There’s something irresistibly comforting about the combination of creamy cheesecake and tender, cinnamon-spiced apples. Add in a sweet, nutty crust that doesn’t require baking, and you’ve got a dessert that feels indulgent but still aligns with your health goals. That’s exactly what this No-Bake Mini Apple Cheesecakes recipe delivers. It’s the kind of treat you’ll find yourself reaching for again and again—especially during fall when apples are at their peak, but honestly, it’s just as welcome year-round.

This recipe first became a favorite in my kitchen when I was looking for a make-ahead dessert that didn’t involve turning on the oven. I wanted something clean, simple, and satisfying. When I discovered this mini cheesecake idea from SkinnyMs, it checked every box. These little ramekins of goodness are layered with real fruit, natural sweeteners, and a creamy filling that’s hard to believe is actually low-fat. It’s an easy win for weeknight treats, holiday gatherings, or meal-prepped desserts.

The best part? You don’t need fancy tools or expert skills. If you can stir, blend, and layer, you’ve got all it takes. These cheesecakes are light yet rich, sweet but not too sugary, and 100% crowd-pleasing. The individual portions also make them perfect for serving at dinner parties, or for anyone who loves a little personal dessert moment.

So if you’re craving something that tastes decadent but leaves you feeling good, let’s dive into these no-bake mini apple cheesecakes. They just might become your new favorite treat.

Why You’ll Love This Recipe

There are so many reasons this No-Bake Mini Apple Cheesecakes dessert belongs in your recipe rotation, but let’s break down the highlights.

It’s incredibly easy to make. With no baking involved, you won’t need to preheat your oven or worry about water baths, springform pans, or tricky timing. Most of the work happens on the stovetop and in your food processor, and the fridge does the rest.

It’s healthy without sacrificing flavor. Using fat-free cream cheese and Greek yogurt keeps things light, while dates and coconut sugar offer a naturally sweet flavor that’s far from bland. The textures are spot-on too: creamy filling, soft apples, and a slight crunch from the walnut crust.

Perfect for portion control. Each mini cheesecake is served in a ramekin, so you don’t have to guess serving sizes or worry about slicing neat portions. It also makes them great for dinner parties, brunch spreads, or just grabbing a quick treat from the fridge.

Seasonal yet versatile. While it’s a total star during the fall thanks to the apple-cinnamon combo, you can enjoy these cheesecakes any time of year. You can even switch up the fruit for different seasons—think pears, peaches, or berries.

Kid and adult approved. These cheesecakes are sweet enough to feel like dessert, but not overly sugary. The creamy texture and spiced apples make them a hit with all ages.

Health Benefits

This No-Bake Mini Apple Cheesecakes dessert doesn’t just taste good—it’s built around clean, wholesome ingredients that offer real nutritional benefits.

Apples are naturally rich in fiber, especially pectin, which helps support digestion and keeps you full longer. They also provide vitamin C and antioxidants that support immune health and overall wellness.

The fat-free cream cheese and Greek yogurt create that luscious, creamy filling you’d expect from cheesecake, but without the high fat and calorie count of traditional versions. Greek yogurt, in particular, adds a boost of protein and probiotics, making the filling both satisfying and gut-friendly.

Dates are used instead of refined sugar to add sweetness and texture to the crust. They’re full of natural sugars, fiber, and essential minerals like potassium and magnesium. Meanwhile, walnuts bring healthy fats, protein, and a lovely texture to the crust, making it both nutritious and crave-worthy.

Coconut sugar, though still a sweetener, has a lower glycemic index than refined white sugar, which means it won’t spike your blood sugar as quickly. It also adds a mild caramel-like flavor that pairs beautifully with the apples.

All in all, this dessert strikes a balance between indulgence and nourishment, making it a smart treat you can enjoy without guilt.

Preparation Time, Servings, and Nutritional Information

Total Time:

Prep: 15 minutes
Cook (for apples): 35 minutes
Cooling: 1 hour
Total time: Approximately 1 hour 50 minutes

Servings:

Makes 8 servings
Each serving is one 4-ounce ramekin

Nutritional Information (per serving):

Calories: 165
Carbohydrates: 26g
Protein: 5g
Fat: 6g
- Saturated Fat: 1g
Sugar: 20g
Fiber: 4g
SmartPoints (Freestyle): 7

Ingredients List

Here’s everything you’ll need to make these mini apple cheesecakes. Most of these are pantry staples or easy-to-find ingredients at your local grocery store.

For the Apple Topping

2 large apples (Golden Delicious or Braeburn are best), peeled, cored, and diced into ½-inch pieces
¼ teaspoon ground cinnamon
1 teaspoon blonde coconut sugar
Pinch of sea salt

For the Cheesecake Layer

⅔ cup fat-free cream cheese, softened to room temperature
⅓ cup plain fat-free Greek yogurt
2 tablespoons blonde coconut sugar (use the remaining sugar from the total 3 tablespoons listed)

For the Crust

4 Medjool dates (no sugar added), pitted
½ cup walnut halves

Ingredient Highlights

Apples: These bring natural sweetness and fiber. Golden Delicious and Braeburn hold their shape beautifully when cooked.
Coconut Sugar: Adds a warm, caramel-like flavor without refined sugars.
Cream Cheese & Greek Yogurt: Create a creamy, tangy cheesecake base that’s light and protein-rich.
Dates: Used as a natural binder and sweetener in the crust.
Walnuts: Provide healthy fats and a toasty, rich flavor.

