No-Bake Early Apple Pie Cheesecake Cups

Early-season apples meet cheesecake in these no-bake cups that skip the oven entirely. A buttery graham base and cinnamon-kissed Honeycrisp apples nestle under fluffy cream-cheese filling finished with a caramel drizzle.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 42g carbs
• 26g fat
• 2g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 2 tbsp light brown sugar
• 1 large Honeycrisp apple
• 1 tsp lemon juice
• 3/4 tsp ground cinnamon
• 1 tbsp granulated sugar
• 8 oz cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 2 tbsp caramel sauce

Instructions

1. 1Stir graham crumbs, melted butter, and brown sugar together until the mixture resembles wet sand. Divide evenly among four small jars or glasses and press firmly into the bottoms. Chill while you prep the rest.
2. 2Peel and finely dice the apple. Toss with lemon juice, cinnamon, and granulated sugar in a microwave-safe bowl. Microwave 90 seconds, stir, then microwave another 60 to 90 seconds until the apple is tender but not mushy. Cool completely.
3. 3Beat the softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy, about 2 minutes with a hand mixer.
4. 4In a separate bowl whip the heavy cream to medium peaks. Fold the whipped cream gently into the cream-cheese mixture until no streaks remain.
5. 5Spoon half of the cheesecake filling over the chilled crusts. Add a layer of the cooled cinnamon apples, then top with the remaining filling.
6. 6Drizzle a little caramel sauce over each cup and swirl lightly with a toothpick for a pie-like finish.
7. 7Cover and refrigerate at least 2 hours or up to overnight so the filling sets and flavors meld.
8. 8Just before serving, add an extra spoonful of the reserved apple mixture or an extra caramel drizzle on top for fresh texture.