Apple Cream Cheese Bars are dessert bars full of sweetened apples and a cream cheese layer, topped and baked with oatmeal crumble. It is a cross between a cheesecake and apple crisp that will sure to be a crowd favorite. Try my Apple Crisp for another apple dessert favorite!

Apple Cream Cheese Bars Recipe on White Plate with Bite Missing Showing Gooey Inside

Apple Cream Cheese Bars

These Apple Cream Cheese Bars are delicious with or without the caramel drizzle. If you want more of the caramel apple pie flavor, add some caramel to the top. Or, just enjoy them as-is for a sweet apple dessert or treat.

Overhead View of Apple Cream Cheese Bars in White Casserole Pan with Blue Napkin Underneath

What Kind of Apple is Best for These Bars?

I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked.

A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.

Adding Apples to Apple Cream Cheese Bars in White Casserole Pan

How to Freeze

To freeze these bars, allow them to cool completely after baking. Then store them in an airtight freezer-safe container. If stored properly, these will last up to three months. Be sure to label and date your container. Allow the bars to thaw in the refrigerator before serving.

Fork Taking a Bite out of Apple Cream Cheese Bars on White Plate

How to Store

Once you taste the sweet and creamy layers of these bars, they will not last long! However, if you make them ahead of time, they will last in the refrigerator, covered, for up to 5 days.

One Apple Cream Cheese Bar on White Plate Very Close Showing the Apples and Cream Cheese Layers

More Apple Desserts

4.80 from 10 votes

Apple Cream Cheese Bars

Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Apple Cream Cheese Bars are dessert bars full of sweetened apples and a cream cheese layer, topped and baked with oatmeal crumble and drizzled with caramel sauce.

Ingredients

Crust

  • 3 cups (375 g) all-purpose flour
  • 2 cups (400 g) packed brown sugar
  • 1 cup (80 g) quick-cooking oats
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • cups (3 sticks / 340 g) unsalted butter, melted

Cream Cheese Mixture

  • 2 packages (8 ounces each) cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Apple Mixture

  • 4 large Granny Smith apples, peeled, cored, and thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • Caramel topping, for garnish

Instructions

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

Crust

  • In a large bowl, combine flour, brown sugar, oats, cinnamon, baking powder, and baking soda.
  • Pour melted butter over the mixture and mix together until crumbly.
  • Measure out 2 cups of the mixture, and set aside to reserve for topping.
  • Pour the remaining mixture into the prepared baking dish. Press firmly to the bottom of the pan.
  • Bake 18-20 minutes, or until golden brown.

Cream Cheese Mixture

  • In a large bowl, add cream cheese, sugar, and vanilla. Mix with a hand mixer on medium speed until smooth and creamy.
  • With the mixer on low, add the eggs, one at a time, until fully incorporated into the mixture. Set aside.

Apple Mixture

  • In a large bowl, combine apples, flour, brown sugar, and cinnamon.

Assembly

  • Arrange the apple mixture evenly on top of the cooked crust.
  • Spread cream cheese mixture evenly over the top of the apples.
  • Crumble the reserved oat mixture over the top. Bake for 40-45 minutes, or until golden brown.
  • Let come to room temperature before placing in the refrigerator to chill.
  • Drizzle with caramel topping when you are ready to serve (optional).

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Angel! I work with iambaker and am happy to help with questions. We have not tried sugar substitutions in this recipe, so I can’t speak for their effectiveness. If you try it, let us know how the bars turn out! Have a wonderful day!

  1. Isn’t it hard to spread cream cheese over apples? Would it matter if you reversed it and put the apples on the cream cheese?

    1. Hi, When I mix the cream cheese with the vanilla, sugar etc it becomes creamy and smooth. I just use a large measuring cup to pour it over the apples. Works great. Then top with the crumb mixture and bake.

  2. I made these and they are good except the crust is so hard, it’s hard to cut through it with a fork. Any idea what I did wrong?

  3. Delicious! But the prep time is much longer than indicated. True, I made a double batch but it still took an insanely long time to prepare all the parts of the recipe. I ended up making the crust and getting the apples ready on Day 1 and then finishing and baking the recipe on Day 2. Total prep time: 2 hours. Total recipe time: 3 hours + 6 hours cooling. Still worth making but know that it’s not a quick and easy deal.

  4. My son & I made this and substituted some ingredients for what we had on hand (prob most significant was packets of cinnamon spice instant oatmeal for the oats and a can of apple pie filling + 2 granny apples). I’m normally not a fan of reading about how someone rates a recipe that they completely revamped, but I was thinking it might be nice to inspire others who might find themselves short on a couple of things 😉

    Son & hubby loved it! It was yummy, but super sweet for me (prob the oatmeal packets and sugary pie filling – LOL). A fun recipe and a kid’s fave!

  5. Yummy! I actually think you could reduce the amount of butter in the crust/crumble top. I probably used 21/2 sticks and it still was pretty wet consistency. Think if I went with 2 sticks, the crust would be lighter.

  6. Yummmmm! I substituted the one cup of quick oats with one cup of crushed saltine crackers. I don’t like what oats due to desserts and the saltines were amazing!

    1. RE: Oats in desserts: I agree with you, they’re like chewy paper. However I have found a good workaround that provides great taste, and great chew: I process the oats before using just enough to make a ground nut sized mixture. They might need a little cream or additional butter, but the taste is awesome. I also grind/process them for oatmeal cookies – gives them amazing texture too!!!

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