Make the candied walnuts:
Place a sheet of parchment paper on a cookie sheet and lightly spray with cooking spray. Set aside.
In a medium non-stick skillet over low heat, melt the butter. Add the granulated sugar followed by the walnuts and splash of vanilla extract. Stir to coat the walnuts. Increase the heat to medium and cook for about 5 minutes stirring THE ENTIRE TIME until all the sugar is melted and the walnuts are well coated with sugar.
Transfer the candied walnuts immediately to the sheet of parchment paper. With a spatula and moving quickly (quickly is key, otherwise the walnuts will cool into a big clump) separate the walnuts as best you can. Allow them to cool completely, and then chop them as finely as you’d like. Set aside in a bowl until ready to use.
Make the apple no bake cheesecake:
In a bowl of an electric mixer fitted with a whisk attachment over medium speed – Whip the cream cheese, apple butter, cinnamon, and vanilla extract for about 30 seconds until combined. Stop the mixer and add the confectioners’ sugar. Mix on low until the confectioners’ sugar is mostly combined and there is no danger of confectioners’ sugar blowing in your face. Increase the mixer speed to high and whip until fully combined and pillowy. Add the heavy cream in 3 parts, allowing the heavy cream to thicken before each addition. Whip until fully thickened. Stop the mixer and spoon the cheesecake filling into a piping bag fitted with a round tip. Assemble the cheesecakes immediately or place in the refrigerator until ready to use.
Prepare six 5 ounce dessert glasses or bowls. Pipe the apple cheesecake filling inside a mini dessert glass or bowl. Add a couple of tablespoons of candied walnuts, pipe more cheesecake filling, and finally top with walnuts. Repeat with all glasses. Store in the refrigerator until ready to eat.