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Caramel Apple Dessert Cups

Caramel apple dessert cups with a graham cracker crust, cinnamon cream cheese filling, and piled-high caramelized apples. No-bake apple cups are assembled in clear cups for visible layers and 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: 310
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
  • 0.5 cup caramel sauce for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the graham cracker base
  1. Mix graham cracker crumbs, melted butter, and sugar until evenly combined, then press firmly into the bottom of 12 individual cups or glasses.
  2. Transfer the filled cups to the refrigerator while you make the filling and topping.
Assemble the cinnamon cream cheese layer
  1. Beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth, then fold in whipped topping until the mixture is uniform.
  2. Spoon or pipe the cinnamon cream cheese over the crusts in each cup to form a thick layer.
Caramelize the 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 topping the cups.
Finish and chill
  1. Spoon the caramel apple mixture over the cream cheese layer in each cup.
  2. Drizzle generously with caramel sauce over the top of each cup for a high, glossy finish.
  3. Refrigerate for 1 hour before serving so the cups set properly.

Notes

For the cleanest layers, chill the graham cracker crust briefly before adding the filling, and cool the cooked apples fully so they don’t melt the cream cheese. Refrigerate covered up to 3 days; freezing is not recommended because the whipped topping texture can break. For a lighter swap, use reduced-fat cream cheese and reduced-calorie whipped topping if desired.