These gluten-free caramel apple cheesecake bars have a crunchy, no-bake crust, kind of like it’s a graham cracker nilla wafer crust with a creamy cheesecake full of cinnamon apples and topped with a crumble. This is an epic dessert. It’s a little bit involved ’cause there are a few different steps, a lot of different ingredients, but everything is worth it. If you’re a fan of fruity treats, don’t miss my applesauce, another highly requested and delicious recipe perfect for apple lovers.
Why You’ll Love These Caramel Apple Cheesecake Bars
Honestly, I just love how easy these Caramel Apple Cheesecake Bars come together. The crust is buttery and kind of melts in your mouth, then you get that creamy cheesecake layer… and oh, the apples! They turn soft with cinnamon while baking and make the whole house smell like fall. The caramel on top—well, that’s the part I never skip. Sometimes I even add extra.
Another thing I like is how simple they are to cut and share. You don’t need to worry about messy pie slices here—just easy, neat little bars you can grab and eat. They’re perfect when friends drop by, or honestly, even for a midnight snack with a hot cup of coffee. To me, it’s like apple pie and cheesecake came together, and the result is this one dessert I just can’t get enough of.
Ingredients You Will Need For Caramel Apple Cheesecake Bars
For the Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- ¼ tsp salt
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Apple Layer:
- 2 cups diced tart apples (like McIntosh)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Topping:
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
- ½ cup (1 stick) cold unsalted butter, cubed
For Serving:
How to Make Caramel Apple Cheesecake Bars (Step by Step)
- Before preheating the oven to 350° grease the pan (9×9) with parchment paper ensure easily remove caramel apple cheesecake bars.
- I used the electric mixer to combine all the ingredients easily.
- In the bowl of a mixer, combine the all-purpose flour, brown sugar, powdered sugar, and salt.
- Add the softened unsalted butter and vanilla extract.
- Mix until the dough just about comes together. The mixture will look a little bit crumbly. Transfer the mixture to the prepared baking pan and press the mixture into the bottom bake
- The crust for 20 to 25 minutes, just until it is lightly golden. Now take it out and let the crust cool completely.
Caramel Apple Filling
- Peel the tart apples, then slice them into ¼ ¼-inch thickness.
- In a large saucepan over medium heat, melt the unsalted butter, add the dark brown sugar, then the ground cinnamon, ground nutmeg, and salt. Stir this until all the ingredients melt.
- Add the sliced apples and cook until the apples soften and turn golden brown. This will take about 8 minutes. Your whole kitchen will smell irresistible. Set this aside.
Cheesecake Filling:
- Add the cream cheese and use a hand mixer to beat until it is completely smooth.
- Add the eggs, then the vanilla extract and salt, and mix it on medium speed until it is smooth and creamy.
- Gently spread half of the caramel apple filling into the cooled shortbread crust. Reserve the remaining apple pie filling in the refrigerator.
Prepare the Caramel Sauce:
- In a medium saucepan, stir together the granulated sugar, light corn syrup, and water corn syrup will prevent crystallization and ensure a smooth caramel.
- If you don’t want to use corn syrup, you can just substitute it with granulated sugar instead, turning the heat to medium-high and cooking it until the sugar reaches an amber color.
- This will be at 330° F it might take about 10 minutes to slowly whisk in the heavy cream and cook this for 1 to 2 minutes until the salted caramel sauce is smooth take off the heat and stir in the salted butter once the butter is incorporated stir in the vanilla extract and set this aside that’s our caramel apple cheesecake bars are done.
Serving the Caramel Apple Cheesecake Bars:
- Let it cool completely and refrigerate it for 4 hours in the fridge when it’s completely.
- Chilled, take it out of the pan.
- Cut it into perfectly even squares using a knife. We want to see all these beautiful individual layers.
- That’s built to get these beautiful layers, wipe the knife between each line that you cut top each square with the reserved caramel apple filling, and top with a drizzle of salted caramel sauce. Now, if you want to go nuts, finish this with a sprinkling of crushed peanuts and enjoy delicious caramel apple cheesecake bars.
How to Store Caramel Apple Cheesecake Bars
Fridge method
I cut the bars, put them in a simple airtight box (any good food container works fine), and pop them in the fridge. They stay good for about 4–5 days. Honestly, they taste even better the next day when the cheesecake layer sets nicely.
Store in Freezer
Sometimes I wrap a few pieces in plastic wrap and toss them in a freezer bag. They can stay there for almost 2 months. Whenever I want to eat caramel apple bars, I usually take a piece out of the freezer and let it sit in the fridge overnight.
And here’s a little trick I never skip — right before serving, I drizzle some caramel sauce over the top. Trust me, it makes the bars taste warm and homemade again, almost like they just came out of the oven.
