Caramel apples and cheesecake come together in this easy no-bake dessert. This Caramel Apple Cheesecake begins with a graham cracker crust, is filled with a light no-bake cheesecake, and is finished with warm fried caramel apples. A modern classic.
Some desserts brighten every occasion: a warm apple pie on a cool evening and a rich cheesecake at any celebration. This recipe blends both favorites into one crowd-pleasing treat that’s perfect for holidays, family dinners, or whenever you want something decadent but simple.
If you’re already seeing pumpkin and pecan pies everywhere, no worries—this is a welcome change of pace. The no-bake cheesecake keeps things light and easy while the caramel apple topping brings comforting fall flavors.
Why You Will Love This Caramel Apple Cheesecake:
- No-bake ease. The filling requires no oven—just whip, fold, and chill.
- Quick and approachable. Few steps, familiar ingredients, and forgiving technique make this ideal for busy cooks.
- Two classics in one. A creamy cheesecake meets caramelized apples for an irresistible combination.
Baked vs. No-Bake Cheesecake
Baked cheesecakes include eggs and are denser, with a firmer texture. No-bake cheesecakes skip eggs and rely on whipped cream folded into cream cheese (and sometimes stabilizers) to create a lighter, silkier dessert. This recipe is a creamy, airy no-bake version that slices nicely when properly chilled.
How to Make This No-Bake Caramel Apple Cheesecake
The method is straightforward: make the crust, whip the filling, chill until set, and finish with warm apples.
- Make the graham cracker crust. Combine finely ground graham crackers with melted butter, vanilla, a pinch of sea salt, and sugar. Press the mixture firmly into an 8- or 9-inch springform pan or pie pan and chill until set (about 2 hours or freeze briefly if short on time).
- Prepare the cheesecake filling. Whip heavy cream to stiff peaks. In another bowl, beat softened cream cheese with sugar until smooth, then add vanilla, sour cream, and confectioners’ sugar. Fold the whipped cream gently into the cream cheese mixture to preserve air. Pour into the chilled crust, smooth the top, and refrigerate for at least 4–6 hours; overnight (about 12 hours) is best for clean slices.
- Cook the caramel apples. In a skillet, melt butter over medium heat and add thinly sliced apples. Cook, stirring, until they begin to soften (about 5–6 minutes). Stir in cornstarch, brown sugar, cinnamon, and vanilla, cooking until the mixture thickens and the cornstarch dissolves. Remove from heat, stir in caramel sauce, then transfer to a bowl and chill until cooled.
- Assemble and serve. When ready to serve, either spread the chilled apple-caramel mixture across the cheesecake and drizzle extra caramel, or slice the cheesecake and spoon apples onto individual servings for neater presentation.
Tips and Notes
- Chill the cheesecake thoroughly before adding the apple topping. If the filling isn’t set, the apples and caramel can cause it to soften or appear curdled.
- Short on time? Use a store-bought graham cracker crust to skip the crust step.
- If you prefer a cleaner presentation, serve the apples on each slice rather than spreading them across the whole cheesecake.
Other Dessert Recipes:
- Blueberry Lemon Dump Cake
- Red Velvet Cheesecake Dip
- Easy Mocha Cupcakes with Salted Caramel Buttercream
- No-Bake Cookies and Cream Cheesecake Cups
- No-Bake Golden Oreo Truffles
- Kahlua Cream Cheese Brownies
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No Bake Caramel Apple Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 ¾ c graham crackers, finely ground
- 1/3 c sugar
- 7 T butter, melted
- 1/2 tsp vanilla
- Pinch of sea salt
For the Cheesecake
- 16 oz cream cheese, softened (full fat)
- 1 c heavy whipping cream
- 1/2 c sugar
- 1/3 c confectioners’ sugar
- 1/3 c sour cream
- 2 tsp vanilla extract
For the Apple Topping
- 4 small to medium apples, cored and thinly sliced
- 2 T butter
- 1 tsp vanilla
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1 tsp corn starch
- 1/3 c caramel sauce, plus extra for drizzling
Instructions
For the Graham Cracker Crust
- In a small bowl, combine melted butter, finely ground graham crackers, vanilla, sugar, and a pinch of salt. Press the mixture firmly into an 8- or 9-inch springform or pie pan. Chill in the freezer for about 2 hours if you need it to set quickly.
For the Cheesecake
- In a medium bowl, beat heavy whipping cream on medium until stiff peaks form, about 4–5 minutes.
- In a separate bowl, beat the softened cream cheese with sugar until smooth. Add vanilla, sour cream, and confectioners’ sugar, mixing to combine. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling into the chilled crust, smooth the top, and chill at least 4–6 hours (overnight is ideal for the best texture and easiest slicing).
For the Apples
- In a skillet, melt butter over medium heat. Add the sliced apples and cook, stirring occasionally, until they begin to soften, about 5–6 minutes.
- Add the cornstarch, brown sugar, cinnamon, and vanilla to the apples. Stir until the cornstarch dissolves and the mixture thickens. Remove from heat, stir in the caramel sauce, then transfer to a bowl and chill until cooled.
- Before serving, spoon the chilled apple-caramel mixture over the cheesecake and drizzle with extra caramel if desired.
Notes
- Be patient: fully chill the cheesecake before adding the apple topping to avoid a runny filling.
- Use a pre-made crust to save time.
- For a tidier presentation, add apples to individual slices instead of the whole cake.
Nutrition
, Carbohydrates: 55g
, Protein: 6g
, Fat: 21g
Nutrition information is automatically calculated and should be used as an approximation.
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