FALLing For This No-Bake Caramel Apple Cheesecake

Sophia Renteria & Devin Stanio

Say goodbye to basic fall desserts, and hello to a new autumn special that is worth the try! This caramel apple cheesecake brings together everything we love about the season, creamy rich caramel, sweet juicy apples, with a touch of cinnamon to tie together that cozy fall feeling; with its buttery graham cracker crust and dreamy soft cheesy layers of that toasty flavor, it's the perfect treat for cozy afternoons, holiday gatherings, or simply just satisfying your sweet tooth. The best part? No oven is required! So, just chill, drizzle, and enjoy that little taste of autumn.

Ingredients Are As Follows:

Crust:

2 sheets cinnamon graham cracker (18 sheets)
¾ stick butter, melted
2 tablespoons brown sugar

Cheesecake Filling:

16 ounces cream cheese, softened
½ cup powdered sugar
½ cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup apple pie filling, chopped
8 ounces whipped topping, thawed

Caramel Apple Topping:

2 medium apples, peeled and diced
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
½ cup caramel sauce (extra for drizzle!)
¼ cup chopped pecans (optional)

How To Make It:

Step One - Use a mixer and add the cinnamon graham cracker sheets, melted butter, and brown sugar. Blend until the crumbs resemble wet sand. Press firmly into the bottom of a 9-inch springform pan to create an even crust. Place in the freezer for 15–20 minutes.

Step Two - In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Mix in the sour cream, vanilla extract, and cinnamon until creamy and well combined. Gently fold in the chopped apple pie filling and whipped topping until the mixture is light and fluffy.

Step Three - Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm and ready to serve.

Step Four - Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon, cooking for about 5-8 minutes until the apples are tender. Remove from the heat and let them cool completely before stirring in the caramel sauce and, if you’d like, the pecans.

Step Five - Once the cheesecake has set, carefully remove the springform pan. Spoon the caramel apple topping over the cheesecake and finish with an extra drizzle of caramel. Slice, serve chilled, and enjoy the perfect delicious bite! :)

Tips For The Sweetest Results:

Let the cream cheese soften. Room-temperature cream cheese makes a smoother filling without lumps.
Give it time to chill. Refrigerating overnight helps the cheesecake set properly and makes slicing easier.
Cool the apples COMPLETELY. Adding warm apples can soften the cheesecake filling.
Save some caramel as drizzle before serving. An extra drizzle just before serving makes every slice look even more delicious.
Don't be afraid to make it your own! Add chopped pecans for crunch or a sprinkle of cinnamon for extra fall flavor.

How To Store Your Cheesecake:

Keep the cheesecake covered in the refrigerator and enjoy it within 3-4 days. For the best texture, keep it chilled and add the caramel apple topping shortly before serving when possible.

Final Notes From The Authors:

We're so glad you stopped by and gave this little recipe a read! We do hope you enjoy trying something new this fall and love every bite as much as we do. Much love to all of you, happy spooky season lovelies. ♡

Page updated

Report abuse