I first whipped up this No Bake Caramel Apple Pie Cheesecake Parfaits Recipe after an apple-picking haul. It tastes like creamy cheesecake colliding with cinnamon-kissed apples and buttery crunch, perfect for anyone who wants a cozy fall dessert without turning on the oven, and it takes about 30 minutes start to finish.
Easy No Bake Caramel Apple Pie Cheesecake Parfaits Recipe
No Bake Caramel Apple Pie Cheesecake Parfaits Recipe delivers bakery-level flavor with minimal effort. You stack quick sautéed apples, fluffy cheesecake cream, and crunchy crumbs for contrast in every spoonful. The caramel ties it all together with sweet-salty vibes that keep everyone going back for “just one more.”
You also mix and match shortcuts without losing quality. Use store-bought caramel or apple pie filling on busy nights, or cook fresh apples when you want extra aroma. The build-in-jars format keeps portions tidy and cleanup easy.
Ingredients You’ll Need
- Graham cracker crumbs, 1 1/2 cups (or gluten-free grahams; spec cinnamon grahams for extra flavor)
- Unsalted butter, 3 tablespoons, melted (plant-based butter works)
- Light brown sugar, 1 tablespoon, for the crumb layer (or coconut sugar)
- Cream cheese, 8 ounces, brick style, softened (I like Philadelphia for consistent texture)
- Powdered sugar, 1/3 cup (adjust to taste)
- Pure vanilla extract, 1 teaspoon
- Heavy whipping cream, 1 cup, cold (shortcut: 3 cups stabilized whipped topping)
- Apples, 3 medium, peeled and diced (Granny Smith for tart bite; Honeycrisp for juiciness)
- Butter for apples, 1 tablespoon
- Brown sugar for apples, 1/4 cup
- Ground cinnamon, 1 teaspoon (add a pinch of nutmeg or allspice if you like)
- Pinch of fine salt
- Lemon juice, 1 teaspoon, to brighten the apples
- Cornstarch, 1 teaspoon mixed with 1 teaspoon water, optional for thicker apples
- Caramel sauce, 1/2 cup (store-bought like Ghirardelli works; thick dulce de leche also hits the spot)
- Optional toppings: chopped pecans, crushed grahams, flaky sea salt
Equipment:
- Medium skillet
- Two mixing bowls
- Hand mixer or stand mixer with whisk
- Rubber spatula
- Measuring cups and spoons
- Piping bag or zip-top bag (for clean layering)
- Six 8–10 ounce glasses or jars
How to Make No Bake Caramel Apple Pie Cheesecake Parfaits
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 30 minutes (add 10–30 minutes chill time if you want firmer layers)
- Mix the crumb layer. Stir graham crumbs, melted butter, and 1 tablespoon brown sugar until the mixture feels like wet sand and holds when you pinch it.
- Cook the apples. Melt 1 tablespoon butter in a skillet over medium heat, add diced apples, 1/4 cup brown sugar, cinnamon, salt, and lemon juice. Cook and stir until the apples turn tender with a little bite, about 5–7 minutes.
- Thicken the apples (optional). Stir in the cornstarch slurry and cook 30–60 seconds until the juices look glossy. Spread the apples on a plate and chill them in the fridge for a few minutes so they cool quickly.
- Make the cheesecake cream. Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy, 1–2 minutes. In a separate bowl, whip cold heavy cream to stiff peaks.
- Fold and fluff. Fold the whipped cream into the cream cheese mixture in two additions until the mixture looks airy with no streaks.
- Layer the jars. Spoon or pipe 2 tablespoons crumb mixture into each jar. Add a layer of cheesecake cream, then a spoonful of apples, then a drizzle of caramel.
- Repeat for height. Add another round of crumbs, cream, apples, and caramel if your jars allow. Reserve a little caramel and crumbs for the top.
- Finish and chill. Top with pecans or flaky salt if you like. Chill 10–30 minutes for cleaner layers, or dive in right away for a softer, sundae-style vibe.
Expert Baking Tips
- Use brick cream cheese, not the whipped tub, for a stable, fluffy cream.
- Let cream cheese soften fully so you avoid lumps.
- Keep the heavy cream cold; cold cream whips fast and holds structure.
- Cool the apple mixture before layering so it doesn’t melt the cream.
- Keep the crumb layer sandy, not soggy; add a teaspoon more butter only if it crumbles apart.
- Pipe the cream with a bag for tidy layers and fewer air pockets.
- Salt the caramel lightly to balance sweetness.
- Don’t overcook the apples; aim for tender with a little bite, not mush.
- Build in wide-mouth jars so you can spoon into the corners.
- Add nuts right before serving so they stay crunchy.
Variations I’ve Tried
- Gluten-free: Use gluten-free graham crackers or almond flour + a touch more butter for the crumb.
- Vegan: Swap vegan cream cheese, use coconut cream whipped to stiff peaks, plant butter, and dairy-free caramel or date caramel.
- Lighter: Use Neufchâtel (1/3 less fat) and reduce powdered sugar to 1/4 cup.
- Shortcut apples: Use canned apple pie filling; cut big slices into bite-size pieces.
- Flavor twists: Add a splash of bourbon to the apples, stir a spoon of miso into the caramel, or add cardamom to the spice blend.
- Crunch add-ins: Layer toasted pecans, granola, or crushed cinnamon cookies.
How to Serve No Bake Caramel Apple Pie Cheesecake Parfaits
Serve the parfaits chilled with an extra caramel drizzle and a pinch of flaky salt. Pair them with hot apple cider, a strong coffee, or a nip of bourbon if you feel festive. For a warm-cold contrast, spoon slightly warm apples over the chilled cream right before serving.
Make-Ahead and Storage
- Make-ahead: Cook the apples and mix the cheesecake cream up to 2 days in advance; store both covered in the fridge. Stir the apples before layering.
- Assemble early: Build the jars up to 1 day ahead for neat layers. Add nuts and final drizzle right before serving.
- Fridge: Store assembled parfaits for 2–3 days. The crumbs soften over time but still taste great.
- Freezer: Freeze the apple mixture up to 2 months; thaw in the fridge. Skip freezing fully assembled parfaits because the whipped texture can turn icy.
- Best “reheat”: Warm the apple topping only. Use short microwave bursts or a quick skillet toss, then cool to just-warm before spooning onto the cream.
Nutrition Information
Calories: about 650 per serving (1 of 6 parfaits). Protein sits around 6g from the dairy; carbs land near 62g from apples, crumbs, and caramel; fat hovers around 40g from cream, cream cheese, and butter.
No Bake Caramel Apple Pie Cheesecake Parfaits
No Bake Caramel Apple Pie Cheesecake Parfaits are a delightful dessert featuring layers of cinnamon apples, creamy cheesecake, graham crackers, and caramel sauce, all served in convenient parfait glasses.
Ingredients
Instructions
- Toss diced apples with lemon juice, cinnamon, and sugar in a small bowl until well coated. Set aside.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until fully combined with the cream cheese mixture.
- To assemble the parfaits, layer graham cracker crumbs, cheesecake filling, apple mixture, and caramel sauce in small glasses or jars.
- Repeat layers if desired. Finish with a drizzle of caramel sauce on top.
- Chill in the refrigerator for at least 30 minutes before serving for best texture.
Notes
You can use any type of apple you prefer. The parfaits can be made a few hours in advance and kept chilled until ready to serve.