No Bake Apple Cheesecake Bars Recipes

NO-BAKE APPLE CHEESECAKE BARS

Steps:

• Place the apples in a medium skillet. Squeeze the juice from a whole lemon over the apples.
• Add the remaining ingredients, and toss to coat.
• Over medium-low heat, bring to a bubble and cook the apples for about 7-10 minutes until they are tender but not mushy, and nicely caramelized.
• Transfer to a bowl and cool completely in the refrigerator, about 15 minutes.
• Line the bottom of an 8 x 8 pan with parchment paper or aluminum foil. Place a small metal bowl in the freezer while preparing the crust so it is chilled by the time you start making the cheesecake filling.
• In a small bowl, combine almond meal, melted butter, and granulated sugar, and toss together with a fork. Pour the mixture into the bottom of the prepared pan and press down firmly with hands or the bottom of a cup. Place in the freezer for 10-15 minutes.
• In the bowl that was in the freezer, using a whisk or hand mixer, whip the cream, 2 Tablespoons powdered sugar, and vanilla to form soft peaks. Set aside.
• In a medium bowl, using a hand mixer, blend together the cream cheese, 1/4 cup powdered sugar, and Greek yogurt until light and fluffy. Stir in the chilled apple mixture.
• Gently fold in the whipped cream.
• Pour the cheesecake filling on top of the crust. Refrigerate for at least 5-6 hours or overnight.
• Cut into squares and serve. It may help to use the parchment or aluminum foil to life the bars out of the pan for slicing.

APPLE CARAMEL CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned., Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust., In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer., Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

NO-BAKE APPLE PIE CHEESECAKE

Steps:

• Graham Cracker Crust:
• Heat oven to 375°F.
• In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
• Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
• Bake 12 min. or until browned. Allow crust to cool.
• Cheesecake Filling:
• In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
• Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
• Pour filling into prepared crust in springform pan.
• Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
• Apple Pie Topping:
• In a large skillet, melt butter over medium heat.
• Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
• In a small bowl, combine water and cornstarch, then pour over apples.
• Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
• Remove from heat. Stir in vanilla.
• Allow to cool for 5 min. Pour over prepared cheesecake.