Protein caramel apple cheesecake mini cups

Ingredients:

* 8 oz light cream cheese, softened
* 1 cup plain nonfat Greek yogurt
* 1 box (1 oz) sugar-free cheesecake Jell-O pudding mix
* 1 Premier Protein Caramel Shake (11 oz)
* 1 can (21 oz) apple pie filling
* 1 cup crushed graham crackers
* 1/4 cup caramel sauce, for drizzling

Instructions:

1. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and Greek yogurt until smooth and creamy.
2. Add the pudding mix: Pour in the sugar-free cheesecake pudding mix and gradually add the caramel protein shake. Whisk until thick, smooth, and fluffy. Start with half the shake and add more as needed to reach your desired consistency.
3. Prepare the crust: Crush graham crackers into fine crumbs using a food processor or a sealed plastic bag and rolling pin.
4. Assemble the cups: Spoon 2–3 tablespoons of graham cracker crumbs into the bottom of each individual dessert cup.
5. Add the cheesecake layer: Spoon or pipe the creamy cheesecake mixture over the graham cracker crust, filling each cup about two-thirds full.
6. Add the apples: Spoon a generous layer of apple pie filling over the cheesecake mixture. Chop larger apple pieces into smaller bites if needed.
7. Drizzle with caramel: Drizzle caramel sauce over the apple layer for extra sweetness.
8. Add the finishing touches: Sprinkle additional crushed graham crackers over the top for a little crunch.
9. Chill and serve: Refrigerate for at least 1–2 hours to allow the cheesecake filling to firm up. Serve chilled and enjoy!