This apple pie cheesecake parfait is everything you love about fall in one easy glass. Think warm cinnamon apples, a creamy cheesecake layer, a buttery graham crunch and a drizzle of caramel on top. I make mine with Greek yogurt and light cream cheese, so it feels like a treat but still brings a good dose of protein. No oven, no water bath, and it’s ready in about 25 minutes. It’s the dessert I reach for when I want apple pie and cheesecake at the same time.
Why You’ll Love This Recipe
- 🍎 Two desserts in one: apple pie flavor meets creamy cheesecake.
- 💪 Protein-friendly: Greek yogurt in the filling adds creaminess and extra protein.
- ⏱️ No-bake and quick: about 25 minutes of hands-on time, no oven needed.
- 🥄 Perfect for portion control and make-ahead: single-serve glasses keep well in the fridge for up to 3 days.
Ingredients (makes 4 parfaits)
Graham crunch
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tbsp melted butter
- 1 tbsp brown sugar
Cinnamon apples
- 2 medium apples (Honeycrisp or Granny Smith), peeled and diced small
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- Pinch of salt
Cheesecake filling
- 8 oz (1 block) light cream cheese, softened
- ¾ cup plain Greek yogurt (2% or nonfat)
- 3 tbsp powdered sugar (or maple syrup)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
To finish
- 3-4 tbsp caramel sauce
- Extra crumbs and a pinch of cinnamon for topping
Step-by-Step Instructions
- Make the crust crumbs. Mix graham cracker crumbs, melted butter and brown sugar until it looks like wet sand. Set aside.
- Cook the apples. Melt 1 tbsp butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, lemon juice and salt. Cook 6-8 minutes, stirring often, until tender but still holding their shape.
- Cool the apples. Spread them on a plate and let cool for 10 minutes (or chill them) so they don’t melt the filling.
- Whip the filling. Beat the cream cheese until smooth. Add Greek yogurt, powdered sugar, vanilla and cinnamon. Mix until creamy and fluffy.
- Layer the parfaits. Press 3 tbsp of crumbs into the bottom of each glass. Add a layer of cheesecake filling, then a spoonful of apples. Repeat with filling and apples.
- Chill. Refrigerate for at least 1 hour so the layers set.
- Finish. Top with extra apples, a sprinkle of crumbs, a pinch of cinnamon and a drizzle of caramel just before serving.
Nutritionist Tips & Variations
- Boost the protein: use nonfat Greek yogurt and add 1-2 scoops of vanilla protein powder to the filling (add a splash of milk if it gets thick).
- Lighter version: swap the caramel for sugar-free caramel sauce and use light graham crackers.
- Gluten-free: use gluten-free graham crackers or crushed gluten-free oat cookies.
- Crunch variation: replace half the crumbs with chopped pecans or walnuts.
- Storage: keep covered in the fridge up to 3 days. Add the caramel and top crumbs just before serving so they stay crisp.
- Freezer: not recommended for assembled parfaits, but the cooked apples freeze well for up to 2 months.
FAQ
Can I make apple pie cheesecake parfaits ahead of time?
Yes. Assemble them up to 2 days ahead and add the caramel and topping right before serving.
What are the best apples for this recipe?
Honeycrisp and Granny Smith hold their shape well and give a nice sweet-tart balance.
Can I use a store-bought apple pie filling?
Yes, just chop it into smaller pieces and drain a bit of the syrup so the layers stay neat.
Recipe Card Summary
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 25 minutes
- Servings: 4 parfaits
- Estimated per serving: ~320 calories, ~11 g protein, ~38 g carbs, ~14 g fat
(Estimates only. Values vary with brands and substitutions.)