Easy No-Bake Caramel Apple Cheesecake Cups: Your Perfect Fall Dessert for Two (Without Cool Whip!)

As the leaves begin to turn and a crisp chill fills the air, there’s a certain magic that autumn brings. The scent of cinnamon and apples wafts through our homes, inviting us to embrace cozy traditions and comforting treats. While classic fall desserts like apple pie and caramel apples hold a special place in our hearts, sometimes we crave something a little different—something incredibly easy, delightfully creamy, and utterly irresistible. Enter the No-Bake Caramel Apple Cheesecake.

This dessert offers all the beloved flavors of fall in a format that’s not only simple to prepare but also a joy to eat. Forget the struggle of biting into a sticky, rock-hard caramel apple on a stick; this cheesecake reimagines those classic flavors into a smooth, luscious, and spoon-friendly delight. Best of all? It requires absolutely no oven, making it perfect for those days when you want a quick, impressive treat without heating up your kitchen. Designed specifically for two, these caramel apple cheesecake cups are an intimate indulgence, though you might find yourself wanting to keep both for yourself!

Why You’ll Fall in Love with This No-Bake Caramel Apple Cheesecake

The changing weather signals a shift in our cravings. Mornings might now require a light jacket, and evenings invite leisurely walks in the park, but one thing remains constant: the desire for delicious, seasonal desserts. Apples, in particular, become the star ingredient in my kitchen this time of year. While homemade apple pie filling and mini apple pies are timeless favorites, there’s a unique charm in combining the best of autumn’s bounty with the creamy indulgence of cheesecake.

I confess, I adore caramel and I adore apples, but the traditional caramel apple on a stick has always presented a challenge. That notoriously sticky, often hard caramel can be a real wrestling match for your teeth! But what if you could have the rich, buttery flavor of homemade caramel sauce perfectly blended with tender, spiced apples and a silky-smooth cheesecake? That’s precisely what this no-bake caramel apple cheesecake recipe delivers. It’s a sophisticated, yet incredibly easy dessert that marries the sweet and tart notes of cooked apples with a light, creamy cheesecake filling, all nestled on a crunchy graham cracker crust.

This recipe is the ideal fall counterpart to my popular no-bake peach cheesecake, offering a seasonal twist that captures the essence of autumn in every spoonful. Whether you’re intimidated by baking a full cheesecake, looking for a simple dessert for two, or simply want a show-stopping treat without ever turning on your oven, this no-bake caramel apple cheesecake is the perfect solution. It’s like enjoying a mini apple pie and a decadent cheesecake all rolled into one, making it an irresistible treat to celebrate the beauty of fall.

The Secret to Creamy Perfection: No Cool Whip Needed!

One of the hallmarks of this particular caramel apple no-bake cheesecake is its commitment to homemade goodness. You won’t find any Cool Whip in this recipe! Instead, we achieve that dreamy, light-as-air texture by whipping fresh heavy cream into fluffy peaks, then gently folding it into a rich cream cheese mixture. This method not only elevates the flavor profile but also ensures a truly authentic and satisfying cheesecake experience that store-bought alternatives simply can’t match.

Creating your own whipped cream is surprisingly simple and adds a depth of flavor and velvety texture that’s unparalleled. It’s a small step that makes a huge difference, transforming a good dessert into an exceptional one. This dedication to fresh ingredients is what makes this no-bake cheesecake without Cool Whip a stand-out treat, offering a cleaner taste and a more luxurious mouthfeel.

Essential Ingredients for Your Caramel Apple No-Bake Cheesecake

Crafting these delightful no-bake caramel apple cheesecakes is a testament to the versatility of tried-and-true recipes. This particular creation builds upon the foundation of my popular No-Bake Cheesecake Cups and No-Bake Cheesecake Bars. The beauty of developing recipes lies in taking a trusted base and tweaking it to suit your seasonal desires. To create your perfect fall treat, you’ll need a handful of accessible ingredients:

