Celebrate fall with a luscious Caramel Apple Cheesecake, a no-bake dessert that blends creamy cheesecake, rich caramel, and crisp apples into a crowd-pleasing treat. Ready in just 15 minutes, this caramel apple cheesecake recipe is perfect for Thanksgiving gatherings, cozy cabin weekends, or casual potlucks. Its smooth texture and seasonal flavors make it a must-have for your autumn dessert table!
Why You’ll Love Caramel Apple Cheesecake
- Quick Prep: No baking, done in 15 minutes.
- Autumn Bliss: Combines caramel, apples, and cheesecake for fall perfection.
- Versatile: Ideal for casual snacks or festive parties.
- Easy to Share: Great for potlucks or make-ahead entertaining.
- Kid-Friendly: Creamy and sweet, loved by all ages.
Ingredients for Caramel Apple Cheesecake
Here’s what you need for this caramel apple cheesecake recipe (serves 10–12):
Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 1½ cups (360ml) heavy whipping cream, cold
Caramel Layer:
- 1 cup (240ml) caramel sauce (store-bought or homemade)
Topping:
- ½ cup (60g) chopped pecans or walnuts (optional)
- Extra drizzle of caramel sauce
- Pinch of cinnamon or apple pie spice (optional)
Serving:
- Fresh apple slices (tossed in lemon water to prevent browning)
- Graham crackers, vanilla wafers, or pretzels
Equipment
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- Shallow serving dish or pie plate
- Knife and cutting board for apples
Ingredient Tips
- Soften cream cheese at room temperature for a lump-free base.
- Use cold heavy cream for quick whipping and firm peaks.
- Homemade caramel sauce adds depth; ensure it’s pourable.
- Toss apple slices in 1 tbsp lemon juice mixed with ½ cup water to keep them fresh.
- Swap pecans for granola or omit for a nut-free version.
Directions for Caramel Apple Cheesecake
Let’s make this caramel apple cheesecake recipe—quick, creamy, and festive!
Prepare the Cheesecake Base
In a large mixing bowl, I beat 16 oz softened cream cheese with a mixer until smooth. I add 1 cup powdered sugar and 1 tsp vanilla extract, mixing until creamy and well-combined.
Whip the Cream
In a separate bowl, I whip 1½ cups cold heavy cream until stiff peaks form, about 2–3 minutes. I gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Assemble the Cheesecake
I spread the cheesecake mixture evenly in a shallow serving dish. I pour 1 cup caramel sauce over the top, spreading it to cover the surface completely.
Garnish
I sprinkle ½ cup chopped pecans (if using) and a pinch of cinnamon or apple pie spice over the caramel. I add an extra drizzle of caramel sauce for a festive touch.
Serve
I arrange apple slices, graham crackers, or pretzels around the cheesecake on a festive platter, ready for dipping and sharing.
Nutrition
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 10–12
- Calories: ~300 kcal per serving (based on 12 servings, without dippers)
- Macros per Serving: 20g carbs, 3g protein, 22g fat, 0g fiber
Variations
Try these twists on this recipe:
- Apple Pie Twist: Layer apple pie filling under the caramel, inspired by LaylaCooks’ Apple Cinnamon Sheet Cake.
- Salted Caramel: Use salted caramel sauce and sprinkle with flaky sea salt.
- Chocolate Drizzle: Add melted dark chocolate over the caramel layer.
- Pumpkin Spice: Mix ¼ cup pumpkin purée and ½ tsp pumpkin pie spice into the cheesecake base.
- Nut-Free: Skip nuts or use crushed graham crackers for crunch.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy fall spread.
Storage
I store the cheesecake covered in the fridge for up to 3 days. For make-ahead, I prepare the cheesecake and caramel layers separately, assembling just before serving to maintain freshness. I avoid freezing, as the cream cheese and whipped cream texture may change.
Serving Tips
- Presentation: Serve in a shallow dish with dippers on a wooden board for a rustic look.
- Garnish: Sprinkle cinnamon or edible glitter for festive charm.
- Pairing: Pair with LaylaCooks’ Cinnamon Sugar Tortilla Chips for extra crunch.
- Portion Size: About ¼ cup per serving for dipping.
- Occasions: Perfect for Thanksgiving, fall potlucks, or cozy cabin snacks.
FAQs
Can I use whipped topping instead of heavy cream?
Yes, but homemade whipped cream provides a fresher flavor and better texture.
How do I prevent apples from browning?
Toss slices in a mix of 1 tbsp lemon juice and ½ cup water.
Can I make this nut-free?
Omit nuts or use granola or crushed cookies for crunch.
Can I use homemade caramel?
Yes, it enhances flavor; ensure it’s smooth and pourable.
Can I prepare this ahead?
Prepare layers separately up to 2 days ahead, assemble before serving.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Caramel Apple Cheesecake is a quick, festive dessert that’s perfect for fall gatherings. This caramel apple cheesecake recipe delivers creamy, sweet indulgence with minimal effort. Try this recipe and delight your guests with every delicious dip!
Caramel Apple Cheesecake
Ingredients
For the Cheesecake Layer:
- 16 oz 450g cream cheese, softened
- 1 cup 120g powdered sugar
- 1 tsp 5ml vanilla extract
- 1½ cups 360ml heavy whipping cream, cold
- For the Caramel Layer:
- 1 cup 240ml caramel sauce (store-bought or homemade)
For the Topping:
- ½ cup 60g chopped pecans or walnuts (optional)
- Extra drizzle of caramel sauce
- Pinch of cinnamon or apple pie spice optional
For Serving:
- Fresh apple slices tossed in lemon water to prevent browning
- Graham crackers vanilla wafers, or pretzels
Instructions
Prepare the Cheesecake Base
- In a large mixing bowl, I beat 16 oz softened cream cheese with a mixer until smooth. I add 1 cup powdered sugar and 1 tsp vanilla extract, mixing until creamy and well-combined.
Whip the Cream
- In a separate bowl, I whip 1½ cups cold heavy cream until stiff peaks form, about 2–3 minutes. I gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Assemble the Cheesecake
- I spread the cheesecake mixture evenly in a shallow serving dish. I pour 1 cup caramel sauce over the top, spreading it to cover the surface completely.
Garnish
- I sprinkle ½ cup chopped pecans (if using) and a pinch of cinnamon or apple pie spice over the caramel. I add an extra drizzle of caramel sauce for a festive touch.
Serve
- I arrange apple slices, graham crackers, or pretzels around the cheesecake on a festive platter, ready for dipping and sharing.
Notes
- Variations: Apple Pie Cheesecake Dip (add apple pie filling under caramel), Chocolate Caramel Dip (drizzle melted chocolate), Salted Caramel (use salted caramel and flaky sea salt), Pumpkin Caramel Cheesecake Dip (add pumpkin purée and spice to filling).
- Best dippers: Fresh fruit (apples, pears, grapes, strawberries), cookies (shortbread, vanilla wafers, ginger snaps), crunchy snacks (pretzels, cinnamon pita chips, graham crackers).
- Serving tips: Keep apples fresh by tossing slices in lemon water before serving.
- Make-ahead: Prepare cheesecake layer and caramel separately, then assemble before serving.
- Storage: Refrigerate up to 3 days; avoid freezing.
- Common mistakes: Using cold cream cheese (causes lumps), overmixing whipped cream (deflates texture), cutting apples too early (causes browning).
Did you Like This Recipe? Please Rate and Comment Below!