No-Bake Early Apple Cheesecake Cups with Graham Crunch

Early-season apples meet classic no-bake cheesecake in these portable cups. A buttery graham crunch cradles fluffy cream cheese filling with cinnamon-kissed fruit for an easy make-ahead dessert.

Serves 4 · 20 min prep · 6 min cook

Estimate for one serving

• 380 cal
• 5g protein
• 36g carbs
• 25g fat
• 2g fiber

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Ingredients

• 1 cup crushed graham crackers
• 3 tbsp melted unsalted butter
• 8 oz softened cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 large Gala or Honeycrisp apple
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp fresh lemon juice
• 1 pinch pinch kosher salt

Instructions

1. 1Stir crushed graham crackers with melted butter until the crumbs look like wet sand and hold together when pressed.
2. 2Divide the mixture among four small jars or cups and press firmly into an even base layer. Chill while you make the filling.
3. 3Beat softened cream cheese, powdered sugar, and vanilla until completely smooth and fluffy with no lumps.
4. 4In a separate bowl whip the heavy cream to medium peaks, then fold it gently into the cream-cheese mixture until light and uniform.
5. 5Spoon the cheesecake filling over the graham bases and smooth the tops. Refrigerate at least 30 minutes or up to overnight.
6. 6Dice the apple into small cubes. Warm a small skillet over medium heat with a tiny bit of butter if needed, then add apple, brown sugar, cinnamon, lemon juice, and salt.
7. 7Cook 4 to 6 minutes, stirring, until the apple softens slightly and the sugar forms a glossy syrup; cool to room temperature.
8. 8Spoon the cooled spiced apple mixture over each chilled cup just before serving so the graham stays crunchy.
9. 9Serve cold with an extra dusting of cinnamon if desired.