Ingredients
Scale
For the apple layer:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and finely diced
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg
- 1 tsp butter (optional, for sautéing)
For the crust layer:
- 1 cup graham cracker crumbs (or gluten-free cookie crumbs)
- 2 tbsp melted butter
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
For assembly:
- ½ cup caramel sauce (store-bought or homemade)
- Optional toppings: chopped pecans, extra cinnamon, sea salt flakes
Instructions
- Prep apples:
- No-cook option: Toss diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Let sit 10 minutes to soften slightly.
- Sautéed option: Melt butter in a skillet. Add apples and spices; cook 4–5 minutes until tender. Cool completely.
- Make crust: Mix graham crumbs and melted butter. Set aside.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
- Assemble cups: In glasses or jars (6–8 oz size), layer in this order:
- Bottom: 1–2 tbsp graham crumb mixture
- Middle: 2–3 tbsp cheesecake filling
- Top: 2–3 tbsp spiced apples
- Drizzle with caramel sauce and optional toppings.
- Chill at least 30 minutes before serving (or up to 2 days).
💡 Pro Tips:
– Use mason jars or clear dessert cups for a beautiful presentation.
– For dairy-free: Use dairy-free cream cheese, whipped topping, and butter.
– Make ahead: Assemble without caramel; add just before serving to keep layers crisp.
Prep Time & Nutrition (per cup, makes 6):
Prep Time: 20 min (+ chilling) | Total Time: 50 min
Servings: 6 | Calories: 260 | Net Carbs: 24g | Fats: 18g | Protein: 4g
Servings: 6 | Calories: 260 | Net Carbs: 24g | Fats: 18g | Protein: 4g