Maple Apple Pie Cheesecake Bars

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This Maple Apple Pie Cheesecake Bars recipe has a delicious cookie base, creamy cheesecake center and the best homemade apple pie filling on top! These apple cheesecake bars are the perfect dessert for fall!

If you love apple pie and cheesecake together as much as I do, you should also try my No Bake Mini Apple Pie Cheesecakes and this recipe for No-Bake Apple Pie Lasagna!

Apple cheesecake bars on a plate with dripping caramel

Maple Apple Pie Cheesecake Bars

Fall desserts are my favorite, and this time I’ve take all the best flavors and combined them into one amazing dessert. 

I dare you to try and pick a favorite layer of these cheesecake bars: the maple sugar cookie base, the no-bake cheesecake filling or the apple pie topping. Really though, can you even decide?

These Cheesecake Bars Use One Of My Favorite Cookie Recipes

The “crust” of these bars is actually a maple sugar cookie. The recipe is based on my favorite sugar cookie bar which is actually my soft and chewy snickerdoodle cookies but without the cinnamon sugar. I’ve added some maple syrup and cinnamon to the cookie dough to compliment the amazing flavors in this recipe. 

Even though these bars are refrigerated, the center of the cookie stays nice & soft. They’re a little dense but they make a great base.The edges will be more baked than the center, but the key to keeping these cookies soft is to slightly under bake it. 

I recommend lining the pan with parchment paper so that you can remove it from the pan, but also to help prevent sticking. Do you best to evenly press the dough into the pan. It might appear to be thin at first, but once baked, you have a nice thick cookie. 

A cheesecake bar with apple filling on top, missing a bite

My Homemade Apple Pie Filling Has A Secret Ingredient 

I swear, just about anything with apple pie filling is just downright awesome. These bars are no exception. You can make the apple filling while the cookie is baking.

The pie filling is simple to make and it’s relativity quick since I make it on the stovetop. My secret to my apple pie filling, is adding a bit of maple syrup to the mix. It’s adds some sweetness to the tart of the apples and helps them to caramelize in the pan. 

You can use any type of apples you’d like but I prefer to use granny smith apples because I think they have the best flavor and I like the tartness, as it helps to balance out the sweetness. 

 

There’s 3 simple steps for the filling

  1. Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
  2. Sprinkle the dry ingredients over top of apples and stir to combine. Pour the maple syrup and gently stir.
  3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally and add water as necessary to prevent the apples from sticking to the sauce pan. Cool completely. 

A close up of a pan of stovetop apple pie filling

How To Make The Cheesecake Filling

No-Bake cheesecake is one of my favorite things to make. Not only is it easy to make but it’s so light and fluffy. It’s super versatile and can be paired with so many desserts.  

  • Prepare the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Prepare the whipped cream. Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  • Beat the cream cheese until it’s completely smooth.
  • Add the remaining ingredients: brown sugar, cinnamon and heavy cream and beat until well combined. Then add the maple syrup and caramel. Ensure the batter is very well mixed and free of lumps. 
  • Fold the prepared whipped cream and mix until combined.

If you don’t want to make homemade whipped cream, then you can certainly substitute Cool Whip. I just really love the texture of homemade whipped cream.

an overhead shot of no-bake cheesecake batter

How To Assemble These Apple Pie Cheesecake Bars

  • After the cookie is cooled, spread the prepared cheesecake batter on top
  • Spread the apple pie filling on top
  • Refrigerate this for at least 2 hours to allow the cheesecake layer to set.
  • Top these with some salted caramel just prior to serving

two side by side images showing how to build a cheesecake bar

These cheesecake bars are just dreamy.