• Graham Cracker Crumbs: The foundation of any great cheesecake! These provide a sweet, buttery crunch that contrasts beautifully with the creamy filling. For an extra hint of fall, you can even add a pinch of cinnamon to the crumbs.
• Butter: Melted butter binds the graham cracker crumbs together, creating a sturdy, flavorful crust that holds up well in the refrigerator.
• Heavy Whipping Cream (Cold): This is our secret weapon for a light, airy filling. Instead of eggs, homemade whipped cream thickens and stabilizes the cheesecake, giving it that classic smooth texture. Ensure it’s very cold for optimal whipping results.
• Cream Cheese: The star of any cheesecake! Always use blocks of full-fat cream cheese, brought to room temperature. This is crucial for achieving a smooth, lump-free filling. Avoid low-fat or fat-free versions, as their higher water content can result in a watery cheesecake.
• Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar sweetens the cream cheese mixture and helps to stabilize the no-bake filling, contributing to its creamy consistency. It also balances the tanginess of the cream cheese.
• Vanilla Extract: A touch of vanilla enhances all the other flavors, adding warmth and depth to the cheesecake filling.

For the Irresistible Caramel Apples:

• Apples: The heart of our fall flavor! You can use almost any firm baking apple variety, such as Gala, Golden Delicious, Fuji, or Jonagold. Avoid Red Delicious, as they tend to become mushy when cooked. A mix of sweet and tart apples can create a more complex flavor profile.
• Granulated Sugar: A small amount to sweeten and help the apples caramelize slightly as they cook.
• Ground Cinnamon: The quintessential fall spice, cinnamon perfectly complements the apples, infusing them with warmth and aroma.
• Lemon Juice: Just a splash brightens the apples, prevents browning, and cuts through some of the sweetness, adding a fresh counterpoint.
• Caramel Sauce: Whether you choose a rich homemade caramel or a high-quality store-bought option, this is what brings the “caramel” to our caramel apples, coating them in a sticky, sweet glaze.

How to Assemble Your Delicious No-Bake Caramel Apple Cheesecake Cups

Creating these delightful caramel apple cheesecake cups is a straightforward process, broken down into three main components: the caramel apples, the graham cracker crust, and the creamy cheesecake filling. The beauty of this recipe is that each component can be prepared relatively quickly, and then it’s all about layering for a stunning presentation.

Step 1: Preparing the Spiced Caramel Apples

First, we start with the star of the show: the caramel apples. In a saucepan, combine your chopped, peeled apples with granulated sugar, ground cinnamon, and lemon juice. Bring this mixture to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes, or until the apples have softened to your liking. They should be tender but still hold their shape. Remove the pan from the heat and stir in your chosen caramel sauce until the apples are beautifully coated. Allow this mixture to cool completely while you proceed with the rest of the recipe. Cooling is important, as hot apples can melt your delicate cheesecake filling.

Step 2: Crafting the Simple Graham Cracker Crust

Next up is the easy-peasy crust. In a small bowl, mix together your graham cracker crumbs and melted butter until they are well combined and resemble wet sand. Divide this mixture evenly between two small parfait glasses, ramekins, or dessert bowls. Using the back of a spoon or your fingertips, firmly press the crumb mixture into the bottom of each glass to form an even crust. Pop these into the refrigerator to chill while you prepare the cheesecake filling. This brief chilling period helps the crust set and prevents it from crumbling when you add the filling.

Step 3: Whipping Up the Dreamy Cheesecake Filling

Now for the luscious filling. In a large mixing bowl (preferably one chilled for a few minutes, if possible), beat the very cold heavy cream on high speed until stiff peaks form. This means that when you lift the beaters, the peaks of cream will stand tall and firm without collapsing. Transfer this whipped cream to another bowl and keep it chilled in the refrigerator. In the same mixing bowl (no need to wash it!), beat together the room temperature cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl to ensure everything is incorporated.

Finally, gently fold the whipped cream into the cream cheese mixture. Use a spatula and a light hand, folding until no white streaks of whipped cream remain. The goal is to incorporate the whipped cream without deflating it, which keeps the cheesecake light and airy. If you’re new to the folding technique, The Kitchn offers a great guide.

Step 4: Layering and Chilling for Perfection

With all your components ready, it’s time to assemble your caramel apple cheesecake cups! Spoon a layer of the cheesecake filling over each chilled crust, then add a layer of the cooled caramel apples. Continue layering with cheesecake filling and caramel apples until your cups are full, ending with a generous dollop of cheesecake on top, perhaps garnished with a few more apple pieces or a drizzle of extra caramel. For the best texture and flavor, refrigerate your cheesecakes for at least 4 hours. This chilling time is essential for the filling to set properly, ensuring a firm, sliceable (or spoonable) consistency. Keep them cold until you’re ready to serve. This recipe also works wonderfully in cheesecake jars for easy portability!

