No-Bake Maple Apple Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 large Gala or Honeycrisp apple
• 1 tsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 cup chopped toasted walnuts

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 the bottoms to form crusts.
2. 2In a medium bowl beat the softened cream cheese with a hand mixer until completely smooth and free of lumps, about 1 minute. Add the powdered sugar, maple syrup, and vanilla; beat again until light and fluffy.
3. 3In a separate cold bowl whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the cream-cheese mixture in two additions until no white streaks remain and the filling is airy.
4. 4Spoon the cheesecake filling over the crusts, dividing it evenly and smoothing the tops. Cover and refrigerate at least 2 hours or up to overnight so the filling firms.
5. 5Just before serving, core and finely dice the apple (leave the skin on for color and crunch). Toss the dice with lemon juice and cinnamon so they stay bright and lightly spiced.
6. 6Spoon the cinnamon apple mixture over each chilled cup and finish with a sprinkle of toasted walnuts. The contrast of cold maple cheesecake, crunchy crust, and fresh early-fall apple makes an instant no-oven dessert.