These no-bake mini apple cheesecakes are sweet, spiced, and made with clean ingredients—no oven required!
Hi friend, Gale here! You know those days when you’re craving something cozy and sweet, but the thought of preheating the oven feels like way too much work? That’s exactly why I love making no-bake mini apple cheesecakes. They’ve got everything you want in a fall dessert recipe—cinnamon-spiced apples, a creamy cheesecake filling, and a nutty, date-sweetened crust that feels indulgent without being over the top. Honestly, they’re like little apple pie cheesecake cups in jar form, and they always hit the spot.
I started making these after one too many apple-picking trips left me with more apples than I knew what to do with. (Golden Delicious, Braeburn, Granny Smith—you name it, they were taking over my kitchen!) These individual apple cheesecakes are perfect for potlucks, Thanksgiving no-bake desserts, or just a random Tuesday when you want something cozy but don’t feel like baking. Plus, they’re made with wholesome ingredients like Greek yogurt, walnuts, and coconut sugar, so they’re secretly on the lighter side.
Ingredients You’ll Need
Here’s what goes into this easy no-bake apple cheesecake recipe:
- 2 large apples, peeled, cored, and diced (Golden Delicious or Braeburn work best)
- ¼ teaspoon cinnamon
- 3 tablespoons blonde coconut sugar, divided
- Pinch of sea salt
- ⅔ cup fat-free cream cheese, softened
- ⅓ cup plain Greek yogurt (fat-free or low-fat)
- 4 dates, no sugar added
- ½ cup walnut halves (about 18)
How to Make These Apple Cheesecake Jars
Cook the apples: Add diced apples, 1 teaspoon coconut sugar, cinnamon, and salt to a medium pot. Cover and cook on medium heat until the apples just start to boil. Reduce to a simmer and cook about 30 minutes, until tender but not mushy (you don’t want applesauce). Cool to room temp.
Make the cheesecake filling: In a mixing bowl, beat softened cream cheese, Greek yogurt, and the remaining coconut sugar with an electric mixer until smooth and fluffy—about 2 minutes. Chill until ready to assemble.
Prep the crust: Pulse dates in a food processor until finely chopped. Add walnuts and pulse again until it forms a coarse crumb mixture.
Assemble the no-bake cheesecake bites: Layer the walnut-date mixture, cheesecake filling, and cooked apples in small jars or ramekins. Sprinkle any leftover walnut mixture on top.
Chill & serve: Refrigerate for at least 1 hour before serving.
Mini Apple Cheesecakes: FAQs
Can I make them ahead?
Yep! These no-bake apple pie cups are perfect for meal prep. Store in jars or ramekins with lids, and they’ll stay fresh in the fridge for 3–4 days.
Best apples to use?
Golden Delicious and Braeburn bring natural sweetness, while Granny Smith adds tartness. Avoid Red Delicious—they turn mushy.
Storage tips?
Refrigerate leftovers in an airtight container for up to 4 days. Not freezer-friendly.
What’s the nutrition info?
Each cheesecake cup has about 165 calories, 26g carbs, 5g protein, and 6g fat. Thanks to the walnuts and Greek yogurt, you get healthy fats and protein without added junk.
Any additional topping ideas?
Absolutely! Sprinkle cinnamon, chopped nuts, or drizzle maple syrup. For something extra special, add whipped coconut cream.
Watch How They’re Made!
No-Bake Mini Apple Cheesecakes
Ingredients
- 2 apples large, peeled, cored, and diced (recommend Golden Delicious or Braeburn)
- 1/4 teaspoon cinnamon
- 3 tablespoons blonde coconut sugar divided
- pinch of sea salt
- 2/3 cup fat-free cream cheese softened
- 1/3 cup Greek yogurt plain, fat-free
- 4 dates no sugar added
- 1/2 cup walnut halves (about 18)
Instructions
- Add diced apples, 1 teaspoon coconut sugar, salt, and cinnamon to a medium pot, cover, and cook on medium heat just until apples begin to boil. Reduce heat to a simmer and cook until tender, approximately 30 minutes. Be careful not to turn into applesauce. Allow to cool to room temperature before adding to dessert dishes.
