There’s something magical about caramel apples in the fall. The crunch of sweet-tart apples, the silky smoothness of caramel, and that cozy feeling you get when the air starts to turn crisp. But let’s be honest—dipping full apples in caramel can be a sticky mess. That’s where these Caramel Apple Cups come in. They pack all the cozy flavors of a caramel apple into a creamy, crunchy, no-bake dessert that’s perfect for sharing, serving at parties, or even sneaking out of the fridge for a midnight treat.

Growing up, fall always meant apple picking. My family would load up baskets with crisp Granny Smith and Honeycrisp apples from the orchard. By the time we got home, the kitchen smelled of cinnamon and sugar as pies baked in the oven. But one of my favorite traditions was when Mom melted caramel on the stove and we’d dip apples together. These Caramel Apple Cups bring back those same memories—but in a more bite-sized, elegant form.

Each layer has a role to play:

The graham cracker crust gives a buttery crunch.
The cream cheese layer is like a soft cheesecake cloud.
The cinnamon-spiced apples taste like apple pie filling.
And the caramel drizzle ties everything together into sticky, sweet bliss.

They’re quick, easy, and don’t require turning on the oven—making them a lifesaver for busy holidays, potlucks, or last-minute dessert cravings.

Ingredients

1 ½ cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp brown sugar
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream (or whipped topping)
2 medium apples, peeled, cored, and diced
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp butter
2 tbsp brown sugar
½ cup caramel sauce (store-bought or homemade)

Instructions

Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press mixture into the bottoms of small clear cups to form a crust layer.
Make the cheesecake filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until fluffy. Spoon or pipe over the crust layer.
Cook the apples: In a skillet, melt butter. Add diced apples, lemon juice, cinnamon, and brown sugar. Cook for 5–7 minutes until tender and caramelized. Let cool slightly.
Assemble the cups: Spoon apples over the cheesecake layer.
Finish with caramel: Drizzle generously with caramel sauce and sprinkle with extra graham crumbs if desired.
Chill or serve: Refrigerate for at least 30 minutes to set or enjoy immediately.