Making a Toffee Apple Cheesecake Recipe // NO BAKE Version
My toffee apple cheesecake is so easy! My no bake recipe is without gelatin and has all the wonderful caramel flavours of toffee apples right through the cheesecake! So delicious, you are going to adore this one!
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You can find the recipe for this no bake cheesecake over on my blog:
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No Bake Apple Cheesecake Recipe no Gelatin no Whipping Cream [ASMR]
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No Gelatin, No Whipping/Heavy Cream, beautiful No Bake Apple Cheesecake Recipe. Make cinnamon apple syrup at home and mix with cream cheese, so soft and creamy. Topped with refreshing apple syrup jelly and apple slices, so crunchy at the same time. This no bake cheesecake smells too good because of the cinnamon apple syrup. Let's make this today! ????
Require: Ø15 cm baking pan (6 inch)
无吉利丁,无淡奶油,无忌廉,美丽的免炬苹果芝士蛋糕食谱和做法。自制苹果肉桂糖浆后,和奶酪一起吃,好软好浓郁。加上清爽的苹果糖浆果冻和苹果片,同时也很脆。这款免炬芝士蛋糕太香了。今天就来试一试 ????
需要材料: Ø15 cm 烤盘(6吋)
Resepi Kek Keju Epal yang Menawan Tanpa Gelatin, Tanpa Whipping Cream, Tanpa Heavy Cream, Tanpa Bakar/Oven. Selepas buat sirap cinnamon epal sendiri, campurkan dengan cream cheese, rasa sangat lembut dan creamy. Tambahkan jeli sirap epal yang menyegarkan, rasa rangup sekali. Memang lazat betul, marilah cuba hari ini ????
Perlukan: Ø15 cm loyang kek (6 inci)
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Best Apple Crisp Cheesecake
Just because this cheesecake is heavy on the toppings doesn't mean it's protected from cracking. If you want to avoid any potential cracking, a water bath is needed. If you don't want to bother, you could always cover it with some extra whipped cream and a caramel drizzle. We won't tell. ????
INGREDIENTS
FOR THE CRUST:
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt
FOR THE CHEESECAKE:
4 blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. vanilla
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
FOR THE TOPPING:
1 apple, peeled and finely chopped
1/4 c. firmly packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 c. butter, softened
Cool whip, for garnish (optional)
DIRECTIONS
1. Preheat oven to 325° and grease an 8 or 9 springform pan with cooking spray. Make the crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside.
2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over the crust.
3. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the top of the cheesecake, then top with an even layer of the the oat topping.
4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
5. When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream.
Full Recipe
Credits
Award Winning Apple Cheesecake!
Come join us in our first video were Jamie makes her grand prize winning apple cheesecake.
Caramel Apple Cheesecake
Crust
1 1/2 cup crushed gingersnaps
1/4 cup granulated sugar
4 tbls melted butter
1/2 tsp kosher salt
Cheesecake
4 8oz packs of cream cheese softened
3/4 cups granulated sugar
1/2 cup lightly packed brown sugar
3 lg eggs
1/4 cup apple butter
3 tbls all purpose flour
2 tbls spiced apple cider
1/2 kosher salt
topping
4 granny smith apples diced
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp lemon juice
1 tbls corn starch
1/2 cup light brown sugar, packed
Caramel sauce for drizzling
Preheat oven to 325 and line spring form pan with parchment paper and foil
In a lg bowl mix together gingersnaps, sugar, butter and salt.
Press mixture into prepared pan. set aside
make cheesecake
In lg bowl using a hand mixer beat cream cheese and sugars until no lumps remain, Add eggs one at a time then add apple butter and apple cider. Add flour and salt and beat until combined.
Pour mixture over crust.
Place pan in a roasting pan , place in over and pour water about half way up the sides of your spring form pan.
Bake until center of cheese cake only slightly jiggles about an hour and a half. Turn off heat , prop open oven door and let cool for an hour.
Remove foil and refrigerate overnight or no less than 5 hours.
Topping
In small saucepan add the apples, sugar, cinnamon, lemon juice and corn starch. Let simmer until soft and syrupy, about 5 minutes. Let cool and spoon apple mixture cooled cheesecake then drizzle caramel on top.
I turned my overnight oats into a healthy lemon cheesecake.
No Bake Lemon Cheesecake
Today I'm going to show you how to make overnight oats lemon cheesecake.
