No-Bake Greek Yogurt Honeycrisp Cheesecake Cups

Greek yogurt brings its bright Mediterranean tang to these no-bake cheesecake cups, blended smooth with cream cheese. Honeycrisp apples, honey, and a buttery graham base finish each chilled cup with crisp autumn sweetness.

Serves 4 · 20 min prep

Estimate for one serving

• 340 cal
• 11g protein
• 32g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted unsalted butter
• 2 tbsp honey
• 1 1/2 cups full-fat plain Greek yogurt
• 6 oz softened cream cheese
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 large Honeycrisp apple
• 1/2 tsp ground cinnamon
• 1/4 cup chopped walnuts

Instructions

1. 1Stir the graham cracker crumbs with the melted butter and half the honey until the mixture looks like wet sand. Divide evenly among four small jars or glasses and press firmly into the bottoms to form crusts.
2. 2In a medium bowl beat the softened cream cheese until completely smooth and fluffy with no lumps.
3. 3Add the Greek yogurt, powdered sugar, remaining honey, vanilla, and lemon zest. Beat on medium speed until thick, creamy, and fully combined; taste and adjust sweetness if needed.
4. 4Spoon the cheesecake mixture over the crusts, smoothing the tops. Chill the jars in the refrigerator for at least 45 minutes so the filling sets firmly.
5. 5While the cups chill, core and finely dice the apple. Toss the pieces with the cinnamon until evenly coated.
6. 6Just before serving, spoon the cinnamon apple over each cheesecake cup and finish with a sprinkle of chopped walnuts for crunch.
7. 7Serve cold straight from the jars; the contrast of cool creamy filling and crisp fresh apple makes them perfect for warm afternoons turning cool.