Name: Fall-Inspired Caramel Apple Dessert Cups
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 cups apples, peeled & chopped (e.g., Honeycrisp or Granny Smith); ½ cup light brown sugar; 1 teaspoon ground cinnamon; 2 cups vanilla wafer crumbs; ¼ cup melted butter (salted or unsalted); 1 (3.4 oz) box instant vanilla pudding mix; 1 cup cold milk; ⅓ cup caramel sauce (store-bought or homemade); 1½ cups heavy cream; Additional caramel sauce for drizzling (optional)

Fall-Inspired Caramel Apple Dessert Cups a cozy, no-bake dessert that brings together everything I love about fall—spiced apples, smooth caramel, and a buttery vanilla wafer crust. These caramel apple dessert cups come together effortlessly, making them perfect for autumn gatherings, family dinners, or a sweet treat whenever I crave something nostalgic and comforting.

Why You’ll Love This Recipe

I love that this recipe delivers all the warm, cozy flavors of fall in a cool, creamy, no-bake dessert. It’s quick to prepare, and each layer offers something delightful—crunchy vanilla wafers, silky caramel mousse, and cinnamon-spiced apples. Plus, I can make these ahead of time and serve them in individual cups, which makes entertaining a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups apples, peeled & chopped (choose a crisp variety like Honeycrisp or Granny Smith)

½ cup light brown sugar

1 teaspoon ground cinnamon

2 cups vanilla wafer crumbs

¼ cup melted butter (salted or unsalted)

1 (3.4 oz) box instant vanilla pudding mix

1 cup cold milk

⅓ cup caramel sauce (store‑bought or homemade)

1½ cups heavy cream

Additional caramel sauce for drizzling (optional)

Directions

I start by cooking the chopped apples with brown sugar and cinnamon in a saucepan over medium heat for about 8–10 minutes. I stir occasionally until the apples are tender and coated in a syrupy glaze, then set them aside to cool.

Next, I mix the vanilla wafer crumbs with melted butter until they feel like wet sand. I divide the mixture evenly into individual serving cups and press it down gently to form the crust. Then I pop them into the fridge to chill while I make the filling.

In another bowl, I whisk the instant pudding mix with cold milk until slightly thickened, then stir in the caramel sauce.

In a separate bowl, I whip the heavy cream until soft peaks form. I gently fold the whipped cream into the pudding-caramel mixture to create a light, airy mousse.

I spoon or pipe the mousse over the chilled crust, filling each cup about two-thirds full.

Then, I top each one with a generous spoonful of the cooled spiced apples and drizzle with extra caramel sauce if I’m feeling fancy.

Finally, I refrigerate the dessert cups for at least 1 hour before serving (or up to 2 days in advance). They’re best served chilled.

Servings and timing

Servings: 8 individual dessert cups

Prep Time: 15 minutes

Cooking Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 25 minutes

Calories: Approx. 270 kcal per serving

Variations

I sometimes swap the vanilla pudding for butterscotch or caramel-flavored pudding for an extra boost of flavor.

If I want to add texture, I mix in chopped pecans or walnuts with the spiced apples.

For a gluten-free version, I use gluten-free vanilla cookies or graham crackers for the crust.

Instead of individual cups, I layer everything in a trifle dish for a crowd-friendly dessert centerpiece.

Storage/Reheating

I store these dessert cups covered in the refrigerator for up to 2 days. Since they’re no-bake, they don’t need reheating. If I’m making them ahead, I wait to drizzle the caramel on top until just before serving for the best presentation.

Related Recipes:

Pumpkin Pie Cinnamon Roll Cups

FAQs

How far in advance can I make these dessert cups?

I usually make them up to 2 days in advance. The flavors actually get better as they sit, and it saves me time on the day I plan to serve them.

Can I freeze these caramel apple dessert cups?

I don’t recommend freezing them. The texture of the mousse and apples may change once thawed, becoming watery or grainy.

What type of apples works best for this recipe?

I like using crisp, tart apples like Granny Smith or Honeycrisp. They hold up well during cooking and balance out the sweetness of the mousse and caramel.

Can I use homemade caramel sauce?

Absolutely! If I have the time, I make a quick homemade caramel sauce—it gives the dessert a richer flavor. But store-bought works just fine too.

Do I need to peel the apples?

I prefer peeling the apples for a softer texture, but if I’m short on time or want a bit more bite, I leave the skins on. It’s all about personal preference.

Conclusion

These fall-inspired caramel apple dessert cups are a no-fuss way to bring the comforting flavors of autumn to the table. I love how simple they are to make, yet they feel special enough for any occasion. Whether I’m hosting a dinner or just treating myself, these layered delights always hit the spot.

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