With a wholesome crust and a healthy lemon curd topping, it's a dessert that's both satisfying and nourishing.
The oats in the crust provide a healthy dose of fiber, while the ricotta cheese and Greek yogurt in the filling add a protein boost.
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WATCH NEXT:
✅Basic Overnight Oats Recipe:
✅Crustless Ricotta Cheesecake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love this high protein cheesecake:
It's packed with nutrition!
It will satisfy your sweet tooth without compromising your health goals.
With its overnight preparation, this recipe is incredibly convenient.
It's versatile, you can experiment with different toppings or additions.
LEMON CHEESECAKE RECIPE
(makes 1 serving)
Ingredients:
For the crust:
1/4 cup quick-cooking oats (20g)
1/2 tablespoon chia seeds
1 teaspoon honey
1 tablespoon milk (dairy or non-dairy)
2 tablespoons Greek yogurt
For the filling:
1/4 cup ricotta cheese (60g)
1/4 cup Greek yogurt (65g)
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice
For the lemon curd: (enough for 4 servings)
1/2 cup milk (120ml)
1/4 cup lemon juice (60ml)
2 tablespoons honey, maple syrup, or agave
1 tablespoon cornstarch
A pinch of turmeric
NUTRITIONAL INFO (per serving):
378 calories, fat 10.9g, carb 48.4g, protein 22.1g
Instructions:
Prepare the Crust:
-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt.
-Stir the mixture with a spoon until well combined.
-Set it aside while you prepare the cheesecake filling.
Make the Filling:
-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice.
-Mix the ingredients together using a spoon until a smooth consistency is achieved.
Assemble the Cheesecake:
-Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface.
-Smooth the top of the filling to create an even layer.
Prepare the Lemon Curd:
-In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric.
-Whisk the mixture until the cornstarch dissolves completely into the milk.
-Heat the saucepan over medium heat until the mixture thickens and starts to bubble.
-Allow the lemon curd to cool slightly.
Add the Lemon Curd Topping:
-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly.
-Place it in the refrigerator to cool overnight or for a minimum of 4 hours.
Enjoy your delicious and healthy overnight oats lemon cheesecake!
Apple Crisp Cheesecake
Apple Crisp Cheesecake is the ultimate autumn dessert! Creamy cheesecake combines with apples and a buttery crisp topping to make this decadent dessert you’ll fall in love with!
Ingredients:
Crust:
12 graham crackers, crushed
6 tablespoons melted butter
1 teaspoon ground cinnamon
1/4 cup brown sugar
Filling:
4 (8-oz.) blocks cream cheese, softened to room temperature
1 cup brown sugar
2 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Apple Crisp Topping:
1 apple, peeled and diced into small pieces
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup old fashioned oats
1/2 teaspoon ground cinnamon
4 tablespoons butter, softened
Caramel and whipped cream for serving if desired
Instructions:
Preheat oven to 325 degrees Fahrenheit, placing one rack at the bottom and another in the middle of the oven. Spray an 8″ or 9″ springform pan (affiliate link) with nonstick spray.
In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, and sugar. Press the graham cracker mixture firmly into the bottom of the springform pan (affiliate link), pressing with the back of a spoon.
In a large bowl or bowl of a stand mixer (affiliate link), beat cream cheese and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla.
Add flour and cinnamon and mix on medium speed until just combined. Do not over mix. Pour filling over the crust and smooth with a spatula.
Spoon diced apples over the filling.
In a medium bowl, whisk together brown sugar, flour, oats, and cinnamon. Cut butter into the oat mixture with a knife or pastry cutter until crumbly with. no large chunks.
Fill an oven-safe pan with very hot water and place on the bottom rack of the oven. Place cheesecake on the rack directly above the water.
Bake until center of cheesecake only slightly wobbles, similar to Jello, about 50 minutes to 1 hour.
Cool the cheesecake for 5 minutes, then run a butter knife around the outside edge of the cheesecake to loosen it from the pan.
Cool 1 additional hour at room temperature, then place in the refrigerator for at least 6 hours or overnight to chill completely.
Serve with caramel and whipped cream if desired.
I hope you enjoy this recipe! You can find more delicious recipes like this on my websites: thehappierhomemaker.com and shakentogetherlife.com
IG @thehappierhomemaker @shakentogether