Go Back

No Bake Caramel Apple Cheesecake Jars

Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 jars (4 oz each)
Course: Dessert
Cuisine: American, Fall Baking

Ingredients
  

Apple Filling
  • 3 medium apples about 375 g, peeled + diced
  • 30 g 2 Tbsp unsalted butter
  • 50 g ¼ cup light brown sugar
  • ½ tsp cinnamon
  • 30 g 2 Tbsp apple cider or apple juice
  • 10 g 1 Tbsp cornstarch mixed with 1 Tbsp water
  • Pinch of salt
Brown Butter Graham Crust
  • 100 g 1 cup finely crushed graham crackers
  • 90 g 6 Tbsp unsalted butter, browned
  • 15 g 1 Tbsp brown sugar
  • ½ tsp cinnamon
  • Pinch of salt
No-Bake Cheesecake Filling
  • 300 g 10 oz cream cheese, softened
  • 180 g ¾ cup heavy cream, cold
  • 60 g ¼ cup sour cream
  • 80 g ⅔ cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon juice
  • Pinch of salt
Salted Caramel Topping
  • 150 g ½ cup caramel sauce (homemade or good store-bought drizzle consistency)

Equipment

  • Small jars- I use 8 oz (you would need 6 jars), or you can use 40 oz jars (you would use 6)
  • Small saucepan- for cooking apples and brown butter
  • 2 Mixing bowls one for whipped cream, one for cream cheese mixture
  • Rubber spatula
  • Whisk
  • Measuring spoons
  • Scale
  • Piping bag or spoon

Method
 

Make the Apple Filling
  1. Melt 30 g (2 Tbsp) unsalted butter in a saucepan over medium heat.
  2. Add 50 g (¼ cup) light brown sugar, ½ tsp cinnamon, and a pinch of salt. Stir and let bubble for about 1 minute.
  3. In a small bowl, whisk 10 g (1 Tbsp) cornstarch with 1 Tbsp water to make a slurry.
  4. Add 30 g (2 Tbsp) apple cider or apple juice to the pan, then pour in the cornstarch slurry while stirring. Cook 1–2 minutes until slightly thickened and glossy.
  5. Add 3 medium apples (about 375 g), diced, and cook until softened to your liking (usually 3–5 minutes).
  6. Spread onto a plate and cool completely before layering.
Make the Brown Butter Graham Crust
  1. Melt and brown 90 g (6 Tbsp) unsalted butter over medium heat until golden and nutty, 4–6 minutes.
  2. In a bowl, combine 100 g (1 cup) crushed graham crackers, 15 g (1 Tbsp) brown sugar, ½ tsp cinnamon, and a pinch of salt.
  3. Pour in the browned butter and mix until evenly moistened.
  4. Set aside.
Make the No-Bake Cheesecake Filling
  1. In a cold bowl, whip 180 g (¾ cup) heavy cream to stiff peaks; set aside.
  2. In another bowl, beat 300 g (10 oz) cream cheese, 60 g (¼ cup) sour cream, 80 g (⅔ cup) powdered sugar, ½ tsp vanilla extract, ½ tsp lemon juice, and a pinch of salt until smooth and fluffy (2–3 min).
  3. Gently fold the whipped cream into the cream cheese mixture until light and airy.
Assemble the Jars
  1. Spoon a layer of the graham crust into the bottom of each jar.
  2. Add a layer of cheesecake filling.
  3. Spoon on a layer of cooled apple filling.
  4. Repeat the layers until jars are full.
  5. Finish with a drizzle of 150 g (½ cup) caramel sauce on top.
Chill
  1. Cover the jars and refrigerate at least 1 hour, or chill overnight for the best texture and flavor.
Tips & Tricks
  1. Browned Butter Flavor: Scrape in all the toasty brown bits — that’s where the caramelized flavor comes from.
  2. Proper Texture: Always cool the apple filling fully before layering, or it will melt the cheesecake mixture.
  3. Make-Ahead Friendly: These jars taste even better the next day as the flavors blend.
  4. Caramel Note: Use a caramel labeled “sauce” or “drizzle,” not thick ice cream topping — it should be pourable at room temperature.

Notes

Storage:
• Store jars covered in the refrigerator for up to 4 days.
• Best enjoyed chilled or slightly softened for 5–10 minutes at room temperature.
Make-Ahead:
• These jars are even better on day 2 — the flavors have time to settle and the layers firm up beautifully.
• You can make every component the day before:
  – Brown the butter
  – Make the apple filling
  – Whip the cheesecake mixture
  – Assemble and chill overnight
• Do not freeze — freezing changes the smooth texture of the cheesecake and apples.
Serving:
• Serve cold straight from the fridge, or let sit 5 minutes if you prefer a softer cheesecake texture.