No-Bake Honeycrisp Apple Pie Cheesecake Jars

Serves 4 · 25 min prep · 8 min cook

Ingredients

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

Instructions

1. 1Melt the butter and stir it into the graham cracker crumbs and granulated sugar until the mixture resembles wet sand and holds together when pinched. Divide the crumbs evenly among four 8-ounce jars and press firmly into the bottoms to form a crust layer.
2. 2Peel, core, and dice the Honeycrisp apples into small 1/4-inch pieces. Toss them immediately with lemon juice in a skillet to prevent browning.
3. 3Set the skillet over medium heat, add the brown sugar, cinnamon, and nutmeg, and cook, stirring often, until the apples soften and release juices that thicken into a glossy spoonable compote, about 6 to 8 minutes. Remove from heat and cool completely.
4. 4In a mixing bowl beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and fluffy with no lumps.
5. 5In a separate cold bowl whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream-cheese mixture in two additions until light and mousse-like.
6. 6Spoon or pipe a layer of the cheesecake filling over each crust, then add a layer of the cooled apple compote. Repeat with remaining filling and apples, finishing with a swirl of filling on top.
7. 7Drizzle each jar with caramel sauce and refrigerate at least 1 hour or up to overnight so the layers set and flavors meld.
8. 8Serve chilled straight from the jars; the dessert keeps well for make-ahead back-to-school treats.