required: skip the stress of water baths or cracked tops—this sets in the fridge.
- Seasonally inspired flavor: the apple + cinnamon + caramel combination feels like autumn on a plate.
- Creamy yet light: you get the richness of cheesecake without heaviness, thanks to no‐bake style.
- Versatile presentation: serve with extra caramel drizzle, whipped cream, fresh apples, or nuts.
- Make‑ahead friendly: you can prepare this a day in advance, freeing you up on serving day.
Ingredients
Apple Filling
- 2 cups diced apples, peeled
- ¼ cup light brown sugar
Cheesecake Crust
- 1 ½ cups 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 (for drizzling)
Note: yields about 8–10 slices (depending on pan size and thickness).
Step‑by‑Step: How to Make No Bake Caramel Apple Cheesecake
- Prepare the apple filling
In a small saucepan, combine the 2 cups diced, peeled apples with ¼ cup light brown sugar. Heat over medium‑high, stirring occasionally, until the apples soften and release juices (approx. 5–7 minutes). Once soft but still holding shape, remove from heat and let cool completely. - Make the crust
In a small bowl, stir together the graham cracker crumbs and melted butter until the mixture is well combined and holds together when pressed. Line an 8‑inch springform pan with parchment paper and lightly spray it with nonstick spray. Press the crumb mixture firmly into the bottom (and optionally a bit up the sides) to form an even crust. Set aside. - Mix the cheesecake filling
In the bowl of a stand mixer fitted with the paddle attachment (or use electric hand mixers in a large bowl), beat the softened cream cheese until smooth and creamy. Add the powdered sugar, ground cinnamon, 2 tablespoons caramel sauce, and heavy cream. Continue mixing on medium‑high until well combined and silky. - Fold in the apples
Use a mixing spoon or a silicone spatula to gently fold the cooled apple mixture into the cheesecake batter, spreading the apple bits evenly throughout. - Assemble and chill
Pour the cheesecake filling over the prepared crust, smoothing the top into an even layer. Cover the pan and refrigerate for at least 6 hours (or better, overnight) until firm. For an even firmer texture, you may freeze briefly—but be cautious not to freeze solid. - Serve
Once fully set, remove the cheesecake from the springform pan, peel off the parchment, and transfer to a serving plate. Drizzle the remaining ¼ cup caramel sauce generously over the top. Slice and serve.
Helpful Tips
- Be sure your cream cheese is softened (room temperature) to prevent lumps.
- Let the cooked apple filling cool completely before folding it in—warm apples may loosen the cheesecake.
- Press the crust firmly—use the bottom of a measuring cup to compact it well for a sturdy base.
- If your cheesecake hasn’t fully set after 6 hours, give it more time (sometimes 8 hours or overnight is needed).
- To make a marbled caramel effect, drizzle some caramel over the filling before chilling and swirl lightly with a toothpick.
- For presentation, top slices with whipped cream, extra apple slices, or chopped nuts.
Substitutions And Variations
- Crust Variation: Use crushed digestive biscuits, shortbread cookies, or even gingersnap crumbs in place of graham crackers.
- Sugar Alternatives: Swap light brown sugar for coconut sugar or granulated with a touch of molasses in the apple filling.
- Cream Cheese Alternatives: Use part mascarpone or full-fat Greek yogurt (in combination) for a tangier twist.
- Caramel Variation: Use salted caramel or even dulce de leche for a deeper flavor.
- Extras: Add chopped pecans or walnuts into the apple filling or sprinkle on top.
- Fruit Add-ins: Stir in a handful of chopped pears or dried fruits for extra texture.
- Spice Twist: Add a pinch of nutmeg or cardamom to the cinnamon for warm complexity.
Storage Instructions
Keep any leftovers covered and refrigerated for up to 4 to 5 days. If you’d like to freeze individual slices, wrap each one securely in plastic wrap followed by foil. They’ll stay fresh in the freezer for up to 1 month.
Nutritional Information
Per slice (estimate)
- Calories: ~ 549 kcal
- Carbohydrates: ~ 56 g
- Protein: ~ 5 g
- Fat: ~ 35 g
- Saturated Fat: ~ 21 g
- Cholesterol: ~ 96 mg
- Sodium: ~ 419 mg
- Fiber: ~ 1 g
- Sugar: ~ 45 g
(Note: These values are approximate and vary by brands and portion size.)
Serving Suggestions
- Serve with whipped cream and a dusting of cinnamon or nutmeg.
- Garnish with fresh apple slices (tossed in lemon to prevent browning).
