No Bake Caramel Apple Cheesecake Recipe
Two of your favorite desserts {apple pie and cheesecake} are combined to create the ultimate No Bake Caramel Apple Cheesecake that is perfect for Fall!
Servings: 1 cheesecake
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.
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.