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Caramel Apple Dessert Cups

Caramel apple dessert cups with a graham cracker crust, cinnamon cream cheese filling, and caramelized apple topping. No-bake individual dessert cups layered in glasses, finished with a dramatic caramel drizzle.
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Prep Time 20 minutes
Cook Time 6 minutes
Chilling 1 hour
Total Time 1 hour 26 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker base
  • 1.5 cup graham cracker crumbs
  • 5 tbsp butter melted
  • 3 tbsp sugar
For the cinnamon cream cheese
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 cup whipped topping folded in
For the 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
 

Build the graham cracker base
  1. Mix graham cracker crumbs, melted butter, and sugar until evenly combined, then spoon about 1-2 tablespoons into each of 12 cups and press firmly to form a flat base.
  2. Place the cups in the refrigerator while you prepare the filling so the crust sets slightly.
Make the cinnamon cream cheese filling
  1. Beat cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
  2. Fold in whipped topping until the mixture is thick and smooth, then spoon or pipe onto the chilled crusts.
Cook and cool the caramelized apples
  1. In a skillet over medium heat, cook diced apples with butter, brown sugar, and cinnamon for 5-6 minutes, stirring until tender and caramelized.
  2. Transfer the cooked apples to a plate or bowl and cool completely so they don’t melt the cream cheese layer.
Assemble and chill
  1. Spoon the caramel apple mixture over the cream cheese layer in each cup, piling it high.
  2. Drizzle generously with caramel sauce, letting it run slightly over the sides for a dramatic finish.
  3. Refrigerate for 1 hour before serving to set the layers.

Notes

Pro tip: Cool the caramelized apples completely before topping the cups so the cream cheese stays thick and slice-free. Store covered in the refrigerator for up to 3 days; the graham crust will soften slightly. Freeze is not recommended due to texture changes in the whipped topping. For a lighter option, use light whipped topping and reduce butter in the apple mixture by half.