Delicious Caramel Apple Cheesecake Bars (Easy No-Bake Recipe)

ByAchraf

The best part of fall desserts is when they’re insanely delicious but secretly easy—and these no-bake caramel apple cheesecake bars are exactly that. Imagine a buttery cookie crust, creamy cheesecake filling, cinnamon-spiced apples, and a glossy drizzle of caramel on top. No oven, no fuss, just pure dessert happiness in every bite.

Perfect for holidays, potlucks, or weeknight treats, this dessert looks fancy but takes simple, everyday ingredients and minimal effort.

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Delicious Caramel Apple Cheesecake Bars (Easy No-Bake Recipe) 2

Why You’ll Love These Caramel Apple Cheesecake Bars

  • No-bake & low-stress: No worrying about overbaked cheesecake or cracked tops.
  • Big fall flavor: Apples, cinnamon, and caramel together taste like a caramel apple in cheesecake form.
  • Great for sharing: Cut into neat bars—easy to serve at parties, buffets, or family gatherings.
  • Make-ahead friendly: Chill in the fridge and dessert is ready when you are.
  • Customizable: Use your favorite cookies for the crust, adjust the spice level, or add nuts for crunch.

Ingredients

For the no-bake crust

  • 2 cups (about 200 g) crushed graham crackers or digestive biscuits
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon (optional, for extra flavor)

For the cheesecake layer

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ½ cup (100 g) granulated sugar
  • ¼ cup (30 g) powdered sugar (helps stabilize the cream)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice (balances the sweetness)
  • Pinch of salt

For the caramel apple topping

  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2–3 tablespoons water or apple juice (if needed, to soften apples)
  • ½–¾ cup thick caramel sauce (store-bought or homemade)

(Optional toppings: chopped pecans or walnuts, extra caramel drizzle, a pinch of flaky sea salt.)

How to Make No-Bake Caramel Apple Cheesecake Bars

1. Prepare the crust

  1. In a medium bowl, mix the crushed cookies, sugar, and cinnamon.
  2. Pour in the melted butter and stir until all crumbs are evenly coated and look like wet sand.
  3. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving extra over the sides for easy lifting.
  4. Press the crumb mixture firmly into the bottom of the pan, using the back of a spoon or the bottom of a glass to pack it tightly.
  5. Place the pan in the fridge while you prepare the cheesecake layer.

2. Make the cheesecake filling

  1. In a large bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy (no lumps!).
  2. Add vanilla, lemon juice, powdered sugar, and a pinch of salt. Beat again until silky and well combined.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture in two or three additions, using a spatula. Don’t overmix—keep it light and airy.
  5. Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula.
  6. Chill in the fridge for at least 3 hours (or overnight) so it can firm up.

3. Prepare the caramel apple topping

  1. In a skillet over medium heat, melt the butter.
  2. Add the diced apples, brown sugar, and cinnamon. Stir to coat the apples.
  3. Cook for 5–8 minutes, stirring often, until the apples are softened but not mushy. If they start to dry out, add 2–3 tablespoons of water or apple juice.
  4. Remove from the heat and let the apples cool completely to room temperature.
  5. Once cooled, gently stir in ¼–⅓ cup of the caramel sauce so the apples are lightly coated. (Save the rest for drizzling on top.)

4. Assemble the bars

  1. When the cheesecake layer is fully set, spoon the caramel apple mixture evenly over the top.
  2. Drizzle more caramel sauce over the apples in zigzags or swirls.
  3. If you like, sprinkle chopped pecans or walnuts and a tiny pinch of flaky sea salt for extra flavor.
  4. Chill for another 30–60 minutes to let the layers meld and make slicing easier.

5. Slice and serve

  1. Use the parchment to lift the entire dessert out of the pan onto a cutting board.
  2. With a sharp knife, cut into squares or rectangles (wipe the knife between cuts for clean edges).
  3. Serve cold or slightly chilled. Add extra caramel drizzle right before serving if you want it extra indulgent.

How to Serve Caramel Apple Cheesecake Bars

  • As a no-bake dessert center piece for fall dinners, Thanksgiving, or potlucks.
  • With a small scoop of vanilla ice cream or a swirl of whipped cream.
  • On a dessert platter alongside other bite-sized treats like brownies or blondies.

They’re rich, so smaller squares work perfectly and stretch well for a crowd.

How to Store No-Bake Cheesecake Bars

  • In the fridge:
    • Store in an airtight container for 3–4 days.
    • Place parchment paper between layers if stacking bars.
  • In the freezer:
    • Freeze individual bars on a tray until firm, then wrap each in plastic wrap and place in a freezer bag.
    • Freeze for up to 1–2 months.
    • Thaw in the fridge for a few hours or overnight before serving.

Tips for the Best No-Bake Cheesecake Bars

  • Use full-fat cream cheese: It gives the creamiest texture and helps the bars set properly.
  • Softened cream cheese is key: Cold cream cheese can make the mixture lumpy.
  • Chill long enough: Don’t rush the chilling time—this dessert needs a few hours to firm up.
  • Cool apples completely: Warm apples will melt the cheesecake layer and make it runny.
  • Thick caramel sauce works best: A thicker sauce clings better and doesn’t slide off the bars.

Variations

  • Salted Caramel Apple Cheesecake Bars:
    Use salted caramel sauce and add a pinch of flaky sea salt on top.
  • Ginger Cookie Crust:
    Swap graham crackers for gingersnap cookies or speculoos for extra spice.
  • Nutty Crunch Version:
    Add a layer of chopped toasted pecans or walnuts between the cheesecake layer and the apples.
  • Lighter Apple Layer:
    Use thin apple slices instead of cubes for a more elegant, layered look.

FAQs

1. Do I really not need to bake anything?
No baking needed for the cheesecake or filling. Only the crust is pressed in, not baked. Just chill everything well so it sets firmly.

2. Can I use canned apple pie filling?
Yes, you can. Drain off any excess liquid so it doesn’t make the cheesecake watery. Add cinnamon or caramel if you want extra flavor.

3. Can I make this dessert ahead of time?
Absolutely. It’s perfect as a make-ahead dessert. You can prepare it the day before and keep it chilled until serving.

4. What’s the best pan size?
An 8×8 inch (20×20 cm) pan gives you nicely thick layers. You can use a 9×9 inch pan for slightly thinner bars.