Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 0.25 tsp Sea salt
  • 8 oz (226g) Full-fat cream cheese, softened
  • 0.5 cup (120ml) Heavy whipping cream, chilled
  • 0.25 cup (60ml) Salted Caramel Sauce
  • 0.5 tsp Vanilla bean paste
  • 2 Large Honeycrisp apples, peeled and diced (approx. 300g)
  • 2 tbsp (28g) Unsalted butter
  • 0.25 cup (50g) Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 1 tsp Lemon juice

Instructions:

  1. Combine graham cracker crumbs, 4 tbsp melted butter, granulated sugar, and sea salt. Press 2 tablespoons of mixture into the bottom of 8 individual glass cups and freeze for 5 minutes to set.
  2. In a large bowl, beat softened cream cheese and vanilla bean paste until smooth. In a separate chilled bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture along with the salted caramel sauce.
  3. Toss diced apples with lemon juice, brown sugar, and cinnamon. Sauté in a pan with 2 tbsp butter over medium-high heat for 3-5 minutes until apples are glazed and tender-crisp.
  4. Pipe or spoon the cheesecake mousse over the graham cracker base. Top each cup with the warm cinnamon-glazed apples and an extra drizzle of caramel if desired.