Easy No-Bake Apple Cheesecake Bars
These no-bake apple cheesecake bars feature a buttery graham cracker crust, a creamy cheesecake filling, and a cinnamon-spiced apple topping. They come together in just 10 minutes of prep and are perfect for fall gatherings or any time you need a quick, impressive dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups graham cracker crumbs (about 14–16 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 16 ounces cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup heavy whipping cream
- 3 medium apples, peeled, cored, and diced (Honeycrisp and Granny Smith recommended)
- 3 tablespoons unsalted butter
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Line a 9×9-inch baking dish with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment.
- In a medium bowl, combine 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in ½ cup melted unsalted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
- In a chilled bowl, whip 1 cup heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Set aside in the refrigerator.
- In a large bowl, beat 16 ounces softened cream cheese and ½ cup granulated sugar until smooth. Add 1 teaspoon vanilla extract and 2 tablespoons lemon juice, and beat until combined.
- Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined.
- Spread the cheesecake filling evenly over the crust. Tap the pan gently to release air bubbles. Return to the refrigerator.
- Peel, core, and dice 3 medium apples into ½-inch cubes. In a medium skillet over medium heat, melt 3 tablespoons unsalted butter. Add the apples, ¼ cup packed brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until tender but still holding their shape. Let cool for 5 minutes.
- Spoon the cooked apples over the cheesecake filling and spread into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Use the parchment overhang to lift the bars out of the pan. Slice into 9 or 16 squares with a sharp knife, wiping the knife clean between cuts. Serve cold or at room temperature.
Notes
For clean slices, chill overnight. Use room temperature cream cheese to avoid lumps. Let apples cool completely before adding to the filling. For a gluten-free version, use gluten-free graham crackers. For a dairy-free version, use dairy-free cream cheese and coconut cream.
Nutrition
- Serving Size: 1 bar (based on 9 se
- Calories: 380
- Sugar: 24
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
Keywords: no-bake apple cheesecake bars, easy apple dessert, fall dessert, no-bake dessert, apple cheesecake bars, 10-minute prep