No-Bake Caramel Honeycrisp Cheesecake Cups

Honeycrisp apples, bred for snappy sweetness in Minnesota orchards, shine in these no-bake cheesecake cups. A buttery graham base cradles whipped cream cheese, cinnamon-kissed apple, and salted caramel for easy make-ahead fall jars.

Serves 4 · 20 min prep

Estimate for one serving

• 445 cal
• 5g protein
• 42g carbs
• 30g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 1 tbsp granulated sugar
• 1 large Honeycrisp apple
• 1 tsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 8 oz softened cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup store-bought caramel sauce
• pinch flaky sea salt

Instructions

1. 1Stir graham crumbs with melted butter and granulated sugar until the texture resembles wet sand.
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.
3. 3Peel and finely dice the Honeycrisp apple; toss with lemon juice and cinnamon and set aside.
4. 4In a mixing bowl beat softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy, about 2 minutes.
5. 5In a separate cold bowl whip the heavy cream to medium-stiff peaks.
6. 6Fold the whipped cream into the cream-cheese mixture in two additions until light and no streaks remain.
7. 7Spoon half the cheesecake filling over the crusts, then scatter most of the cinnamon apple dice on top.
8. 8Add the remaining filling, smoothing the tops.
9. 9Drizzle each cup with caramel sauce and finish with a tiny pinch of flaky salt and any leftover apple.
10. 10Cover and chill at least 2 hours or overnight so the filling sets and flavors meld.
11. 11Serve cold straight from the fridge; the cups hold well for make-ahead weeknights or lunchbox treats.