If you love the flavors of a classic caramel apple but want an easy dessert this Caramel Apple No Bake Cheesecake is the recipe for you. It layers buttery pound cake, sweet apple pie filling, creamy cheesecake, fluffy Cool Whip, caramel, cinnamon, and crunchy pecans into one seriously easy dessert.
This is one of those recipes that looks like you spent all day making it, but the prep is incredibly simple. There's no homemade crust, no complicated cheesecake filling, and absolutely no baking required.
The best part? You can make this caramel apple cheesecake ahead of time and let it chill in the refrigerator until you're ready to serve.
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Why I Love This Recipe
- No baking required: Perfect when you want dessert without heating up the kitchen.
- Perfect fall dessert: Caramel, apples, cinnamon, and walnuts are made for fall.
- Big flavor with little effort: Every bite has creamy cheesecake, sweet apples, caramel, and buttery pound cake.
Ingredients
- Pound Cake
- Apple Pie Filling
- No Bake Cheesecake Filling
- Cool Whip
- Caramel Syrup
- Fresh Apple
- Cinnamon
- Pecans
See recipe card for quantities.
Instructions
Step 1: Build the Pound Cake Layer
Slice the pound cake into small slices or pieces and arrange them across the bottom of a 9x13-inch baking dish. Try to cover the entire bottom with an even layer of pound cake.
Step 2: Add the Apple Pie Filling
Spread both cans of apple pie filling evenly over the pound cake.
Sprinkle the cinnamon over the apples, then drizzle with some of the caramel syrup.
Step 3: Add the Cheesecake Layer
Spread the no bake cheesecake filling evenly over the apple pie filling.
Take your time with this step so you don't completely disturb the apple layer underneath.
Step 4: Add the Cool Whip
Spread the thawed Cool Whip evenly over the cheesecake layer.
This gives the dessert a light, fluffy finish and makes it even more indulgent.
Cover the baking dish and place it in the refrigerator for at least 1 hour.
Step 5: Add the Toppings
Remove the cover and arrange the thinly sliced fresh apple across the top.
Sprinkle the crushed walnuts over the apples, then drizzle the remaining caramel syrup over everything.
Pro Tips
Slice the pound cake small.
Smaller pieces make it easier to create an even base and ensure you get pound cake in every bite.
Don't skip the chill time.
The refrigerator gives the layers time to firm up and makes the cheesecake easier to scoop and serve.
Want even more caramel?
Keep extra caramel syrup nearby for drizzling over individual servings.
Frequently Asked Questions
Can I Make Caramel Apple Cheesecake Ahead of Time?
Absolutely. This is a great make ahead dessert. You can prepare the layered cheesecake and keep it covered in the refrigerator until you're ready to serve. For the best texture and appearance, add the fresh apple slices, walnuts, and final caramel drizzle closer to serving.
What Kind of Apple Should I Use?
A crisp apple works best for the topping. Granny Smith, Honeycrisp, or Gala are all good options. A tart apple such as Granny Smith gives you a nice contrast to the sweet cheesecake and caramel.
How Long Does No Bake Cheesecake Last?
Keep the cheesecake covered and refrigerated. For the best texture and freshness, enjoy it within a few days.
Final Bite.
This Caramel Apple No Bake Cheesecake is basically everything you love about a caramel apple and apple pie packed into an easy, creamy dessert.
You've got buttery pound cake on the bottom, sweet apple pie filling, creamy cheesecake, fluffy Cool Whip, cinnamon, caramel, fresh apples, and crunchy walnuts. And since there's no baking involved, it's an incredibly easy dessert to throw together for a holiday, family gathering, potluck, or fall party.
If you love easy no bake desserts, this one definitely deserves a spot in your recipe rotation.
Related
Looking for other recipes like this? Try these:
Caramel Apple No Bake Cheesecake
Easy Caramel Apple No Bake Cheesecake made with pound cake, apple pie filling, creamy cheesecake, Cool Whip, caramel, and pecans. Perfect fall dessert!
- Total Time: 20 minutes
- Yield: 12
Ingredients
- 1 whole apple, sliced thin
- 24.3 ounces no bake cheesecake filling
- 8 ounces Cool Whip, thawed
- 2 (21-ounce) cans apple pie filling
- 4 tablespoons caramel syrup, divided
- 16 ounces pound cake
- 1 tablespoon cinnamon
- 4 ounces crushed pecans
Instructions
- Slice the pound cake into small slices or pieces and arrange them evenly across the bottom of a 9x13-inch baking dish.
- Spread the apple pie filling evenly over the pound cake.
- Sprinkle the cinnamon over the apple pie filling and drizzle with a portion of the caramel syrup.
- Spread the no bake cheesecake filling evenly over the apple layer.
- Spread the thawed Cool Whip evenly over the cheesecake filling.
- Cover the baking dish and refrigerate for at least 1 hour.
- Remove from the refrigerator and arrange the thinly sliced apple across the top.
- Sprinkle the crushed pecans over the apples.
- Drizzle with the remaining caramel syrup.
- Slice and serve chilled.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American
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