Caramel Apple Cheesecake Bars
When I want to splurge with dessert, it’s with cheesecake. I love it so much! With these easy cheesecake bars, I can eat cheesecake guilt-free any time I want. Plus, it’s much quicker than making the real thing and you can’t tell the difference. And if making this for a group, we all know how hard it is to make things for groups these days…there’s always at least one person who’s gluten free, another who doesn’t eat dairy, and another who’s just eating healthy. Well great news people! This checks the box on ALL of those!
Should we just call it the perfect dessert? Maybe. The drizzle of warm coconut milk caramel makes these bars heavenly. The apples, make them perfect for any fall occasion, or really just because you feel like eating cheesecake and why the heck not make it caramel apple cheesecake?! The apple crumble topping is the perfect topping to push these cheesecake bars over the top and memorable.
You’ll just have to trust me on this, they’re worth it. Make them already!
Caramel Apple Cheesecake Bars
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1/8 teaspoon pink Himalayan salt
- ¼ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 4 ½ tablespoons granulated sugar or pure maple syrup
- 4 ½ tablespoons milk of choice ONLY if using granulated sugar
Cheesecake
- 16 oz. almond milk cream cheese, room temp
- 3/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 eggs, room temp
Crumble
- 1 teaspoon coconut oil or ghee
- 1 granny smith apple, peeled and diced (about ¼ inch thick)
- ¼ cup coconut sugar or maple sugar
- ¼ cup almond flour
- ¼ teaspoon pink Himalayan salt
- 2 tablespoons coconut oil or ghee
Instructions
- Preheat oven to 325⁰F. Grease and line a 9 x 9 baking pan with parchment paper. Using wet hands, spread crust evenly on the bottom of the pan. Bake for 10-12 minutes.
- While the crust bakes, in a medium pan heat the oil or ghee over medium heat. Add the apples and cook until just softened, about 3-5 minutes. In a medium bowl add the apples and remaining crumble ingredients and mix until just combined. Set aside.
- In a medium bowl add the cream cheese and using a hand or stand mixer beat until smooth. Add the maple syrup and vanilla and mix again until combined, about 1 minute. With the mixer on add the eggs, one at a time, until the mixture is shiny and creamy, about 1 minutes more.
- Pour the cheesecake mixture over the baked crust, then top with the crumble. Bake for 30-35 minutes or until the center no longer jiggles. Allow to cool, then place in the fridge for at least 4 hours, or preferably overnight.
- The caramel sauce is best drizzled warm over the bars when ready to eat.