Once refrigerated, the cookie gets more firm. So I like to allow them to sit out for 15-20 minutes to soften before serving. Since this has the cheesecake layer, it does need to stay refrigerated.  Don’t be intimidated by the list of ingredients or the number of steps. It’s really easier than you think!

caramel dripping over apple filling on top of a cheesecake bar

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A close up of an apple cheesecake bar on a plate

Maple Apple Pie Cheesecake Bars

  • Author: Julianne Bayer
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes (plus 120 minutes cooling time)
  • Total Time: 3 hour 5 minutes
  • Yield: 15 bars

Description

This Maple Apple Pie Cheesecake Bars recipe has a delicious cookie base, creamy cheesecake center and the best homemade apple pie filling on top!

Ingredients

For the pie filling

  • 4 Medium apples, peeled and diced
  • 1 medium lemon, juiced
  • 2 tablespoons (28g) light brown sugar
  • 2 tablespoons (18g) all-purpose flour
  • 2 tablespoons (30ml) pure maple syrup
  • 2 teaspoons (5g) ground cinnamon
  • 24 teaspoons (10-20ml) water

For the cookie base

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 2 tablespoons (30ml) maple syrup
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • 1 teaspoon (2.5g) ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarter

For the cheesecake filling

  • cups (354ml) heavy whipping cream
  • 3/4 cup (98g) powdered sugar
  • 16 ounces (452g) full-fat cream cheese, softened
  • 1/4 cup (55g) packed light brown sugar
  • 1 teaspoon (2.5g) ground cinnamon
  • 2 tablespoon (30ml) heavy whipping cream
  • 1 tablespoon (15ml) pure maple syrup
  • 2 tablespoons (30ml) salted caramel sauce

For the topping

  • Salted caramel sauce
  • Chopped nuts (optional)

Instructions

For the pie filling

  1. Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
  2. Sprinkle the dry ingredients over top of apples and stir to combine. Pour the maple syrup and gently stir.
  3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally and add water as necessary to prevent the apples from sticking to the sauce pan. Set aside and allow to cool, refrigerating if necessary.

For the cookie

  1. Preheat oven to 375° F.
  2. Combine butter with sugar and beat on medium speed until well creamed together.
  3. Add the eggs, maple syrup and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  4. In a separate bowl, combine flour, cinnamon, baking soda and cream of tartar. Slowly add it into batter and beat on medium low speed until well combined and dough forms.
  5. Press the cookie dough into a 9-inch by 13-inch pan lined with parchment paper.
  6. Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely.

For the cheesecake layer

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Prepare the whipped cream. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth, scraping down the bowl as needed.
  4. Add the brown sugar, cinnamon and 2 tablespoons of heavy cream and beat until well combined. Then add the maple syrup and caramel and beat until all the ingredients are well blended and free of lumps.
  5. Fold the prepared whipped cream into cream cheese mixture. Spread cream cheese mixture on cooled cookie base. Top with apple pie filling. Refrigerate for at least 2-4 hours so the cream cheese layer can set. Topped with additional caramel and chopped nuts if desired.

Notes

Storage and make ahead options:

  • The cookie bar and or the cheesecake filling can be made 1 day ahead of time and either assembled or kept separate.
  • The cheesecake filling must be refrigerated once prepared. Store in an airtight container.
  • The apple pie filling can be prepared ahead of time, cooled and stored in the refrigerator in an airtight container
  • Once assembled, these bars must be refrigerated.

Apples: You can use any type of apples you’d like but I prefer to use granny smith apples

Whipped cream substitute: If you don’t want to make homemade whipped cream, you can use one 8 ounce container of Cool Whip

Nutrition Information:
1 Bar
607
50g
168mg
33g
19g
73g
2g
6.5g
117mg
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: apple pie cheesecake bars, apple cheesecake bars, cheesecake bars recipe, caramel apple cheesecake bars, recipe for cheesecake bars

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Originally published in 2014, this post has been updated in 2020

 

26 Responses
  1. Anna

    Looks DELICIOUS! Thanks so much for all the amazing recipes, you have made a huge impact on my baking ~don’t know what I would do without you!

    xo, Anna

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