No-Bake Caramel Apple Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 1 tbsp granulated sugar
• 8 oz softened cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream
• 1 large Honeycrisp or Gala apple
• 1 tsp lemon juice
• 1/3 cup store-bought caramel sauce
• 1/4 tsp ground cinnamon
• pinch flaky sea salt

Instructions

1. 1Stir the graham crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pinched.
2. 2Divide the crumb mixture among four small jars or glasses and press firmly into an even base layer with the back of a spoon. Chill while you make the filling.
3. 3Beat the softened cream cheese, powdered sugar, and vanilla with a hand mixer until completely smooth and fluffy, about 2 minutes; scrape the bowl once.
4. 4In a separate bowl whip the heavy cream to medium-stiff peaks. Fold the whipped cream into the cream-cheese mixture in two additions until light and no white streaks remain.
5. 5Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. Refrigerate at least 1 hour (or up to overnight) so the cups set firmly.
6. 6Just before serving, dice the apple into small cubes and toss with lemon juice and cinnamon so the fruit stays bright and lightly spiced.
7. 7Warm the caramel sauce briefly if needed so it is pourable but not hot. Spoon a ribbon of caramel over each chilled cup.
8. 8Top with the cinnamon apple dice, an extra drizzle of caramel, and a tiny pinch of flaky salt.
9. 9Serve cold with spoons; the contrast of cool creamy filling, crunchy crust, and juicy apple is the point.
10. 10Keep any leftovers covered in the fridge up to 2 days; add fresh apple only at serving time so it stays crisp.