No-Bake Salted Caramel Apple Cheesecake Jars

No-bake cheesecake jars skip the oven for a cool, creamy American dessert built for make-ahead ease. Buttery graham crumbs cradle whipped cream-cheese filling, tart Honeycrisp apples, caramel, flaky sea salt, and toasted pecans.

Serves 4 · 25 min prep

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 2 medium Honeycrisp or Gala apples
• 1 tbsp lemon juice
• 1/3 cup store-bought or homemade caramel sauce
• 1/2 tsp flaky sea salt
• 1/4 cup chopped toasted pecans

Instructions

1. 1Melt the butter and stir it into the graham cracker crumbs until the mixture resembles wet sand. Press a generous layer into the bottoms of four small jars or glasses and chill while you make the filling.
2. 2In a mixing bowl beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy with no lumps.
3. 3In a separate cold bowl whip the heavy cream to medium-stiff peaks. Fold the whipped cream into the cream-cheese mixture in two additions until light and mousse-like.
4. 4Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. Return the jars to the refrigerator for at least 30 minutes so the filling firms.
5. 5While the jars chill, core and dice the apples into small bite-size pieces. Toss them immediately with lemon juice to keep them bright.
6. 6Warm the caramel sauce just until pourable. Spoon a layer of diced apples over each cheesecake, then drizzle generously with caramel.
7. 7Finish each jar with flaky sea salt and a sprinkle of toasted pecans. The contrast of cool creamy filling, crisp apple, and salty caramel should be clear.
8. 8Serve cold straight from the fridge; these hold well for next-day lunchboxes or after-school treats.