No-Bake Caramel Apple Cheesecake — Homemade Caramel on Top, Looks Like a Bakery Cake (No Oven!)

Cinnamon apples inside the filling. Homemade caramel poured on top. Caramel cookie crust on the bottom. This is fall in a cheesecake. 🍎🍂 No oven. No baking. Just layer, refrigerate, and slice. Apple pie or apple cheesecake — which do you prefer for fall? 🍎 Tell me below! And where are you watching from? Drop your city! 🌍🥰 🍎 INGREDIENTS - 7-8 inch pan (18-20cm) (Exact weights shown on screen during the video) Caramel cookie crust: • Lotus Biscoff cookies - 8.8-10.6 oz (250-300g) • Unsalted butter - 7 tbsp (100g), melted Cinnamon apple filling: • Apples - 3-4 medium (about 1.5 lbs / 680g), peeled and cubed • Granulated sugar - 2-3 tbsp • Unsalted butter - 1.5-2 tbsp (20-30g) • Cinnamon - 1 tsp Cream cheese filling: • Cream cheese — 14–17.6 oz (400–500g), slightly softened • Sweetened condensed milk — ½–⅔ cup (150–200g) • Cold heavy whipping cream 33%+ — ¾ cup (200ml) — for whipping • Heavy cream — 6–7 tbsp (100ml) — for the filling base • Gelatin — 2.5–3.5 tsp (10–15g) • Cold water — for blooming the gelatin Homemade caramel sauce: • Granulated sugar — ½ cup (100g) • Unsalted butter — 2–3 tbsp (30–40g) • Hot heavy cream — ⅓–½ cup (80–100ml) ⚡ HOW TO MAKE Cinnamon apples (start here — they need time to cool): 1. Peel, core, and cube the apples into small pieces. 2. Melt butter in a skillet over medium heat. Add apples and sugar. 3. Cook, stirring, until soft and caramelized — about 5–8 minutes. 4. Add cinnamon and stir. Remove from heat and let cool completely. 5. Reserve half for inside the cheesecake, half for the top decoration. Biscoff crust: 6. Blend Biscoff into fine crumbs. Mix with melted butter until it holds when pressed. 7. Press into the base and up the sides of the pan. Refrigerate. Cream cheese filling: 8. Beat cream cheese with condensed milk until smooth. 9. Bloom gelatin in cold water for 10 minutes. Melt gently (don't boil). 10. Temper: stir 2 tbsp of the filling into the gelatin, then pour back. Mix on low. 11. Whip 200ml cold heavy cream to stiff peaks. Fold into the cheese mixture. Work quickly after adding the gelatin. Assembly: 12. Spread half the cream over the chilled crust. 13. Add a layer of cooled cinnamon apples. 14. Cover completely with the remaining cream. Smooth flat. 15. Refrigerate until fully set — minimum 6 hours, overnight is best. (Or 2–3 hours fridge + 30 minutes freezer for a cleaner slice.) Homemade caramel: 16. Melt sugar in a clean dry pan over medium heat — don't stir, just swirl. 17. When it turns deep amber, remove from heat. Carefully add butter — it will bubble. 18. Stir until smooth. Pour in hot cream slowly, stirring constantly. 19. Return to low heat for 1 minute. Let cool slightly before pouring. Finish: 20. Remove the ring from the set cheesecake. 21. Pour the caramel generously over the top — let it drip down the sides. 22. Top with the reserved cinnamon apples. Slice and serve! 🍎 WATCH NEXT 👉 No-Bake Pumpkin Pie Cheesecake →    • No-Bake Pumpkin Pie Cheesecake — No Raw Eg...   👉 No-Bake Cherry Cheesecake — Homemade Cherry Jam →    • No-Bake Cherry Cheesecake — Looks Like a B...   👉 No-Bake Lemon Cheesecake — Homemade Lemon Curd →    • No-Bake Lemon Cheesecake — Homemade Lemon ...   #NoBakeCheesecake #AppleCheesecake #CaramelApple #FallDesserts #NoBakeRecipes #ApplePieCheesecake #CaramelCheesecake #FallBaking #NoBakeFall #AppleDessert #HomemadeCaramel #NoBakeApple #ThanksgivingDessert #CinnamonApple #EasyDessertRecipes