If there’s one dessert that screams summer and makes me feel instantly festive, it’s these Apple Pie Cheesecake Cups. They’re creamy, sweet, spiced just right, and layered like a dream. Whether I’m hosting a backyard BBQ or heading to a potluck with friends, these little parfait-style cups are a super easy go-to treat. They’re a total crowd-pleaser, and the best part? No oven required!
These Apple Pie Cheesecake Cups are perfect for warm-weather gatherings, especially when you want something refreshing but still indulgent. I love serving them as easy summer desserts for any get-together, but they’re especially ideal as 4th of July desserts—what says 4th of July more than apple pie?
Let’s get started on these fun apple pie treats!
Ingredients for Apple Pie Cheesecake Cups
You only need a few basic ingredients to pull this recipe together, and chances are, you already have most of them in your pantry and fridge. Here’s what you’ll need:
Crust:
- 1 cup crushed graham crackers (or vanilla wafer crumbs)
- 6 tbsp melted butter
- 2 tbsp brown sugar
Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (whipped to stiff peaks)
Apple Pie Topping:
- 2 cup apple pie filling, chopped into smaller pieces
- 1 1/2 tsp cinnamon
- ½ tsp nutmeg
- **Didn’t use 2 tbsp caramel sauce (optional)
Garnish:
- Whipped cream
- A sprinkle of cinnamon or graham cracker crumbs
- A drizzle of caramel sauce (optional, but delicious)
How to Make Apple Pie Cheesecake Parfaits
These come together in layers, which makes them feel a little fancy—even though they’re secretly SO easy. Here’s how I make them:
1. Make the Crust: Mix crushed graham crackers, melted butter, and brown sugar. Spoon into the bottom of each cup or jar. Press down lightly (but not too hard, or your crust will be hard to get out).
2. Whip your heavy cream until stiff peaks form
3. Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until fluffy.
4. Assemble: Spoon cheesecake filling over the crust, followed by a layer of apple pie filling mixed with cinnamon.
5. Garnish: Put a dollop of whipped cream on top. If you use more heavy cream and whip it yourself, throw in a bit of powdered sugar to sweeten it. Or, you can totally just use whipped cream from a can or Cool Whip! You can also add a caramel drizzle, extra graham cracker crumbs or some fun nuts on top for extra garnish.
Pro Tips
Want to make your Apple Pie Cheesecake Cups even better? Here are a few little tips and tricks I’ve picked up:
- Use a piping bag (or a zip-top bag with the corner snipped) to add the cheesecake layer neatly. It makes assembly cleaner and prettier!
- Use homemade whipped cream to make it extra special and help it stay fresh longer. Just whip some heavy whipping cream with powdered sugar (about ¼ cup of powdered sugar per cup of whipping cream) and a teaspoon of vanilla. Then, you can put your homemade whipped cream in a piping bag with a star tip (I like the Wilton 1M tip) and pipe a pretty whipped cream swirl on top that won’t wilt as fast outside at your 4th of July cookout.
- Make them in advance—these keep well in the fridge for up to 2 days, making them a stress-free option for party prep. If using whipped cream from a can for garnish, put that on right before serving. If you make a homemade whipped cream frosting (see the point above), that will last a day in the fridge.
- Switch up the fruit—if you’re feeling adventurous, swap apples for peaches, blueberries, or even strawberries. It’s a great way to use whatever fruit is in season and keep your rotation of easy summer desserts fresh and fun.
- Serve chilled—these are best enjoyed cold, straight from the fridge. The layers hold their shape and taste super refreshing on a hot day.
- Add a crunch—top with crushed nuts, toffee bits, or granola for a little extra texture.
FAQs
Can I make these ahead of time?
Yes! These cups are perfect for making ahead. I usually assemble them the night before and store them in the fridge. If you’re going to use whipped cream from a can for topping, make sure to put that one right before you serve them. If you make homemade whipped cream frosting with some powdered sugar in it, that will last a day in the fridge.
What’s the best way to transport these to a picnic or party?
Ideally, I would use small mason jars with lids or disposable dessert cups with snap-on tops. If you have small dessert cups without lids, you can put them in a muffin tin to transport them. If you have a cupcake carrier, that could work too, depending on how deep the holes are in your cupcake carrier. I have one that I don’t think would work well for these, but another one (Yes, I have multiple cupcake carriers. It’s a problem.) that probably would work. Lastly, you could take a cardboard box and make dividers out of strips of cardboard (kind of like what Christmas ornament boxes are).
Can I make this into one large dessert instead of individual cups?
You sure can! Just layer everything in a trifle dish or an 8×8 baking dish for a shareable dessert. It’s just as delicious, and people can scoop out their own servings. For larger crowds, I could probably double the recipe as written. You could use an 8×8 dish still, and you would just have a thicker apple pie cheesecake, or you could use a 9×13 pan.
Can I double this recipe?
For sure! This recipe as written only makes about 6 small cups (maybe 8 if you stretch it). If you have more than 6 people to feed, definitely just double (or triple!) the recipe and make more.
These Apple Pie Cheesecake parfaits are like summer in a cup. They’re light enough for warm weather but rich and satisfying thanks to the creamy cheesecake layer. Whether you’re whipping them up for a backyard barbecue, a family picnic, or a fireworks-watching party, they’re one of the easy summer desserts you’ll turn to again and again.
Plus, how cute are they for 4th of July desserts? Add a few festive sprinkles or a little flag topper, and they’re as fun to look at as they are to eat. I hope you love these as much as I do—let me know if they make it to your summer dessert table this year!
Apple Pie Cheesecake Cups
Equipment
- 6 Small cups or jars for serving
Ingredients
Crust
- 1 cup crushed graham cracker crumbs or crushed vanilla wafers
- 6 Tbsp melted butter
- 2 Tbsp brown sugar
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1/2 cup heavy cream whipped to stiff peaks
Apple Pie Topping
- 2 cups apple pie filling chopped into smaller pieces
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Topping
- Whipped Cream homemade or from a can (If using canned, put whipped cream on right before serving)
- Caramel sauce optional, but delicious
- Sprinkling of cinnamon and/or graham cracker crumbs optional
Instructions
- Make the Crust: Mix crushed graham crackers, melted butter, and brown sugar. Spoon into the bottom of each cup or jar. Press down lightly (but not too hard, or your crust will be hard to get out).
- Beat your heavy cream until stiff peaks form
- Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until fluffy.
- Assemble: Spoon cheesecake filling over the crust, followed by a layer of apple pie filling mixed with cinnamon.
- Garnish: Put a dollop of whipped cream on top. If you use more heavy cream and whip it yourself, throw in a bit of powdered sugar to sweeten it. You can also use whipped cream from a can or even Cool Whip.
- Optional: Drizzle caramel on top of your whipped cream, or sprinkle on some cinnamon and extra graham crackers.
