Small Batch Caramel Apple Cheesecake Bars

GF apple cider cheesecake bar resting on a cake cutter on a wood cutting board.

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!

Prep Time30

Chill8

Total Time8 30

Course: Dessert

Cuisine: American

Diet: GF

Servings: Bars

Calories: 247kcal

Author: Erin Cernich

Equipment

Ingredients

Apple Cider Caramel Sauce

Spiced Apples

½ cup apples, chopped 1/4 inch chunks; about half of one apple
½ teaspoon ground cinnamon
2 teaspoons apple cider optional

Cheesecake Bars

⅔ cup graham crackers, crushed about 3 to 4 cracker sheets, regular or gluten free
1 tablespoon light brown sugar
2 ½ tablespoons unsalted butter, melted
⅓ cup heavy whipping cream
6 ounces cream cheese, room temperature
1 ½ tablespoons full fat sour cream, room temperature
½ teaspoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons powdered sugar

Instructions

Apple Cider Caramel Sauce

Prepare the apple cider caramel according the recipe instructions. Keep at room temperature until ready to use.

Spice Apples

In a small mixing bowl, toss together the chopped apples, cinnamon, and apple cider. Set aside.
1/2 cup apples, chopped, 1/2 teaspoon ground cinnamon, 2 teaspoons apple cider

Cheesecake Bars

Crust - Line a 6-inch square cake pan with two pieces of parchment paper to cover all sides of the pan. Leave enough overhand to easily lift the cheesecake bars out of the pan. Lightly grease the pan and paper - making sure the pan corners are well greased.
In the work bowl of a food processor, add the graham crackers and brown sugar. Pulse until the graham crackers are crushed into crumbs. Drizzle the melted butter over the crumbs and pulse a few more times until the crumbs are moistened.
2/3 cup graham crackers, crushed, 1 tablespoon light brown sugar, 2 ½ tablespoons unsalted butter, melted
Pour the graham cracker crumbs into the prepared pan and using your fingers or the back of a small measuring cup, firmly and evenly press the crumbs into the pan. Freeze until ready to assemble the bars.
Filling - In a small mixing bowl, add the heavy cream. Using a hand held mixer with whisk attachments, beat the cream to stiff peaks. Set aside.
1/3 cup heavy whipping cream
In a medium mixing bowl, add the cream cheese. Using a hand held mixer with beater attachments, mix the cream cheese until is is smooth and creamy. Add the sour cream, lemon juice, vanilla extract, and salt. Continue to beat until smooth. Sprinkle the powdered sugar into the mix in increments and beat until well incorporate, smooth, and free of lumps.
6 ounces cream cheese, room temperature, 1 ½ tablespoons full fat sour cream, room temperature, 1/2 teaspoon lemon juice, 1 teaspoon vanilla extract, 6 tablespoons powdered sugar, 1/4 teaspoon salt
Add about 1/3 of the whipped cream to the cream cheese. Using a spatula, gently fold the whipped cream to begin to incorporate - a few whipped cream streaks are fine. Add the remaining whipped cream and gently fold in until no streaks remain.
Assemble the Bars - Remove the crust from the freezer. Spread the chopped apples evenly over the crust. Then, dollop the cheesecake filling on top and spread evenly to all sides of the pan. Drizzle generous dollops of the room temperature apple cider caramel over the top of the cheesecake. Using a knife or toothpick, swirl it around the top. How much caramel you use is up to you!
Cover the cheesecake bars with plastic wrap and refrigerate for at least 8 hours (overnight). This allows the cheesecake to firm up and set.
When ready to serve, carefully lift the bars out of the pan using the parchment overhang. If needed, run a sharp knife around the corners of the pan to loosen the bars. Slice into desired sizes - cleaning the knife off after each slice to get neat slices. Enjoy!

Notes

Serving Size - Depending on the size, you can get anywhere from 4 to 9 bars from the 6-inch pan. This recipe can be doubled in an 8 or 9 inch pan.
Preparation Tips - While you are preparing the apple cider caramel sauce, you can multitask and make the cheesecake components - since the apple cider needs time to reduce, and the caramel needs time to thicken.
Caramel Sauce - Use any caramel sauce you like. You can also use my maple syrup caramel sauce.
Apple - I use Honeycrisp apples for their texture and flavor. Any apple will work.
Graham Crackers - The recipe is easily made gluten free by using gluten free graham crackers or cookies.
Storing Leftovers - Store in an airtight container in the refrigerator for 3 to 5 days. Beyond that, the filling may start to loosen.
Freezing - You can freeze the cheesecake bars after they have set up. Wrap tightly in plastic wrap and place into a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator.

Nutrition