Fall Desserts: No Bake Caramel Apple Cheesecake
Want to know what is totally amazing? Combining two different desserts into one over the top and delicious recipe! Think apple pie meets cheesecake and try not to drool when you do. This No Bake Caramel Apple Cheesecake is the best of both worlds and every single bite will have you coming back for more.
Do you love apple desserts? Try this Apple Crumb Cake recipe!
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Tips & tricks to achieve the most delicious cookies of your life!
Easy Caramel Apple Cheesecake
The best part about this cheesecake is just how easy it is to make. No bake cheesecakes are such a great alternative to baked cheesecakes that can be complicated.
What takes this cheesecake over the top is the caramel layer. There is something so wonderful about the combination of apples and caramel. They are a match made in heaven.
Things to love about this No Bake Cheesecake
- The cheesecake does not require you to turn on the oven. Time in the refrigerator will set up the cheesecake.
- This cheesecake is super simple to put together. There are a few different elements but none of them require much time or special equipment.
- It is the perfect combination of two awesome desserts!
How to make Caramel Apple Cheesecake
Shortbread Crust:
- Add the shortbread cookies to a food processor {or to a large zipper bag}.
- Pulse until you have fine crumbs {or crush using a rolling pin}.
- Add melted butter and combine until all of the crumbs are coated. Pour into a springform pan.
- Press crumbs out into an even layer and compact down.
Cheesecake Filling:
Combine softened cream cheese and sweetened condensed milk in a medium bowl with a hand held mixer {or stand mixer} until creamy and smooth.
Add whipped topping and fold into the mixture gently. This is what is going to give your cheesecake body. If you stir it in too fast it might deflate.
Pour the mixture into your shortbread crust and spread out into an even layer. I like to use an offset spatula for this job but a rubber spatula will work too.
Refrigerate for at least 2 hours {preferably 4-6 hours} before removing the outside ring of your springform pan and placing the cheesecake on a cake plate.
Caramel Apple Topping & Assembly:
- Peel and dice apples into small bite sized pieces.
- Combine diced apples, butter, brown sugar, cinnamon and a pinch of cloves into a small saucepan. Cook over medium heat for 4-5 minutes or until the apples are tender.
- Pour the caramel topping over the top of the cheesecake and spread out in an even layer.
- Top with apple filling around the edge of the cheesecake.
Commonly asked questions about this Caramel Apple Cheesecake recipe
What is a springform pan?
A springform pan is a round {normally but can also be other shapes} cake pan with removable sides and bottom.
The side of the pan is held together with a band that interlocks. This holds the pan together until you are ready to serve your dessert.
Springform pans are especially great to use for cheesecakes but if you don’t have one a pie plate will work wonderfully too.
Do I have to use room temperature cream cheese?
Yes! Room temperature cream cheese is critical when making any kind of cheesecake. If your cream cheese is cold it will not mix into the other ingredients well.
What happens is that the cream cheese leaves small lumps inside the cheesecake batter that you will be unable to remove.
What is the difference between baked and no-baked cheesecakes?
The main difference between a baked and no bake cheesecake is that a baked cheesecake contains eggs while a no bake does not.
A no-bake cheesecake is made and the “sets up” in the refrigerator. A baked cheesecake is baked {sometimes in a water bath} and then refrigerated to set.
4 Pro Tips for the best No Bake Cheesecake
- Use room temperature ingredients-using ingredients that are all room temperature will ensure that you get a smooth and creamy filling free from lumps.
- Substitute crust for store bought when short on time-who says you can’t take help from the store? If you are running low on time, grab a graham cracker crust from the baking section.
- Allow cheesecake to set up properly-don’t rush this recipe and try to serve it too soon. It takes time for no bake cheesecakes to be set up correctly.
- Double the apple mixture-if you are a huge apple pie fan then double the apple topping mixture. Then you can cover the top of the cheesecake and enjoy.
Do you love fall inspired desserts? Try these recipes…
- Pecan Upside Down Bundt Cake
- Pumpkin Snickerdoodle Snack Cake
- No Bake Peanut Butter Pie
- Baklava Bundt Cake
- Pumpkin Chocolate Chip Cookies
- Apple Crisp Skillet
No Bake Caramel Apple Cheesecake Recipe
Ingredients
No Bake Shortbread Crust
- 1-11.2 oz. package shortbread cookies
- 6 tablespoons butter {melted}
No Bake Cheesecake Filling
- 2-8 oz. packages cream cheese {softened}
- 1-14 oz. can sweetened condensed milk
- 1-8 oz. tub whipped topping
Apple Pie Topping
- 1 large apple {diced}
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- pinch ground cloves
- ½ cup caramel topping
Instructions
No Bake Shortbread Crust
- Use a food processor {or large Ziploc bag} and pulse cookies until they are fine crumbs.
- Combine shortbread cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a spring form pan that has been lightly sprayed with nonstick cooking spray. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
No Bake Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined.
- Pour cheesecake filling into the crust and spread out into an even layer. Refrigerate for at least two hours before serving.Â
Apple Pie Topping
- Combine diced apples, butter, brown sugar, cinnamon and ground cloves into a small saucepan. Cook over medium heat for 4-5 minutes or until tender. Remove from heat.
Cheesecake Assembly
- Remove cheesecake from the refrigerator. Take off the outside ring and place the cheesecake onto a serving tray. Top cheesecake with caramel topping and sprinkle with kosher salt {if desired}. Take the apple topping and place around the perimeter of the cheesecake. Serve & Enjoy!! Store leftovers in refrigerator for up to 4 days.
