No Bake Caramel Apple Cheesecake
This amazing No Bake Caramel Apple Cheesecake tastes like heaven on a plate! I love making this easy dessert when I want something special without turning on my oven.
You get creamy cheesecake mixed with sweet caramel apples that taste just like fall. The best part? No baking needed! Your fridge does all the hard work while you relax.
This treat brings back memories of apple picking and cozy autumn days. Trust me, once you try this recipe, you’ll make it again and again for every family gathering.
Why You’ll Love This Caramel Apple Cheesecake
This dessert hits all the right spots and makes everyone ask for seconds every single time!
- Super Easy: No oven means no stress – just mix, chill, and you’re golden!
- Fall Vibes: Apple pie meets cheesecake in the most delicious way possible.
- Make Ahead: Perfect for busy days when you need dessert ready to go.
- Always Works: Even beginners can nail this recipe on their first try.
- Crowd Winner: Kids and grown-ups both go crazy for this sweet treat.
Fall desserts are my weakness! This cheesecake pairs perfectly with other autumn favorites like Caramel Pecan Cheesecake and Turtle Pumpkin Cheesecake for your holiday table.
Ingredients You’ll Need
Check my recipe card below for exact amounts that make this dessert turn out perfect.
For the Graham Cracker Crust:
- Graham Crackers: Crushed crackers make the sweet, crunchy bottom layer.
- Melted Butter: Holds everything together and adds a rich buttery taste.
- Sugar: Makes the crust sweet and helps bind the crumbs.
- Vanilla: Adds a warm flavor that makes everything taste better.
- Salt: Balances sweetness and brings out all the flavors.
For the Cheesecake Filling:
- Cream Cheese: Full-fat works best for a super creamy, rich texture.
- Heavy Cream: Whips up fluffy for light, airy cheesecake filling.
- Sugar: Sweetens the tangy cream cheese to perfection every time.
- Powdered Sugar: Dissolves smoothly without any grainy texture problems.
- Sour Cream: Adds tang and makes everything extra creamy.
- Vanilla: Classic cheesecake flavor that tastes like pure heaven.
For the Caramel Apple Topping:
- Apples: Pick firm ones that stay nice during cooking.
- Butter: Creates the base for cooking those sweet apples.
- Brown Sugar: Caramelizes beautifully with deep molasses-like sweetness throughout.
- Cinnamon: Classic apple spice that smells like pure autumn.
- Cornstarch: Thickens everything so your cheesecake stays neat.
- Caramel Sauce: Store-bought works great for this easy recipe.
How to Make Caramel Apple Cheesecake
This easy process needs patience for chilling, but gives you incredible results with barely any work!
Make the Graham Cracker Crust
- Use a food processor to crush crackers into fine crumbs, then mix 1½ cups cracker crumbs, ⅓ cup melted butter, ¼ cup sugar, 1 teaspoon vanilla, and salt in a bowl until moistened.
- Press the mixture hard into the springform pan bottom using a measuring cup for even coverage and a firm base.
- Pop in the freezer for 2 hours until completely firm and ready for your creamy filling.
Make the Cheesecake Filling
- Beat 1 cup heavy cream with a hand mixer for 4-5 minutes until you see stiff peaks form.
- In a separate mixing bowl, mix 16 oz cream cheese with ½ cup sugar using a mixer until smooth and no lumps remain.
- Add ⅓ cup sour cream, ⅓ cup powdered sugar, and 2 teaspoons vanilla to the cream cheese mixture until combined.
- Gently fold whipped cream into cheese mixture using a rubber spatula with light strokes to keep it fluffy.
- Pour over crust, smooth top, and chill 4 hours until completely set and firm throughout.
Make the Caramel Apple Topping
- Melt 2 tablespoons butter in a skillet over medium heat until it starts bubbling and smells amazing.
- Add 4 sliced apples and cook 5-6 minutes, stirring often with a wooden spoon until they get tender.
- Mix in ¼ cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon cornstarch, and vanilla, stirring until the mixture thickens.
- Remove from heat, add ⅓ cup caramel sauce, transfer to a mixing bowl, and let cool completely before topping.
Tips for the Best Caramel Apple Cheesecake
These simple tricks help you make a perfect cheesecake that looks and tastes like you bought it!
- Don’t Rush: Let everything chill properly, or you’ll have a messy disaster on your hands.