Tips for the Best Apple Cheesecake Dessert
If you really want your caramel apple cheesecake bars to turn out amazing, here’s what I usually do. First, go with tart apples like Granny Smith—they balance out all the sweetness. Also, make sure your cream cheese is soft (trust me, cold cream cheese will give you lumps and nobody wants that). When you press the buttery crust in the pan, pack it down nice and firm so it doesn’t fall apart later.
I also love adding a good sprinkle of oats and cinnamon on top, because that crunchy layer with the creamy cheesecake, and here’s a big one—don’t rush the chilling part. Pop the bars in the fridge for a few hours before cutting, otherwise they’ll fall apart on you. And right before serving, a little caramel drizzle makes them taste like they came straight from a bakery.
Variations and Substitutions
- Use Fuji or Honeycrisp apples if you don’t have Granny Smith.
- Add chopped pecans or walnuts for extra crunch.
- Swap all-purpose flour with a gluten-free blend if needed.
- Try mascarpone instead of cream cheese for a richer cheesecake layer.
- Sprinkle a pinch of nutmeg or allspice with cinnamon for extra warmth.
- Mix and match ingredients—these bars still taste amazing!
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Nutritional Information (per serving)
Calories 343 || Fat 19g || Protein 4g || Saturated Fat 11g
Source: Mynetdiary
FAQS
1. What do you need for a caramel apple bar?
Honestly, it’s simple! You just need a buttery crust, soft and creamy cheesecake, some tart apples, a bit of cinnamon and sugar, and caramel sauce to drizzle on top. If you like a little crunch, toss in some oats or nuts.
2. How long are cheesecake bars good in the fridge?
I usually keep mine for about 4–5 days in the fridge. They stay soft and tasty. You can even freeze them for up to a month if you want to save some for later.
3. Why are caramel apples so popular?
They’re fun, sweet, and a little nostalgic! That mix of tart apples with gooey caramel just hits different. Plus, they make your kitchen smell amazing while baking.
4. Can I make these bars ahead of time?
Totally! I usually make them the night before. They actually taste better when chilled overnight. Just add a little extra caramel on top before serving.
5. Can I swap apples for other fruits?
Yes, you can use other fruits like pears work well, and peaches or plums can be fun too. Just make sure the fruit isn’t too watery so your bars don’t get soggy.
Final Thoughts
I hope you love these caramel apple cheesecake bars—they’re soft, creamy, and full of cozy fall flavors. The cinnamon-spiced apples with sweet caramel on top make every bite feel like a little treat for yourself. They’re perfect for sharing with friends, bringing to a party, or just enjoying with a cup of coffee at home. My little trick: add a bit more caramel on top right before serving—it makes them even more irresistible!
Give this recipe a try and let me know how yours turns out. I’d love to hear your thoughts!
How to Make Gluten Free Caramel Apple Cheesecake Bars
Ingredients
- 2 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter
- ¼ tsp salt
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 Large eggs
- 2 tsp vanilla extract
For the Apple Layer
- 2 cup apples
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Topping
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ cup unsalted butter
- ¼ tsp Salt
Instructions
Prepare the crust
- In a bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in flour and salt until combined (the mixture will be crumbly).
- Press evenly into a greased 9×13 inch pan.
- Bake for 10–15 minutes, or until lightly golden.
Make the cheesecake filling:
- Beat softened cream cheese until smooth.
- Add sugar, eggs, and vanilla, and mix until creamy.
Prepare the apple layer:
- Toss diced apples with sugar and cinnamon.
Make the topping:
- In a bowl, combine oats, flour, brown sugar, baking powder, salt, and cinnamon.
- Cut in cold butter until the mixture is crumbly.
Assemble the bars:
- Pour cheesecake filling over the baked crust.
- Spread apples evenly on top.
- Sprinkle with oat topping.
Bake:
- Bake at 350°F for 30–35 minutes, or until set and lightly golden on top.
- Cool completely, then refrigerate for at least 3–4 hours before cutting.
Serve:
- Cut into bars and drizzle with caramel sauce before serving.
Notes
- Apples: Tart apples (like McIntosh, Granny Smith, or Honeycrisp) work best because they balance the sweetness of the cheesecake and caramel.
- Caramel Sauce: Homemade caramel gives the best flavor, but a good-quality store-bought sauce saves time.
- Chilling Time: Don’t skip the chilling step! The bars need at least 3–4 hours in the fridge to set properly before cutting.
- Cutting Neatly: Use a sharp knife and wipe it clean between cuts for bakery-style squares.
- Make Ahead: These bars can be made a day in advance and stored in the fridge until ready to serve.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
