There’s something magical about fall desserts — that perfect balance of cozy, sweet, and nostalgic. And these Caramel Apple Mini Trifle Jars capture all of that in one adorable, single-serve dessert. Think buttery cinnamon apples, velvety cheesecake cream, soft cake or cookie crumbs, and a drizzle of golden caramel sauce layered together in a cute jar. It’s like apple pie, caramel cheesecake, and trifle all rolled into one heavenly bite.
I first made these little trifles after a trip to the orchard when I came home with more apples than I knew what to do with. I wanted something quick, impressive, and cozy — and these jars were born. They’re perfect for entertaining, gifting, or satisfying your dessert cravings without turning on the oven. They’re simple, stunning, and oh-so-delicious.
Why You’ll Love This Recipe
- No baking required: Perfect for when you want dessert fast.
- Portable & pretty: Great for parties, gifts, or meal prep.
- Classic fall flavors: Warm apples, cinnamon, caramel, and cream.
- Make-ahead friendly: Even better when chilled overnight.
- Customizable: Use cake, cookies, or graham crumbs — your choice!
Ingredients You’ll Need
For the Apple Layer
- 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)
For the Cheesecake Cream Layer
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Base & Topping
- 1 cup crumbled vanilla cake, pound cake, or crushed graham crackers
- ½ cup caramel sauce (store-bought or homemade)
- Whipped cream, for topping (optional)
- Extra caramel drizzle & crushed pecans, for garnish
Step-by-Step Instructions
Step 1: Cook the Apples
In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are soft and caramelized. If you like a thicker sauce, stir in the cornstarch mixture and simmer for 1–2 more minutes until glossy. Remove from heat and cool slightly.
Step 2: Make the Cheesecake Cream
In a medium bowl, beat the cream cheese, sugar, vanilla, and salt until smooth and fluffy. In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. The result should be light, creamy, and slightly tangy — like no-bake cheesecake filling.
Step 3: Layer the Trifles
Take 6–8 small glass jars or dessert cups. Start with a layer of cake or graham crumbs, followed by a spoonful of the cheesecake cream, then a layer of warm apples and a drizzle of caramel sauce. Repeat the layers until you reach the top. Finish with a swirl of whipped cream, more caramel, and a sprinkle of pecans or graham crumbs.
Step 4: Chill and Serve
Refrigerate for at least 30 minutes (or up to 24 hours) before serving. The flavors meld beautifully as they rest, making them even more irresistible the next day.
Chef’s Tips for Perfect Mini Trifles
- Use tart apples: Granny Smith or Pink Lady balance the sweetness perfectly.
- Cool the apple mixture slightly: So it doesn’t melt the cream layer.
- Use a piping bag: For cleaner layers and professional presentation.
- Don’t skip the salt: A tiny pinch enhances the caramel and cream flavors.
- Make them ahead: They keep beautifully for up to 2 days in the fridge.
Variations & Substitutions
- Apple pie twist: Add a spoonful of apple pie filling instead of fresh apples.
- Pumpkin caramel trifle: Replace the apples with spiced pumpkin purée.
- Chocolate lovers: Drizzle chocolate sauce with caramel for extra indulgence.
- Vegan version: Use coconut cream, vegan cream cheese, and dairy-free caramel.
- Gluten-free option: Substitute gluten-free cookies or cake for the base.
Serving Suggestions
These trifles are gorgeous on their own, but here’s how to make them shine even more:
- Serve chilled: They taste best cold, straight from the fridge.
- Add crunch: Sprinkle crushed toffee bits or candied nuts on top.
- Perfect pairing: Enjoy with a cup of coffee, spiced chai, or warm apple cider.
- Party favorite: Set up a “mini dessert bar” where guests can customize their layers!
Common Mistakes to Avoid
- Overcooking the apples: You want them tender, not mushy.
- Hot layers: Let each component cool before layering, or it’ll melt.
- Watery apples: If your apples release too much liquid, simmer a bit longer.
- Skipping the chill: Chilling helps the flavors meld and the texture set.
- Too much caramel: Yes, it’s tempting — but too much can overpower the apples.
Storage & Make-Ahead Tips
- Store: Keep in the refrigerator, covered, for up to 3 days.
- Make-ahead: Assemble a day in advance — they actually taste better the next day!
- Travel tip: Screw the lids on tightly if you’re bringing them to a party or picnic.
- Freezing: Not recommended, as the cream filling can separate once thawed.
Nutrition Facts (per jar, approximately)
- Calories: 380
- Protein: 4g
- Fat: 22g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 31g
- Calcium: 8% DV
Caramel Apple Mini Trifle Jars
Equipment
- Skillet for cooking apples
- Mixing bowls for cheesecake and whipped cream
- Hand mixer or stand mixer for whipping cream and cream cheese
- Spatula for folding cream
- jars or dessert cups for serving
- piping bag optional, for cleaner layering
Ingredients
- 3 medium apples, peeled and diced (Granny Smith or Honeycrisp)
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 0.25 tsp nutmeg
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
- 8 oz cream cheese, softened
- 0.5 cup heavy cream
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 cup crumbled vanilla cake, pound cake, or crushed graham crackers
- 0.5 cup caramel sauce
- whipped cream (optional)
- extra caramel drizzle and crushed pecans, for garnish
Instructions
- In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes until apples are soft and caramelized. Add cornstarch slurry if desired, and simmer until thickened. Let cool slightly.
- Beat cream cheese, sugar, vanilla, and salt until smooth. In a separate bowl, whip heavy cream until soft peaks form. Fold into the cream cheese mixture to create a light, fluffy cheesecake cream.
- Layer jars with cake or crumbs, cheesecake cream, cooked apples, and caramel. Repeat layers as desired. Top with whipped cream, more caramel, and pecans.
- Chill jars for at least 30 minutes or up to 24 hours. Serve cold and enjoy the creamy, cozy layers.
Notes
Nutrition
Sweet Comfort in Every Spoonful
These Caramel Apple Mini Trifle Jars are the kind of dessert that makes you feel like wrapping up in a cozy blanket on a crisp fall day. Each bite layers warmth, creaminess, and a little crunch — like a hug in dessert form. They’re simple enough for a weeknight treat, but elegant enough for a holiday table or party.
If you try this recipe, I’d love to see your version! Leave a comment, share your photos, or save this to Pinterest to make again. However you serve them, one thing’s certain — these mini trifles will steal the spotlight.
