These no-bake apple pie cheesecake cups have everything I love about apple pie, just in a much easier little dessert. You get buttery graham cracker crumbs, creamy vanilla cheesecake filling, soft cinnamon apples, and fluffy whipped cream all layered into individual jars.
The apples are cooked with brown sugar, cinnamon, and maple syrup until they’re soft and caramel-y, which is probably my favorite part. I like using a tart apple like Granny Smith because it balances out all the sweetness really well.
There’s no baking involved, and you can make the different layers ahead of time and assemble the cups when you’re ready. Add a little salted caramel on top if you want to make them extra good. You can get the mini mason jars from Amazon here, this is what make them look fancy and so fun to serve.
Ingredients
Servings: 8 · Prep: 15 · Cook: 20
Cheesecake Filling
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup light brown sugar
- 2 teaspoons pure vanilla extract
Cinnamon Apple Filling
- 4 medium apples, peeled and diced small
- 1 tablespoon lemon juice
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 2 tablespoons water
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons butter, melted
Maple Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1/2–1 teaspoon cinnamon
Topping
- Salted caramel sauce, optional
Instructions
- Chill a mixing bowl in the refrigerator for about 10 minutes before whipping the cream. Add 1 cup heavy whipping cream and beat until it starts to thicken. Slowly add 1/2 cup powdered sugar and continue beating until stiff peaks form.
- Beat the softened cream cheese, brown sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream. Transfer the filling to a piping bag or zip-top bag and refrigerate for at least 1 hour.
- Toss the diced apples with lemon juice, brown sugar, flour, cinnamon, and maple syrup. Add them to a saucepan with 2 tablespoons water and cook over medium heat for 15–20 minutes, stirring occasionally, until soft. Let cool completely.
4. Mix the graham cracker crumbs with the melted butter until well combined.
5. Beat the remaining heavy whipping cream until it starts to thicken. Slowly add the powdered sugar, maple syrup, and cinnamon and continue beating until stiff peaks form.
6. Press about 2 tablespoons of the graham cracker mixture into the bottom of each jar. Pipe in the cheesecake filling, drizzle with salted caramel sauce if using, and spoon the cinnamon apples on top.
7. Pipe the maple cinnamon whipped cream on top and sprinkle with extra graham cracker crumbs or cinnamon. Refrigerate until ready to serve.
Tips for Success
Here’s how I make these cups come out cleanly layered, saucy (not soupy), and just sweet enough every time.
- Dice the apples small and even. Small, uniform pieces soften quickly and evenly so you don’t end up with mushy outsides and firm centers during the short stovetop cook.
- Thicken at the end if the sauce looks runny. Stir in a quick cornstarch slurry or flour–water mix during the last few minutes and simmer until the juices turn glossy and cling to the apples.
- Cool the apples completely before layering. Warm apples will deflate the whipped cream and soften the crumb base, so give them time to come to room temp first.
- Skip an all-Honeycrisp batch. They tend to go soft and overly sweet when cooked – choosing sturdier cooking apples (or a mix) keeps the filling balanced and textured.
- Add a tiny pinch of salt to the apple mixture. It quietly boosts the cinnamon and makes the apple flavor taste sweeter and more focused without tasting salty.
- For brightness, add a small splash of apple cider vinegar. About 2 teaspoons lifts the flavor and keeps the filling from feeling cloying.
Storage, Reheating, and Make-ahead
How to Store
Cover the jars and refrigerate – lids or snug plastic wrap keep the layers tidy. If you’re storing components instead, keep the apples and creams chilled in airtight containers.
Make-ahead
Prep the cinnamon apples, graham crumb mixture, and cheesecake filling ahead and keep them chilled in separate containers and assemble closer to serving so the crumbs stay crisp. Hold off on the maple-cinnamon whipped cream until just before serving for the fluffiest finish.
What to Serve with Your Apple Pie Cheesecake Cups
- Something salty and crunchy: I love serving these with salted pecans, almonds, or even mini pretzels. The salty crunch is really good with the sweet, creamy cheesecake.
- Vanilla ice cream: If you want to go all out, add a small scoop of vanilla ice cream on the side. It’s especially good with the cinnamon apples and caramel.
- Coffee or something warm: These are perfect with coffee, chai, or hot apple cider. I especially love the apple cider combo for fall.
- Hard cider or something bubbly: For an adults-only option, serve them with a cold hard cider or a slightly sweet sparkling wine.
- For a fall dessert table: I think these are perfect for Thanksgiving, Friendsgiving, fall parties, or really any dinner where you want an easy make-ahead dessert. You can even put out extra caramel, graham cracker crumbs, and chopped nuts and let everyone add their own toppings.
MORE RECIPES YOU MAY LIKE:
21+ No-Bake Thanksgiving Desserts for When the Oven Is Full
Salmon Crostini with Tomatoes and Balsamic
Watermelon, Olives and Feta Cubes Checkerboard Appetizer
Final Thoughts
These no bake apple pie cheesecake cups are one of those desserts that look a little fancy but are actually really easy to put together. I love that you can prep everything ahead of time, keep the jars in the fridge, and have dessert completely taken care of before everyone arrives.
The creamy cheesecake, buttery graham cracker crust, and warm cinnamon apple flavors are such a good combination for fall. And if you’re making these for Thanksgiving when every inch of oven space matters, the fact that they’re no-bake makes them even better.
No-Bake Apple Pie Cups Recipe
Ingredients
Cheesecake Filling
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup light brown sugar
- 2 teaspoons pure vanilla extract
Cinnamon Apple Filling
- 4 medium apples, peeled and diced small
- 1 tablespoon lemon juice
- 2 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 2 tablespoons water
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons butter, melted
Maple Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon pure maple syrup
- 1/2–1 teaspoon cinnamon
Topping
- Salted caramel sauce, optional
Instructions
- Chill a mixing bowl for about 10 minutes. Add 1 cup heavy whipping cream and beat until it starts to thicken. Slowly add 1/2 cup powdered sugar and continue beating until stiff peaks form.
- Beat the softened cream cheese, brown sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream. Transfer the filling to a piping bag or zip-top bag and refrigerate for at least 1 hour.
- Toss the diced apples with lemon juice, brown sugar, flour, cinnamon, and maple syrup. Add them to a saucepan with 2 tablespoons water and cook over medium heat for 15–20 minutes, stirring occasionally, until soft. Let cool completely.
- Mix the graham cracker crumbs with the melted butter until well combined.
- Beat the remaining heavy whipping cream until it starts to thicken. Slowly add the powdered sugar, maple syrup, and cinnamon and continue beating until stiff peaks form.
- Press about 2 tablespoons of the graham cracker mixture into the bottom of each jar. Pipe in the cheesecake filling, drizzle with salted caramel sauce if using, and spoon the cinnamon apples on top.
- Pipe the maple cinnamon whipped cream on top and sprinkle with extra graham cracker crumbs or cinnamon. Refrigerate until ready to serve.
