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- 1 cup crushed graham crackers - 4 tablespoons unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream (chilled) - 2 medium apples, peeled and diced - 1 teaspoon fresh lemon juice - 1/2 cup caramel sauce - Pinch of sea salt for garnish (optional) To make No-Bake Caramel Apple Cheesecake Cups, gather your ingredients. Start with 1 cup of crushed graham crackers. This will form your base. You need 4 tablespoons of melted unsalted butter to bind the crumbs together. Next, use 2 packages of softened cream cheese, about 16 ounces total. This gives your dessert a creamy texture. Add in 1 cup of powdered sugar for sweetness. A teaspoon of pure vanilla extract adds a lovely flavor. For the fluffy topping, chill 1 cup of heavy whipping cream. This cream, when whipped, will make your cheesecake light. You also want 2 medium apples, peeled and diced into small pieces. Toss them with 1 teaspoon of fresh lemon juice to keep them fresh. Finally, you’ll need 1/2 cup of caramel sauce. You can buy this or make your own. If you like, add a pinch of sea salt on top for a touch of flavor. These ingredients will help you create a delightful treat that everyone will love. {{ingredient_image_2}} First, take a medium bowl. Combine 1 cup of crushed graham crackers and 4 tablespoons of melted butter. Use a fork to mix until it looks like wet sand. This mixture should stick together. Next, divide this mixture into 6 serving cups. Press down firmly to make a solid crust layer. This crust will hold the cheesecake filling well. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix until it is smooth and creamy, about 2 to 3 minutes. Slowly add in 1 cup of powdered sugar and 1 teaspoon of pure vanilla extract. Keep mixing until everything is blended well. The filling should be creamy and thick. Take another bowl and whip 1 cup of chilled heavy cream. Use an electric mixer to beat until stiff peaks form. This usually takes about 3 to 4 minutes. Once whipped, gently fold the whipped cream into the cheesecake mixture. Use a spatula, and be gentle. You want to keep it light and fluffy. Now, grab 2 medium apples. Peel, core, and dice them into small pieces. In a small bowl, toss the diced apples with 1 teaspoon of fresh lemon juice. This helps stop them from browning. Next, mix the apples with half of the 1/2 cup of caramel sauce. Make sure the apples get coated well. Start by spooning the cheesecake filling over the graham cracker crust in each cup. Use an offset spatula to smooth the top. After that, add the caramel apple mixture on top. Divide it evenly among the cups. This will create a lovely layered look. Finally, drizzle the remaining caramel sauce over each cheesecake cup. If you like, sprinkle a tiny bit of sea salt on top. This can enhance the sweet flavors. Cover the cups loosely with plastic wrap. Chill them in the fridge for at least 2 hours. This will help the cheesecake set nicely before serving. - Serve these cheesecake cups on a pretty platter. - Top each cup with a thin apple slice or a drizzle of caramel. - Use a sprinkle of chopped nuts for extra crunch. - Beat the cream cheese until it is very smooth. - Cold heavy cream whips better, so keep it chilled until use. - Fold the whipped cream gently. This keeps the mixture fluffy. - Do not overmix the cream cheese. This can make it lumpy. - Make sure to chill the cups for at least two hours. This helps the filling set. Pro Tips Chill Your Ingredients: Ensure your cream cheese and heavy cream are at room temperature before starting. This will help achieve a smoother and creamier filling. Perfect Apple Preparation: To keep your diced apples fresh and vibrant, toss them in lemon juice right after cutting. This prevents browning and adds a hint of tanginess. Layering for Visual Appeal: When layering the cheesecake and apple mixture, use an offset spatula to create smooth, even layers. This not only looks great but enhances the texture in each bite. Make-Ahead Option: These cheesecake cups can be prepared a day in advance. Just keep them covered in the fridge and add the caramel drizzle just before serving for the best presentation and flavor. {{image_4}} You can swap apples for other fruits. Pears add a sweet touch. Peaches bring a juicy flavor. Mixing seasonal fruits can create fun, fresh tastes. Try berries in summer or citrus in winter. These changes keep your dessert exciting. Want to change the cheesecake flavor? Try vanilla bean for richness. Chocolate cheesecake adds a decadent twist. You can also mix in spices like cinnamon or nutmeg for warmth. These spices enhance the flavors and make the dessert more festive. Looking for a no-cook option? You can make a dairy-free version. Use vegan cream cheese and coconut cream. Substitute the heavy cream for coconut cream for a plant-based delight. You can also adjust ingredients for dietary needs. This way, everyone can enjoy this treat. To keep your no-bake caramel apple cheesecake cups fresh, place them in the fridge. Use an airtight container or cover them tightly with plastic wrap. This keeps moisture out and helps the flavors stay bright. These cheesecake cups last about 3-4 days in the fridge. You can freeze the cheesecake cups for later enjoyment. To do this, wrap each cup tightly in plastic wrap or aluminum foil. Place them in a freezer-safe bag or container. They can stay frozen for up to 2 months. When you’re ready to enjoy them, move the cups to the fridge to thaw overnight. For the best taste, eat them within a few days after thawing. If you want to prepare ahead of time, make the graham cracker crust and cheesecake filling a day early. Store the crust in a sealed container. Keep the filling in the fridge in a separate bowl. This way, you can quickly assemble the cups when you're ready to serve. Just layer the filling and caramel apple topping before serving. This saves time and makes serving easy! Yes, you can use low-fat cream cheese. It will still work well. The texture may be slightly different, but it will taste good. Just make sure to soften it like you would regular cream cheese. This change can also reduce calories. These cheesecake cups last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. After this time, the taste and texture may change. So, enjoy them while they are at their best! Yes, you can make these cheesecake cups ahead of time. They chill well in the fridge. Make them a day or two before your event. This way, you have one less thing to worry about! You can use crushed cookies or nuts for the crust. Try Oreos, digestive biscuits, or vanilla wafers. For a gluten-free option, use almond flour or gluten-free cookies. Just mix with melted butter like you would with graham crackers. Yes, you can make a sugar-free version. Use sugar-free cream cheese and powdered sugar substitutes. Make sure to check the labels for the best results. You can also use fresh fruit for natural sweetness. This way, you can enjoy the treat without added sugar! This post outlined how to make delicious caramel apple cheesecake cups. You learned about the ingredients, preparation, and variations to suit your taste. Remember the tips for the best texture and presentation. Have fun trying different fruits or flavors. This dessert is perfect for any gathering. Enjoy making it your own!

