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.
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.