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No-Bake Caramel Apple Cheesecake Recipe

A no-bake caramel apple cheesecake with a graham cracker crust, cinnamon-cooked Honeycrisp apples, and caramel layered inside and drizzled over the top.
Prep Time30 minutes
Cook Time8 minutes
Total Time6 hours 38 minutes
Servings: 10 slices
Calories: 531kcal
Author: Lucy Brewer

Ingredients

For the graham cracker crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 8 tablespoons unsalted butter melted

For the cinnamon apples

  • 2 tablespoons unsalted butter
  • 3 medium Honeycrisp apples peeled and diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice

For the cheesecake filling

  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup heavy whipping cream

For the topping

  • ½ cup caramel sauce divided
  • Whipped cream for garnish
  • Apple slices for garnish
  • Graham cracker crumbs for garnish

Instructions

Make the crust:

  • In a medium bowl, stir together 2 cups graham cracker crumbs, 2 tablespoons brown sugar, and 8 tablespoons unsalted butter (melted) until the crumbs resemble wet sand.
    A glass bowl containing melted butter, brown sugar, and graham cracker crumbs on a light surface.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate the crust while preparing the filling.
    A round springform pan filled with an even layer of pressed graham cracker crust sits on a light-colored surface.

Cook the apples:

  • Melt 2 tablespoons unsalted butter in a small skillet over medium heat.
    A white frying pan on a light surface contains a partially melted pat of butter.
  • Add 3 medium Honeycrisp apples, diced, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and still hold their shape. Spread the cooked apples out on a plate and cool completely.
    A white frying pan with chopped apples and brown sugar, viewed from above, on a light-colored surface.

Make the filling:

  • In a large mixing bowl, beat 16 ounces cream cheese until it is smooth and free of lumps.
    Two blocks of cream cheese in a large stainless steel mixing bowl on a light-colored surface.
  • Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon, and beat until fully combined. In a separate bowl, whip 1 cup heavy whipping cream until it holds stiff peaks. Fold the whipped cream gently into the cream cheese mixture.
    A mixing bowl with brown sugar, powdered sugar, cream cheese, and cinnamon on a light surface, ingredients not yet mixed together.

Assemble:

  • Spread half of the filling over the chilled crust.
    A round baking pan filled with a light, smooth cream mixture on top of a crumbly crust, viewed from above on a neutral surface.
  • Spoon half of the cooled apples over the filling and drizzle with about 4 tablespoons of the caramel sauce.
    A round springform pan filled with a cream layer, topped with small diced cooked apples, sits on a light surface.
  • Spread the remaining cheesecake filling on top. Cover and refrigerate at least 6 hours or overnight.
    A round cake pan filled with a smooth, white batter sits on a light beige surface, viewed from above.

Finish and serve:

  • Just before serving, top the cheesecake with the remaining apples and drizzle with the remaining 4 tablespoons of caramel sauce.
    A round pan filled with a cheesecake topped with a swirl of diced caramelized apples and sauce on a light surface.
  • Add additional whipped cream, apple slices, and a sprinkling of graham cracker crumbs if desired. Slice and serve.
    A round apple cheesecake with a crumb topping is shown on a table with apple slices, caramel sauce, cinnamon sticks, and a striped towel.

Notes

Make ahead: Assemble through step 4, cover, and refrigerate overnight. Hold the remaining apples, the caramel, and the whipped cream until serving.
Storage: Keep covered in the refrigerator up to 4 days, and keep it chilled until it goes to the table.
Slicing: Run a knife under hot water and wipe it clean between cuts. 
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