These Ginger Snaps Apple Parfaits are creamy, crunchy, lightly spiced with cinnamon, and make the perfect easy dessert for fall and winter gatherings. Filled with a fresh apple cream cheese filling, these individual desserts are easy to make and sure to be a hit!
Ginger Snap Crumble
Apple Cheesecake Filling
- 2 apples, sliced thinly (about 4 cups, with or without skin)
- 2 Tbsp lemon juice
- 1/2 cup brown sugar
- 1 Tbsp butter
- 1 tsp cinnamon
- 1/2 cup water
- 1 Tbsp Dizzy Pig Pineapple Head Seasoning
- 24 oz (1 tub) Philadelphia No Bake Cheesecake Mix
Homemade Whipped Cream
- 8 oz heavy whipping cream
- 2 1/2 Tbsp white sugar
Prepare the Ginger Snap Crumble
- Place all the ginger snap cookies in a large Ziplock bag, remove excess air and seal the bag
- With a rolling pin, crush the cookies into a crumble mix
- In a medium microwave-safe mixing bowl, melt the butter in the microwave for about 45 seconds
- Add Pineapple Head seasoning and ginger snap crumble to the butter and mix with a spoon. Cover and place in the fridge.
Prepare the Apple Cheesecake Filling
- Put the apple mixture, lemon juice, brown sugar, butter, cinnamon, Pineapple Head seasoning and water in a medium sauce pan and bring to a boil
- Once boiling, reduce to a simmer and cook until the apples are fork tender, from 10 to 20 minutes
- Refrigerate the apple mixture until chilled, about 15 minutes
- In a large mixing bowl, combine the chilled apples with Philadelphia No Bake Cheesecake mix and mix well
Make whipped cream
- Using a hand mixer or stand mixer with whisk attachment, whip heavy cream on medium-high speed
- While whisking, add sugar slowly until whipping cream is light and fluffy, about 3 minutes
Assembly
- Layer the parfaits, starting with a layer of ginger snap cookie crumble on the bottom of each individual cup
- Next add a layer of apple cheesecake filling to your liking
- Top with homemade whipped cream, some more crumble for presentation, and a sprinkle of cinnamon. Enjoy!
