85% would make this again

Apple and Caramel Cheesecake

Q: How do you make apple caramel cheesecake set properly?

The key is using full fat cream cheese and whipped cream then chilling the cheesecake for at least six hours or overnight. Pressing the crust firmly and letting the filling fully set before adding toppings helps it slice clean and hold its shape.

Q: Can you make no bake apple caramel cheesecake ahead of time?

Of course you can, this cheesecake is perfect for making ahead. You can prepare it a full day in advance and keep it covered in the fridge, then add the apple topping and caramel just before serving for the best look and texture.

Q: What apples are best for apple caramel cheesecake?

Firm apples like Granny Smith, Honeycrisp or Braeburn work best because they soften when cooked but still hold their shape. They also balance the sweetness of the caramel and creamy filling with a gentle tart bite.

Q: How long does apple caramel cheesecake last in the fridge?

When stored covered in the fridge, it stays fresh for up to three days. For best texture and flavour, most people find it tastes best within the first two days.

Q: Can I use store bought caramel sauce instead of homemade?

You can use store bought caramel if you are short on time but many home cooks prefer homemade because it tastes richer and less artificial. Homemade caramel also pours more smoothly and gives that glossy finish seen in bakery style cheesecakes.

Q: Why is my no bake cheesecake too soft or runny?

This usually happens if the cream cheese was too warm, the whipped cream was not thick enough, or the cheesecake did not chill long enough. Using full fat ingredients and giving it proper fridge time solves this issue for most people.

Q: Can you freeze apple caramel cheesecake?

You can freeze the cheesecake without the apple topping and caramel. Wrap it well and freeze for up to one month then thaw overnight in the fridge and add the toppings before serving.

Vish G

January 7, 2026

This soft and creamy Apple and Caramel Cheesecake brings together smooth no bake filling with rich apples and crunchy pecans in every bite. We show you step by step how to make your own homemade caramel sauce that pairs perfectly with this recipe too! A beautiful dessert idea when you want something special without the oven.

PREP TIME

30 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

Crust
250 g or 9 oz digestive biscuits or graham crackers
120 g or 1 stick unsalted butter, melted
1 tsp ground cinnamon
Cheesecake Filling
600 g or 21 oz full fat cream cheese, room temperature
100 g or ½ cup granulated sugar
1 tsp vanilla extract
120 g or ½ cup sour cream or Greek yogurt
240 ml or 1 cup cold heavy cream
Apple Topping
3 medium apples, peeled and thinly sliced
30 g or 2 tbsp unsalted butter
40 g or 3 tbsp brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
Homemade Caramel Sauce
200 g or 1 cup granulated sugar
90 g or 6 tbsp unsalted butter, room temperature
120 ml or ½ cup heavy cream, warmed
¼ tsp salt
Optional Topping
60 g or ½ cup chopped pecans

Instructions

Crush the biscuits into fine crumbs and mix with melted butter and cinnamon until evenly combined.
Press the mixture firmly into the base of a lined 9 inch springform pan and chill in the fridge while you prepare the filling.
Beat the cream cheese with sugar and vanilla until smooth and creamy with no lumps.
Mix in the sour cream until fully combined and smooth.
In a separate bowl whip the cold cream until soft peaks form then gently fold it into the cream cheese mixture until light and fluffy.
Spoon the filling over the chilled crust and smooth the top, then refrigerate for at least 6 hours or overnight until fully set.
To make the apples, melt butter in a pan over medium heat, add the apple slices, brown sugar, cinnamon, nutmeg and lemon juice then cook for about 8 to 10 minutes until the apples are soft but still hold their shape. Set aside to cool.
For the caramel sauce, heat the sugar in a saucepan over medium heat until melted and amber in colour, stirring gently as it melts.
Add the butter carefully and stir until fully melted, then slowly pour in the warm cream while stirring until smooth.
Remove from heat and stir in the salt, then allow the caramel to cool slightly until thick but pourable.
Spoon the apples over the chilled cheesecake, drizzle generously with caramel sauce and sprinkle with pecans if using.
Chill for another 30 minutes before slicing for clean cuts and the best texture.