- Warm Ingredients: Room temperature cream cheese mixes way easier without any annoying lumps.
- Watch Your Cream: Stop whipping when you see peaks, or you’ll make butter instead.
- Be Gentle: Fold carefully to keep all that lovely fluffiness in your filling.
- Pick Good Apples: Firm ones stay nice and don’t turn to mush when cooked.
- Cool First: Make sure the apple topping is cold before adding or it melts everything.
Variations and Substitutions
You can change this recipe to match what you like or what you have at home.
- No Gluten: Use gluten-free cookies or almond flour instead of regular graham crackers.
- No Dairy: Try cashew cream cheese and coconut whipped cream for plant-based version.
- Less Sugar: Swap regular sugar for maple syrup, honey, or sugar substitutes you prefer.
- More Spice: Add nutmeg, allspice, or cardamom to apples for extra fall flavors.
- Add Crunch: Throw chopped nuts into the crust or on top for extra texture.
- Different Fruit: Pears, peaches, or berries work great instead of apples, too.
Make-Ahead and Storage Tips
This dessert gets better with time, so it’s perfect when you need to prep ahead! Keep your finished cheesecake covered in the fridge for up to 5 days. The flavors get even more amazing overnight.
For longer storage, wrap slices in plastic wrap and freeze up to 3 months. Just thaw in the fridge overnight before serving. Always add the apple topping right before serving so your crust stays crispy.
You can make the cheesecake base up to 3 days early without any topping – PERFECT for party planning!
Recipe FAQs
Can I buy a ready-made crust instead?
Yes! Store-bought crusts save time and work great for this easy recipe.
How long must it chill before I serve it?
Wait at least 4 hours, but 12-24 hours makes it even better and easier.
What apples should I pick for the topping?
Honeycrisp, Granny Smith, or Gala apples stay firm and taste the best.
Can I skip the apple part completely?
Absolutely! Plain cheesecake tastes amazing with any fruit or sauce you like.
Why did my cheesecake turn out too watery?
Check ingredient temperatures, don’t overwhip cream, and chill long enough for setting.
Can I use lighter cream instead?
Heavy cream is needed for proper texture – lighter options won’t work right.
What goes well with this cheesecake?
Vanilla ice cream, whipped cream, or extra caramel sauce make it extra special.
How early can I make this dessert?
Make the cheesecake base 3 days ahead, but add apples just before serving time.
Can I freeze leftover pieces?
Yes! Wrap each slice well and freeze it up to 3 months for later.
No Bake Caramel Apple Cheesecake
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of sea salt
For the Cheesecake Filling:
- 16 ounces cream cheese softened
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- ⅓ cup confectioners sugar
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
For the Apple Topping:
- 4 medium apples peeled and sliced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce
Instructions
Make the Graham Cracker Crust:
- Use a food processor to crush graham crackers into fine crumbs; mix with melted butter, sugar, vanilla, and salt until moistened.
- Press mixture firmly into springform pan bottom using measuring cup; freeze for 2 hours until completely set and ready.
Prepare the Cheesecake Filling:
- Beat heavy cream with a hand mixer for 4-5 minutes until stiff peaks form; set aside in refrigerator until needed.
- Mix cream cheese and sugar with a mixer until smooth; add sour cream, powdered sugar, and vanilla until combined perfectly.
- Gently fold whipped cream into cheese mixture using a rubber spatula; pour over crust, smooth top, and chill at least 4 hours.
Make the Caramel Apple Topping:
- Melt butter in a skillet over medium heat; add sliced apples and cook 5-6 minutes, stirring until tender throughout.
- Add brown sugar, cinnamon, cornstarch, and vanilla to apples; stir until thickene,d then remove from heat completely.
- Stir in caramel sauce, transfer to bowl, and let cool completely before topping cheesecake – ENJOY!!!
Notes
- Chilling Matters: Wait full 12-24 hours for proper setting, or you’ll have runny, messy results.
- Room Temperature: Make sure the cream cheese is soft for smooth mixing without any lumps.
- Apple Choice: Pick firm apples like Honeycrisp that keep their shape during cooking.
- Storage Tips: Cover and keep in fridge 5 days; add apples just before serving.
- Make Ahead: Prepare cheesecake base 3 days early; apple topping 1 day ahead.
