Picture this: we start this super easy no bake cheesecake with a biscoff based, then we add a delicious apple filling and finally top it with golden salted caramel and oh wait, even more apples. This is what we have here.

No Bake Salted Caramel Apple Cheesecake

Well, hello there! Let me introduce you to my favourite cheesecake to date. It’s packed with delicious apples and topped with sweet golden salted caramel, the perfect autumn dessert.

No bake cheesecake?

Oh yes, you’ve heard it right! This cheesecake is the easiest cheesecake you’ll make and what makes it even more amazing it’s the fact that it’s no bake. You see, I tend to find bake cheesecakes quite complicated; you need a water bath, the top may crack… There’s just too much to think about and way too many steps and ways it can go wrong. This cheesecake however, makes the whole process so much easier and requires so much less of your time. One additional thing is that since we’ll be freezing it, you can really make it in advance!

So what’s in this no bake salted caramel apple cheesecake?

As I said probably about 5 times already, this cheesecake is super easy to make, this is all you’ll need:

• Biscoff cookies for the base – personally, I think a biscoff base takes your cheesecake to the next level, particularly if caramel is involved
• Creme cheese
• Double cream
• Greek yoghurt
• Applesauce or apple puree
• Vanilla extract
• Icing sugar
• Salted caramel
• Apples

A few tips for success

• Allow yourself time – I like to make my cheesecake the day before, leave it in the freezer overnight, and then take it out in the morning and allow it to defrost in the fridge.
• Try it first! – try your cheesecake mix before freezing to make sure you are happy with the amount of sugar. I left the cheesecake mix slightly unsweetened as I knew the biscoff base and. the caramel on top were going to add quite a lot of sweetness to it.
• Top with salted caramel a few hours before serving – I found that the cheesecake was a lot tastier after a couple of hours having the salted caramel on top
• Don’t worry if your base “leaks” – it’s normal for the biscuit base to release humidity, sugar absorbs humidity in the freezer and will release it once defrosted. This won’t affect your cheesecake at all and it’s completely normal.
• Make the caramel ahead of time – you’ll need the caramel to be at room temperature, so make sure you make in ahead and allow it to come to room temperature. You. can make it the day before too, keep it in the fridge, and simply put it in the microwave for a few seconds to make it liquid again.

No Bake Salted Caramel Cheesecake

Ingredients:

For the cheesecake:

• 250 gr of biscoff cookies crushed into crumbs
• 70 gr of melted butter
• 280 gr of cream cheese
• 250 gr of double cream
• 150 gr of unsweetened plain greek yoghurt
• 250 gr of applesauce or apple puree
• 2 tsp vanilla extract
• 80 gr of icing sugar

For the top:

• 35 gr of salted butter
• 1tsp of vanilla extract
• 50 gr of brown sugar
• 1tsp of ground cinnamon
• 4 small apples cut into thin slices

For the salted caramel

• 60 ml of water
• 100 gr of sugar
• 57 gr of butter
• 60 ml of double cream
• 2 tsp of vanilla extract
• 1/4 tsp of salt

Method:

1. Start by making the cheesecake. Mix the melted butter and crushed biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up.
2. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, greek yoghurt and icing sugar.
3. In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the cream cheese mix and add the applesauce, fold it with a spatula.
4. Take the biscuit base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
5. TO DEFROST: you have 2 options:
   • Overnight – take the cheesecake out of the freezer and allow it to slowly defrost in the fridge. This is the best option.
   • On the day – take the cheesecake out of the freezer and allow it to sit at room temperature for an hour, then, place it back in the fridge for for at least 3 hours.
6. To make. the topping, start with the salted caramel, it needs to be at room temperature, so make sure you make it about 90 to 60 minutes before you’ll use it. In a pot, add the sugar and the water and whisk. Cook the water over low/medium heat and wait until the sugar dissolves and it starts boiling, mine took about 3-4 minutes, don’t whisk. Add in the butter, again, do not whisk, but you can give the pot a little shake to make sure that the butter mixes with the water. Just a little shake should be ok, I only did it once and the butter mixed with everything very easily. Turn the heat up to medium heat and cook for around 10 minutes. The mix will start boiling and it may rise on the pot a little bit, you will easily see that it starts acquiring a creamy consistency. Leave it cooking until the mix browns and has a caramel colour. Once it reaches that stage, take off the heat and pour the double cream straight away, whisk it vigorously until well combined. Add in the salt and the vanilla and whisk again. Transfer to a glass jar and set aside until you need to use it.
7. For the apple top, start by cutting your apples into slices. In a pot, melt the butter and add the apples, vanilla extract, brown sugar and cinnamon and cook over medium heat stirring frequently until the apples are soft but still keep their shape. Once ready, transfer them into a bowl and allow them to come to room temperature.
8. An hour or two before eating, top your cheesecake with the salted caramel and add the apples on top. Keep in the fridge until it’s time to eat.