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Easy No-Bake Caramel Apple Cheesecake Bars: Best Fall Dessert

no-bake caramel apple cheesecake bars - featured image
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These no-bake caramel apple cheesecake bars feature a buttery graham cracker crust, a silky cheesecake layer, tender apple topping, and a ribbon of caramel. Perfect for fall gatherings, they require no oven and can be made ahead.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 3 medium apples, peeled, cored, and diced into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/2 cup store-bought or homemade caramel sauce
  • Flaky sea salt for finishing (optional)

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until apples soften but still hold their shape.
  4. Stir in the cornstarch-water mixture and cook for 1 minute until thickened. Remove from heat and let cool completely.
  5. In a large bowl, beat cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth and creamy.
  6. In a separate chilled bowl, beat heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined.
  8. Spread half of the cheesecake filling over the chilled crust. Spoon the cooled apple mixture over the filling, then dollop the remaining cheesecake filling on top and spread carefully.
  9. Drizzle about 1/4 cup of caramel sauce over the top and swirl gently with a knife.
  10. Cover and refrigerate for at least 6 hours, preferably overnight.
  11. Lift the bars out using the parchment handles. Slice into 9 or 16 squares using a sharp knife (run under hot water and wipe between cuts). Drizzle with remaining caramel sauce and sprinkle with flaky sea salt before serving.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t skip the cornstarch in the apple topping to prevent sogginess. Chill for at least 6 hours, preferably overnight, for clean slices. Use a hot knife for clean cuts.

Nutrition

Keywords: no-bake cheesecake bars, caramel apple dessert, fall dessert, easy cheesecake bars, apple cheesecake

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