NoBake Apple Cheesecake Cups in 30 Min

Instructions:

1. Melt 3 tbsp (42g) of butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Sauté for 8-10 minutes until apples are tender and the sauce has reduced into a thick glaze. Remove from heat and let cool completely.
2. Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Spoon 2 tablespoons of the mixture into the bottom of each of the 6 jars and press down firmly with a spoon or small glass to create a compact crust.
3. Beat the room-temperature cream cheese and powdered sugar until smooth and pale, then stir in the vanilla extract. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until velvety.
4. Transfer the filling into a piping bag and pipe over the crust in each jar, filling until about 1/2 inch from the top. Spoon the cooled apple compote evenly over the cheesecake layer. Refrigerate for at least 4 hours to set.