Vegan Apple Cheesecake

Vegan Apple Cheesecake
In partnership with Jamie Koll (@girlswhoeat).


Best For: Dessert
Prep Time: 10 minutes + overnight
Bake Time: 10 minutes
Yield: 8 slices

 

Ingredients

Crust

    • 3 Medjool dates, pitted
    • 1 cup oats
    • 2 Tbsp maple syrup
    • ½ cup almonds
    • ½ cup pecans
    • 2 Tbsp coconut oil, melted
    • Pinch of salt
    • ½ tsp ground cinnamon

Filling

    • 1½ cups cashews
    • ¼ cup water
    • ¼ cup coconut oil, melted
    • 1 tsp lemon juice
    • ¼ tsp salt
    • ¼ cup maple syrup
    • 1 tsp vanilla extract
    • 2 Tbsp coconut milk 
    • ½ tsp ground cinnamon

Topping

    • 2 large EverCrisp®, Fuji, or Honeycrisp apples, sliced
    • ½ tsp ground cinnamon
    • 2 Tbsp maple syrup
    • 1 Tbsp lemon juice
 

Directions

    1. Overnight: Place a regular can of coconut milk in the refrigerator so that the coconut milk separates. Cover the cashews with ¼ cup water and let them soak in the fridge.
    2. In a small bowl, add 3 dates and cover warm water. Let sit for 10 minutes.
    3. Preheat the oven to 350º F. Lightly coat bottom and sides of a 9 in. pie pan with coconut oil.
    4. Add crust ingredients to a food processor and blend until a dough-like consistency forms.
    5. Pack the crust into pie dish and, using your hands, flatten evenly to about ½ in. thick. Make sure the mixture goes up ½ in. on the sides as well.
    6. Bake crust for 10 minutes.
    7. While crust is cooking, add filling ingredients to the food processor and blend for 1-2 minutes until creamy.
    8. Remove base and allow to cool. Once cooled, add the cheesecake filling and distribute evenly using a spatula. Put in the freezer for 10-15 minutes so the filling solidifies.
    9. Toss apple slices in a bowl with ground cinnamon, maple syrup, and lemon juice.
    10. Remove the cheesecake from the freezer and top with apples. 
    11. Sprinkle ground cinnamon over top and serve.

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