Ingredients:

  • 2 medium apples (such as Granny Smith), peeled and diced (about 2 cups)
  • 2 tablespoons unsalted butter (28 g)
  • 3 tablespoons brown sugar (packed, 38 g)
  • 1 teaspoon cinnamon (2 g)
  • 1/2 teaspoon nutmeg (1 g)
  • 1 tablespoon lemon juice (15 ml)
  • 8 oz cream cheese, softened (225 g)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1 cup graham cracker crumbs (100 g)
  • 1/4 cup unsalted butter, melted (56 g)
  • 2 tablespoons sugar (25 g)

Instructions:

  1. In a small saucepan, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until apples are tender, about 5-7 minutes. Remove from heat and let cool.
  2. In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth. In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  3. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  4. In each shot glass, add a layer of graham cracker mixture (about 1 tablespoon). Follow with a layer of cheesecake filling (about 2 tablespoons). Top with a layer of apple filling (about 1 tablespoon). Repeat layers until glasses are filled, finishing with the apple layer.
  5. Refrigerate shots for at least 1 hour before serving. Optionally, garnish with whipped cream or caramel drizzle just before serving.