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No Bake Caramel Apple Pie Cheesecake Parfaits

No bake caramel apple cheesecake parfaits layer buttery graham cracker crumbs, fluffy cheesecake filling, and tender cinnamon apples in individual glasses. Cool the syrupy apples completely before layering, then chill the parfaits for at least 2 hours.
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Prep Time 20 minutes
Cook Time 9 minutes
Cooling and chilling 2 hours 30 minutes
Total Time 2 hours 59 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the crust and apple topping
  • 1.5 cup graham cracker crumbs
  • 0.5 cup unsalted butter divided
  • 3 apples medium, peeled, cored, and cut into 1/2-inch dice
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.125 tsp kosher salt
  • 1 tsp cornstarch
  • 1 tbsp water
  • 0.5 cup caramel sauce divided
For the cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold

Equipment

  • 6 8-ounce glasses
  • 1 10-inch skillet

Method
 

Make the crust
  1. Melt 6 tablespoons butter.
  2. Stir the melted butter into the graham cracker crumbs until evenly moistened.
  3. Divide the crumb mixture among six 8-ounce glasses and press firmly into the bottoms.
Cook the apples
  1. Melt the remaining 2 tablespoons butter in a 10-inch skillet over medium heat.
  2. Add the apples, brown sugar, cinnamon, and salt, and cook for 6 to 8 minutes, stirring occasionally, until the apples are tender and syrupy.
  3. Stir the cornstarch and water together in a small bowl.
  4. Add the cornstarch mixture to the skillet and cook for 1 minute until the juices are glossy and thickened.
Finish the apples
  1. Transfer the apples to a bowl and cool completely, about 30 minutes.
  2. Stir in 1/4 cup caramel sauce.
Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  2. In a separate bowl, beat the cold heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assemble the parfaits
  1. Divide half the cheesecake filling among the glasses and top with half the apple mixture.
  2. Repeat with the remaining filling and apples.
  3. Drizzle the remaining 1/4 cup caramel sauce over the tops.
  1. Chill the parfaits for at least 2 hours before serving.

Notes

Cool the apples completely before layering so the cheesecake filling stays fluffy. Refrigerate covered for up to 3 days; freezing is not recommended because the filling may lose its texture. For a gluten-free swap, use gluten-free graham cracker crumbs.