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Caramel Apple Dessert Cups

Caramel apple dessert cups with spiced apple compote, cinnamon cream cheese mousse, and graham cracker crumble layered in clear glasses. Chilled for 30 minutes so the layers set into a neat, spoonable texture.
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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: 420
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

Method
 

Make spiced apple compote
  1. Combine diced apples, butter, brown sugar, cinnamon, and nutmeg in a cast iron skillet over medium heat. Cook for 8-10 minutes until softened and syrupy, stirring so the apples coat evenly and look glossy.
  2. Transfer the apple compote to a container and cool completely. The mixture should be thick enough to mound slightly rather than run.
Prepare graham crumble
  1. Mix graham cracker crumbs with melted butter in a bowl until the crumbs look evenly sandy and clump lightly. Set aside at room temperature so they stay crisp.
Make cream cheese mousse
  1. Beat cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Stop and scrape the sides as needed so no lumps remain.
  2. Whip heavy cream to stiff peaks in a separate bowl. When you lift the whisk, the cream should hold a peak that stands straight.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain. The mousse should look light and airy with a smooth, uniform texture.
Assemble and chill
  1. In clear glasses, layer graham cracker crumble as the bottom base. Aim for an even first layer so the cups hold their shape.
  2. Add a layer of cream cheese mousse on top of the crumble. Spread gently so it reaches the edges for visible layers through the glass.
  3. Spoon in spiced apple compote over the mousse and lightly level the surface. Use enough compote to create a distinct, glossy apple layer.
  4. Drizzle caramel sauce over the apple layer, letting it run slightly into the edges. Add just enough for a visible caramel ribbon.
  5. Repeat the layers (crumble, mousse, apple compote, and caramel drizzle) until the cups are filled. Each layer should be clearly distinguishable when viewed from the side.
  6. Refrigerate for 30 minutes before serving. The mousse should firm up so the layers slice cleanly with a spoon.

Notes

For the cleanest layers, cool the apple compote completely before assembling—warm fruit can thin the mousse. Store covered in the refrigerator for up to 3 days; the texture may soften slightly. Freezing is not recommended. Dietary swap: for a lighter mousse, use reduced-fat cream cheese (the texture will be a bit softer but still works).