Dairy-Free Apple Cheesecake
Indulge in the creamy, dreamy delight of this Dairy-Free Apple Cheesecake, a perfect balance of luscious textures and warm, autumnal flavors. Featuring a crunchy graham cracker crust sweetened with coconut sugar and bound together with melted coconut oil, this dessert is completely dairy-free yet irresistibly rich. The velvety filling is made with dairy-free cream cheese, accented with hints of pure maple syrup, zesty lemon juice, and fragrant vanilla. To top it off, tender, spiced apple slices simmered with cinnamon and nutmeg form a glossy, caramel-like glaze that elevates every bite. Ideal for both plant-based eaters and dessert lovers alike, this show-stopping cheesecake is a fall-inspired treat that’s as indulgent as it is allergen-friendly. Perfect for holidays, gatherings, or any time you crave a wholesome yet decadent dessert!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup coconut oil, melted
- 2 tablespoons coconut sugar
- 16 ounces dairy-free cream cheese
- 0.25 cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and sliced thin
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 3 tablespoons coconut sugar
- 1 tablespoon cornstarch
- 0.25 cup water
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of coconut sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to press it firmly.
In a large mixing bowl, beat the dairy-free cream cheese until smooth. You can use a hand or stand mixer for this.
Add maple syrup, lemon juice, and vanilla extract to the cream cheese. Continue to beat until the mixture is smooth and creamy.
Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.
Place the cheesecake in the oven and bake for about 50 minutes, or until the edges are set and the center is slightly jiggly.
While the cheesecake is baking, prepare the apple topping. In a medium saucepan over medium heat, combine the sliced apples, 1 teaspoon cinnamon, nutmeg, 3 tablespoons coconut sugar, cornstarch, and water.
Cook until the apples are tender and the sauce has thickened, approximately 8-10 minutes. