Caramel Apple Dessert Cups

Emily

These no-bake caramel apple dessert cups are layered with cinnamon-spiced apples, creamy caramel mousse, and a buttery vanilla wafer crust. Perfectly portioned in mini cups, they’re an easy make-ahead treat for parties, fall gatherings, or holiday tables.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 28 cups

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

500 g apples, peeled and chopped
110 g light brown sugar
2 g cinnamon
220 g vanilla wafer crumbs
57 g melted butter (salted or unsalted)
96 g instant vanilla pudding mix
244 g milk
75 g salted caramel sauce (homemade or store-bought)
357 g heavy cream
Additional caramel sauce for garnish

Equipment

Medium saucepan
Mixing bowls
electric hand mixer
piping bag
28 mini 2-ounce plastic cups with lids

Method

In a medium saucepan, combine apples, brown sugar, and cinnamon. Cook over medium heat until apples are soft and the liquid thickens. Set aside to cool.
In a mixing bowl, combine vanilla wafer crumbs and melted butter. Stir well and portion into 28 2-ounce plastic cups, pressing down to form a crust.
In a large bowl, whisk together vanilla pudding mix and milk. Chill for 5 minutes.
Add salted caramel sauce to pudding mixture and beat with electric mixer until smooth.
Pour heavy cream into pudding mixture and whip with hand mixer for 3–5 minutes until thick and creamy.
Transfer caramel mousse to piping bag. Pipe mousse onto wafer crust in each cup.
Top mousse with cooled cinnamon apples. Drizzle with extra caramel sauce if desired. Seal cups with lids and chill until ready to serve.

Notes

Make ahead and refrigerate up to 3 days before serving. For extra crunch, add chopped pecans or granola on top before sealing. You can also swap the vanilla wafers for graham crackers or gingersnaps for a different flavor base.