Apple Pie Lasagna Cups are my kind of small dessert: crispy wonton cups filled with cinnamon apples, a fluffy no-bake cheesecake layer, and a little caramel on top.

I like that they taste like apple pie and cheesecake at the same time, but they’re still light enough to grab with your fingers. The mix of crunchy edges and creamy filling is what makes these stand out for me.

These are especially good on a holiday dessert tray, for a fall dinner with friends, or anytime you want something cute that doesn’t require slicing. I usually serve them chilled so the layers hold their shape.

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Why You’ll Love This Recipe

Crisp little cups: The baked wonton wrappers give you that crunchy “crust” feel without making pastry from scratch.

Real apple pie flavor: Cinnamon apples and a touch of lemon make the filling taste more like pie and less like straight-from-the-can sweetness.

No-bake cheesecake layer: The cream cheese filling is quick, stable, and easy to pipe so the layers look neat.

Great party dessert: They’re already portioned, so no cutting, no plates required, and they look nice on a platter.

Easy to tweak: Add more cinnamon, swap the topping, or use homemade filling if you have it. The base recipe is pretty forgiving.

Ingredients You’ll Need

Wonton Cups

Wonton wrappers: These bake up thin and crisp, and they shape perfectly in a muffin tin. I like using two per cup so they don’t collapse once you fill them.

Unsalted butter: Melted butter helps the wrappers brown and keeps the cinnamon sugar from tasting dry. Salted butter works too—just know the cups will have a tiny salty edge.

Granulated sugar: This gives you that little crackly sweet layer on the outside. It also helps the cups look nicely golden.
Ground cinnamon: Classic apple-pie flavor. If your cinnamon is old and dusty, this is a good time to replace it.

Nonstick cooking spray: Don’t skip it, especially with a standard muffin pan. Wonton wrappers like to cling in the corners.

Apple Layer

Apple pie filling: Canned is totally fine here. I chop it up so the pieces sit neatly in the cups and don’t topple over.
Lemon juice: This keeps the apple layer tasting brighter and less heavy. It also helps cut the sweetness from the filling and caramel.

Ground cinnamon: A little extra cinnamon in the apples makes the flavor read more like homemade pie filling.
Caramel sauce: Optional, but I like stirring a bit into the apples for a richer, stickier layer. Use whatever you’d drizzle over ice cream.

Cheesecake Layer

Cream cheese: Softer is better so you don’t end up with lumps. I usually let it sit out long enough that it feels spreadable.

Powdered sugar: This sweetens and keeps the filling smooth without any grit. It also helps the filling hold up once chilled.
Vanilla extract: Just enough to make the cheesecake layer taste finished. Use pure vanilla if you have it, but imitation works.
Whipped topping: This makes the filling light and pipeable. Make sure it’s thawed so it folds in evenly.

Toppings

Whipped topping: A small dollop on top makes them look like a bakery case dessert, but it’s still simple.
Caramel sauce: Drizzle right before serving if you want clean lines. If you drizzle early, it will soak in a bit (still good, just messier).
Graham cracker crumbs: Optional, but I like the little “cheesecake crust” hint it adds. Crush them fine so they sprinkle easily.

Ground cinnamon: Another optional finish. A tiny pinch is enough to make them look and smell like apple pie.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and coat a 12-cup muffin pan with nonstick cooking spray.
Form the cups: Brush wonton wrappers lightly with melted butter, then press 2 wrappers into each muffin cup in a crisscross pattern to make a deeper cup.

Add cinnamon sugar: Mix the granulated sugar and cinnamon together, then sprinkle it over the wrappers.
Bake: Bake until the wonton cups are golden and crisp, about 10 to 12 minutes.
Cool the cups: Let them cool in the pan for 5 minutes, then carefully transfer to a rack to cool completely.

Season the apples: Stir the chopped apple pie filling with lemon juice and cinnamon.

Warm the apples: Warm the apple mixture in a skillet over medium heat for 3 to 5 minutes, or microwave for 30 to 60 seconds, until a bit syrupy. Cool to room temperature.
Add caramel to apples: Stir caramel sauce into the cooled apple mixture if you want a richer apple layer.

