My toffee apple cheesecake is packed with all the beautiful flavours of autumn in the decadent comfort food that is cheesecake. This no bake cheesecake is just perfect for a weekend treat or a dinner party with friends too, as it needs to be made ahead of serving!
A seasonal favourite
Autumn and apples go hand in hand for me. But toffee apples are an all time favourite autumnal flavour! The fresh tartness of apples paired with sweet toffee is so perfect together. Add in a little cinnamon and it is just utterly heavenly!
For me, the beauty of this flavour combination is how versatile it is too! Whether enjoyed on its own as toffee apples, or in a tart, cake, muffins or a cheesecake… The combination of rich caramel flavours with any apple is just a perfect marriage!
What ingredients do I need to make apple toffee cheesecake
- Apples: an essential ingredient in this delicious no bake dessert.
- Butter: I use unsalted butter in the base of the toffee apple cheesecake as well as when cooking the apples for the cheesecake filling.
- Dark muscovado sugar: the darker flavour profile of this makes a really wonderful, rich toffee sauce and a decadent apple filling.
- Cinnamon: gives a scrumptious warmth to the whole dessert, from the base and apple filling to the cheesecake itself. Yum!
- Digestive biscuits: crushed and used to make the base of the cheesecake. Crush either using a food processor or take out some stress and bash with a rolling pin!
- Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly. Plus it gives the no bake caramel apple cheesecake a wonderfully rich and decadent texture!
- Icing sugar: for sweetness in the cheesecake filling.
- Double cream: to make the toffee sauce, gives a rich, decadent texture to the toffee sauce. Also used to help firm up and set the cheesecake filling.
- Golden syrup: this thick sweet syrup gives a wonderfully rich toffee flavour to the sauce for topping the cheesecake.
- Salt: just a little added, to round off the flavours. You will not be able to taste this tiny amount, but it really enhances the flavours!
- Candy apples: shop bought or homemade, used for decoration on top of the cheesecake.
What equipment do I need to make toffee apple cheesecake?
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Small saucepan*: to make and thicken the rhubarb compote when making this rhubarb cheesecake recipes.
- Springform tin*: to make the no bake rhubarb cheesecake in. No need to line the base or grease before making the cheesecake, it should come off quite easily!
- Mixing bowl*: to mix all the ingredients together to make the cheesecake filling.
- Handheld electric mixer*: a useful tool to make life easier in the kitchen! You can, of course, make this whole recipe entirely by hand. But it will be quite the workout for your arm!
- Spatula*: used to scrape down the bowl. This helps to ensure everything mixes together thoroughly when making this rhubarb cheesecake dessert.
- Offset spatula*: I use this to level off each of the cheesecake layers as I alternate with the rhubarb. This tool makes this job so much easier than a regular spatula or knife.
How to make no bake apple cheesecake
There are a few steps to making this cheesecake, none of which are hard I promise! Firstly, the apple needs to be cooked, to allow it enough time to cool down so it can be used in the cheesecake filling. Then make the biscuit base and pop in the fridge to chill before making the cheesecake filling with apples and topping the base. While the cheesecake sets, make the toffee sauce, then decorate the top of the cheesecake with the sauce before serving. Yum!
For the apple filling
Step 1: Melt the butter in a pan over medium-high heat. Stir in the sugar and cinnamon until melted and combined.
Step 2: Add in the chopped apples and continue to cook over medium-high heat to release and evaporate the liquid, about 4-5 minutes. Set this mixture aside to cool before using in the cheesecake.
For the cheesecake
Step 1: Make the base by crushing the biscuits into fine crumbs. I prefer doing this in a food processor for speed, but you can bash them with a rolling pin too.
Step 2: Add in the cinnamon and melted butter and mix through. Tip into an 8″ springform tin and press down to make a flat base. Place the tin in the fridge to chill until needed.
Step 3: In a large clean bowl, beat the cream cheese, icing sugar and cinnamon until combined. Pour in the double (heavy) cream and beat again until the cheesecake mixture thickens. Fold in the cooled apple mixture.
Step 4: Tip the cheesecake mixture onto the chilled biscuit base, spreading out evenly and levelling the top. Return the tin to the fridge to chill for at least four hours, ideally overnight.
For the toffee sauce
Step 1: Place the cream, sugar, golden syrup and salt all together in a small saucepan and bring it to boil.
Step 2: When the mixture is bubbling, turn the heat down and simmer the toffee sauce for 5-7 minutes until it has become darker and is thickened. It should coat the back of a spoon with a thick layer of sauce. Remove from the heat and allow to cool completely before using to top the cheesecake.
