Description
Ready to level up your candy apple game? These Strawberry Crunch Cheesecake Candy Apples are not your average carnival snack. They’re gourmet, over-the-top, and packed with flavor: a crisp apple at the core, covered in a smooth white candy coating, rolled in strawberry crunch topping, drizzled with red chocolate, and topped with a swirl of creamy cheesecake whipped cream and a fresh strawberry.
Ingredients
For the cake
• 1 package plain or vanilla cake mix
(I’ve added an alternative below if you want to make it from scratch)
• Ingredients listed on the cake mix package
(usually: 3 eggs, ½ cup vegetable oil, 1 cup milk)
Caramel filling
• 1 cup liquid caramel sauce
(store-bought or homemade)
• ½ cup sweetened condensed milk (optional but very tasty)
For the topping
• 1½ cups cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1–1½ cups Heath Bar pieces
(or toffee/croquant/caramel chocolate pieces)
Instructions
1. Bake the cake
• Preheat the oven to 350°F (175°C).
• Prepare the cake mix according to the package instructions.
• Pour into a greased rectangular pan.
• Bake for 30–35 minutes, until a toothpick comes out clean.
• Remove from the oven and let cool for 5–10 minutes.
2. Poke holes
• Use a wooden spoon handle or straw to poke holes all over the cake.
3. Pour the caramel
• Mix the caramel sauce (and condensed milk, if using).
• Slowly pour the mixture over the cake, letting it seep into the holes.
• Let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
4. Prepare the cream
• Whip the cold cream with powdered sugar and vanilla until stiff.
5. Cover the top
• Spread the cream over the cake with a spatula.
• Sprinkle generously with Heath Bar pieces.
6. Serve
• Chill in the refrigerator for at least 2–3 hours.
• Slice and serve 