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

Scale

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 549
Sugar: 45g
Carbohydrates: 56g
Protein: 5g