Caramel Apple Cheesecake (No-Bake!)
A sweet and cool dessert, perfect for summer. This no-bake cheesecake features a stovetop apple topping, caramel whipped cream, and homemade caramel sauce, for a decadent treat!
Servings 16 Squares
Calories 348kcal
Ingredients
No-Bake Cheesecake
- 2 Cups Vanilla Wafer Cookies crushed
- ¼ Cup Butter melted
- 2 Cups Heavy Cream
- 16 oz Cream Cheese
- ½ Cup Sugar
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
Caramel Syrup
- 1 Cup Sugar
- ¼ Cup Water
- ¼ Cup Butter
- ½ Cup Heavy Cream
Apple Topping
- 4 Granny Smith Apples peeled, cored, and small diced
- ¼ Cup Brown Sugar
- 1 Tbsp Cinnamon
- ¼ tsp Nutmeg
- ½ Cup Water
Instructions
No-Bake Cheesecake
- Place the vanilla wafer cookies into a zip top bag, and use a heavy rolling pin to crush them. If you don't have a rolling pin, you can crush with a mallet or use your hands. Transfer to a bowl, and stir in the melted butter.
- Line an 8x8 pan with parchment paper, and press the cookie mixture evenly into the bottom of the pan. Cover with foil, and place in the freezer for at least 30 minutes, or up to 4 hours.
- Meanwhile, add the heavy cream to a large mixing bowl. Use a mixer with the whisk attachment the whip the cream. Start on low to reduce splashing, and then slowly increase the speed as it thicken. Continue whipping until stiff peaks form.
- In another large mixing bowl, add the cream cheese and sugars. Mix using a paddle attachment (or beaters if using a hand mixer) for about 4-5 minutes until fluffy. Add in the vanilla and vinegar, and continue mixing until combined.
- Add two thirds of the whipped cream into the bowl with the cream cheese. Use a silicone spatula to gently fold it into the cream cheese mixture, until combined. Set aside the remaining whipped cream in a sealed container and place in the fridge overnight.
- Add the cream cheese mixture on top of the crust, and use a spatula to smooth out until it's spread evenly over the top. Cover with plastic wrap, and place in the fridge overnight (at least 8 hours)
Caramel Sauce
- In a small-medium saucepan, combine the sugar and water, and stir to combine. Cook over medium heat, without stirring, allowing the water to cook off and the sugar to caramelize.
- When the color starts to turn a light golden, begin checking the temperature, and add in the butter as soon at it hits 325°F. Stir until the butter is melted and then turn off the heat. Add in the cream (it may splatter or seize, so be cautious) and stir until smooth and combined.
- Let cool for about 10 minutes, and then transfer to a glass jar or bowl. Add two tablespoons into the leftover whipped cream, and whisk to combine, to make caramel whipped cream.
Apple Topping & Putting it Together
- In a large saucepan or flat-bottomed saute pan, add the apples, sugar, spices, and half the water. Cook over medium-high heat, covered, stirring occasionally until the apples soften, about 10-12 minutes. If they start to stick, add the remaining water as needed. Cook for an additional 5 minutes uncovered until tender and syrupy.
- Remove the cheesecake from the fridge, and use the parchment edges to carefully lift it out of the pan. Slice into 16 squares. Serve each square topped with a big scoop of the apples, a dollop of caramel whipped cream, and a drizzle of caramel.
Notes
- This can be eaten immediately, when the apples are warm, but I think it tastes best when everything is chilled.
- Make ahead tip: To store in the fridge, place the cheesecake squares, apple topping, whipped cream, and caramel sauce each in their own sealed container. Reheat the caramel sauce in the microwave for about 20-30 seconds, and stir, until it's thin enough to drizzle. Top the cheesecakes just before serving.
- Make it gluten-free: Use gluten-free vanilla wafer cookies in the crust.