Beat the cream cheese: Beat the softened cream cheese with powdered sugar and vanilla until smooth.
Fold in whipped topping: Fold the whipped topping into the cream cheese mixture until fluffy.
Fill a piping bag: Transfer the cheesecake filling to a piping bag, or a zip-top bag with the corner snipped off.

Pipe the filling: Pipe a layer of cheesecake filling into each cooled wonton cup.
Spoon the apples: Spoon a layer of cinnamon apples over the cheesecake filling.

Finish the top: Add a small final dollop of cheesecake filling or whipped topping, then drizzle with caramel and garnish with graham cracker crumbs and a pinch of cinnamon if desired.

Chill: Chill for 20 to 30 minutes before serving so the layers set up and the cups are easier to handle.

Some of my tips!

This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.

Recipe Tips & Tricks

Let the cups cool completely. If you fill them while they’re still warm, the cheesecake layer can get soft and the bottoms lose some crunch.

Chop the apple filling pretty small. Big slices are harder to stack and they tend to slide off the filling. Smaller pieces give you cleaner layers.

Keep the cream cheese truly softened. If it’s still cold in the middle, you’ll chase lumps forever. I usually cut it into chunks and let it sit out a bit longer than I think I need.

Don’t over-butter the wrappers. A light brush is enough. Too much butter can make the bottoms a little greasy and the cups don’t stay as crisp.

Use two wrappers per cup. It’s a small detail, but it makes a sturdier shell that holds up better once you add the filling.

Make some touches!

There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.

Serving Suggestions

Coffee or espresso: These are really nice with coffee, especially if you lean into the cinnamon and caramel. I like a latte or just plain black coffee with them.

Vanilla ice cream: If you want to serve these as a plated dessert, add a small scoop on the side and drizzle extra caramel over everything. It’s simple and looks great.
Toasted nuts: Sprinkle chopped toasted pecans or walnuts on top for crunch. It makes them taste a little more like caramel apple pie.
Fresh fruit: A few berries or thinly sliced fresh apple on the plate is nice if you want something fresh alongside the rich filling. It also helps fill out a dessert tray.

Save it for later

This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.

Storage and Make Ahead

These cups are best the day you make them, because the shells stay crisp. Once they’re filled, the cheesecake and apples will slowly soften the wonton cups.

If you have leftovers, store them covered in the fridge. They’ll still taste great, just expect a softer “crust” the next day.

For planning ahead, I usually store the components separately (cups, apples, and cheesecake filling) and assemble closer to serving. It’s the easiest way to keep the texture right.

These aren’t my favorite to freeze once assembled. The whipped topping and apples can get a little watery after thawing, and the cups lose their crunch.

A few quick answers

This section covers a few extra details that may help before you head to the recipe card.

Recipe FAQs

Can I use homemade apple pie filling?

Yes. Homemade apple pie filling works really well here, and I actually prefer it when I have time. Just make sure it’s cooled completely and not too runny so it doesn’t sog the cups too fast.

What can I use instead of wonton wrappers?

Phyllo sheets are the closest swap. Cut them into squares, butter between layers, and press them into the muffin tin the same way.

Do I have to warm the apple layer?

You don’t have to, but warming it briefly helps thicken the syrup and makes the apples taste more like pie filling. Just cool it back down before assembling so it doesn’t soften the cheesecake layer.

How far ahead can I assemble them?

I try to assemble them within about 2 hours of serving so the cups stay crisp. If you need more time, keep the cups, apples, and cheesecake filling separate and build them closer to serving.

Can I use reduced-fat cream cheese?

Yes, reduced-fat cream cheese works fine, and light whipped topping works too. The filling may be slightly softer, so chilling before serving helps.

Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.

Apple Pie Lasagna Cups

Crispy baked wonton cups layered with cinnamon apples, creamy cheesecake filling, and caramel whipped topping

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Prep Time 20

Cook Time 18

Total Time 38

Servings 12