- While apples are cooking, in a medium mixing bowl add softened cream cheese, yogurt, and remaining coconut sugar. Beat with an electric mixer until smooth and sugar is dissolved, about 2 minutes. Refrigerate until ready to use.
- Add dates to a food processor and pulse until finely diced. Add walnuts and continue to pulse just until a coarse crumb consistency and combined with dates.
- Evenly layer to each dessert dish, walnut mixture, cream cheese, and lastly cooked apples. Sprinkle any remaining walnut mixture over the top.
Nutrition Information
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More Easy No-Bake Desserts You’ll Love
- Blueberry Cheesecake Bars
- Pumpkin Cheesecake Shooters
- Peanut Butter Banana Cups
- 10 Clean Desserts Made with Natural Sweeteners
A Note from Gale 💛
Every fall, when apples are piled high at the market, I find myself coming back to this recipe. It’s quick, a little fancy, and honestly feels like fall in a spoon. I hope you love these no-bake mini apple cheesecakes as much as my family does. If you try them, let me know your spin—maybe you’ll add a caramel drizzle or swap walnuts for pecans.
Happy spooning,
— Gale 🍎
P.S. Don’t forget to check out our Facebook and Pinterest for more fall dessert recipes, clean eating tips, and cozy holiday cheesecake bites!
Question – The first step says to cook on medium heat until apples begin to boil. But there's no liquid, is there?
Also – could I use Truvia instead of coconut sugar?
Hi Erin,
The apples produce liquid when cooking. If you prefer they have additional liquid, feel free to add 1-2 teaspoons water while they are cooking. You can use Truvia if you prefer, but it's
so good with coconut sugar. I love coconut sugar because it's unrefined and has a low-glycemic index. Thanks! 🙂
Great! Thanks for the quick response! I just didn't want to buy coconut sugar if I didn't have to …
Understand!
Hello,
Excuse my english, as it is not my native language.
My husband hates dates, what would you recommend I use instead?
Thanks a lot!
Hi Marie! You an substitute raisins instead of dates, or any dried fruit. You can also choose to leave them out all together.
Does anyone know the volume of the ramekin that is 1 serving…4oz, 6oz, 8 oz?
Hi Adrienne, 4 ounces is what I used.
How many servings does this make?
This makes 8 servings, Stephanie.
another question on sugar…..have you ever used monkfruit sweetener? if so, how much would you add? Box says one packet equals 1/ 1/2 teaspoons. It also says its twice as sweet as sugar. Thoughts? I thought of making this for St. Patricks Day and addding a little green food coloring to the cream cheese
Hi Jan, I’m not super familiar with monkfuit sweetener. For this recipe, I would recommend making as directed without any substitutions.
Can these be frozen?
Hi Sam, I would not freeze these cheesecakes.
hi there, how long can these be kept in the fridge in air tight container?
Hannah, I would leave them for up to three days. After that, they may become watery.
What is a serving size? How much of each layer? Very delicious!!
Jenna, We used a 1/2 cup size mini glass for the cheesecakes, hence “mini” cheesecakes. Because the glass is small, you will layer each ingredient twice. It explains more in the instructions. Happy you enjoyed the cheesecake!
Hi, I don’t see dates in the recipe ingredients, although you name them in the instructions. How many dates then for this recipe?
Also, In the photograph there are small translucent balls. It looks like quinoa or tapioca balls??
Marinda, It mentions dates in the ingredients as well. There are 4 dates used in the recipe. What you’re seeing are the dates and walnuts combined. Enjoy!
Hi,
How big should the diced apples be?
Thanks!
Approximately 1/2 inch works well.
If I replace the dates with raisins, how much should I use?
Melanie, I’m sure since we’ve only used dates, but a couple of tablespoons per serving should be fine. You can always increase or decrease the raisins.
Do you suggest any nut alternatives?
Crunched up graham crackers will work in a pinch.
Can’t wait to read the whole recipe. I need to lose a few pounds myself. Thanks
D.k.
Looks delicious!
looks good and I can’t wait to try it!
Grace, These mini cheesecakes are one of my absolute favorite desserts. I think you’ll agree.
Delicious and nutritious