These tiny individual desserts are just the right size, and still, have loads of flavor from the Musselman’s Apple Butter.
Add butter to large skillet and place over medium heat. Add apples and cook, stirring often about 5 minutes or until apples start to soften. Stir in apple butter until well combined.
Remove from heat and pour into a shallow container. Cover and refrigerate until cooled about 20-30 minutes.
Meanwhile, add heavy whipping cream to a mixer bowl and beat until stiff peaks form. Pour into another bowl and refrigerate. Add softened cream cheese and caramel to the mixer bowl and beat until smooth. Fold in whipped cream until thoroughly combined.
Spoon about 2 tablespoons of caramel cheesecake into small jars or dessert shooter glasses and layer in a teaspoon of apple mixture. Repeat to create 2 layers of each.
Garnish with additional sweetened whipped cream and ground cinnamon if desired. Serve immediately or refrigerate until ready to serve.