Small Batch Caramel Apple Cheesecake Bars

You’re in for a treat with this small batch of caramel apple cheesecake bars! The creamiest no-bake cheesecake filling sits on top of spiced apples and a graham cracker crust (with gluten free option!). The bars are finished with an apple cider caramel swirl for that perfect touch of fall in every bite!

Apple cider cheesecake bar on a wood cutting board.

A Small Batch Of Caramel Apple Cheesecake Bars To Love

No-fuss and no-bake dessert bars – No need to worry about a water bath or having a cracked cake top with this cheesecake!
Sweet, tangy, and creamy cheesecake filling – Just like my cranberry mousse cheesecake the filling is light and pillowy with the trademark cheesecake flavor.
Kissed with apple cider – Apple cider is highlighted in the apple layer and the caramel sauce.
Crisp spiced apple layer – There is layer upon layer of flavor and texture. The fresh apples offer a delightful fresh bite.
Easily make the cheesecake bars gluten free – Swap the regular graham crackers for gluten free to make the buttery crust.
You can double this small batch recipe! – Double the ingredients to make a larger batch – it’s that easy!

Stack of three apple cider cheesecake bars on a marble plate.

Ingredients

Fresh Apple – We only use about 1/2 of the apple, and I use Honeycrisp apples. The same apples I like to use in my apple crisp for two.
Apple Cider – The cider is in the fresh apple layer, and the caramel sauce. It should be cider because it is unfiltered and full of apple flavor.
Graham Crackers – Choose regular or gluten free to make the cheesecake bars crust.
Brown Sugar – Just little light brown sugar to add sweetness and flavor to the crust.
Butter – I like unsalted butter since we add our own salt. The butter holds the crust together and is also used to make the caramel sauce.
Heavy Cream – The cream makes the lightest cheesecake filling. And we use it in the caramel sauce.
Cream Cheese – I recommend full fat cream cheese for flavor and texture. Low fat may not yield bars that are as firm.
Sour Cream – The sour cream adds a slight tangy flavor and creamy texture to the filling.
Lemon Juice – To enhance the tang prominent in cheesecake.
Vanilla Extract – For flavor!
Salt – Salt is wonderful to balance and enhance flavors and sweetness.
Powdered Sugar – To sweeten and thicken the filling.
Maple Syrup – Pure maple syrup to make the caramel sauce.

Easy To Make Caramel Apple Cheesecake Bars

Graham cracker crumbs in a small bowl set on a wood trivet.

Small cubed apples with cinnamon in a small bowl on a wood trivet.

Start the caramel sauce first – There is a whole recipe post for the apple cider caramel! and while you’re working on the caramel, you can multitask and start the cheesecake bars.
Prepare your pan – Line both sides of the cake pan with parchment paper long enough to hang over the sides. Lightly grease the pan and paper focusing on the corners
Make the crust – Add the graham crackers, brown sugar, and melted butter the food processor. Pulse to moist crumbs, then press firmly into your cake pan.
Chop and prepare the apples – Chop into 1/4 inch chunks and toss with the cinnamon and cider.

Small batch cake pan with spice apples on top of a graham crust.

Small batch fall dessert bars in cake pan.

Whip the heavy cream – Whip the cream to stiff peaks.
Mix the cream cheese – Start by mixing the cream cheese until it is creamy. Then add the sour cream, lemon juice, vanilla, and salt. Sprinkle in the powdered sugar and mix until smooth.
Fold in the whipped cream – Add about 1/3 of the whipped cream to cream cheese and gently fold to start mixing. Then add the remaining whipped cream and fold until no streaks remain.
Assemble the cheesecake bars – Sprinkle the apples over the crust, then dollop the filling on top. Finish with swirls of caramel sauce.
Refrigerate for 8 hours – Or overnight. This gives the cheesecake time to firm and set up.

Single slice of an apple cider cheesecake bar on a small marble plate.

Helpful Tips

Don’t forget the pan corners – When you are greasing the pan. This will be the place the caramel apple cheesecake likes to stick!
Use room temperature cream cheese and sour cream – This will ensure the cheesecake filling is smooth. Otherwise you’re likely to end up with lumps.
Multi-task – The caramel sauce will take the most time. While you’re waiting for the apple cider to reduce and caramel to thicken, you can make the cheesecake components.
Refrigerate for at least 8 hours – The cheesecake needs time to firm and set up. I like to make the bars the night before.
Clean the knife after each slice – This will help with clean, neat slices.

Small batch fall dessert bar on a cake cutter on a wood cutting board.

Recipe FAQ

Will low-fat cream cheese and/or sour cream work?

They may work, but the cheesecake filling probably won’t be as thick and creamy. I recommend full fat for this reason.

I’d like to swap the powdered sugar for a different sugar. Will another sugar work?

Start with a 1:1 swap and taste test to your desired sweetness. I prefer powdered sugar for a smooth filling.

Can I bake the no-bake cheesecake?

I don’t recommend it. A baked cheesecake relies on eggs for texture and to bind the ingredients. If you bake the whipped filling, it will likely just bake flat, without structure.

Can I freeze the no-bake caramel apple cheesecake bars

You can freeze the bars after they have set up in the refrigerator. Wrap tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator. Just note, the texture may not be as light and fluffy after freezing.

Small Batch apple cider cheesecake bars with caramel swirl on wood cutting board.

Try These Caramel Apple Small Batch Desserts Next!

about the author ...

I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!