Description
Delight in these luscious Caramel Apple Cheesecake Parfaits, featuring layers of cinnamon graham cracker crumbs, creamy vanilla cheesecake mousse, warm sautéed cinnamon-spiced apples, and drizzled with rich salted caramel sauce. Perfectly balanced with sweet and tangy flavors, these no-bake parfaits are an easy, elegant dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup cinnamon graham cracker crumbs
- 3 tbsp melted butter
Cheesecake Mousse
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
Apple Topping
- 2 medium apples, peeled & diced
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
Assembly
- ½ cup salted caramel sauce
Instructions
- Prepare the crust mix: In a bowl, combine the cinnamon graham cracker crumbs and melted butter until the mixture resembles sandy crumbs. Set this mixture aside to use as the base layer.
- Make the cheesecake mousse: Using a mixer, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream to create a light and fluffy mousse.
- Sauté the apples: Heat butter in a skillet over medium heat. Add the peeled and diced apples, brown sugar, and cinnamon. Cook and stir until the apples become tender and caramelized, about 5 minutes. Remove from heat and let cool slightly.
- Assemble the parfaits: In small glasses or jars, start by layering the graham cracker crumb mixture, followed by a layer of cheesecake mousse, then the sautéed apples, and finally a drizzle of salted caramel sauce. Repeat the layers if your container allows.
- Chill before serving: Refrigerate the assembled parfaits for at least 30 minutes to allow the layers to set and meld, enhancing the texture and flavors before serving.
Notes
- For a crunchier texture, toast the graham cracker crumbs slightly before mixing with butter.
- You can substitute salted caramel sauce with regular caramel sauce if preferred.
- Use firm apples like Granny Smith or Honeycrisp to maintain a nice bite after cooking.
- These parfaits can be made a few hours ahead and refrigerated until serving.
- To make whipped cream easier to fold in, ensure it is whipped to stiff peaks but still smooth.