Serving Suggestions & Customization Tips

These no-bake caramel apple cheesecake cups are delightful on their own, but a few garnishes can elevate them even further. Consider a final drizzle of extra caramel sauce, a sprinkle of ground cinnamon, or even a few chopped pecans for added texture. They pair wonderfully with a hot cup of coffee or a mug of spiced cider, making for a perfect afternoon treat or a satisfying end to a fall meal.

Feel free to get creative with your crust! While graham crackers are classic, you could also use crushed Biscoff cookies or shortbread for a different flavor profile. For an extra festive touch, you could incorporate a tiny pinch of nutmeg or allspice into the apple mixture. In other seasons, this versatile no-bake cheesecake base can be adapted with other fruits – think peaches and berries in the summer!

More Fall-Inspired Caramel Apple Recipes

If you’ve enjoyed the delightful combination of caramel and apple in this cheesecake, you’re in for a treat! Explore more of my favorite recipes featuring these classic fall flavors:

• No Bake Apple Butter Cheesecake: A rich and spiced no-bake cheesecake featuring a swirl of apple butter and caramel.
• Cheesecake Stuffed Apples: Baked apples generously filled with a creamy cheesecake mixture—a warm and comforting dessert.
• No Bake Apple Pie Cheesecake Phyllo Cups: Crispy phyllo cups filled with a quick apple pie cheesecake, perfect for individual servings.
• Caramel Apple Shortcakes: A delightful twist on traditional shortcakes, featuring spiced apples and a luscious caramel drizzle.
• Caramel Apple Butter Layer Cake: A truly impressive cake for special occasions, layered with apple butter and caramel.

Still craving more apple goodness? Dive into my collection of recipes using apple pie filling for even more inspiration!

No Bake Caramel Apple Cheesecake

Yield:
2 servings

Prep Time:
30 minutes

Cook Time:
10 minutes

Chill Time:
4 hours

Total Time:
4 hours 40 minutes

No Bake Caramel Apple Cheesecake without Cool Whip is much easier to eat than caramel apples on a stick and doesn’t require your oven.

Ingredients

• 1/4 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup heavy whipping cream, cold
• 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla

Caramel Apples

• 1/2 cup chopped, peeled baking apples (such as Gala, Golden Delicious, or Jonagold)
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon lemon juice
• 2 tablespoons caramel sauce (homemade or store bought)

Instructions

1. For the apples: In a large saucepan, combine apples, sugar, cinnamon, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes or until the apples soften. Remove from the heat and stir in the caramel sauce. Cool completely to room temperature.
2. For the cheesecake crust: In a small bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of two small glasses, parfait cups, or ramekins. Refrigerate while you prepare the filling.
3. For the cheesecake filling: In a large mixing bowl (or the bowl of a stand mixer with the whisk attachment), beat the very cold heavy cream on high speed until it thickens and stiff peaks form (this usually takes 2-3 minutes). When you lift the beaters, the peaks should stand firm and not fall over. Transfer the whipped cream to another bowl and keep it cold in the refrigerator.
4. In the same mixing bowl (no need to clean it; switch to the paddle attachment if using a stand mixer), beat together the room temperature cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
5. Scrape down the sides of the bowl. Gently fold the reserved whipped cream into the cream cheese mixture until no white streaks of whipped cream remain and the mixture is uniformly combined. Be careful not to overmix, which can deflate the whipped cream.
6. To assemble: Spoon some of the cheesecake filling over each chilled crust, then add a layer of the cooled cooked apples. Continue layering with cheesecake filling and apples until your cups are full, ending with a layer of cheesecake.
7. Refrigerate the assembled caramel apple cheesecakes for at least 4 hours (or preferably overnight) to allow them to set completely. Keep them cold until you are ready to serve.

Notes

• If you’re in the mood for a baked cheesecake, you can try my Caramel Apple Pecan Cheesecake for a different texture and flavor profile.
• For a refreshing spring or summer dessert, adapt this no-bake cheesecake base by swapping the caramel apples for fresh berries, as seen in my Red White and Blue Cheesecake.

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Originally published September 21, 2014