The Best Caramel Apple No Bake Cheesecake

Introduction

This dessert delivers all the cozy, crave-worthy flavors of a caramel apple in a luscious, no-bake cheesecake form. You get a buttery shortbread crust, a velvety smooth filling, and a spiced apple topping drizzled with caramel. It’s the perfect impressive treat that requires no oven time.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 30 minutes (for apple preparation)

Total Time: 55 minutes (plus chilling)

Servings: 10

Ingredients

• 11.2 ounces shortbread cookies
• 6 Tablespoons butter ( {melted})
• 16 ounces cream cheese ({softened})
• 14 ounces sweetened condensed milk
• 8 ounces whipped topping
• 1 large apple ({diced})
• 1 Tablespoon butter
• 1 Tablespoon brown sugar
• ¼ teaspoon cinnamon
• ⅙ teaspoon ground cloves
• ½ cup caramel topping

Instructions

1. In a food processor, pulse the shortbread cookies into fine crumbs. Combine the crumbs with 6 tablespoons of melted butter in a medium bowl until the mixture resembles wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the refrigerator to set while you make the filling.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
4. Pour in the sweetened condensed milk and beat on medium-low speed until fully combined and smooth. Use a spatula to fold in the whipped topping until no white streaks remain.
5. Remove the crust from the refrigerator. Spoon and spread the cheesecake filling over the crust, smoothing the top. Return the pan to the refrigerator to chill.
6. For the topping, melt 1 tablespoon of butter in a small skillet over medium heat. Add the diced apple, brown sugar, cinnamon, and ground cloves. Cook, stirring occasionally, for 5-7 minutes until the apples are tender and the sauce has thickened slightly. Remove from heat and let cool completely.
7. Once the apple mixture is cool, spoon it over the chilled cheesecake. Drizzle the entire ½ cup of caramel topping over the apples.
8. Cover and chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Variations

• Individual Servings: Prepare in individual jars or dessert cups by layering the crust, filling, and apple-caramel topping.
• Flavor Twist: Substitute the ground cloves with a pinch of nutmeg or allspice for a slightly different spice profile.
• Crunchy Texture: Sprinkle the top with a handful of chopped toasted pecans or walnuts after adding the caramel.
• Double Crust: Use half of the crust mixture to also create a decorative border around the edge of the filled cheesecake.

Tips for Success

• Ensure your cream cheese is truly softened to room temperature to avoid lumps in the filling.
• Let the cooked apple topping cool completely before adding it to the cheesecake to prevent it from melting the creamy filling.
• For clean slices, dip your knife in hot water and wipe it dry between each cut.
• If your springform pan tends to leak, wrap the outside bottom in aluminum foil before adding the crust.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. This dessert is served cold and should not be reheated. For longer storage, you can freeze the undecorated cheesecake (without apple and caramel topping) for up to 2 months; thaw in the refrigerator overnight before adding toppings and serving.

FAQ

Can I use a different type of cookie for the crust?

Yes, graham crackers or gingersnap cookies would be excellent substitutes for the shortbread cookies.

My filling seems too soft. What went wrong?

This usually means the cream cheese wasn’t fully softened, the whipped topping was over-folded and deflated, or the cheesecake hasn’t chilled long enough. Ensure you follow the chilling time for it to firm up properly.

Can I make this ahead of time?

Absolutely. This is an ideal make-ahead dessert. Prepare it fully 1-2 days in advance and keep it covered in the refrigerator until you’re ready to serve.

What’s the best type of apple to use?

Choose a firm apple that holds its shape when cooked, like Granny Smith, Honeycrisp, or Fuji.

Can I use homemade caramel sauce?

Yes, you can substitute the store-bought caramel topping with an equal amount of your favorite homemade caramel sauce.

Why is the clove measurement ⅙ teaspoon?

This is a potent spice, and a small amount provides the perfect warm, autumnal flavor without overpowering the dish. You can approximate it by using a scant ¼ teaspoon.