No-Bake Dulce de Leche Honeycrisp Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 1 tbsp granulated sugar
• 8 oz block cream cheese
• 1/2 cup plus 2 tbsp dulce de leche
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream
• 1 large Honeycrisp apple
• 1 tsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 1 pinch pinch of fine salt

Instructions

1. 1In a small bowl stir the graham crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Divide evenly among four 8-ounce jars or glasses and press firmly into an even crust layer with the back of a spoon.
2. 2Chill the crusts in the refrigerator while you make the filling so they set.
3. 3In a medium bowl beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 1 minute.
4. 4Add half a cup of the dulce de leche, the powdered sugar, vanilla, and pinch of salt. Beat again until silky and no cream-cheese lumps remain, scraping the bowl once.
5. 5In a separate cold bowl whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the dulce mixture in two additions until no white streaks show; the filling should be light and mousse-like.
6. 6Spoon or pipe the cheesecake filling over the chilled crusts, dividing evenly and smoothing the tops. Cover and refrigerate at least 2 hours or up to overnight so the cups firm up.
7. 7Just before serving, core and finely dice the Honeycrisp apple (leave the skin on for color and crunch). Toss the dice with lemon juice and cinnamon.
8. 8Spoon the remaining dulce de leche into a small microwave-safe bowl and warm 10 to 15 seconds until pourable. Drizzle over each cup, then top generously with the cinnamon apple dice.
9. 9Serve cold with small spoons. The cups travel well for lunchboxes or after-school snacks and stay fresh covered in the fridge up to 3 days.