The glass cheesecake with apple crumble is a delicious, creamy, and surprisingly light dessert, perfect when you crave something sweet without using the oven. Layers of cold and velvety cheesecake alternate with warm and spiced apples, cooked in a few minutes with maple syrup and cinnamon, all topped with a crunchy oat crumble that adds texture and aroma.
A dessert designed for breakfast, a snack, or a last-minute sweet treat: it takes less than 20 minutes to prepare, can be made in advance, and is naturally gluten-free. The “secret” ingredient? Cottage cheese, which together with Greek yogurt creates a light, smooth, and surprisingly similar cream to the classic cheesecake.
In short: it’s like putting autumn in a glass.
Also discover:
- Apple Cheesecake, a delicious autumn dessert with the scent of apple pie!
- Cottage Cheese Cheesecake Ice Cream, healthy and delicious!
- Quick Oreo Mini Cheesecake, 5 ingredients and 5 minutes to prepare them
- Oat Flake Baskets with Yogurt and Fruit
- Autumn sweets, lots of delicious recipes with the best fruits of this season!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: American
- Seasonality: Fall, Fall, Winter and Spring
Ingredients to prepare the Glass Cheesecake with Apple Crumble
- 2 apples
- 1 tablespoon butter
- 1.8 oz maple syrup
- ground cinnamon
- 7 oz cottage cheese
- 8.8 oz Greek yogurt
- 1.8 maple syrup
- vanilla extract
- 1.8 oz oat flakes
- 1.1 oz almond flour
- 1.1 oz brown sugar
- 1.1 oz butter
- ground cinnamon
Tools to prepare the Glass Cheesecake with Apple Crumble
- 6 Glasses
- Blender
- Bowls
- Pan
How to prepare the Glass Cheesecake with Apple Crumble
In a pan, combine the diced apples with butter, maple syrup, cinnamon, nutmeg, and a pinch of salt.
Cook for 5–7 minutes, stirring occasionally, until they are soft and caramelized.
Let them cool down.
Mix in a bowl: oats, almond flour, sugar, melted butter/oil, and cinnamon.
Spread the mixture on a baking tray with parchment paper.
Toast:
In the oven: 350°F (180°C) for 8–10 minutes
In the air fryer: 5 minutes, stirring halfway through.
The crumble should be golden and fragrant.
In a blender, combine:
cottage cheese, Greek yogurt, maple syrup, vanilla.
Blend for 30–45 seconds until the cream is smooth and velvety.
In each glass, alternate a tablespoon of crumble and a layer of apples.
Add the cheesecake cream, another tablespoon of apples, and finish with the crumble.
Let it set in the fridge for 30 minutes or serve immediately with some caramel.
Storage
In the fridge: 3–4 days, well covered.
Freezing not recommended: the consistency of the cream changes.
If you want the crumble to stay crunchy, store it separately in an airtight jar.
Tips
Let the apples cool before layering them, so they don’t melt the cream.
Love crunchiness? Double the crumble.
Even better the next day: the flavors blend perfectly.
For a richer version, add caramel sauce between the layers.
Variations
Apple and berry crumble: add a handful of fresh or frozen berries to the apples.
Gingerbread version: add ginger and cloves to the crumble for a festive touch.
Vegan: use plant-based yogurt and vegan butter.
Classic crumble: replace almond flour with crushed cookies.
FAQ (Questions and Answers)
Can I prepare them in advance?
Yes, they keep perfectly for up to 3–4 days.
Will the crumble stay crunchy?
Partially yes, but it tends to soften. If you want a super crunchy topping, keep some aside and add it at the moment.
Can I replace the cottage cheese?
Yes, with ricotta or mascarpone, but the cottage cheese version remains lighter.