No-Bake Caramel Apple Cheesecake Cups

Delicious individual cheesecake cups with a caramel apple topping, perfect for a sweet treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup crushed graham crackers
  • 4 tablespoons unsalted butter, melted
  • 2 8 oz packages cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream (chilled)
  • 2 medium apples, peeled, cored, and diced into small pieces
  • 1 teaspoon fresh lemon juice
  • 1/2 cup caramel sauce (can be store-bought or homemade)
  • 1 pinch sea salt for garnish (optional)

Instructions
 

  • In a medium mixing bowl, combine the crushed graham crackers and melted butter. Use a fork or spoon to mix until the crumbs are coated and the mixture resembles wet sand.
  • Evenly divide the graham cracker mixture among 6 serving cups (about 2 tablespoons each), pressing down firmly to form a compact crust layer at the bottom. Set aside the cups to let them firm up slightly.
  • In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, about 2-3 minutes. Gradually add in the powdered sugar and vanilla extract, continuing to mix until combined and creamy.
  • In another bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form (usually about 3-4 minutes). Gradually fold the whipped cream into the cream cheese mixture using a spatula, being careful to maintain the fluffiness.
  • In a small bowl, toss the diced apples with fresh lemon juice to prevent browning. Stir in half of the caramel sauce, ensuring the apples are evenly coated.
  • Spoon the smooth cheesecake filling over the graham cracker crust in each cup, using an offset spatula to smooth the top. Layer the caramel apple mixture on top, dividing it evenly among the cups.
  • Drizzle the remaining caramel sauce generously over the top of each cheesecake cup. If desired, finish with a light sprinkle of sea salt to enhance the flavors.
  • Cover the cups loosely with plastic wrap and chill in the refrigerator for at least 2 hours, allowing the cheesecake filling to set before serving.

Notes

Serve these delightful cheesecake cups on a decorative platter. Add a thin slice of apple or a small drizzle of caramel on top for an extra touch.
Keyword apple, caramel, cheesecake, dessert cups, no-bake