There is a reason this is called "Heaven Cake." It doesn't have the crumb of a normal sponge; it has the texture of a sweet, tropical cloud. When you take a bite of these Caramel Apple Cheesecake Bars, it practically dissolves on your tongue, releasing a burst of juicy apple and caramel sweetness. It is the ultimate light fall dessert for people who want something sweet after dinner but hate that heavy, sluggish feeling that comes from rich chocolate cakes.
This caramel apple cheesecake bars recipe is surprisingly easy to make and works perfectly as a make-ahead refrigerated dessert for holiday gatherings or autumn night cozy celebrations. Whether you're making Philadelphia caramel apple cheesecake bars with cream cheese, easy caramel apple cheesecake bars with graham cracker crust, salted caramel apple cheesecake bars for an extra flavor boost, or even caramel apple cheesecake bars no bake for a quick version, these layered dessert bars deliver. Using tart Granny Smith apples and a homemade caramel sauce drizzle creates the best caramel apple cheesecake bars that will have everyone asking for the recipe.
Jump to:
- Why You'll Love These Caramel Apple Cheesecake Bars
- Ingredients for Caramel Apple Cheesecake Bars
- How to Make Caramel Apple Cheesecake Bars
- My Top Tips for Light, Heavenly Caramel Apple Cheesecake Bars
- Little Moments in the Kitchen
- Substitutions for Caramel Apple Cheesecake Bars
- Variations on Caramel Apple Cheesecake Bars
- Equipment for Making Caramel Apple Cheesecake Bars
- Storage Tips for Caramel Apple Cheesecake Bars
- Adam's Tip for Caramel Apple Cheesecake Bars
- FAQ About Caramel Apple Cheesecake Bars
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Caramel Apple Cheesecake Bars
- Light yet satisfying fall flavors. Caramel, apples, cinnamon, and cheesecake come together without weighing you down. It's autumn in bar form that won't leave you feeling heavy.
- Easier than making a whole cheesecake. No water bath, no springform pan, no stress. These bars bake in a regular pan and come out perfectly every time.
- Perfect for feeding a crowd. One 9x13 pan makes 12 to 16 bars, making them ideal for potlucks, holiday gatherings, or any time you need dessert for a group.
Ingredients for Caramel Apple Cheesecake Bars
This recipe makes one 9x13-inch pan, serving about 12 to 16 people depending on how you cut them. These bars are rich yet light, so they're perfect for after-dinner treats.
What You'll Need
For the Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ¼ teaspoon salt
For the Creamy Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Spiced Apples:
- 3 medium Granny Smith apples, peeled and diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Brown Sugar Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup (½ stick) cold unsalted butter, cut into small pieces
- ½ teaspoon ground cinnamon
For the Caramel Sauce Drizzle:
- 1 cup caramel sauce (store-bought or homemade)
Why These Ingredients Matter
Shortbread crust creates a light, buttery base. A shortbread crust is tender and crumbly, providing structure without heaviness. It holds up beautifully under all those layers without making the dessert feel dense.
Granny Smith apples provide brightness and tartness. Tart apples balance the sweetness of the caramel and cheesecake while keeping the overall dessert feeling light and fresh rather than cloying.
Brown sugar streusel adds delicate texture. The streusel topping gives you that satisfying crunch without overwhelming the light, airy quality of the bars.
How to Make Caramel Apple Cheesecake Bars
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Create the light shortbread crust. In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles fine crumbs. Press the mixture gently into the bottom of the prepared pan.
- Bake the crust until golden. Bake for 15 to 18 minutes, or until the edges are lightly golden and the crust is set. Remove from the oven and let cool slightly.
- Whip the airy cheesecake filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating gently after each addition. Fold in the vanilla extract.
- Spread the cloud-like cheesecake layer. Pour the cream cheese mixture over the warm crust and spread evenly with a spatula, creating a smooth, light layer.
- Prepare the bright cinnamon-spiced apples. In a medium bowl, toss the diced apples with sugar, cinnamon, and lemon juice until evenly coated. The lemon juice keeps the apples bright and prevents them from browning.
- Arrange the apples delicately over the cheesecake. Scatter the apple mixture evenly over the top of the cream cheese layer, distributing them gently so they settle into the filling.
- Make the delicate streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms light, crumbly pieces.
- Sprinkle the airy streusel over everything. Distribute the streusel topping evenly over the apple layer, keeping it light and fluffy.
- Bake until golden and set. Bake for 30 to 35 minutes, or until the cheesecake layer is just set and the streusel is golden. The center should jiggle slightly but not look liquid. Avoid overbaking to keep the texture light.
- Cool and chill for the perfect texture. Let the bars cool to room temperature in the pan, then refrigerate for at least 3 hours or overnight. This chilling time sets the layers while maintaining that light, dissolving texture.
- Finish with a sweet caramel drizzle. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and drizzle lightly with caramel sauce before serving.
