A couple of years ago we were having some friends over for dinner who mentioned their love of cheesecake. I really wanted to make them one for dessert but I have also, never in my life made a real cheesecake. I decided to jazz up something from a box and this no bake caramel apple cheesecake was born. It’s so stinking delicious and serving it in individual portions makes it adorable too!
Start by making the crust for the cheesecakes. In a large bowl, combine the graham crackers, oats, a bit of sugar and melted butter.
Divide the crust mixture among your small jars and then press down with your hands or a spoon.
Set the jars off to the side and make the apple caramel filling. Heat the store-bought caramel in a saucepan and then add in the peeled and chopped apples. Cook until soft.
Let the filling cool down. Meanwhile, cream together the cream cheese, sweetened condensed milk, cinnamon, and vanilla.
Divide half of the cheesecake filling among the jars and the top with the apples and caramel.
Top with the remaining cheesecake filling… try and refrain from licking the spoon until after you’re done.
Chill in fridge for at least 3 hours or overnight to set. To serve, top your no bake caramel apple cheesecake with whipped cream and a drizzle of caramel.
You can make these a few days in advance and keep them in the fridge until ready to eat.
- 1 cup graham cracker crumbs
- 1/2 cup oats
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons melted unsalted butter
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 (12.25-ounce) jar caramel topping
- 3 large tart apples (Granny Smith or Fuji), peeled and diced
- In a medium bowl, combine the graham cracker crumbs, oats sugar, salt and melted butter. Mix until evenly moistened. Divide the crust among 8 small jars. Press down the crumbs with a spoon or your fingers. Place the jars in the freezer for about 10 minutes to firm up.
- In a large bowl, cream together the cream cheese, sweetened condensed milk, cinnamon, and vanilla extract until fluffy and smooth. Set aside.
- In a large saucepan, heat half of the caramel sauce until it comes to a simmer. Add the sliced apples and cook until soft, about 5 minutes. Remove from heat and let cool down.
- Transfer the cheesecake filling to a piping bag or large food storage bag with the end snipped off. Pipe out a thin layer of cheesecake filling on top of the crust. Spoon in a bit of apples and caramel on top of each, and then top with another layer of cheesecake filling. Cover with plastic wrap and chill in the fridge for at least 3 hours or overnight. Finish off with a dollop of whipped cream and a drizzle of remaining caramel.
