Description
Layered parfait cups with crumb crust, stabilized no-bake cheesecake filling, spiced apple pie filling, and cinnamon-sugar whipped topping. Make-ahead friendly.
Ingredients
Scale
- Crumb crust
- 1 1/2 cups (180 g) graham cracker crumbs
- 2 tbsp (25 g) packed light brown sugar
- 5 tbsp (70 g) unsalted butter, melted
- Spiced apple pie filling
- 3 cups (360 g) peeled apples, diced (about 3 medium apples)
- 1/3 cup (65 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) water
- 1 tbsp (14 g) unsalted butter
- No-bake cheesecake filling
- 16 oz (453 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp (9 g) powdered gelatin
- 3 tbsp (45 ml) cold water (for blooming gelatin)
- 1 cup (240 ml) heavy cream, cold
- Cinnamon-sugar whipped topping
- 1/2 cup (120 ml) heavy cream, cold
- 2 tbsp (16 g) powdered sugar
- 1/2 tsp ground cinnamon
Instructions
- Make the crumb crust: In a bowl, stir together graham cracker crumbs and brown sugar. Pour in melted butter and mix until the crumbs look like damp sand and clump when pressed.
- Portion crust: Divide crust evenly among 8 cups (about 8–10 oz each). Press firmly into the bottom of each cup. Set aside.
- Cook the spiced apple pie filling: In a medium saucepan, combine diced apples, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and water. Cook over medium heat, stirring, until the mixture is thickened and glossy, 5–8 minutes. Stir in butter. Remove from heat and let cool completely to room temperature.
- Bloom gelatin: Sprinkle powdered gelatin over the cold water in a small microwave-safe bowl. Let stand 5 minutes to soften.
- Dissolve gelatin: Microwave gelatin for 10–20 seconds until fully dissolved (it should be clear). Stir well and let cool slightly.
- Mix cheesecake base: In a large bowl, beat softened cream cheese and granulated sugar until smooth, 1–2 minutes. Beat in Greek yogurt and vanilla until silky.
- Temper in gelatin: With the mixer on low, drizzle in dissolved gelatin. Mix just until combined (avoid overbeating).
- Whip the cream: In a separate bowl, beat cold heavy cream until it forms soft peaks.
- Fold and fill: Fold whipped cream into the cheesecake mixture in 2–3 additions until no streaks remain. Spoon a layer of filling over the crust in each cup.
- Layer apples: Spoon cooled apple pie filling over the cheesecake layer. If you want taller parfaits, repeat: cheesecake → apples (keep cups from overflowing).
- Chill: Cover and refrigerate until set, at least 4 hours (overnight is best).
- Make whipped topping: Right before serving, beat cold heavy cream with powdered sugar and cinnamon until thick and scoopable.
- Finish and serve: Pipe or spoon whipped topping onto each parfait. Serve immediately for the best texture.
Notes
Best texture comes from fully cooling the apple filling before layering and chilling the assembled cups long enough to let the gelatin set. For cleaner layers, keep the apple layer thick and not watery.
Illustrative image note: Generated images are for inspiration only and aren’t proof the recipe was tested.