No Bake Apple Butter Cheesecake with Caramel Jelly
This No Bake Apple Butter Cheesecake with Caramel Jelly is such a delicious and fun way to enjoy the flavours of apple and caramel together. It’s got a crisp, buttery base, a tangy apple butter layer followed by a smooth and creamy cream cheese filling and topped with a tasty caramel jelly. Plus, it looks super appealing with all the layers. It takes a little longer than the recipes I usually share but it’s totally worth it. Each step is pretty easy. The hardest part of this recipe is waiting for each layer to set.
So how do I make this No Bake Apple Butter Cheesecake with Caramel Jelly from scratch?
This recipe can be broken down into a few easy steps;
- Biscuit Base
- Apple Butter
- Cream Cheese Filling
- Caramel Jelly
Biscuit Base
To begin making this recipe, crush your biscuits of choice into small crumbs. You can do this by either whizzing them up in a food processor or by placing the biscuits into a ziploc bag and hitting it with a rolling pin until you get crumbs. Add the biscuit crumbs to a mixing bowl and pour over the melted butter. Mix together until all the crumbs are coated. Line a 10 inch springform cake tin, like this one. Scoop the biscuit crumbs into the base of the cake tin and spread evenly. Use the bottom of a cup measurer to press down firmly. Pop into the fridge to chill while you prepare the other layers.
Apple Butter
To make the apple butter, peel and core the cooking apples and cut into small chunks. Place into a saucepan along with brown sugar and cinnamon. Cook on a low/medium heat for 10-15 minutes until the apple has broken down and become smooth. There may be some tiny pieces of apple left in your butter. If you want it completely sooth, you can cook down for a couple more minutes while stirring often, or you can blend it with a hand blender. Allow to cool slightly before spreading evenly over the base of the cheesecake. Place in the fridge again while you prepare the cream cheese filling.
Cream Cheese Filling
To make the cream cheese filling, add the cream cheese and sugar to a large mixing bowl. Beat together using an electric whisk for 1-2 minutes until smooth. In a small saucepan, add 50 grams of cream and warm gently. When it starts to bubble slightly, remove from the heat ad sprinkle over the powdered gelatin and whisk. If you are using leaf gelatin, soak the leaves in cold water for a couple minutes before adding to the hot cream. Leave to melt for 1-2 minutes before whisking in the remaining cream. Pour over the cream cheese and whisk together until no lumps remain. Gently pour over the apple butter layer and chill for at least 2 hours before starting on the jelly layer.
Caramel Jelly
To make this caramel jelly, we begin by making a dry caramel. Start off by placing 2 tablespoons of sugar into a small saucepan on a low heat. Allow the sugar to fully melt and barely caramelise before mixing in another tablespoon of sugar with a wooden spoon.
Once all the sugar has been added, allow to caramelise to a dark golden brown. Add in the water It’s likely it will spit and start to seize up slightly, this is fine. Turn the heat up to medium and continue cooking for another minute or two until all the sugar has dissolved again.
While that is dissolving, take 2 tbsp of boiled water and place into a small bowl. Sprinkle over the powdered gelatin and mix well. Leave to stand until the granules have melted. Take the caramel off the heat and whisk in the melted gelatin. If using leaf gelatin soak for 2-3 minutes in cold water before adding to the hot caramel.
Remove the set cheesecake from the fridge and very gently pour the caramel jelly over the cream cheese layer. Return to the fridge and chill for at least 2-3 hours, or preferably overnight, until set.
No Bake Apple Butter Cheesecake with Caramel Jelly FAQ
Equipment for this recipe
10 Inch Springform Cake Tin – Click Here
Measuring Cups Set – Click Here
For more Cheesecake Recipes, check out my Spiced Pumpkin Cheesecake or my Salted Caramel Pecan Baked Cheesecake.
If you’re interested in more No Bake Dessert Recipes, why not take a peek at my No Bake Desserts Category, here?
No Bake Apple Butter Cheesecake with Caramel Jelly
Equipment
- 10 inch round cake tin, preferably loose bottom
- Small Bowl
- Large mixing bowl
- Whisk
- Small saucepan
- Rubber spatula
Ingredients
Biscuit Base
- 250 grams crushed biscuits
- 150 grams melted butter
Apple Butter
- 300 grams cooking apples, cut into chunks
- 70 grams sugar
- 2 tsp ground cinnamon
Cream Cheese Filling
- 350 grams cream cheese
- 130 grams caster sugar
- 200 grams cream
- 1 tsp vanilla
- 7 grams powdered gelatin, or 4 leaves gelatin
Caramel Jelly
- 80 grams caster sugar
- 160 grams water
- 2 grams powdered gelatin or 2 leaves gelatin
Instructions
Biscuit Base
- In a large bowl, combine the crushed biscuits and melted butter.
- Grease and line the 10 inch cake tin. Transfer the buttered biscuit crumbs onto the base of the cake tin. Press down firmly.
- Place in the fridge while you make the filling.
Apple Butter
- In a small saucepan, add the apple chunks, sugar and cinnamon.
- Cook on low/medium heat stirring often for 10-15 minutes until the apple has broken down and become smooth.
- Allow to cool before spreading on the biscuit base.
Cream Cheese Filling
- In a small saucepan add 50 grams of cream. Heat on low/medium heat until it starts to bubble. Take off the heat and sprinkle over the powdered gelatin. Whisk well and leave to melt while you prepare the other ingredients. If you are using leaf gelatin, make sure to soak it in cold water for 2-3 minutes before adding to the hot cream.
- In a large mixing bowl, add the cream cheese, sugar and vanilla. Whisk well for 1-2 minutes until smooth.
- Pour the remaining cream onto the gelatin cream and whisk together well.
- Slowly pour this into the cream cheese mix and whisk together until no lumps remain. Pour this over the apple butter.
- Chill for at least 2 hours before applying the jelly layer.
Caramel Jelly
- In a small saucepan, add 2 tablespoons of the sugar and heat on low/medium. Allow to melt and caramelise slightly.
- Add in another tablespoon of sugar and mix together well. Allow to melt and caramelise slightly.
- Repeat this process until all the sugar as been added. After you add the final sugar allow the sugar to cook to a dark amber colour.
- Add in the water and mix. The caramel will spit and seize up a little. This is totally fine.
- Cook for a further 1-2 minutes until all sugar has dissolved.
- While that is dissolving, take 2 tbsp of boiled water and place into a small bowl. Sprinkle over the powdered gelatin and mix well. Leave to stand until the granules have melted.
- Once the gelatin and sugar has melted, take the caramel off the heat and whisk in the gelatin.
- Carefully pour over the chilled cheesecake and chill for a further 2 hours minimum.
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