- Add a sprinkling of chopped pecans, walnuts, or even crushed toffee bits.
- Pair with a drizzle of chocolate sauce or salted caramel for contrast.
- Serve alongside a scoop of vanilla or cinnamon ice cream for extra indulgence.
Frequently Asked Questions About No Bake Caramel Apple Cheesecake
- Why didn’t my cheesecake set?
Because it’s a no‑bake style, the filling relies on chilling (and sometimes the cream cheese firmness) rather than baking to firm up. If it’s still soft after 6 hours, you likely need more time—8 hours or overnight often ensures a perfect set. Always make sure your ingredients are well chilled before serving. - Can I use a different pan size?
Yes—if you use a 9‑ or 10‑inch springform pan instead of 8‑inch, the cheesecake will be thinner. Adjust your chilling time accordingly and be gentle when unmolding. - Can I omit the caramel?
You could, but the caramel is integral to the “caramel apple” flavor. If omitted, it will be more of a plain apple cheesecake. For variation, you could swirl in fruit compote or applesauce. - Is there a gluten-free option?
Yes. Use gluten-free cookies or graham crackers for the crust, and verify that your caramel sauce and other ingredients are certified gluten-free. - How far ahead can I make this?
You can assemble it a day in advance and refrigerate. If you freeze slices, wrap well and thaw in the fridge before serving. - Can I skip cooking the apples?
You could stir in raw diced apples, but they’ll be crisp rather than tender, and their moisture may affect the cheesecake’s texture. Cooking helps mellow the apples and concentrate their sweetness.
Altogether, these FAQs answer common concerns about setting, timing, substitutions, and serving.
Conclusion
No Bake Caramel Apple Cheesecake is one of my favorite go‑to desserts when I want to impress without stress. The combination of creamy cheesecake, tender spiced apples, and buttery caramel always garners compliments. Thank you so much for trying this recipe! I hope you enjoy how effortlessly it comes together and how decadently it tastes. May every bite bring a smile, and may this become your favorite seasonal dessert too. Happy cooking and happy serving—I’m honored you’re part of this food‑loving journey with me!
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No Bake Caramel Apple Cheesecake
- Total Time: 6 hours 22 minutes (includes chilling)
- Yield: 8–10 servings 1x
Description
No Bake Caramel Apple Cheesecake is a rich and creamy fall dessert layered with spiced apples, caramel drizzle, and a buttery graham cracker crust—no oven needed!
Ingredients
2 cups diced apples, peeled
¼ cup light brown sugar
1 ½ cups graham cracker crumbs
½ cup salted butter, melted
16 oz cream cheese (block style), softened
1 ½ cups powdered sugar
1 tsp ground cinnamon
¼ cup heavy cream
2 tbsp caramel sauce (plus more for topping)
Instructions
- Prepare the apple filling
In a small saucepan, combine the 2 cups diced, peeled apples with ¼ cup light brown sugar. Heat over medium‑high, stirring occasionally, until the apples soften and release juices (approx. 5–7 minutes). Once soft but still holding shape, remove from heat and let cool completely. - Make the crust
In a small bowl, stir together the graham cracker crumbs and melted butter until the mixture is well combined and holds together when pressed. Line an 8‑inch springform pan with parchment paper and lightly spray it with nonstick spray. Press the crumb mixture firmly into the bottom (and optionally a bit up the sides) to form an even crust. Set aside. - Mix the cheesecake filling
In the bowl of a stand mixer fitted with the paddle attachment (or use electric hand mixers in a large bowl), beat the softened cream cheese until smooth and creamy. Add the powdered sugar, ground cinnamon, 2 tablespoons caramel sauce, and heavy cream. Continue mixing on medium‑high until well combined and silky. - Fold in the apples
Use a mixing spoon or a silicone spatula to gently fold the cooled apple mixture into the cheesecake batter, spreading the apple bits evenly throughout. - Assemble and chill
Pour the cheesecake filling over the prepared crust, smoothing the top into an even layer. Cover the pan and refrigerate for at least 6 hours (or better, overnight) until firm. For an even firmer texture, you may freeze briefly—but be cautious not to freeze solid. - Serve
Once fully set, remove the cheesecake from the springform pan, peel off the parchment, and transfer to a serving plate. Drizzle the remaining ¼ cup caramel sauce generously over the top. Slice and serve.
Notes
Let apples cool before mixing with cheesecake batter.
For a marbled look, swirl caramel before chilling.
Can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 549
- Sugar: 45g
- Carbohydrates: 56g
- Protein: 5g