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No-Bake Caramel Apple Cheesecake In A Jar

No-bake caramel apple cheesecake in a jar with buttery graham cracker crumbs, cinnamon-spiced apples, and a fluffy cream cheese filling. Layered and chilled until set for an easy fall dessert that tastes like classic cheesecake.
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Prep Time 25 minutes
Cook Time 10 minutes
chill 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Layer
  • 1.5 cup graham cracker crumbs
  • 0.25 cup brown sugar
  • 6 tbsp unsalted butter melted
Cinnamon Apple Layer
  • 2 Honeycrisp apples peeled and diced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp lemon juice
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Topping
  • 0.33 cup caramel sauce
  • 2 tbsp chopped pecans optional
  • 1 ground cinnamon for garnish
Whipped Cream
  • 1 cup heavy whipping cream used for whipping

Equipment

  • 1 cast iron skillet

Method
 

Make graham cracker layer
  1. Combine graham cracker crumbs, brown sugar, and melted unsalted butter until evenly moistened, with no dry patches. Press a little mixture between your fingers to ensure it clumps.
Cook cinnamon apples
  1. Cook unsalted butter in a cast iron skillet over medium heat until melted and glossy, not browned. Add diced Honeycrisp apples, then spread them into an even layer.
  2. Add brown sugar, ground cinnamon, ground nutmeg, and lemon juice to the apples and stir to coat. Cook for 6–8 minutes, stirring occasionally, until apples are tender but still hold their shape (you should see pieces, not puree).
  3. Cool the cinnamon apples completely so the layers don’t loosen in the jars. Spread them out briefly if needed to speed cooling.
Make cheesecake filling
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scrape the bowl as you mix so no lumps remain.
  2. Whip heavy whipping cream to stiff peaks. Look for tracks left by the whisk that hold shape without collapsing.
  3. Fold the whipped heavy cream gently into the cream cheese mixture until light and fluffy. Stop when no streaks of white remain.
Assemble the jars
  1. Layer jars with graham cracker crumbs, cheesecake filling, cinnamon apples, and another layer of cheesecake filling. Aim for even thickness so each spoonful shows layers.
  2. Drizzle caramel sauce over each jar so it sinks slightly into the top layer. Add chopped pecans if desired for crunch.
  3. Top each jar with whipped cream and a light dusting of ground cinnamon for garnish. Keep the garnish light so it doesn’t bleed into the caramel.
Chill and serve
  1. Refrigerate the jars for at least 2 hours before serving so the layers set and the flavors meld together. Chill longer if you want firmer layers that slice more cleanly.

Notes

For the cleanest layers, cool the cinnamon apples completely before assembling and avoid overmixing after folding to keep the filling airy. Store covered in the refrigerator for up to 3 days; do not freeze because whipped filling can separate after thawing. Dietary swap: use reduced-fat cream cheese and swap part of the powdered sugar with a granulated sweetener compatible with baking/cheesecake for a lighter profile.