No-bake Caramel Apple Cheesecake

5 from 3 votes

No-bake Caramel Apple Cheesecake

One of my favourite no-bake cheesecakes by far! No gelatin/agar-agar needed. This no-bake caramel apple cheesecake is a must try this season. Buttery base, super creamy luscious filling with a wonderful hint of spices and yes, that oozy caramel with sliced apples on top. Yum!

Prep Time30

Cook Time10

Chill Time9

Total Time9 40

Servings: people

Author: Bea & Marco

Ingredients

The Base

5 oz digestive biscuits (140 g)
¼ cup pecan (30 g)
3 tablespoon butter (45 g), melted

The Cheese Filling

16 oz full fat cream cheese (450 g), room temperature
½ cup icing sugar (60 g), sifted
1 teaspoon vanilla extract
2 tablespoon cookie butter (35 g)
¼ cup whipping cream, min 35% fat (60 ml), chilled

The Apple Caramel Sauce

2 gala apples , peeled, cored and sliced thinly
¾ cup sugar (150 g)
6 tablespoon butter (90 g), cut into pieces
⅓ cup cream (80 ml)
¼ teaspoon salt
¼ teaspoon cinnamon powder

Instructions

The Base

Add biscuits and pecans in a food processor and blend them until you get a fine texture. Pour into a bowl and add in melted butter. Mix well.
Pour mixture into a 7 inch (18 cm) springform pan. Press with the back of a spoon and spread evenly. Place in the freezer for 30 minutes.

The Cheese Filling

Add cream cheese into another bowl and whisk until fluffy, using a handheld whisk. Now add in icing sugar, vanilla extract and cookie butter. Continue to whisk until everything is well combined. Set aside.
Into another bowl, add in chilled whipping cream and whisk until soft peaks. Add whipped cream into cream cheese mixture and using a spatula, fold everything together gently.
Now pour the mixture into the pan and spread evenly using an offset spatula. Chill in the fridge for minimum 8 hours.

The Apple Caramel

Add sugar in a nonstick pan/pot and heat it, untouched, on medium low heat until the sugar starts to melt and caramelise. Now carefully add in butter (be careful of the splatters) and continue cooking until the butter melts and the mixture becomes bubbly. Use a whisk to gently mix everything.
Then add in cream and salt. Continue mixing until it becomes bubbly again. Finally add in sliced apples, mix everything together with a spatula and continue cooking for another 1 minute.
Carefully remove apple slices from the sauce, into a plate. Pour caramel into a jar and cool completely before using. The sauce will thicken more as it cools.
Note: Refer to my detailed TIPS above on how to get it right.

Assembling

1 hour before serving, place the cheesecake in the freezer. Place it in longer if you feel you're going to take more time to assemble the cheesecake.
Note: Refer to my detailed TIPS above on how to assemble this cheesecake with no fuss.

How To Remove Cheesecake From The Pan

Run a knife all around the cheesecake to help loosen it up. Release the spring and remove the ring. Run a knife all around under the cheesecake base to loosen it. Insert 2 big flat spatula underneath, on opposite direction. Swiftly yet confidently lift up the cheesecake using the spatulas and place it on a serving plate.
Now let's assemble this beauty. Arrange the sliced apples nicely on top. Pour caramel sauce on top. Slice, serve and enjoy! You might have balance of the sauce. Serve together with sliced cheesecakes on the side.

How To Serve

I would highly recommend you to assemble this cheesecake and then immediately serve it. Don't leave it out at room temperature for long. If you have balance, place it back in the fridge. This is a no-bake cheesecake without gelatin/agar-agar so for better result, please read and follow my tips.

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