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Easy No-Bake Apple Cheesecake Bars: Best 15-Minute Dessert

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These no-bake apple cheesecake bars feature a buttery graham cracker crust, a creamy cheesecake filling, and a tender spiced apple topping. Ready in just 15 minutes of active prep, they’re the perfect easy fall dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 16 oz (two blocks) cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 3 medium apples, peeled, cored, and diced small (Granny Smith or Honeycrisp)
  • 3 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon cinnamon. Stir with a fork.
  2. Pour melted butter over crumb mixture and stir until every crumb is moistened and looks like wet sand.
  3. Transfer mixture to a parchment-lined 9×9 inch pan. Press down firmly and evenly using the bottom of a flat measuring cup. Refrigerate while making the filling.
  4. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides.
  5. Add powdered sugar and vanilla extract. Beat on low until combined, then increase to medium and beat for another minute until light and airy. Scrape bowl again.
  6. In a separate clean bowl, pour cold heavy whipping cream. Using clean beaters, whip on high speed until stiff peaks form.
  7. Gently fold whipped cream into cream cheese mixture using a spatula until no white streaks remain. Be gentle to avoid deflating.
  8. Spoon filling over chilled crust and spread into an even layer. Return pan to fridge to set while making apples.
  9. In a medium saucepan, melt 3 tablespoons butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat.
  10. Cook apples for 5-7 minutes, stirring occasionally, until they begin to soften and release juices.
  11. Stir cornstarch slurry and pour into pan. Stir constantly for about 1 minute until juices thicken into a glossy syrup coating the apples.
  12. Remove from heat and let apple mixture cool for 10-15 minutes.
  13. Spoon cooled apples evenly over cheesecake layer and spread gently.
  14. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  15. When ready to serve, run a large sharp knife under hot water, wipe dry, and cut into squares. Wipe blade clean between cuts.

Notes

Room temperature cream cheese is crucial for a smooth filling. Don’t over-whip the cream; stop as soon as stiff peaks form. For clean cuts, use a hot knife and wipe between slices. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: no-bake apple cheesecake bars, easy apple dessert, no-bake cheesecake, fall dessert, apple cheesecake bars, 15-minute dessert

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