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No-Bake Caramel Apple Cheesecake Bars with Biscoff Pecan Crust
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No-Bake Caramel Apple Cheesecake Bars

Dive into fall with these scrumptious no-bake cheesecake bars with Biscoff pecan crust, apple pie topping and homemade caramel.
Course: Dessert
Cuisine: Bars
Keyword: Apple, biscoff, caramel, cheesecake, no bake, pecan

Ingredients

For the Crust

  • 20 (160 g) Biscoff Cookies
  • 1 cup (100 g) pecans
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter

For the Cheesecake

  • 16 ounces cream cheese 2 blocks
  • 1/2 cup (100 g) granulated sugar
  • juice of half a lemon
  • 1 cup (240 g) heavy whipping cream

For the Apple Pie Topping

  • 3 cups (450 g) chopped apples I used Granny Smith
  • juice of half a lemon
  • 3 tablespoons (37.5 g) brown sugar
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon (2.1 g) ground cinnamon
  • 1/2 teaspoon (1.1 g) ground nutmeg

For the Caramel

  • 1 cup (200 g) granulated sugar
  • 8 tablespoons (120 g) water
  • 4 tablespoons (80 g) light corn syrup
  • 3/4 cup (180 g) heavy whipping cream
  • 1 teaspoon (4.2 g) vanilla extract
  • 1 teaspoon (6 g) salt

Instructions

For the Crust

  • Line an 8" x 8" baking dish with parchment paper, making sure the parchment paper runs up the sides of the pan. Spray with nonstick spray and set aside.
  • In a food process or blender, combine the cookies, pecans, and sugar. Pulse until the mixture resembles sand.
  • Add the melted butter and pulse until the mixture resembles wet sand.
  • Evenly and firmly press the crust into the pan. Refrigerate while you make the other elements.

For the Cheesecake

  • In a medium size mixing bowl, beat the cream cheese, sugar, and lemon juice until smooth. About 2 minutes. Set aside.
  • In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
  • Fold the heavy whipping cream into the cream cheese mixture.
  • Spread the cheesecake over the crust with a spoon or offset icing spatula. Cover and refrigerate until you're ready to add the apples and caramel.

For the Apple Pie Topping

  • Combine the apples and lemon juice in a medium bowl and toss to coat the apples.
  • In a large saucepan, combine the apples, butter, brown sugar, cinnamon, and nutmeg over medium heat.
  • Cook the apples, stirring occasionally, until softened.
  • Drain the extra juices and refrigerate the apples to cool. Once cooled, spread over the cheesecake layer of the bars.

For the Caramel

  • Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
  • You want the mixture to cook on its own. Stirring creates crystallization.
  • Once the mixture turns amber in color, remove from heat and slowly add the cream, while stirring the caramel.
  • Add the vanilla and salt, and stir to combine.
  • Cool to room temperature before drizzling the caramel over the apples.
  • Once the bars are assemble, refrigerate for a few hours before serving.