Apple Crumble Cheesecake – light no-bake Greek Yogurt Cheesecake meets caramelized, sauteed cinnamon apples and crunchy brown sugar streusel topping! This cheesecake is perfect for the fall holidays!

I am utterly and completely in a Fall state of mind. I know, technically I’m a few days early, but as soon as I picked up my Pumpkin Cupcake candles from Bath & Body Works I promptly bid adieu to Summer and started daydreaming about breaking out my chunky riding boots and cozy sweaters…and bake all those wonderful fall desserts I have been thinking about non-stop lately. Like this No Bake Apple Crumble Cheesecake.

Warm, comforting and full of spices, Autumn dessert recipes are among my all-time favorites to make and this cheesecake recipe is one I will make all fall long.

Apple Crumble Cheesecake – No Bake Greek Yogurt Cheesecake meets Apple Pie Filling & Streusel

A truly irresistible No Bake Greek Yogurt Cheesecake topped with caramelized apples, caramel sauce and baked brown sugar streusel! Clearly, this is not just any cheesecake, people. This one is no-bake (which I love- just set it and forget it!) and features a tangy, fluffy hint of Greek yogurt. It’s just the thing to lighten up this otherwise decadent fall dessert.

I came across this Greek yogurt cheesecake recipe in a winter issue of Bon Appetit last year and have made it many times. While the original version features a pomegranate drizzle,  I wanted to give this No Bake Cheesecake recipe an autumnal makeover with the addition of caramelized apples, notes of cinnamon and nutmeg, a crunchy baked streusel topping and an indulgent drizzle of caramel sauce.

Let’s just say I may or may not be bundled up in a thick knit sweater, snacking on a slice of this apple crumble cheesecake with a pumpkin candle burning as I type this! Enjoy!

This cheesecake is the perfect make ahead dessert for the fall holidays:

It is the perfect easy no bake cheesecake and I love that I can make the cheesecake ahead of time, then just add the toppings right before serving. 

The apple filling and streusel topping can also be made ahead of time. Store the apple filling in the fridge and the streusel at room temperature in a cookie tin. 

Tips: 

• Make sure your cream cheese has softened to room temperature or it will not blend nicely. 
• To lighten this recipe up, you could use light cream cheese, fat-free Greek yogurt and use monkfruit sweetener or your favorite calorie-free sweetener for the Greek yogurt filling and the crust. You could also reduce the amount of brown sugar in the caramelized apples by half. 

More cheesecake recipes from the blog: 

• Vegan Cookie Dough Cheesecake Bars
• MIni Vanilla Cheesecakes 
• Margarita Cheesecake
• Creme Brulee Cheesecake

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Apple Crumble Cheesecake recipe, please share it using the hashtag #LePetitEats!

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No Bake Greek Yogurt Apple Crumble Cheesecake

Apple Crumble Cheesecake – light no bake Greek Yogurt Cheesecake meets caramelized, sauteed cinnamon apples and crunchy brown sugar streusel topping! This cheesecake is perfect for the fall holidays!

Course Dessert

Cuisine American

Keyword apple cinnamon cheesecake, apple crumble cheesecake, Greek yogurt cheesecake

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 12

Calories 370 kcal

Ingredients

for the crust:

• Nonstick vegetable oil spray
• 1 1/2 cups graham cracker crumbs
• 1 stick unsalted butter melted
• 1/4 cup sugar

for the filling:

• 2 teaspoons powdered gelatin
• 1 1/2 lbs cream cheese room temperature
• 1 1/2 cups plain whole-milk Greek yogurt
• 1/2 cup sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt

for the apple streusel:

• 2 Granny Smith apples peeled, cored and diced
• 1 tsp ground cinnamon divided
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 3 tbsp butter divided
• 2 tbsp sugar
• 1 cup firmly packed brown sugar
• 1 cup flour
• 1/2 cup oats
• 1/2 cup homemade or store bought caramel sauce

Instructions

1. Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix crust ingredients in a medium bowl until mixture holds together when pinched. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
2. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
3. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
4. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended.
5. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
6. In a small bowl, stir together apples, 1/2 tsp cinnamon, nutmeg and lemon juice. Add 1 tablespoon butter to a skillet and melt over medium heat. Add apples and sugar and stir to coat. Sauté until apples begin to caramelize, about 6 minutes. Set aside to cool.
7. Preheat oven to 350 degrees. Mix brown sugar, flour, oats and remaining 2 tablespoons butter in a bowl with fingers until coarse lumps form. Transfer to a baking sheet and spread in an even layer. Bake until golden brown, about 10 minutes. Allow to cool, then crumble mixture.
8. To serve, gently remove cheesecake from springform pan and top with apples, streusel and caramel sauce.