Indulge in the ultimate fall treat with this Vegan Apple Cheesecake – a divinely creamy, baked plant-based cheesecake that promises to be the star of any holiday gathering or a beloved delight for all apple pie enthusiasts! Crafted with a wholesome gluten-free oatmeal almond flour crust, this exquisite dessert is generously crowned with a luscious, warmly spiced apple pie filling. We extend our sincere gratitude to Bob’s Red Mill for their sponsorship, which helped bring this incredible recipe to life.
Experience the Magic of Vegan Apple Cheesecake
Prepare to discover your new signature dessert: this spectacular gluten-free and vegan apple cheesecake. It’s more than just a dessert; it’s an experience. Imagine a robust, cinnamon-infused oatmeal almond flour crust, cradling a velvety smooth vanilla cheesecake filling, all crowned with a warmly spiced, tender apple pie topping. This extraordinary combination creates a symphony of textures and flavors that will have everyone reaching for another slice, guaranteed.
For years, our holiday tables have been graced by favorites like this baked vegan pumpkin cheesecake and the decadent vegan chocolate pecan pie. However, this year, our family is convinced this Apple Pie Cheesecake will steal the show. My sister and dad enthusiastically devoured multiple servings, and when my sister took it to a gathering, it received rave reviews and vanished in mere moments. This is truly a dessert designed to bring maximum joy to your loved ones, no matter the season or celebration. Let’s dive into how you can create this masterpiece!
Craving more delightful baked vegan cheesecakes? Explore our collection! From the timeless elegance of this classic baked vegan cheesecake to the rich indulgence of a double chocolate baked vegan cheesecake, or the autumnal charm of the vegan pumpkin cheesecake, you’re sure to find a new favorite among our vegan cheesecake recipes!
Crafting the Perfect Gluten-Free Oatmeal Crust for Your Vegan Apple Cheesecake
The foundation of this incredible vegan apple cheesecake lies in its gluten-free oatmeal cheesecake crust – a component so tender, flavorful, and hearty, you’ll find it utterly irresistible. This crust isn’t just a base; it’s an integral part of the dessert’s overall appeal, providing a delightful contrast to the smooth, creamy filling. It’s lovingly crafted with a blend of premium ingredients from Bob’s Red Mill, ensuring both quality and an authentic gluten-free experience.
Essential Ingredients for the Perfect Crust:
- Bob’s Red Mill Gluten-Free Rolled Oats: When it comes to gluten-free baking, the source of your oats is crucial. We wholeheartedly recommend Bob’s Red Mill gluten-free oats because they are not just naturally gluten-free, but also certified as such. This distinction is incredibly important, especially when catering to individuals with severe gluten allergies or sensitivities. Many oats are processed in facilities that also handle wheat, leading to cross-contamination. Bob’s Red Mill, however, processes their gluten-free oats on dedicated, certified gluten-free equipment, guaranteeing purity and peace of mind for every bite.
- Bob’s Red Mill Blanched Almond Flour: The “blanched” aspect here is key! Blanched almond flour is made from almonds that have had their skins removed before grinding, resulting in a finer, more uniform texture. In contrast, regular almond meal is coarser and can make the crust less cohesive. Bob’s almond flour is consistently finely ground, making it incredibly easy to work with and ensuring a tender yet sturdy crust that holds up beautifully.
- Baking Soda & Salt: These essential baking staples are included not just for leavening (baking soda), but also to enhance the overall flavor profile and contribute to the tenderness of the crust. The salt helps to balance the sweetness and bring out the rich, nutty notes.
- Cinnamon: A teaspoon of ground cinnamon infuses the crust with a warm, inviting aroma and flavor that perfectly complements the apple pie topping. For an extra layer of seasonal spice, you could also opt for an apple pie spice blend.
- Coconut Oil: This serves as the primary fat and binding agent for our crust. For a neutral flavor profile that doesn’t compete with the apples or vanilla, we prefer refined coconut oil, which has a minimal coconut taste. Ensure it’s softened for easy mixing.
- Coconut Sugar: Providing a gentle, caramel-like sweetness, coconut sugar is a wonderful unrefined sweetener for this crust. If you don’t have coconut sugar on hand, feel free to substitute with another granulated sweetener of your choice, such as maple sugar, date sugar, or light brown sugar.
- Almond Butter: Adding a touch of creamy almond butter helps to bind the crust ingredients together while imparting a subtle richness. While other nut or seed butters can work (like cashew butter or sunflower seed butter), we advise against peanut butter due to its distinctly strong flavor, which might overpower the delicate apple and vanilla notes of the cheesecake.
