These caramel apple cheesecake cups taste like a slice of caramel apple cheesecake, without the crust, the oven or the water bath. A creamy vanilla cheesecake made with Neufchâtel and Greek yogurt is topped with chunky Granny Smith apples cooked in a glossy cinnamon caramel.
They are sugar-free and sweetened with allulose, which caramelizes just like sugar. Each of the 8 cups has about 101 calories, 7g protein and 4g net carbs.
The apples cook in about 10 minutes, the cheesecake comes together in a bowl, and the fridge sets everything softly in 4 hours.
Why You’ll Love These Caramel Apple Cheesecake Cups
- No bake, no crust. A little gelatin sets the cheesecake creamy and spoonable.
- Real caramel apples. Allulose caramelizes into a glossy cinnamon syrup.
- 101 calories per cup. With 7g protein and 4g net carbs.
- Make ahead. Perfect for fall gatherings and dinner parties.
Ingredient Notes
Granny Smith apple. Three-quarters of a cup of peeled Granny Smith, cut into even ½-inch cubes. Tart, firm apples hold their shape in the caramel instead of turning into applesauce.
Caramel. Two tablespoons of granulated allulose cooked with a tablespoon of water until lightly golden, then finished with 2 teaspoons of butter and ½ teaspoon of cinnamon.
Cheesecake layer. Six ounces of Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% Greek yogurt make the creamy base of these caramel apple cheesecake cups. For the vanilla, use an alcohol-free vanilla flavoring.
Gelatin. Two teaspoons of unflavored gelatin bloomed in 3 tablespoons of cold water give a soft, creamy set.
Allulose. Granulated allulose makes the caramel and powdered allulose sweetens the cheesecake. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like apples and Greek yogurt yourself, you can look them up on USDA FoodData Central. Fruit and dairy contain natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Caramel Apple Cheesecake Cups
You need eight clear 4-fl-oz dessert cups, an 8-inch skillet or heavy-bottomed saucepan, bowls, an electric mixer, a whisk and a spatula. Prep takes about 20 minutes, the apples cook for 10 to 12 minutes, and the cups chill for at least 4 hours.
Make the caramel apples
Step 1. Sprinkle the gelatin over the 3 tablespoons of cold water and let it bloom for 5 minutes.
Step 2. Peel the apple and cut it into uniform ½-inch cubes.
Step 3. Heat the granulated allulose with 1 tablespoon of water over medium-low heat until dissolved and lightly golden.
Step 4. Remove from the heat. Carefully stir in the butter, then add the apple cubes and cinnamon.
Step 5. Return to low heat and cook for 6 to 8 minutes, stirring gently, until the apples are tender but hold their shape and the syrup is glossy. Cool completely.
Make the cheesecake
Step 6. Beat the softened Neufchâtel with the powdered allulose until smooth, then gradually add the Greek yogurt and vanilla.
Step 7. Microwave the bloomed gelatin in 5-second intervals until liquid, without boiling. Let it cool until lukewarm.
Step 8. Whisk 2 tablespoons of the cheesecake filling into the gelatin, then another 2 tablespoons. Slowly mix it into the remaining filling on low speed.
Assemble and chill
Step 9. Divide the cheesecake filling evenly among the 8 dessert cups, leaving room for the topping.
Step 10. Spoon the cooled caramel apples and syrup evenly over each cup.
Step 11. Cover and refrigerate the caramel apple cheesecake cups for at least 4 hours, until softly set. Serve chilled.
Success Tips for Caramel Apple Cheesecake Cups
Keep the apples chunky. Cut even cubes and stir gently. You want tender pieces, not applesauce.
Use gentle heat for the caramel. Allulose browns faster than sugar, so keep the heat at medium-low and watch it closely.
Cool the apples completely. Warm apples melt the cheesecake layer and the cups turn runny.
Temper the gelatin. Adding a little filling to the gelatin first prevents rubbery lumps.
Serving Ideas
Serve them chilled after a fall dinner, at a Halloween party or on a Thanksgiving dessert table next to a pie. A pinch of cinnamon on top looks pretty.
More Sugar-Free Caramel Apple Desserts
For a full-size version, try my sugar-free caramel apple cheesecake. For a hand-held treat, the sugar-free caramel apple cheesecake bars are a fall favorite.
And for a classic with a flaky crust, make the sugar-free salted caramel apple pie.
Storage
Cover the caramel apple cheesecake cups and refrigerate for up to 3 days. Do not freeze them; the apples turn watery.
Caramel Apple Cheesecake Cups FAQ
Can I use a different apple?
Yes, any firm baking apple like Honeycrisp works. Granny Smith is tart and holds its shape best, and sweeter apples add more natural sugar.
Why did my caramel get too dark?
Allulose browns quickly. Cook it over medium-low heat and take it off as soon as it turns lightly golden.
Can I make these ahead?
Yes. They need 4 hours to set and keep well for up to 3 days, so they are great to make the day before a party.
How many caramel apple cheesecake cups does this make?
The recipe makes 8 caramel apple cheesecake cups in 4-fl-oz dessert cups.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Creamy, spiced and topped with glossy caramel apples, these caramel apple cheesecake cups are fall in a glass.
Sugar-Free Caramel Apple Cheesecake Cups
Ingredients
Equipment
Method
- Sprinkle gelatin over 3 tbsp cold water. Let bloom 5 minutes.
- Peel and cut apple into uniform ½-inch cubes.
- Heat granulated allulose with 1 tbsp water over medium-low heat until dissolved and lightly golden.
- Remove from heat. Carefully stir in butter, then add apple cubes and cinnamon.
- Return to low heat. Cook 6–8 minutes, stirring gently, until apples are tender but hold their shape and syrup is glossy. Cool completely.
- Beat softened Neufchâtel with powdered allulose until smooth. Gradually add Greek yogurt and vanilla.
- Microwave bloomed gelatin in 5-second intervals until liquid, without boiling. Let cool until lukewarm.
- Whisk 2 tbsp cheesecake filling into gelatin, then another 2 tbsp. Slowly mix into remaining filling on low speed.
- Divide cheesecake filling evenly among eight dessert cups, leaving room for topping.
- Spoon cooled caramel apples and syrup evenly over each cup.
- Cover and refrigerate at least 4 hours until softly set. Serve chilled.
Notes
- Keep apples chunky; do not cook into applesauce.
- Allulose caramel darkens quickly; use gentle heat.
- Cool apples fully before assembling.
- Temper gelatin gradually to prevent lumps.
- A large photographed cup may exceed one serving.
- Refrigerate up to 3 days.