Salted Caramel No-Bake Cheesecake w/ Cinnamon Toast Crunch Crust
To kick off Pie Week we will start with something EASY! This Salted Caramel No-Bake Cheesecake w/ Cinnamon Toast Crunch Crust doesn’t even require the oven. Now with these delicious flavors of caramel, apple and cinnamon you will have all the feels of Fall, but just in case it is still hot where you live, you can skip the oven for now!
I know if you live in the south like I do the weather is still very hit and miss. It feels so FALL LIKE in the morning, but by 1 in the afternoon we are still searching for the AC!
My Salted Caramel No-Bake Cheesecake w/ Cinnamon Toast Crunch Crust is a super versatile recipe too. If you want to make individual cheesecakes for an event, party, tailgate, or anything of the sort they are super easy to modify. Just line 2 muffin pans with paper liners (totaling 24 cheesecakes) and fill each with crust, filling, caramel and top with apples. The paper liners help you remove them from the muffin tins.
You will need a 9” springform pan for this dessert. Otherwise, you won’t be able to remove it from the pan. They are not expensive and over the years you will find that you use it more than you realize. I like the non-stick springform pans for the ease of cleanup. Here is one for $12.99 from Amazon. it even comes with 50 sheets of pre-cut parchment paper as a bonus!
Salted Caramel No-Bake Cheesecake w/ Cinnamon Toast Crunch Crust
Ingredients
- 1 ¼ c Cinnamon Toast Crunch Cereal Crumbs appr 4c cereal
- 3 tsp sugar
- 1/3 c butter melted
- 1 c heavy cream
- 2 8 oz bars cream cheese room temperature
- ¼ c sour cream
- 1 c powdered sugar
- 1 tsp vanilla
- ¼ c fresh lemon juice divided
- Pinch salt
- 6-8 tbsp salted caramel ice cream topping divided
- 2 granny smith apples
- Cinnamon
Instructions
- Spray 9-inch spring form pan with non-stick spray
- Crush cereal into crumbs and mix with sugar and melted butter.
- Press into prepared pan, pressing up the sides of the pan 2 inches.
- Place pan in the refrigerator while you prepare your other ingredients.
- In a large bowl, whip your heavy cream until stiff peaks form. Set aside.
- In a separate bowl blend your softened cream cheese, sour cream, powdered sugar, vanilla, 1 tsp of lemon juice and pinch of salt.
- When your cream cheese mixture is smooth, gently fold in your whipped cream.
- Transfer your filling to your chilled crust and smooth.
- Place 4-5 tablespoons of salted caramel on top of your cream cheese filling and swirl with a skewer.
- Cover and chill in the refrigerator for at least 4-6 hours.
- Just before serving, peel your granny smith apples and chop into a fine dice.
- In a medium size bowl add 3 tablespoons lemon juice and 2-3 tablespoons caramel sauce. Mix until smooth. Toss your apples in this sauce and add a dash of cinnamon.
- Top your cheesecake with apples and enjoy.