Quick Tip: For bars that practically melt in your mouth, don't overbake the cheesecake layer. The center should still jiggle slightly when you remove it from the oven.
My Top Tips for Light, Heavenly Caramel Apple Cheesecake Bars
- Use cold butter for the lightest crust and streusel. Cold butter creates that delicate, crumbly texture that keeps everything light and tender rather than dense.
- Don't overbeat the cheesecake filling. Beat just until smooth and fluffy. Overbeating incorporates too much air and can make the texture heavy instead of cloud-like.
- Chill thoroughly for the best texture. These bars need time to set properly in the refrigerator. The chilling helps them achieve that light, dissolving quality.
- Drizzle caramel lightly before serving. A light drizzle is all you need. Too much caramel can weigh down the bars and make them feel heavy.
Little Moments in the Kitchen
The first time I made these, Adam watched me layer everything and said, "Mom, this looks really fancy. Is it going to be one of those desserts that sits in your stomach like a rock?" I laughed and told him these bars are different. They're light and airy, not heavy at all. He looked doubtful.
When I finally cut into them the next day after they'd been chilled overnight, he took one bite and his eyes went wide. "Wait, this is so light! It's like eating a sweet cloud with apples in it! I don't feel stuffed at all!" He ate two bars and still had room for dinner. Grandma Viola tried one and smiled. "This reminds me of the angel food desserts we used to make for summer church picnics. Light enough to enjoy even on a hot day, but with all the flavors of fall. You've created something special here, sweetheart. It's pure bliss."
If you love light, airy desserts like this, you'll also want to try our Little Debbie Christmas Tree Cake. It's another treat that won't weigh you down.
Substitutions for Caramel Apple Cheesecake Bars
- Shortbread crust: Use a graham cracker crust for an even lighter texture (2 cups graham cracker crumbs mixed with ⅓ cup melted butter and 2 tablespoons sugar).
- Granny Smith apples: Swap with Honeycrisp or Pink Lady apples for a sweeter, gentler flavor.
- Caramel sauce: Use salted caramel for salted caramel apple cheesecake bars with an extra flavor dimension.
- Cream cheese: Use Philadelphia brand cream cheese for the smoothest, airiest texture.
- Brown sugar: Use white granulated sugar in the streusel if you don't have brown sugar, though the flavor won't be as rich.
Variations on Caramel Apple Cheesecake Bars
- Salted Caramel Apple Cheesecake Bars: Sprinkle a tiny pinch of flaky sea salt over the caramel drizzle for a sweet and salty combination that keeps the dessert feeling light.
- Caramel Apple Cheesecake Bars No Bake: Make a no-bake version by using a graham cracker crust (no baking required), adding gelatin to the cheesecake filling to help it set, and topping with fresh diced apples tossed in cinnamon sugar for the lightest possible version.
- Caramel Apple Crisp Cheesecake Bars: Add ½ cup rolled oats to the streusel topping for an apple crisp twist with delicate crunch.
- Caramel Apple Milky Way Cheesecake Bars: Chop up 4 to 5 Milky Way candy bars and fold them gently into the cheesecake filling for a richer version that's still surprisingly light.
- Keto Caramel Apple Cheesecake Bars: Use almond flour for the crust, a sugar substitute like erythritol, and sugar-free caramel sauce for a low-carb version that maintains that airy texture.
If you love desserts that feel indulgent without being heavy, try our Homemade Churros. They're another light favorite.
Equipment for Making Caramel Apple Cheesecake Bars
- 9x13-inch baking pan: The perfect size for making bars that serve a crowd without feeling overly rich.
- Parchment paper: Line the pan with overhang on the sides so you can easily lift out the delicate bars for clean cutting.
- Electric mixer: For beating the cream cheese until light and fluffy.
- Pastry cutter or fork: For cutting the cold butter into the flour for that light, crumbly texture.
- Sharp knife: For cutting clean slices that show off the beautiful, airy layers.
Storage Tips for Caramel Apple Cheesecake Bars
- Refrigerator: Store covered lightly with plastic wrap or foil for up to 5 days. These bars must be kept refrigerated to maintain their texture.
- Freezer: Freeze individual bars wrapped gently in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make-ahead tip: Make these bars up to 2 days in advance. They maintain their light, cloud-like texture beautifully.
- Serving tip: Let the bars sit at room temperature for about 10 minutes before serving. They're best when cool but not ice-cold so you can appreciate the delicate texture.
For more autumn-inspired desserts that won't weigh you down, check out our Chocolate Mousse Brownies. They're rich yet airy.
Adam's Tip for Caramel Apple Cheesecake Bars
"Don't overbake these! Take them out when they still jiggle a little bit in the middle. That's what makes them so light and cloud-like instead of dense and heavy!"
FAQ About Caramel Apple Cheesecake Bars
What is the secret to creamy cheesecake bars?
