Heat a skillet and melt the butter completely to coat the surface. Add the diced apples, then sprinkle the brown sugar, cinnamon, nutmeg, and lemon juice. Stir gently and cook over medium heat for about seven minutes. You want the apples to become tender and soak up that caramel glaze without going mushy. Remove from the heat and let them cool at room temperature. Letting the apples cool prevents the creamy filling from melting later
Make the Cheesecake Cream Filling:
Whip the cold heavy cream in a large bowl until stiff peaks form. Take time to achieve volume as this gives a light mousse effect. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Gently fold whipped cream into the cream cheese mixture using a spatula so you keep the texture airy. Get it well combined but do not overmix
Prepare the Crust Base:
Combine your chosen crumbs with melted butter in a bowl. Add the sugar if you prefer a sweeter crust. Mix everything till it looks like wet sand and holds together a bit when pressed between your fingers. Set aside for layering
Assemble the Dessert Cups:
Spoon about two tablespoons of the crumb mixture into each dessert cup and gently press down to form an even base. Add a generous layer of the cheesecake cream filling. Spoon a layer of the caramelized apples on top and go in with a drizzle of caramel sauce. Repeat the layers if your dessert cups are large enough. Always finish the top layer with apples and another caramel swirl
Garnish and Chill:
Top cups with a piped swirl of whipped cream if using followed by a sprinkle of extra graham crumbs or cookie crumbles and a slice of apple or a caramel candy for decoration. Transfer all cups to the fridge and allow them to chill for at least one hour. This firms up the layers and melds the flavors perfectly
