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a slice of greek yogurt apple crumble cheesecake

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.