No-Bake Salted Caramel Apple Cheesecake Jars

Serves 4 · 25 min prep · 7 min cook

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 1 tbsp granulated sugar for crust
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy cream
• 1 1/2 cups Gala or Honeycrisp apples, diced small
• 1 tbsp butter for apples
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1/3 cup store-bought or homemade salted caramel sauce
• 1/4 tsp flaky sea salt

Instructions

1. 1Stir the graham crumbs, melted butter, and granulated sugar together until the mixture resembles wet sand, then divide it among four small jars and press firmly into an even base layer.
2. 2Chill the crusts in the refrigerator while you make the filling so they firm up.
3. 3In a skillet over medium heat melt the butter for the apples, add the diced apples, brown sugar, and cinnamon, and cook 5 to 7 minutes until the fruit is tender-crisp and lightly caramelized; cool completely.
4. 4Beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
5. 5In a separate bowl whip the heavy cream to medium-stiff peaks, then gently fold it into the cream-cheese mixture until light and mousse-like.
6. 6Spoon or pipe the cheesecake filling over the chilled crusts, dividing it evenly and smoothing the tops.
7. 7Spoon the cooled cinnamon apples over each jar, then drizzle generously with salted caramel sauce.
8. 8Finish each jar with a tiny pinch of flaky sea salt so the sweet-salty contrast pops.
9. 9Cover and refrigerate at least 2 hours or up to overnight so the layers set and flavors meld.
10. 10Serve cold straight from the jars with long spoons for an easy after-school or weeknight dessert.