Creating this delicious crust is surprisingly simple. Just combine all the ingredients in a bowl and mix until they are thoroughly combined and form a pliable, crumbly dough. Then, press this mixture firmly and evenly into your prepared pan. We highly recommend pressing the crust slightly up the sides of the pan; this not only creates a beautiful presentation but also ensures you get a delightful hint of that irresistible crust in every single bite!
Achieving a Silky Smooth Vegan Cheesecake Filling for Your Apple Delight
The heart of our Vegan Apple Cheesecake is its incredibly creamy, dairy-free filling. Achieving that signature smooth, rich texture and tangy flavor requires a careful selection of plant-based ingredients. Here’s what you’ll need to create this luscious core:
Key Ingredients for the Creamy Vegan Filling:
- Raw Cashews: These are the secret to the cheesecake’s incredible creaminess. If you don’t own a high-speed blender (like a Vitamix), it’s essential to soak the cashews in water for at least 4 hours to soften them thoroughly. This allows them to blend into a perfectly smooth consistency. A helpful shortcut is to soak them in hot water for about 30 minutes, which significantly speeds up the softening process. For those blessed with a powerful high-speed blender, you might be able to skip the soaking step entirely, though a quick hot soak often ensures an even silkier result. Always drain and rinse them well before blending.
- Coconut Cream: This is the thick, rich cream that rises to the top of a can of full-fat coconut milk. For the best results, chill a can of full-fat coconut milk overnight in the refrigerator, then carefully scoop out the solidified cream from the top, leaving the watery liquid behind. You can sometimes find pure coconut cream sold separately in cans, which is even more convenient. Its high fat content is crucial for the cheesecake’s luxurious texture and contributes to its overall body.
- Vegan Coconut Yogurt: To replicate the quintessential tangy “cream cheese” flavor of a traditional cheesecake, a plain, unsweetened, and thick vegan coconut yogurt is indispensable. Brands like Culina Yogurt or Harmless Harvest coconut yogurt have yielded excellent results in this recipe due to their superior texture and pleasant tang. Ensure it’s not too watery; thick and creamy is what you’re aiming for.
- Pure Maple Syrup: This natural sweetener provides a lovely depth of flavor that complements the other ingredients beautifully, without being overly sweet. It also contributes to the filling’s smooth consistency.
- Lemon Juice: A generous squeeze of fresh lemon juice is vital for adding that characteristic bright, tangy note that defines a classic cheesecake. It balances the richness of the cashews and coconut cream, making the dessert feel lighter and more refreshing.
- Arrowroot Starch: This acts as a natural thickening agent, helping the cheesecake filling to set properly during baking. If arrowroot starch isn’t available, you can easily substitute it with tapioca flour (also known as tapioca starch), cornstarch, or potato starch, all of which will achieve similar thickening results.
- Vanilla Extract & Sea Salt: A good quality vanilla extract enhances all the other flavors, adding warmth and depth. The sea salt, much like in the crust, helps to brighten the overall taste profile and balance the sweetness, preventing the cheesecake from tasting flat. For an intensified vanilla experience, consider adding a pinch of vanilla bean powder or a touch of vanilla bean paste.
Preparing the vegan apple cheesecake filling is a straightforward process. Simply combine all the aforementioned ingredients into your blender. Blend on high speed until the mixture is incredibly smooth, uniform, and completely creamy – a process that typically takes about 3 to 5 minutes in a high-powered blender. You may need to stop occasionally to scrape down the sides of the blender container or use a tamper to ensure all ingredients are incorporated. Once blended, taste the mixture and adjust it to your preference: add a little more maple syrup if you desire a sweeter profile, or extra lemon juice for a tangier kick. This step allows you to customize the flavor balance to perfection before baking.
The Irresistible Spiced Apple Pie Topping: The Crown Jewel of Your Vegan Apple Cheesecake
No Vegan Apple Cheesecake would be complete without a generous layer of warmly spiced apple pie topping. This component adds a burst of fresh, fruity flavor and a delightful textural contrast to the creamy cheesecake below. Creating this topping is an enjoyable and aromatic process:
Begin by melting a tablespoon of coconut oil (or your preferred vegan butter) in a saucepan over medium heat. Add your peeled, diced apple chunks to the pan. We love using a combination of apples, such as a sweet Honeycrisp and a tart Granny Smith, to achieve a balanced flavor profile, but any firm baking apple will work wonderfully. Sauté the apples for a few minutes until they begin to soften slightly. Next, stir in the coconut sugar, allowing it to melt and mingle with the apples, forming a rich, caramel-like glaze that coats each piece. Continue to cook for another few minutes, letting the flavors deepen and the apples become more tender.
