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5 from 1 vote

No Bake Caramel Apple Cheesecake

Two of your favorites: apple pie and cheesecake come together in this simple no bake recipe. This Caramel Apple Cheesecake starts with a graham cracker crust, topped with an easy no bake cheesecake and topped with fried caramel apples. It's a new classic!
Prep Time20 mins
Cook Time10 mins
Chill4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 422kcal
Author: Lorie Yarro

Ingredients

For the Graham Cracker Crust

  • 1 1/2 c graham crackers (finely ground)
  • 1/3 c sugar
  • 6 T butter, melted
  • 1/2 tsp vanilla
  • pinch of sea salt

For the Cheesecake

  • 1 8 oz. block cream cheese, softened
  • 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/medium apples, cored and sliced thin (skin removed if desired)
  • 2 T butter
  • 1 tsp vanilla
  • 1/4 c brown sugar
  • 1 tsp cinnamon
  • 1 tsp corn starch
  • 1/4 c water
  • 1/3 c caramel (plus extra for topping)

Instructions

For the Graham Cracker Crust

  • In a small bowl, combine melted butter, graham crackers (for best results pulse them in a food processor until fine), vanilla and sugar to fully combine. Press firmly (I mean FIRMLY) into the bottom of an 8 or 9 inch pie pan. Press down using a measuring cup to really get it in. Allow to set in the freezer for about 2 hours or until ready to add filling if not enough time.

For the Cheesecake

  • In a medium bowl, using a standing or hand mixer, beat heavy whipping cream on medium until stiff peaks form. This will take about 4-5 minutes. In separate bowl, beat cream cheese and sugar until creamy. Add in vanilla, sour cream and powdered sugar and mix to incorporate. Fold the whipped heavy cream into the cream cheese mixture to fully incorporate.
  • Pour mixture into the pie crust and spread evenly. Chill for at least two hours to allow to set.

For the Apples

  • In a skillet, melt butter over medium heat. Add in apples and cook, stirring regularly until softened (about 5-6 minutes). Dissolve the corn starch into the water and add to the apples along with brown sugar, cinnamon and vanilla. Stir to combine and allow sauce to thicken for 2-3 minutes. Remove apples from heat, stir in caramel sauce and stir. Transfer to another bowl and chill until cooled.
  • Once cheesecake has set for at least 2 hours, pour chilled apple mixture on top and drizzle with extra caramel if desired. ** This can be a bit of a messy dessert. If you want to wait to put the caramel apples over each piece as you slice the pie, that is also a great option. I honestly do it that way now to prevent a huge mess. Serve and enjoy!

Notes

  • Please, please PLEASE, take the time to allow this to set and chill before adding the apples on top of the cheesecake. If you do not, the cheesecake may melt and even look curdled. It's so not worth rushing with this one.
  • To save time, use a pre-made graham cracker crust.
  • This can be a bit of a messy dessert. You can always pour the apples over as a topping versus scooping it onto the entire cheesecake.

Nutrition

Calories: 422kcal | Carbohydrates: 55g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 373mg | Potassium: 207mg | Fiber: 2g | Sugar: 38g | Vitamin A: 739IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg