Ah, the first time I hosted Thanksgiving—I was a bundle of nerves! This special meal is often seen as the most treasured gathering of the year, and I worried I could never live up to the beautiful memories of my mom hosting. When my husband and I lived in Florida, we faced the dilemma of choosing between coming home to Texas for Thanksgiving or Christmas. We always picked Christmas. Our Thanksgivings in Florida turned into a mix of friends who, like us, couldn’t be with family. When we moved back to Texas and welcomed our daughter, we continued our Thanksgiving hosting—and we still do to this day!
I know, the traditions associated with hosting Thanksgiving can feel like a lot of pressure, but let’s not stress! There are so many simple hacks to make it easy as pie … yes, pun intended! Whether you’re hosting or just want to bring a dish that adds to the meal, I’ve got your back with this Thanksgiving dessert.
This No-Bake Caramel Apple Cheesecake is the perfect last-minute Thanksgiving dessert recipe that comes together quickly with just a few ingredients. I’ve got not one, not two, but three versions for you: the original version, an even easier version, and the absolute easiest version imaginable!
Easy Version
– 1 graham cracker crust
– 2 (8-ounce) packages cream cheese (softened)
– ¼ cup granulated white sugar
– ¼ cup heavy whipping cream
– ½ teaspoon vanilla extract
– 4-5 Granny Smith apples
– 1 tablespoon butter
– ½ teaspoon cinnamon
– 2-3 tablespoons caramel
1. In a mixer, cream the softened cream cheese until smooth.
2. Add the sugar, heavy whipping cream, and vanilla extract. Mix until just combined and smooth.
3. Spoon the cheesecake batter into the pie crust. Cover and refrigerate overnight or freeze for at least one hour.
4. Peel and core the apples, then cube them into bite-sized pieces.
5. In a medium saucepan, melt the butter over medium-high heat.
6. Stir in the apple pieces and cinnamon. Cook until softened, about 4-5 minutes.
7. Turn off the heat and drizzle the caramel over the apples, stirring to coat all pieces well.
8. Spoon the caramel apple topping over the cheesecake and serve immediately or cover and refrigerate until ready to serve.
Easier Version
– 6 mini graham cracker pie crusts
– 24.3-ounce container Philadelphia no-bake cheesecake filling
– 4-5 Granny Smith apples
– 1 tablespoon butter
– ½ teaspoon cinnamon
– 2-3 tablespoons caramel
1. Spoon the cheesecake filling into the mini pie crusts. Cover and refrigerate overnight or freeze for at least one hour.
2. Peel and core the apples, then cube them into bite-sized pieces.
3. In a medium saucepan, melt the butter over medium-high heat.
4. Stir in the apple pieces and cinnamon. Cook until softened, about 4-5 minutes.
5. Turn off the heat and drizzle the caramel over the apples, stirring to coat well.
6. Spoon the caramel apple topping over the cheesecake and serve immediately or cover and refrigerate until ready to serve.
Easiest Version
– Any premade cheesecake
– 1 can caramel apple pie filling
1. Spoon the caramel apple pie filling over the cheesecake and serve immediately or cover and refrigerate until ready to serve.
This delightful dessert is a guaranteed crowd-pleaser, whether you’re hosting or bringing a dish to the table. With these three simple versions, you can create something delicious in just a few hours—or even just a few minutes! And trust me, no one will ever guess which version of this Thanksgiving dessert you chose! This holiday everyone will simply be thankful for your wonderful contribution to the feast.
