No-Bake Caramel Apple Cheesecake Bars with a Salty Pretzel Crust (Print Version)

Creamy no-bake cheesecake bars layered over a salty pretzel crust with cinnamon apples, caramel, and flaky salt.

# Ingredients:

For the salty pretzel crust

01 - 2 1/2 cups (115 g) mini salted pretzels
02 - 10 tablespoons (140 g) unsalted butter, melted
03 - 1/4 cup (50 g) packed light brown sugar
04 - 1/2 teaspoon ground cinnamon

For the no-bake cheesecake filling

05 - 1 cup (240 ml) cold heavy cream
06 - 16 oz (455 g) full-fat brick cream cheese, softened
07 - 3/4 cup (90 g) powdered sugar
08 - 1/3 cup (80 g) sour cream
09 - 2 teaspoons vanilla extract
10 - 1 tablespoon lemon juice

For the caramel apple topping

11 - 3 medium Granny Smith apples, peeled, cored, and diced
12 - 2 tablespoons (28 g) unsalted butter
13 - 1 tablespoon lemon juice
14 - 1/3 cup (70 g) packed light brown sugar
15 - 1 teaspoon ground cinnamon
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 cup (160 g) thick caramel sauce
18 - 1/2 teaspoon flaky sea salt, plus more to taste

# Instructions:

01 - Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Crush the pretzels into fine crumbs and reserve 2 tablespoons for topping.
02 - Mix pretzel crumbs, melted butter, brown sugar, and cinnamon until evenly damp. Press firmly into the pan with the bottom of a measuring cup, then chill for 30 minutes.
03 - Beat the cold heavy cream to stiff peaks. Keep it cold while you mix the cream cheese base.
04 - Beat cream cheese, powdered sugar, sour cream, vanilla, and lemon juice until smooth. Fold in the whipped cream in two additions, then spread over the chilled crust.
05 - Cover the pan and refrigerate for at least 4 hours, or overnight, until the cheesecake layer is firm enough to slice.
06 - Melt butter in a skillet over medium heat. Add apples and lemon juice and cook for 5-6 minutes. Stir in brown sugar, cinnamon, and nutmeg and cook 2-3 minutes more until glossy, then cool completely.
07 - Spoon cooled apples over the cheesecake. Drizzle with caramel sauce, sprinkle with flaky salt and reserved pretzel crumbs, then lift from the pan and cut into 16 bars.

# Notes:

01 - Chill at least 4 hours before slicing.
02 - Best served cold from the refrigerator.
03 - Add the pretzel crumb garnish right before serving for the most crunch.

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