Irresistible No-Bake Caramel Apple Cheesecake Parfaits

When the craving for a crisp, sweet, and creamy dessert hits, these No-Bake Caramel Apple Cheesecake Parfaits are the ultimate solution. Imagine the best parts of a caramel apple and a slice of New York cheesecake layered into one convenient, portable cup. This dessert is a celebration of textures: the crunch of fresh apples, the buttery grit of graham crackers, the airy silkiness of cheesecake mousse, and the sticky, rich indulgence of salted caramel.

Perfect for autumn gatherings, summer picnics, or just a Tuesday night treat, these parfaits require absolutely zero baking. They look stunningly professional in clear cups, showcasing their beautiful layers, but come together in under 20 minutes. It is the kind of low-effort, high-reward recipe that makes you look like a pastry chef without turning on the oven.

Why This Dessert Steals the Show

This recipe is all about balance. The tartness of the Granny Smith apples cuts right through the sweetness of the caramel and the richness of the cream cheese filling.

• Texture Heaven: You get creamy, crunchy, crisp, and gooey all in one spoonful.
• Make-Ahead Friendly: You can prep the filling and the crumble ahead of time and assemble just before serving to keep the graham crackers crisp.
• Customizable: Swap the fruit, change the crust to Biscoff cookies, or add nuts for extra protein and crunch.
• Portion Control: Serving them in individual cups makes them perfect for parties and ensures everyone gets the perfect ratio of toppings to filling.

The Secret to the Perfect Layers

The key to a visually appealing parfait is distinct layers. To achieve the look in the photo, you want to ensure your cheesecake mixture is thick enough to hold the weight of the apples. Using cold heavy cream and whipping it to stiff peaks before folding it into the cream cheese is the secret to a mousse that is stable yet airy. Also, keeping the apples fresh (rather than cooking them) maintains that bright, crisp snap that contrasts so well with the soft cream.

Ingredients

Here is everything you need to assemble these stunning cups. We use a mix of apples for color and flavor balance.

For the Cheesecake Mousse

• Cream Cheese: 8 oz (1 block) – Softened to room temperature to avoid lumps.
• Powdered Sugar: 1/2 cup – Dissolves instantly for a smooth texture.
• Vanilla Extract: 1 tsp – Use high-quality extract for the best flavor.
• Heavy Whipping Cream: 1 cup – Very cold, to whip into stiff peaks.

For the Apple Layer

• Granny Smith Apple: 1 large – Tart and green, provides crunch.
• Fuji or Gala Apple: 1 large – Sweet and red, adds color variety.
• Lemon Juice: 1 tbsp – Prevents browning and adds a zing.
• Cinnamon: 1/2 tsp – For that classic warm spice flavor.
• Granulated Sugar: 1 tbsp – Helps draw a little juice out of the apples.

For the Crumble & Topping

• Graham Crackers: 1 sleeve (about 9 sheets) – Crushed into coarse crumbs.
• Unsalted Butter: 3 tbsp – Melted, to bind the crumbs slightly.
• Caramel Sauce: 1/2 cup – Store-bought thick caramel or homemade salted caramel.
• Whipped Cream: For garnish (optional).

Instructions

Step 1: Prepare the Crumble

1. Crush: Place graham crackers in a ziplock bag and crush with a rolling pin until you have coarse crumbs. You don’t want fine dust; keep some texture.
2. Mix: In a small bowl, combine the crumbs with the melted butter. Stir until the mixture looks like wet sand. Set aside.

Step 2: Make the Apple Filling

1. Chop: Core and dice the apples into small, bite-sized cubes (about 1/2 inch). Leave the skins on for that beautiful green and red color pop seen in the photo.
2. Toss: In a medium bowl, toss the chopped apples with lemon juice immediately to stop them from turning brown. Sprinkle with sugar and cinnamon, and toss again to coat.

Step 3: Make the Cheesecake Mousse

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy.
2. Whip Cream: In a separate cold bowl, whip the heavy cream until stiff peaks form.
3. Fold: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this carefully to keep the mixture light and airy. Transfer this mixture to a piping bag (or a ziplock bag with the corner snipped) for neat layering.

Step 4: Assemble the Parfaits

1. Base Layer: Spoon a generous amount of cheesecake mousse into the bottom of 4 clear cups (9 oz cups work best).
2. Crunch Layer: Sprinkle a layer of the buttery graham cracker crumble over the mousse.
3. Fruit Layer: Add a layer of the cinnamon-tossed apples. Drizzle lightly with caramel.
4. Repeat: Add another swirl of cheesecake mousse, followed by more apples.
5. Top It Off: Finish with a tall, decorative swirl of mousse or whipped cream.
6. The Garnish: Drizzle heavily with caramel sauce, allowing it to drip down the sides of the cup. Sprinkle the remaining graham crumble over the top.
7. Serve: Serve immediately for the crunchiest texture, or refrigerate for up to 2 hours.

Tips and Variations

Salted Caramel Twist: If you love a savory-sweet combo, sprinkle a tiny pinch of flaky sea salt over the caramel drizzle just before serving.

The “Deconstructed Pie” Method: If you prefer a cooked apple texture (more like a pie filling), sauté the apples with the butter and cinnamon for 5 minutes until soft, then let them cool completely before assembling so they don’t melt the cream.

Nutty Crunch: Add chopped pecans or walnuts to the graham cracker mixture for an added depth of flavor that mimics a crisp topping.

These Caramel Apple Cheesecake Parfaits are a visual stunner and a flavor powerhouse. They capture the essence of a crisp autumn day in every bite, blending the freshness of fruit with the decadent comfort of cheesecake. Enjoy!