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No-Bake Caramel Apple Cheesecake In A Jar

No-bake caramel apple cheesecake in a jar layers buttery graham cracker crust, fluffy cheesecake filling, warm spiced apples, and caramel drizzle. Chilled for a creamy, spoonable texture without baking.
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Prep Time 20 minutes
Cook Time 6 minutes
chilling 2 hours
Total Time 2 hours 26 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crumbs
  • 1 cup graham cracker crumbs
Unsalted butter
  • 3 tbsp unsalted butter, melted
Cream cheese
  • 8 oz cream cheese, softened
Powdered sugar
  • 0.333 cup powdered sugar
Vanilla extract
  • 1 tsp vanilla extract
Heavy whipping cream
  • 1 cup heavy whipping cream, whipped to soft peaks
Apples
  • 2 apples, peeled and diced
Brown sugar
  • 3 tbsp brown sugar
Ground cinnamon
  • 0.5 tsp ground cinnamon
Caramel sauce
  • 0.333 cup caramel sauce, plus extra for drizzling

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Mix the graham cracker crumbs with the melted butter, then divide among 6 small jars, pressing gently into the bottom of each. Stop pressing when the layer looks evenly compact.
Make the cheesecake filling
  1. Beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped cream. Fold gently just until no streaks of cream remain.
Cook the spiced apples
  1. Cook the diced apples with brown sugar and cinnamon in a skillet over medium heat for 5–6 minutes, until softened. Look for tender pieces and a glossy, lightly thickened syrup.
  2. Let the spiced apples cool until no longer hot before layering. The apples should be warm to the touch, not steaming.
Assemble the jars
  1. Divide the cheesecake filling among the jars, spooning it over the crust. Tap the jars lightly to settle the filling.
  2. Top each jar with the spiced apples and a drizzle of caramel sauce. Finish with an extra thin line of caramel so it pools slightly at the edges.
Chill and serve
  1. Chill the jars for at least 2 hours before serving, or up to 2 days. The filling should feel set and hold its shape when the spoon breaks the top layer.

Notes

Pro tip: for the smoothest cheesecake layer, ensure the cream cheese is fully softened before mixing and fold in the whipped cream just until combined. Store covered in the refrigerator for up to 2 days; the texture is best within that window and freezes poorly. For a lighter option, use reduced-fat cream cheese and substitute part of the heavy cream with whipped topping.