No Bake Vegan Apple Pie Cheesecake

Don’t get me wrong, I LOVE apple pie. But you know what else I love even more? Cheesecake! So I thought, what if I combined the two for the BEST EVER holiday dessert, apple pie cheesecake?! Well, lucky for us, it turned out INSANE. Let’s dive right in..

Apple Pie Cheesecake Break Down!

This was so much fun to make, and the best part about it? It’s super simple and easy too! This was an absolute hit with my family, to the point where it was actually voted the favorite Thanksgiving dessert – and it was the only “healthy” one there! Let’s get specific..

• Cheesecake Base: For the base, I did a combination of a high fiber flour: almond flour, a healthy fat: coconut oil and natural sweeteners: maple syrup & pure vanilla extract. If you want to keep this completely added sugar free, feel free to use monk fruit maple syrup.
• Cheesecake Filling: As I mentioned, this is a vegan recipe, meaning there in no dairy in it at all! I personally thrive living dairy free, and don’t miss it! We use cashews to create a decadent, delicious flavor and they’re packed with healthy protein and fats. Another key part of the filling are the apples of course and the tapioca starch or flour, which helps to keep the texture perfect.
• No Bake! You know I love a good no-bake recipe! It’s important to ensure you utilize parchment paper when making this as well to ensure the cheesecake doesn’t stick to your pan. 
• Extras: Given the name, you know I had to include some sauteed apples to top it all off! It adds a fun touch to the dish and makes it even more yummy, too!

If you’re a fan of cheesecake, check out this peanut butter chocolate cheesecake, and this lemon blueberry cheesecake too. They’re both no-bake recipes I LOVE!

No Bake Vegan Apple Pie Cheesecake

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Serves: 16 Prep Time: 20Minutes Cooking Time: 2 hours

Ingredients

• CRUST:
• 1 1/2 c almond flour
• 2 tbsp tapioca flour or starch
• 3 tbsp maple syrup
• 1/4 c coconut oil, melted
• 1 tsp pure vanilla extract
• CHEESECAKE:
• 2 c cashews
• 1/2 c apples, diced
• 1/4 c maple syrup
• 1/4 c coconut oil, melted
• 2 tbsp tapioca flour
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/4 tsp sea salt
• TOPPING:
• Remainder of apple, sliced
• 1 tbsp coconut oil
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon

Instructions

Cheesin’ for Cheesecake!

1. Add cashews to a pot covered in water on high heat. Once boiling, turn off the heat and cover. Allow to sit for 15 minutes and then drain cashews.
2. Meanwhile, line your pie or baking dish (I used 8x8in) with parchment paper.
3. Add all crust ingredients to a mixing bowl and fold until well combined. 
4. Take crust and spread evenly in your lined baking dish, pressing out with your hands. I use a piece of parchment paper in between my hands and the crust so that it’s easier and doesn’t stick.
5. Place crust in the freezer while you’re finishing the filling, for about 15 minutes.
6. Once cashews are drained and cooled, add cashews along with all other cheesecake ingredients in a blender or food processor until well combined.
7. Take crust out of freezer, then place filling over the crust, then place back in the freezer for about 2 hours.
8. Meanwhile, sauté the remainder of the apples with the topping ingredients on low heat for about 10 minutes.
9. Place apples on top of cheesecake once done and enjoy!