The secret to light, creamy cheesecake bars is using room temperature cream cheese and beating it until fluffy before adding the eggs. Beat the cream cheese and sugar until completely smooth and airy, then gently fold in the eggs just until combined. Don't overbeat or overbake, as this creates a dense texture instead of that cloud-like, dissolving quality. The center should still jiggle slightly when you remove them from the oven.
How to make a simple caramel cheesecake?
To make a simple, light caramel cheesecake, start with a tender shortbread or graham cracker crust, spread a fluffy layer of sweetened cream cheese filling on top, bake until just set (don't overbake), cool completely, and finish with a light drizzle of caramel sauce. For caramel apple cheesecake bars like this recipe, add a layer of bright cinnamon-spiced apples and a delicate streusel topping. Always chill thoroughly before serving to achieve that perfect, airy texture.
How do you keep caramel from sliding off apples?
To keep caramel from sliding off apples, make sure the apples are completely dry and at room temperature. For these bars, we mix the diced apples with cinnamon and sugar which helps the caramel adhere when drizzled lightly on top. The key is using a light hand with the caramel drizzle so it doesn't weigh down the bars. If you're making caramel apples separately, refrigerating them after dipping helps the caramel set properly.
What is the best pan to use for cheesecake bars?
The best pan to use for light, airy cheesecake bars is a 9x13-inch metal or aluminum baking pan lined with parchment paper. Metal pans conduct heat evenly and help the crust bake to a tender, golden perfection. The parchment paper overhang makes it easy to lift the delicate bars out of the pan for clean, beautiful slices. Avoid glass pans if possible, as they don't conduct heat as well and can cause uneven baking.
For another delicious apple dessert that's light and satisfying, check out these Apple Cheesecake Snack Bars from Allrecipes. They're another great option.
Conclusion
It's light, it's airy, and it's absolute bliss. I hope floating away on this little cloud of caramel apple goodness brings a moment of pure, lighthearted joy to your day.
If you try this caramel apple cheesecake bars recipe, let me know how it turns out! And if you come up with any fun variations, I want to hear about it. For more desserts that satisfy without weighing you down, check out our Juicy Pineapple Heaven Cake. Tag me on social media or leave a comment below. Happy baking, and enjoy every light, airy, caramel-drizzled bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Caramel Apple Cheesecake Bars:
recipe
Caramel Apple Cheesecake Bars
Equipment
- 1 9x13-inch baking pan Line with parchment for clean slices
- 1 Hand or stand mixer Makes the filling extra fluffy
- 3 Mixing bowls One for each layer
- 1 Pastry cutter or fork For crumbly streusel
- 1 Silicone spatula Great for little helpers
- 1 Sharp knife Clean, bakery-style cuts
Ingredients
Shortbread Crus
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter cold, cubed
- ¼ teaspoon salt
Creamy Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Cinnamon-Spiced Apples
- 3 medium Granny Smith apples peeled, diced
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Brown Sugar Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ¼ cup unsalted butter cold, cubed
- ½ teaspoon ground cinnamon
Caramel Drizzle
- 1 cup caramel sauce store-bought or homemade
Instructions
- I start by preheating the oven to 350°F (175°C) and lining our baking pan with parchment. My daughter always insists on pressing the paper into the corners, it’s her “important job.”
- We combine the [flour], [sugar], [salt], and cold [butter] until it looks like soft sand. Then we gently press it into the pan, little hands are perfect for this part.
- Bake for 15–18 minutes until it smells buttery and lightly golden. Let it cool while we sneak tiny crumbs.
- We beat the [cream cheese] and [sugar] until fluffy, then gently add the [eggs] and [vanilla]. My daughter watches the mixer like it’s magic.
- Pour the creamy filling over the crust and smooth it out, it already feels like dessert at this stage.
- We mix the [apples] with [cinnamon], [sugar], and [lemon juice]. The apples sparkle and smell like fall.
- We gently scatter the apples over the cheesecake. My daughter carefully spaces each piece, she says it makes every bite fair.
- Using a fork, we blend the [flour], [brown sugar], [butter], and [cinnamon] until crumbly. This is always her favorite texture.
- Sprinkle streusel over the apples and bake for 30–35 minutes until the top is golden and the center still jiggles slightly.
- Cool fully, then chill for at least 3 hours. This patience is the hardest part for my little helper.
- We cut the bars and drizzle with warm [caramel sauce]. My daughter always claims the first bite, that’s our rule.
Notes
- For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.
- For salted caramel apple cheesecake bars, sprinkle flaky sea salt over the drizzle.
- For no-bake, use a graham cracker crust and add gelatin to the filling.
- Stores in the fridge up to 5 days or freezes beautifully for 2 months.
- These bars are a Thanksgiving staple in our house now, my daughter proudly calls them “our famous apple bars.”
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