• Roast walnut kernels in the oven or in a pan, let them cool and chop them coarsely.
• Set aside some of the toasted walnuts for decorating.

Preparation of the caramel

• Spread sugar evenly in the bottom of a saucepan and heat over medium heat, without stirring, until the sugar has caramelized to a light brown. If spots of sugar remain undissolved in some places, you can very carefully move them back and forth so that they caramelize as well.
• Heat the cream in parallel so that it is just before boiling.
• Remove the caramelized sugar from the heat and carefully pour in the hot cream in a thin stream, stirring constantly.
• Place the caramel back on the stove and cook, stirring, until slightly thickened, about 2 - 3 minutes.
• Remove the caramel from the heat and immediately transfer it to a clean mixing bowl.
• Transfer 1 tablespoon of the caramel to a small bowl and leave it for decorating.

Preparation of the apples

• Peel and core apples. Cut them into small cubes.
• Put the apple pieces, lime juice, brown sugar, cinnamon and nutmeg in a pan, heat it up and stir fry it for about 4 - 5 minutes until the apples are soft.
• Take the apple cubes off the heat, add them to the caramel, mix it and let it cool.

Preparation of the cream cheese cream layer

• Whip cream with powdered sugar until stiff.
• Stir cream cheese into the cream mixture.

Preparation of the apple caramel dessert cups

• Layer the cream cheese cream mixture, apple caramel mixture and walnut kernels in two large glasses. Start with the cream cheese cream layer, spread the apple caramel mixture on top and sprinkle with the walnuts. Repeat again with all three layers, leaving some cream cheese cream mixture for the top.
• Spread the remaining cream cheese cream mixture on top of the last layer in the glasses and decorate the layered dessert with the caramel, chopped walnuts, apple pieces, lime pieces and cinnamon sticks, depending on your taste.
• Refrigerate the apple caramel dessert cups until serving.