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Caramel Apple Dessert Cups

Caramel apple dessert cups with a graham cracker crust, cinnamon cream cheese filling, and a piled-high caramel apple topping in individual no-bake cups. Layers show through the glass, finished with a dramatic caramel drizzle.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker base
  • 1.5 cup graham cracker crumbs
  • 5 tbsp butter melted
  • 3 tbsp sugar
Cinnamon cream cheese filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 cup whipped topping folded in
Caramel apple topping
  • 3 apples peeled and diced small
  • 3 tbsp butter
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 caramel sauce for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the graham cracker base
  1. Mix graham cracker crumbs with melted butter and sugar until evenly coated, then press firmly into the bottom of 12 individual cups or glasses to form a crust.
  2. Set the cups aside while you prepare the filling and topping so the crust can set slightly.
Make the cinnamon cream cheese filling
  1. Beat cream cheese with powdered sugar, vanilla extract, and cinnamon until smooth, then fold in whipped topping just until combined.
  2. Pipe or spoon the cinnamon cream cheese mixture over the graham cracker crusts in each cup.
Cook the caramel apple topping
  1. Cook diced apples with butter, brown sugar, and cinnamon in a skillet over medium heat for 5-6 minutes, stirring until caramelized and tender.
  2. Cool the caramel apple mixture completely before assembling.
Assemble and chill
  1. Spoon the caramel apple mixture over the cream cheese layer in each cup, piling it high for a dramatic top.
  2. Drizzle generously with caramel sauce so each cup is finished with visible caramel lines.
  3. Refrigerate for 1 hour before serving to set the layers for clean, spoonable bites.

Notes

For the cleanest layers, cool the caramelized apple topping fully before spooning it on top; warm apples can soften the cream cheese. Store covered in the refrigerator for up to 3 days (freezing not recommended because the whipped topping can weep). For a lighter option, swap the whipped topping for a lighter whipped topping or use Greek yogurt-based cheesecake filling if you want a lower-fat version.