In a separate small bowl, whisk together the water with either tapioca starch or arrowroot starch, along with a generous amount of cinnamon or apple pie spice. This slurry will act as a thickener for your apple sauce. Pour this mixture into the saucepan with the softened apples and continue to cook, stirring constantly, for one to two more minutes. You’ll notice the sauce will quickly thicken and become glossy, beautifully coating the apple pieces. Once thickened to your desired consistency, remove the pan from the heat and allow the apple topping to cool slightly before spreading it over your baked and chilled vegan cheesecake. This final touch truly elevates the dessert, making it utterly unforgettable.
Storage and Make-Ahead Tips for Your Vegan Apple Cheesecake
One of the many wonderful qualities of this Vegan Apple Cheesecake is its excellent make-ahead potential, making it a fantastic option for entertaining or for simply enjoying over several days. Planning ahead ensures maximum enjoyment and minimal stress!
Perfect for Making Ahead: This vegan apple cheesecake can be prepared a day or two in advance of when you plan to serve it. Simply bake the cheesecake, allow it to cool completely, and then store it in the refrigerator. While the cheesecake itself stores beautifully, we generally prefer to prepare the apple pie filling fresh just before serving. This ensures the apples retain their optimal texture and the topping is at its most vibrant. However, if you need to fully assemble the cheesecake ahead of time, you can certainly do so. In this case, spoon the apple pie filling more towards the center of the cheesecake, rather than right up to the edges of the crust. This small tip helps prevent the crust from becoming soggy over time, maintaining its desirable texture.
Storage Guidelines:
- In the Refrigerator: Once fully cooled, store any leftover vegan apple cheesecake (or the fully prepared cheesecake) covered tightly with plastic wrap or aluminum foil, or in an airtight container. It will remain wonderfully fresh and delicious in the refrigerator for up to 4 days.
- In the Freezer: For longer storage, this vegan apple cheesecake freezes beautifully. After it has completely cooled, wrap individual slices or the entire cheesecake (if uncut) securely in multiple layers of plastic wrap, followed by a layer of aluminum foil. Place it in an airtight freezer-safe container or freezer bag to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer the frozen cheesecake to the refrigerator overnight to defrost slowly, or leave it at room temperature for a few hours for a quicker thaw. This makes it an ideal dessert to have on hand for impromptu cravings or unexpected guests!
Explore More Show-Stopping Vegan Desserts from Our Collection
If you’ve fallen in love with this Vegan Apple Cheesecake, you’re in for a treat! Our kitchen is brimming with an array of other exquisite plant-based desserts, perfect for impressing guests or simply indulging your sweet tooth. Dive into these equally delightful creations:
- Baked Vegan Pumpkin Cheesecake: A seasonal favorite, this creamy and spiced pumpkin cheesecake offers all the comforting flavors of autumn in a stunning dairy-free package.
- Paleo Apple Crumble Pie: For those who adore apples and a delightful crunch, this pie combines tender, spiced apples with a wholesome, gluten-free, and paleo crumble topping.
- Chocolate Pumpkin Vegan Cheesecake: A unique fusion of rich chocolate and earthy pumpkin in a convenient no-bake format, offering layers of flavor without the oven time.
- Vegan Chocolate Pecan Pie: A classic holiday pie reinvented, featuring a gooey, chocolate-infused pecan filling and a buttery, flaky vegan crust.
- Creamy Vegan Pumpkin Pie: A silky, perfectly spiced pumpkin pie that’s both vegan and paleo, delivering traditional taste with a modern, health-conscious twist.
Vegan Apple Cheesecake
Pin Recipe
30 minutes
45 minutes
1 hour
15 minutes
10
slices
Ingredients
For the crust
-
1
cup
Bob’s Red Mill blanched almond flour -
1
cup
Bob’s Red Mill gluten-free rolled oats -
½
teaspoon
baking soda -
¼
teaspoon
salt -
1
teaspoon
cinnamon or apple pie spice -
⅓
cup
coconut oil,
softened -
2
tablespoons
creamy almond butter or any other nut or seed butter -
⅓
cup
coconut sugar
For the filling
-
1½
cup
raw cashews,
soaked in water for 4 hours to soften, drain and rinse before using (you can skip this if you have a super high powered blender, or just soak in hot water for about 30 minutes) -
¾
cup
coconut cream,
this is the cream from the top of a can of full-fat coconut milk -
1
cup
vegan coconut yogurt,
any that is thick and tangy will work! -
⅓
cup
(111g) pure maple syrup -
3
tablespoons
arrowroot starch -
2
tablespoons
fresh lemon juice,
from the juice of one large lemon -
1
teaspoon
vanilla extract -
½
teaspoon
sea salt
For the sautéed apples
-
1
tablespoon
coconut oil or vegan butter -
2
apples,
about 3 cups diced, peeled and chopped into cubes, I used one Honeycrisp and one Granny Smith -
⅓
cup
coconut sugar -
⅓
cup
water -
1
teaspoon
arrowroot starch or tapioca starch -
½
teaspoon
cinnamon or apple pie spice
Equipment
-
8 Inch Springform Pan
-
Gluten-Free Rolled Oats
Instructions
For the crust
-
Preheat the oven to 350ºF (175°C). Lightly grease an 8-inch springform pan with coconut oil and place it on a baking sheet to catch any drips.
