Add the diced apples, light butter, brown sugar substitute, and cinnamon to a small skillet over medium heat.

Cook for about 5–7 minutes, stirring occasionally, until the apples begin to soften.

In a small bowl, whisk together the cornstarch and water. Pour the mixture into the skillet and stir. Cook for another 1–2 minutes, until the apple mixture thickens.

Remove from the heat and stir in the vanilla extract. Set aside to cool.

Add the fat-free Greek yogurt, cheesecake pudding mix and vanilla extract to a bowl. Whisk until smooth and creamy. Let it sit for a couple of minutes to thicken.

Combine the crushed graham crackers, melted light butter, and brown sugar substitute.

Divide the graham cracker mixture evenly between 4 small dessert cups or jars. Use approximately 1½ tablespoons per cup and gently press the crumbs down.

Spoon the cheesecake yogurt mixture evenly over the graham cracker crust.

Divide the cooled apple pie filling between the cups and spoon it over the cheesecake layer.

Refrigerate for at least 1 hour before serving.