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Caramel Apple Dessert Cups

Caramel apple dessert cups with spiced apple compote, a fluffy cream cheese mousse, and buttery graham cracker crumble in clear glasses. Layered with caramel drizzle for a set-up bite that stays cool and creamy after chilling.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For spiced apple compote
  • 4 apples Peeled and diced small.
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp butter
For cream cheese mousse
  • 8 oz cream cheese Softened.
  • 0.5 cup powdered sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
For assembly
  • 1.5 cup graham cracker crumbs
  • 3 tbsp butter Melted.
  • 0.5 cup caramel sauce

Equipment

  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Make spiced apple compote
  1. Cook the diced apples with butter, brown sugar, cinnamon, and nutmeg in a skillet over medium heat for 8-10 minutes, stirring occasionally, until softened and syrupy.
  2. Cool the spiced apple compote completely so it doesn’t melt the mousse later.
Make graham cracker crumble
  1. Stir graham cracker crumbs with melted butter until evenly coated, then set aside.
Make cream cheese mousse
  1. Beat cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.
  2. Whip heavy cream to stiff peaks.
  3. Fold the whipped heavy cream into the cream cheese mixture until no streaks remain.
Assemble and chill
  1. Layer in cups: graham cracker crumble, cream cheese mousse, spiced apple compote, and caramel drizzle; repeat layers until filled.
  2. Refrigerate for 30 minutes before serving to set the layers.

Notes

For clean layers, cool the apple compote completely before assembling and chill the cups in a single layer so they set evenly. Store covered in the refrigerator up to 3 days; freeze not recommended because the mousse texture can soften. For a lighter option, use reduced-fat cream cheese and swap part of the cream with half-and-half, though the mousse may be slightly less firm.