In large skillet over medium heat, melt butter. In large bowl, toss apples with brown sugar, apple pie spice, and 1/2 tsp. salt. Cook over medium heat until tender and the brown sugar creates a glaze, about 15 -20 minutes. Let cool.
In a medium bowl, beat the heavy cream, 1/4 cup sugar, and 1 tsp. vanilla on medium/medium-high speed until stiff peaks form. Do not over beat.
In another medium bowl, beat cream cheese, remaining sugar and vanilla, salt and lemon zest with a mixer until just combined. Add 1/2 of the whip cream mixture and beat on medium speed until combined. Refrigerate until ready to assemble.
Crush cookies into small pieces. Reserve some for garnish.
To assemble trifle, place a couple teaspoons of caramel sauce into bottom of trifle cups. Chill slightly. Sprinkle handful of cookie crumbs over caramel layer. Cover cookie bits with apple mixture. Spread cheesecake mixture over apples with back of spoon or spatula until completely covered. Pour additional caramel sauce over cheesecake mixture. Repeat layers of cookie crumbs, apples, and cheesecake mixture. Top each cup with remaining whipped cream.
Garnish with reserved cookie crumbs and caramel and indulge immediately!