This No Bake Apple Pie Cheesecake in a Jar has become my go-to dessert when I want something that feels indulgent but comes together in a flash. I discovered this layered combination on a rainy afternoon when I had a pantry full of graham cracker crumbs, a couple of small apples, and softened cream cheese on the counter. The results were unexpectedly perfect: tart-sweet apples warmed with cinnamon, a tangy-smooth filling, and the crunchy familiar base of graham crumbs. Because it’s assembled in small mason jars, it feels special but is so easy to portion and store.

What makes this treat stand out for me is the textural contrast and the practical convenience. The apples are lightly sautéed so they retain bite and caramelized flavor; the filling is luxuriously creamy without being cloying thanks to Greek yogurt and agave; and the graham crumbs add that classic crust note without baking. I often make a batch for friend gatherings or to tuck into the fridge for an easy, everyday dessert — they travel well and everyone loves the personal jar presentation.

Ingredients

• Apples: Use 2 small apples (about 1 cup chopped) such as Gala or Honeycrisp for balanced sweetness and a firm texture; peel and core them so the cooked pieces are tender without skin concerns.
• Coconut oil (or butter): 1/2 tablespoon — coconut oil adds a subtle tropical roundness, while unsalted butter will give a richer mouthfeel; either works for browning.
• Brown sugar: 2 tablespoons — light brown sugar melts and creates quick caramel notes; adjust to taste if you prefer tarter apples.
• Apple pie spice (or cinnamon): 1/2 teaspoon for the apple cook and an additional 1/2 tablespoon in the filling — choose a blend containing cinnamon, nutmeg, and allspice or use pure cinnamon for a cleaner flavor.
• Cream cheese: 8 ounces, softened to room temperature — Philadelphia or store-brand full-fat works best for a creamy, stable texture.
• Thick Greek yogurt: 2/3 cup (Fage or Chobani) — adds tang and lightness; full-fat Greek yogurt keeps the filling rich but you can use 2% for lower fat.
• Agave nectar: 6 tablespoons — a mellow liquid sweetener that blends smoothly; honey or maple syrup are fine substitutes but will alter flavor slightly.
• Vanilla extract: 1 tablespoon — pure vanilla enhances the cheesecake note; use a good-quality extract for the best aroma.
• Graham cracker crumbs: 2/3 cup for layering — use store-bought crumbs or pulse 4-5 sheets of crackers in a food processor and toss with a teaspoon of melted butter if you like a slightly more compact texture.

Instructions

Cook the apples: Chop 2 small peeled and cored apples into roughly 1/2-inch pieces. In a small saucepan over medium heat, add 1/2 tablespoon coconut oil (or butter), 2 tablespoons brown sugar, and 1/2 teaspoon apple pie spice. Add the apples and cook for about 4–6 minutes, stirring occasionally, until they are softened and beginning to brown at the edges. You want tenderness but still some texture — avoid reducing them to applesauce. Make the filling: In a medium mixing bowl, beat 8 ounces softened cream cheese until smooth using a hand mixer or stand mixer on low. Add 2/3 cup thick Greek yogurt, 6 tablespoons agave nectar, 1 tablespoon vanilla extract, and 1/2 tablespoon apple pie spice. Continue beating until the mixture is silky and homogeneous, about 1–2 minutes. Scrape the bowl to ensure no lumps remain. Assemble the jars: Place 2 tablespoons graham cracker crumbs in the bottom of each of four 8-ounce mason jars. Spoon 2–3 tablespoons cheesecake filling over the crumbs, then add 2 tablespoons of the warm apple mixture. Repeat: add another 2–3 tablespoons filling, 2 tablespoons graham crumbs, then 2 tablespoons filling, and finish with 2 tablespoons apples on top. The layers should be distinct and pretty in the jar. Chill and serve: Serve immediately for a slightly warm fruit contrast, or refrigerate the jars for at least 1 hour to let the filling firm up. These keep well in the refrigerator for up to 7 days; bring to room temperature for 10 minutes before serving if desired.

Storage Tips

For best quality, seal the mason jars with their lids and refrigerate. They will stay fresh for up to 7 days; the graham crumbs will soften slightly over time but will still provide pleasant texture. If you need longer storage, freeze the jars (leave headspace) for up to 3 months — thaw in the refrigerator overnight and stir gently before serving to re-incorporate any separated moisture. Reheat briefly in a warm water bath if you prefer the apple topping warm; otherwise serve chilled.

Ingredient Substitutions

If you don’t have agave, use honey or pure maple syrup in a 1:1 swap — expect a flavor shift: honey brings floral notes and maple brings woodsy caramel. For dairy-free, substitute cream cheese with a cultured cashew spread and Greek yogurt with coconut cream yogurt, but note the texture and tang will differ. For a gluten-free version, swap graham crumbs with gluten-free graham crackers or crushed almond flour mixed with a touch of melted butter to bind.

Serving Suggestions

These jars look lovely with a small cinnamon stick tucked into the top or a light dusting of cinnamon-sugar. Serve with black coffee, chai tea, or a sparkling apple cider for brunch. For a richer presentation, pipe whipped cream on top with a tiny grating of nutmeg. They’re ideal for potlucks, picnic boxes, or as individual desserts at a dinner party.

Cultural Background

The flavors here are rooted in classic American desserts — the graham cracker base evokes traditional pie crusts while the apple and spice combination references the long-standing apple pie tradition in the United States. Serving desserts in jars is a modern trend that blends nostalgic flavors with contemporary presentation and convenience.

Seasonal Adaptations

In fall, use apple varieties at peak ripeness and amplify spice with a pinch of cloves. In summer, swap the apple topping for macerated berries and reduce the spice for a lighter take. For holiday gatherings, add a splash of apple brandy to the cooked apples for depth, or top with candied pecans for crunch and a festive note.

Meal Prep Tips

Make the apple topping and filling ahead: apples can be cooked and cooled 2–3 days in advance; filling keeps 2–3 days refrigerated. Assemble jars the day of serving for the best layered appearance, or assemble and allow flavors to marry overnight. Use airtight lids and store on a flat shelf so jars stay upright and layers remain pretty.

Success Stories

I once prepared a dozen jars for a neighborhood bake sale; they sold out within an hour. A friend with a busy toddler told me these jars were her lifesaver — a treat for herself that she could serve in minutes. The combination of convenience and homemade flavor wins almost every time.

These jars are simple, flexible, and reliably delicious — perfect for busy weeknights, casual gatherings, or when you want a dessert that feels a little special without the fuss.