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Wholesome Salted Caramel Apple Cheesecake Bars

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These wholesome salted caramel apple cheesecake bars feature a simple oat crust, a no-fuss cheesecake filling, a heap of sautéed apples, and a generous drizzle of salted caramel. They’re a healthier twist on a classic indulgence, perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups rolled oats (use certified gluten-free if needed)
  • 1 cup whole wheat pastry flour (or all-purpose flour)
  • ⅓ cup coconut sugar (or packed brown sugar)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted (or coconut oil for dairy-free)
  • 3 medium apples (Honeycrisp or Granny Smith), peeled and diced into ½-inch cubes
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup plain Greek yogurt
  • ½ cup honey (or maple syrup for a vegan option)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ½ cup salted caramel sauce (store-bought or homemade)
  • 1 teaspoon flaky sea salt (like Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving some overhang on two sides.
  2. In a medium bowl, combine the rolled oats, whole wheat pastry flour, coconut sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture looks like wet sand. Reserve about ½ cup of this mixture for the topping later.
  3. Press the remaining crust mixture firmly into the bottom of your prepared pan. Bake for 12-15 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. While the crust bakes, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the diced apples, coconut sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are softened but still hold their shape. Set aside to cool.
  5. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the Greek yogurt, honey, eggs one at a time, and vanilla extract. Beat on low speed after each addition until just combined. Fold in the tablespoon of flour.
  6. Pour the cheesecake filling over the pre-baked crust and spread it into an even layer. Spoon the sautéed apples evenly over the cheesecake filling.
  7. Sprinkle the reserved crust mixture over the top of the apples.
  8. Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
  9. Let the bars cool in the pan on a wire rack for 1 hour. Then transfer to the refrigerator and chill for at least 3 hours, or overnight.
  10. Once chilled and set, lift the bars out using the parchment overhang. Drizzle generously with salted caramel sauce and sprinkle with flaky sea salt. Slice into 9 or 16 squares.

Notes

Don’t skip sautéing the apples—it concentrates flavor and removes excess moisture. Use room temperature cream cheese and eggs for a smooth filling. Don’t overmix the filling to avoid cracks. Cool completely before refrigerating for clean slices. Use a hot knife for neat slices.

Nutrition

Keywords: apple cheesecake bars, salted caramel, fall dessert, wholesome dessert, cheesecake bars, apple dessert, no water bath cheesecake

Find it online: https://clunkcook.com/wholesome-salted-caramel-apple-cheesecake-bars/