Step-By-Step Cooking Instructions

1. Cook the Apples

In a medium saucepan, combine the diced apples, 1 teaspoon coconut sugar, cinnamon, and a pinch of sea salt.
Cook over medium heat, stirring occasionally, until the apples are tender but not falling apart—this takes about 30 to 35 minutes.
If the apples seem too dry at any point, add a splash of water to prevent sticking.
Once cooked, let the apples cool to room temperature. This helps prevent the cheesecake layer from melting when assembled.

2. Make the Cheesecake Layer

In a medium bowl, mix the softened cream cheese and Greek yogurt together.
Add the remaining 2 tablespoons of coconut sugar and stir until the mixture is completely smooth. You can also use a hand mixer if you want a fluffier texture.
Cover and refrigerate while you prep the crust.

3. Prepare the Crust

In a food processor, pulse the dates until they break down into small sticky bits.
Add the walnut halves and pulse again until the mixture forms a crumbly, sticky texture that holds together when pressed.
Be careful not to overprocess—you still want some texture.

4. Assemble the Cheesecakes

Take eight 4-ounce ramekins and press about 1 tablespoon of the walnut-date crust into the bottom of each. Use your fingers or the back of a spoon to flatten it evenly.
Spoon a generous layer of the cheesecake mixture over the crust, smoothing the top with a spoon.
Add a spoonful of cooled apples on top.
If you’d like, repeat the layering once more for a more dramatic presentation.
Finish with a sprinkle of any leftover walnut mixture on top.

5. Chill Before Serving

Cover the ramekins with plastic wrap or lids and refrigerate for at least 1 hour. This helps the layers set and intensifies the flavors.
Serve chilled and enjoy!

How to Serve

Serve these directly in ramekins for a fuss-free, elegant dessert.
For a more elevated presentation, garnish the top with a small mint leaf or a light dusting of cinnamon.
You can also drizzle a little unsweetened nut butter or date syrup over the top if you’re feeling extra indulgent.

Pairing Suggestions

Beverages

A hot herbal tea like cinnamon or chamomile pairs beautifully with the warm apple flavors.
Try with a chilled almond milk latte or a spiced golden milk if you prefer something creamy.

Side Dishes

Serve alongside a light fruit salad for a fresh, bright contrast.
These mini cheesecakes also make a lovely companion to a simple brunch spread with egg muffins, toast, and smoothies.

Storage, Freezing & Reheating Instructions

Storage

Store in the refrigerator in an airtight container or covered ramekins for up to 3 days.

Freezing

Freezing is not recommended. The texture of the cheesecake and apple layer can become watery and grainy once thawed.

Reheating

No reheating required—these are best enjoyed chilled directly from the fridge.

Common Mistakes to Avoid

Using watery apples: Softer apples can turn mushy. Stick to firm varieties like Braeburn or Golden Delicious.
Skipping the cooling step: Assembling the cheesecakes while the apples are hot will melt the cheesecake layer.
Over-blending the crust: Pulse gently to maintain texture. Over-processing will make it too sticky or oily.
Using low-quality dates: Dry, tough dates won’t blend properly. Look for soft Medjool dates for the best texture.
Not softening the cream cheese: Cold cream cheese can lead to a lumpy filling. Let it come to room temperature first.

Pro Tips

Drain excess apple juice: If the apples release too much liquid while cooking, drain before cooling to avoid soggy layers.
Toast the walnuts: For a deeper nutty flavor, toast the walnuts in a dry pan for 2 to 3 minutes before blending.
Make ahead for events: These can be made the night before and stored in the fridge until ready to serve.
Add a spice twist: A pinch of nutmeg or ginger can elevate the apple layer even more.
Go dairy-free: Swap the cream cheese and Greek yogurt with plant-based alternatives like almond cream cheese and coconut yogurt.

Frequently Asked Questions (FAQs)

Can I use different apples?
Yes, but choose firmer varieties like Honeycrisp or Fuji. Avoid overly soft apples that break down too quickly.

Can I substitute the dates?
Absolutely. You can use raisins or dried figs, but the texture and sweetness may vary slightly.

What if I don’t have ramekins?
Small glass jars, muffin tins with liners, or any small cups work just fine.

Can I use flavored yogurt?
Plain is best to keep the sugar content down, but vanilla Greek yogurt works well if you want a touch more sweetness.

Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.

Can I use a blender instead of a food processor for the crust?
Yes, but pulse carefully and avoid over-blending. A high-speed blender can make the crust too paste-like.

How long do these last in the fridge?
They’re best within 3 days but can last up to 4 days if sealed tightly.

Can I double the recipe?
Definitely. Simply double each ingredient and prepare more ramekins accordingly.

Are these kid-friendly?
Yes, kids love the sweet apple layer and creamy filling. Just ensure the walnut-date crust is finely blended for little eaters.

Can I add toppings?
Go for it! Try crushed nuts, extra diced apples, or a sprinkle of granola for added crunch.

Conclusion & Call to Action

There’s a lot to love about these No-Bake Mini Apple Cheesecakes. They’re creamy, naturally sweetened, easy to make, and absolutely beautiful to serve. Whether you’re prepping for a cozy fall gathering or just want something sweet and satisfying without turning on the oven, this recipe is a keeper.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below and let me know your favorite part—was it the apple layer, the cheesecake filling, or the nutty crust? You can also tag me in your dessert photos on social media. I can’t wait to see your delicious creations!

Now go grab those apples, and let’s get layering.