No-Bake Apple Greek Yogurt Cheesecake

This no-bake cheesecake features a fluffy, tangy Greek yogurt and whipped cream filling, paired with a spiced apple topping on a graham cracker crust. It’s light, refreshing, and perfect for any occasion!

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Yield

1 (9-inch) cheesecake, 8-10 servings

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Ingredients

For the Crust

1 1/2 cups graham cracker crumbs (or gingersnap crumbs)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Yogurt Filling

2 cups full-fat Greek yogurt
1 cup heavy whipping cream, cold
1/2 cup honey or powdered sugar
2 teaspoons vanilla extract
2 teaspoons gelatin powder (or 2 sheets)
3 tablespoons cold water

For the Apple Topping

2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
1 teaspoon lemon juice

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Instructions

Make the Crust

1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust.
3. Chill the crust in the refrigerator while you prepare the filling.

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Make the Whipped Cream

1. In a large bowl, pour in the cold heavy whipping cream.
2. Using an electric hand mixer or stand mixer with a whisk attachment, whip the cream on medium-high speed for about 3-4 minutes, or until stiff peaks form.
3. Set the whipped cream aside to use in the yogurt filling.

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Prepare the Yogurt Filling

1. In a small bowl, combine the gelatin with cold water. Let it bloom for 5 minutes, then heat in the microwave for 10-15 seconds until fully dissolved. Let it cool slightly.
2. In a large bowl, whisk together the Greek yogurt, honey (or powdered sugar), and vanilla extract until smooth.
3. Gently fold the whipped cream into the yogurt mixture until combined.
4. Stir in the dissolved gelatin, making sure it’s fully incorporated.

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Assemble the Cheesecake

1. Pour the yogurt filling over the chilled crust and smooth the top with a spatula.
2. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. For best results, chill overnight.

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Make the Apple Topping

1. In a medium skillet over medium heat, melt the butter.
2. Add the diced apples, brown sugar, cinnamon, and lemon juice.
3. Stir and cook for 5-7 minutes, or until the apples are soft and caramelized.
4. Let the mixture cool to room temperature.

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Serve

1. Once the cheesecake is set, remove it from the springform pan.
2. Spoon the cooled cinnamon apple topping over the cheesecake.
3. Slice and serve chilled. Optionally, garnish with a sprinkle of cinnamon or a dollop of whipped cream.

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Nutritional Information (Per Serving)

Calories: 280, Protein: 6g, Carbohydrates: 30g, Fiber: 1g, Net Carbohydrates: 29g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 40mg, Sodium: 120mg, Sugars: 18g

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Kitchen Tips and Ideas

1. Crust Variations: Try using gingersnap crumbs or crushed digestive biscuits for a flavor twist.
2. Gelatin Alternative: For a vegetarian option, use agar-agar instead of gelatin.
3. Flavor Boost: Add a pinch of nutmeg or cloves to the apple topping for extra warmth.
4. Make Ahead: The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
5. Apple Garnish: For a decorative touch, fan out thin slices of fresh apple on top before serving.
6. Add Nuts: Sprinkle chopped pecans or walnuts over the apple topping for added crunch.
7. Whipped Cream Tip: Ensure the whipping cream is very cold to achieve stiff peaks more easily.
8. Caramel Drizzle: Add a drizzle of caramel sauce for extra indulgence.
9. Texture Tip: Allow the cheesecake to chill overnight for the best texture and flavor.
10. Individual Servings: Prepare the cheesecake in small jars or ramekins for convenient, single-serving portions.

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Let’s Learn About Gelatin and Other Substitutions

Gelatin is a gelling agent derived from animal collagen that helps stabilize the yogurt filling, giving the cheesecake a firm, sliceable texture. In this recipe, it ensures the filling sets properly and holds its shape.

Vegan Alternatives:

1. Agar-Agar: Derived from seaweed, agar-agar is a great plant-based substitute for gelatin.

   • How to Use: Replace 2 teaspoons of gelatin powder with 2 teaspoons of agar-agar powder. Dissolve it in 3 tablespoons of water, bring to a boil, and simmer for 2-3 minutes before adding to the yogurt mixture.
   • Texture: Sets more firmly than gelatin and works well for no-bake cheesecakes.

2. Carrageenan: Another seaweed-based thickener that produces a softer, creamier set.

   • Best For: Soft-set desserts like mousses or puddings.

3. Cornstarch: While not a direct substitute for gelatin, cornstarch can thicken the filling slightly.

   • How to Use: Add 1-2 tablespoons of cornstarch to the yogurt mixture.
   • Note: The filling will be creamier and softer, not as firm as with gelatin or agar-agar.

When to Skip Stabilizers:
If you prefer a looser, creamier cheesecake and plan to serve it well-chilled, you can skip the gelatin or substitutes. Just chill the cheesecake overnight to help it firm up, and serve it straight from the fridge.

By understanding these options, you can easily adapt the recipe to suit dietary preferences or ingredient availability!