Finishing the toffee apple cheesecake
Step 1: Once the cheesecake has set and the toffee sauce has cooled, time to bring it all together! Remove the cheesecake from the tin and place it on a serving plate. Use an offset spatula or knife to smooth any uneven cheesecake edges.
Step 2: Top the cheesecake generously with a few spoonfuls of toffee sauce. Spread it evenly over the top of the cheesecake, allowing it to drip a little over the edges. Pop the cheesecake back in the fridge if not serving immediately. Top with the candy apples just before serving. Enjoy!
Does no bake cheesecake contain eggs?
There are no eggs in this easy caramel apple cheesecake. A cheesecake recipe with eggs in the ingredients will need to be baked. This is to allow the eggs to cook and set the cheesecake.
Can I make this cheesecake without a special tin?
A springform tin is a really useful tool as it makes it so much easier to release the no bake cheesecake recipe from the tin. If you do not have a springform tin, you could use a loose bottomed cake tin too. Anything that will allow you to lift the cheesecake out of the tin will work when making this.
Do you need to line a springform cake tin for a cheesecake?
No, there is no need to line the springform when making a cheesecake, it should release from the base with a little bit of coaxing. However, I actually like to line the base of my tin with a circle of parchment to make it easier to lift the cheesecake off the springform base. You can leave the paper on the base or remove it as it is transferred to the serving plate.
How long does this toffee apple cheesecake recipe take to set?
I would recommend leaving this cheesecake to set overnight for best results. It will certainly need at least 4 hours to chill before being removed from the tin.
How to store a no bake cheesecake
Always store a no bake cheesecake in the fridge. You can store this toffee apple pudding in the fridge once decorated with the toffee sauce too. Just leave the candy apple decoration until you are about to serve.
How long does a cheesecake last in the fridge?
Make this toffee apple cheesecake up to a day before you wish to serve it. It will keep well in the fridge for up to three days.
Additional tips for this toffee apple cheesecake no bake
- Peel and chop the apples into roughly one inch sized cubes before cooking. This size allows the apples to soften enough, but still hold their shape.
- Cook the apple mixture on a medium high heat. You want to release the juices of the apples, so that it does not weep into the cheesecake, but not cook the fruit so much that it turns to mush. So quick heat to cook and leave to cool.
- Press the biscuit base really firmly into the bottom of the pan to give a solid base for the filling. I use the end of my rolling pin to help me get it well compacted and flat. A small glass, the back of a spoon or even clean fingers work just as well.
- You can bake the cheesecake base if you wish. Baking the crust makes it firmer and less crumbly, so it completely depends on the texture you prefer. Once pressed into the tin, bake the crust for about 8 minutes at 180C/350F. Please make sure the base and tin are fully cool before topping with the cheesecake or you will end up with a melted cheesecake puddle!
- The cream cheese should be at room temperature before mixing. Using it at room temperature will ensure the cheesecake filling is smooth and creamy and that it does not split during mixing.
- If you prefer, you can whip up the double cream for the cheesecake separately and fold it all together. I find it quicker and easier, not to mention less messy, to add it to the cream cheese and beat until thickened.
- When you come to decorate the top of the cheesecake with the toffee sauce, you may wish to heat up the sauce a little bit. This will allow it to flow more easily, giving you the drips around the edge. Alternatively, simply spread it out over the top of the cheesecake and leave to set in the fridge before you remove it from the tin.
- The toffee apple decoration can leak into the toffee sauce if left on for more than a couple of hours, so I would recommend putting them on near when you wish to serve the dessert.
If you have any questions about this toffee apple cheesecake, please comment below and I will do my best to help. And do remember: if you enjoy this recipe, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
More recipes from my blog for you to enjoy
Rhubarb cheesecake: Make the most of irresistible rhubarb with a delicious no bake rhubarb cheesecake. A buttery digestive biscuit crust topped with smooth creamy vanilla cheesecake, layered and swirled with a rich rhubarb compote. A simple but wonderful dessert for any occasion!
Mini no bake strawberry cheesecakes: My mini strawberry cheesecakes have a crunchy biscuit base and a smooth creamy vanilla cheesecake filling, all finished with a homemade strawberry topping. These showstopping desserts are the perfect end to a meal with friends, and are sure to delight!
Cherry cheesecake bars: Calling all cherry fans and cheesecake lovers! These cherry cheesecake bars are especially for you! A beautiful buttery shortbread base, silky smooth vanilla cheesecake, delicious homemade cherry pie filling and a topping of more shortbread crumble. Absolutely heaven in a slice!
Thanks for joining me today, my friends. Hope you enjoy this delicious toffee apple cheesecake as much as my family does too! x