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Best No-Bake Caramel Apple Cheesecake Bars

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These Lighter No-Bake Caramel Apple Cheesecake Bars are creamy, crunchy, and sweet—everything you want in a fall-inspired treat, but without the heavy feeling. They come together on the stovetop and in the fridge, using simple ingredients for a guilt-free indulgence.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces reduced-fat cream cheese, softened
  • ½ cup plain Greek yogurt
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 3 medium apples, peeled and diced (Honeycrisp or Granny Smith)
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • Pinch of salt
  • ¼ cup unsalted butter, cut into cubes
  • ½ cup brown sugar, packed
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of a parchment-lined 9×9-inch pan. Refrigerate for about 10 minutes.
  2. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (about 2 minutes). Add Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Beat on medium speed until combined and creamy. Spread evenly over the chilled crust. Return to fridge.
  3. Cook the apples: In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until apples are tender but not mushy. Remove from heat and let cool for 5 minutes.
  4. Make the caramel sauce: In a small saucepan over medium heat, melt ¼ cup butter. Add brown sugar and cream, whisking constantly. Bring to a gentle boil, then reduce heat to low. Simmer for 2-3 minutes, whisking often, until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt. Let cool for 5 minutes.
  5. Assemble the layers: Spoon cooked apples evenly over the cheesecake filling. Gently press down with the back of a spoon. Drizzle about half of the caramel sauce over the apples. Reserve the rest for serving. Swirl caramel into apples with a toothpick or knife, but keep distinct layers.
  6. Chill the bars: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Slice and serve: Lift bars out of pan using parchment paper. Cut into 16 squares with a sharp knife (wipe knife between cuts). Drizzle with remaining caramel sauce and sprinkle with flaky sea salt if desired.

Notes

For clean slices, run knife under hot water and wipe dry between cuts. If caramel thickens, microwave for 10-15 seconds. For quicker chill, freeze for 1-2 hours but watch closely. Use room temperature cream cheese for smooth filling. Cool apples completely before adding to prevent melting the cheesecake layer.

Nutrition

Keywords: no-bake, caramel apple, cheesecake bars, lighter, fall dessert, easy dessert

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