No Bake Caramel Apple Cheesecake
No Bake Caramel Apple Cheesecake without Cool Whip is much easier to eat than caramel apples on a stick and doesn’t require your oven. Serve as caramel apple cheesecake cups for two.
Can you feel it? The weather is finally cooling down.
I am now forced to wear a jacket in the mornings when I wake up and in the evenings when I go for a walk at the park.
It’s no secret I’ve been ready for fall all month, and now Mother Nature agrees.
It’s funny. I love caramel. I love apples.
However, I do not love caramel apples on a stick, mainly because that sticky, hard caramel is difficult to eat, and who wants to struggle while trying to eat?
But if I have the chance to put apples and homemade caramel sauce together with cheesecake, I’m taking it.
No Bake Caramel Apple Cheesecake is a dessert for two made with an easy no bake cheesecake filling then layered with cooked caramel apples.
And because I make everything from scratch, it’s a no bake cheesecake filling without Cool Whip. Instead, you make homemade whipped cream then fold it into a cream cheese mixture.
It’s like eating a mini apple pie cheesecake. Whether you share the second cup is up to you.
Whether you don’t want to make a whole cheesecake, feel a little intimidated baking one, or simply want an easy dessert for two without turning on your oven, No Bake Caramel Apple Cheesecake is the perfect treat to celebrate fall.
Ingredients For No Bake Caramel Apple Cheesecake
This recipe for no bake caramel apple cheesecakes is based on my Red White and Blue Cheesecake.
That’s the beauty of developing recipes. You take a trusted recipe and tweak it until your heart’s desire.
To make your apple no bake cheesecake, you’ll need the following ingredients:
- Graham cracker crumbs: Every cheesecake has a crust!
- Butter: Used to bind the crust.
- Heavy whipping cream: Instead of eggs, homemade whipped cream is used to thicken and stabilize the filling.
- Cream cheese: The cheese in cheesecake. Make sure you’re using blocks of full-fat cream cheese (not whipped). The low fat and fat free versions have more water in them and may be too watery.
- Powdered sugar: Balances the tanginess of the cream cheese plus helps stabilize the no bake filling
- Vanilla: Enhances flavor
- Apples:You can use almost any variety except for Red Delicious. Red Delicious doesn’t handle cooking very well.
- Cinnamon: Spices up the apples
- Lemon juice: Brightens the apples and cuts through the sweetness a bit.
Want to bake your cheesecake? Check out my Caramel Apple Cheesecake instead.
How To Make No Bake Caramel Apple Cheesecake
To make caramel apple cheesecake cups, first make your caramel apples. Add apples, sugar, cinnamon, and lemon juice to a saucepan and bring to a boil.
Cook for 5 minutes or until the apples soften. Remove from the heat and stir in caramel sauce then cool while you make the cheesecake.
Next, make your crust by mixing together your graham cracker crumbs and melted butter.
Divide the mixture between two parfait glasses or bowls then press into the bottom to form a crust. Refrigerate while you make the filling.
In a large mixing bowl beat your heavy cream on high speed until stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the fridge.
In the same mixing bowl (no need to clean it), beat together the cream cheese, sugar, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain.
Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Divide your cheesecake filling among your cups, layering with caramel apples. Refrigerate for at least 4 hours before serving.
More Caramel Apple Recipes
Enjoyed this recipe? Check out my other recipes for caramel apple desserts:
- No Bake Apple Butter Cheesecake
- Cheesecake Stuffed Apples
- No Bake Apple Pie Cheesecake Phyllo Cups
- Caramel Apple Shortcakes
- Caramel Apple Butter Layer Cake
In the mood for apple pie? Check out my recipes using apple pie filling.
- 1/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup heavy whipping cream, cold
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup chopped, peeled baking apples (such as Gala, Golden Delicious, or Jonagold)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
- 2 tablespoons caramel sauce (homemade or store bought)
- For the apples: In a large saucepan, bring apples, sugar, cinnamon, and lemon juice to a boil. Boil for 5 minutes or until the apples soften. Remove from the heat and stir in caramel sauce. Cool to room temperature.
- For the cheesecake: In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two small glasses or ramekins. Refrigerate while you work on the filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold in the whipped cream until no white streaks remain.
- Add some of the cheesecake filling on top of each chilled crust then add some cooked apple. Finish layering with the cheesecake and apples.
- Refrigerate at least 4 hours before serving. Keep cold until ready to serve.