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A close up of an apple cheesecake bar on a plate

Maple Apple Pie Cheesecake Bars

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  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes (plus 120 minutes cooling time)
  • Total Time: 3 hour 5 minutes
  • Yield: 15 bars
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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


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)


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.


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


  • Serving Size: 1 Bar
  • Calories: 607
  • Sugar: 50g
  • Sodium: 168mg
  • Fat: 33g
  • Saturated Fat: 19g
  • Carbohydrates: 73g
  • Fiber: 2g
  • Protein: 6.5g
  • Cholesterol: 117mg