-
In a large bowl, combine all crust ingredients: Bob’s Red Mill blanched almond flour, Bob’s Red Mill gluten-free rolled oats, baking soda, salt, cinnamon, softened coconut oil, creamy almond butter, and coconut sugar. Mix thoroughly until all ingredients are fully combined and form a cohesive crumbly mixture.1 cup Bob’s Red Mill blanched almond flour,
1 cup Bob’s Red Mill gluten-free rolled oats,
½ teaspoon baking soda,
¼ teaspoon salt,
1 teaspoon cinnamon or apple pie spice,
⅓ cup coconut oil,
2 tablespoons creamy almond butter or any other nut or seed butter,
⅓ cup coconut sugar -
Press the crust mixture evenly along the bottom and up the sides of the prepared springform pan. Ensure it’s compact and firm. Bake for 15 minutes, or until the crust is golden brown and firm to the touch. Let it cool slightly while you prepare the filling.
For the filling
-
Reduce the oven temperature to 325ºF (160°C).
-
In a high-powered blender or a food processor (a Vitamix works wonderfully for this), combine the soaked and drained raw cashews, coconut cream, vegan coconut yogurt, pure maple syrup, fresh lemon juice, arrowroot starch, vanilla extract, and sea salt. Blend on high speed, scraping down the sides of the container or using the tamper as needed, until the mixture is incredibly smooth and creamy. This will typically take about 3 to 5 minutes to achieve the desired silky consistency.1½ cup raw cashews,
¾ cup coconut cream,
1 cup vegan coconut yogurt,
⅓ cup (111g) pure maple syrup,
3 tablespoons arrowroot starch,
2 tablespoons fresh lemon juice,
1 teaspoon vanilla extract,
½ teaspoon sea salt -
Taste the cheesecake mixture and adjust seasonings as desired. You can add more maple syrup for extra sweetness, more lemon juice for a tangier profile, or an additional splash of vanilla extract for a heightened vanilla flavor. Pour the smooth filling into the slightly cooled crust and gently tap the pan hard on the counter a few times to release any trapped air bubbles, ensuring a perfectly smooth top.
-
Bake the cheesecake for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle. It should not appear wet or overly liquid. For the best results, try not to open the oven door during the first 45 minutes of baking.
-
Once the cheesecake is almost set (still slightly jiggly in the center), turn off the oven. Leave the oven door ajar (open a few inches) and allow the cheesecake to cool gradually inside the oven for about an hour. This slow cooling process helps prevent cracks. After an hour, remove the cheesecake from the oven.
-
Transfer the cheesecake to the refrigerator and chill for at least an hour, or ideally longer, to allow it to set completely and chill thoroughly before serving.
For the apple pie topping
-
In a medium saucepan, melt 1 tablespoon of coconut oil or vegan butter over medium heat. Add the diced apple chunks and coconut sugar. Cook for a few minutes, stirring occasionally, until the sugar has melted and formed a luscious caramel-like sauce that coats the apples.1 tablespoon coconut oil or vegan butter,
2 apples,
⅓ cup coconut sugar -
In a small bowl, whisk together the water, 1 teaspoon of arrowroot starch (or tapioca starch), and ½ teaspoon of cinnamon (or apple pie spice) until smooth. Add this mixture to the apples in the saucepan. Continue to cook, stirring constantly, for one to two more minutes, or until the sauce has thickened and beautifully coats the apples. Remove from heat and let cool slightly before generously topping the chilled vegan apple cheesecake.⅓ cup water,
1 teaspoon arrowroot starch or tapioca starch,
½ teaspoon cinnamon or apple pie spice
Notes
To store
This vegan apple cheesecake is perfect to make a day or two ahead of time before you need to serve, just store it in the refrigerator until you need to serve! I prefer to make the apple pie filling fresh before serving, but you can make the whole thing and keep it fully prepared until serving. If you choose to do that, keep the apple pie filling more towards the center of the cheesecake so it doesn’t make the crust soggy.
- In the refrigerator: store covered with foil or wrap, or in an airtight container, in the refrigerator for up to 4 days.
- In the freezer: store in the freezer for up to 3 months. Defrost in the refrigerator overnight or at room temperature for a few hours before serving.
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