These caramel apple cheesecake jars are what happens when caramel apples and cheesecake team up to make one epically easy GF fall dessert. Just crush gluten-free Oreos for the crust, whip up a 5-minute no-bake cheesecake filling, pile on cinnamon apples, and finish with a caramel drizzle. Make these individual mini cheesecakes a day ahead, stash them in the fridge, and they’re party ready!
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No-Bake Caramel Apple Cheesecake Jars (Gluten-Free)
Ingredients
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups thawed whipped topping, Cool Whip
- 12 gluten-free Golden Oreos
- 20 ounce canned apple pie filling, read label for gluten-free
- for topping gluten-free caramel ice topping
- for serving remaining whipped topping + chopped pecans, optional
Instructions
- Get your jars ready for filling. This recipe makes 4 large desserts in 8 ounce jars, but the layers can be divided to make 6-10 smaller desserts, depending on the cups used for layering.
- In a large bowl beat together the cream cheese, sour cream, powdered sugar, and vanilla until smooth and no lumps remain, about 1 minute on high. Fold the whipped cream or Cool Whip whipped topping into the cream cheese mixture. Set aside.8 ounces cream cheese, ⅓ cup powdered sugar, ¼ cup sour cream, 1 teaspoon vanilla extract, 1 ½ cups thawed whipped topping
- Place the Oreos in a ziplock back and crush finely with a rolling pin or mallet. Divide the Oreos into the bottom of the jars, about 2 heaping tablespoons each.12 gluten-free Golden Oreos
- Dollop the cheesecake filling on top of the Oreos, leaving room for the apples. Spoon the apple filling on top. Refrigerate until ready to serve.20 ounce canned apple pie filling
- When ready to serve, either drizzle the caramel topping on the apples, or top with the remaining Cool Whip and drizzle caramel on top with optional pecans.
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