
No-Bake Apple Cheesecake Cups
No-bake cheesecake cups skip the oven yet keep the classic creamy tang Americans love in layered desserts. Fresh apples quickly sautéed with cinnamon rest on a buttery graham base with a honey-kissed cream cheese and yogurt filling.
Estimate for one serving
- 340 cal
- 8g protein
- 32g carbs
- 21g fat
- 3g fiber
Every recipe here is free to read.
ThemedDessertAmericanBake
Ingredients
- 2 cups finely diced fresh apples
- 8 oz softened cream cheese
- 1/2 cup Greek yogurt
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 3/4 cup graham cracker crumbs
- 3 tbsp melted butter
- 1/4 cup chopped walnuts
- 1 pinch of salt
- for garnish fresh mint leaves
Instructions
- 1In a small bowl stir the graham cracker crumbs with melted butter and salt until the mixture resembles wet sand.
- 2Divide the crumb mixture among four small glasses or jars and press firmly into an even base layer; chill while you prepare the rest.
- 3In a skillet over medium heat quickly sauté the finely diced apples with half the cinnamon and a splash of lemon juice just until they soften slightly and turn glossy, about 3 to 4 minutes; cool completely.
- 4In a mixing bowl beat the softened cream cheese until smooth and fluffy.
- 5Add the Greek yogurt, honey, remaining lemon juice, vanilla, and remaining cinnamon; whip until light and fully combined with no lumps.
- 6Fold half of the cooled sautéed apples into the cheesecake mixture, reserving the rest for topping.
- 7Spoon or pipe the cheesecake filling over the chilled crumb bases, dividing evenly.
- 8Top each cup with the remaining apple pieces and a sprinkle of chopped walnuts.
- 9Cover and refrigerate for at least 1 hour so the filling firms and the flavors meld.
- 10Just before serving, garnish with a tiny fresh mint leaf for brightness.
- 11Serve cold straight from the fridge so the apples stay crisp-tender and the texture stays light.
- 12These individual cups travel well and photograph beautifully for social shares.



