Dive into fall with these incredibly scrumptious No-Bake Caramel Apple Cheesecake Bars with a Biscoff pecan crust.
Apple season is just around the corner, so get ready to grab your favorite tart apples (I love Granny Smith) to make these super easy, incredibly delicious No-Bake Caramel Apple Cheesecake Bars. With an apple pie topping and homemade caramel spilling over the edges of the cheesecake filling and Biscoff pecan crust, these easy fall dessert bars are the perfect way to kick off this glorious season (which, yes, I know isn’t technically here… but I’m diving in!).
The Best Fall Dessert Bars
I love fall-inspired cakes, as well as fall-inspired baked goods of any kinds. One of my favorite fall dessert flavors is apple. I’ve used it in my Caramel Apple Cake, my Apple Cider Donut Bundt Cake, and my French Apple Pie Cake. I also have it in two new cakes I’ll be sharing soon: Apple Ricotta Bacon Cake and Almond Apple Caramel Cake. Apples just pair well with so many things!
And while all these fun cake flavors are drool-worthy, sometimes it’s nice to have the option of an easy-to-make, quick-to-whip-up recipe on hand for any occasion or any season. This easy fall dessert bar recipe is one you can make in less than an hour, days ahead of your event, and/or with any kind of fruit topping. It’s simple and versatile!
What’s In No-Bake Caramel Apple Cheesecake Bars
These beauties are made up of a Biscoff cookie and pecan crust, cheesecake filling, apple pie topping and homemade salted caramel.
To make these no-bake cheesecake bars, you’ll need the following ingredients:
- Biscoff cookies
- Granulated sugar
- Unsalted butter
- Cream cheese
- Heavy whipping cream
- Lemon juice
- Tart apples
- Brown sugar
- Vanilla extract
- Corn syrup
How to Make No-Bake Caramel Apple Cheesecake Bars
- Line an 8″ x 8″ baking dish with parchment paper. Make sure the parchment runs up the sides of the pan so you can easily remove the bars from the pan.
- Combine Biscoff cookies, pecans, sugar and melted butter in a food processor. Pulse for a few minutes, until the mixture resembles wet sand.
- Press the crust into the pan firmly.
- You’ll then whip the heavy whipping cream to stiff peaks and then set aside while you mix the cream cheese, sugar and lemon juice together.
- Once the cream cheese mixture is smooth, you’ll then fold in the whipped cream. Cover and refrigerate until ready to use.
- To make the apple pie topping, you’ll skin the apples, dice them, and then combine them over the stove with butter, brown sugar, cinnamon, and nutmeg. Cook until just softened. Drain the extra juices. Refrigerate to cool.
- For the caramel, you’ll combine the sugar, water and corn syrup over the stove. Cooking on medium heat, the sugar mixture will start to cook. Once it becomes an amber color, remove from heat, slowly add the cream, vanilla and salt.
- Once all of the elements are made and cooled to room temperature, you’ll layer the bars.
Don’t you love that you don’t have to turn on your oven?!
How to Serve and Store
These bars are best served cold. Make sure you allow time for the bars to set in the refrigerator for at least an hour. I recommend refrigerating them for a few hours, or even overnight. However, I understand it’s hard to wait. When I first made these, I only waited an hour and they were delicious. I also tried them again the next day and liked them even more!
You can store the bars in an airtight container in the refrigerator for a few days.
Can’t do nuts? No worries! Just replace the amount of nuts with more Biscoff cookies. To get the nutty flavor without the nuts, you can then brown your butter!
More Fall Desserts
- Pumpkin Cookies with Maple Glaze
- Pumpkin Sugar Cookie Cake
- Caramel Apple Cake
- Apple Cider Donut Bundt Cake
- Pumpkin Bundt Cake