Ingredients
Equipment
Method
Make spiced apple compote
- Cook the diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat for 8–10 minutes until softened and syrupy, stirring occasionally and scraping the pan as needed.
- Transfer the cooked apples to a container and cool completely so the compote will layer without melting the mousse.
Make graham cracker crumble
- Combine graham cracker crumbs with melted butter until evenly moistened, then set aside to stay dry and crumbly.
Make cream cheese mousse
- Beat cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and no lumps remain.
- Whip heavy cream to stiff peaks, then fold it into the cream cheese mixture until the mousse is thick and aerated.
Assemble and chill
- Layer cups starting with graham cracker crumble, then add a portion of cream cheese mousse, followed by spiced apple compote.
- Drizzle caramel sauce over the top of the assembled layers, then repeat the layers as needed to fill the cups and finish with a caramel drizzle.
- Refrigerate the dessert cups for 30 minutes before serving so the layers set and hold their shape.
Notes
For clean layering, cool the apple compote completely before assembling and keep the mousse chilled while you work. Refrigerate covered up to 3 days; do not freeze, as the mousse texture may weep after thawing. For a lighter option, use reduced-fat cream cheese and swap part of the cream with an equal amount of whipping cream labeled “light,” then whip to stiff peaks as usual.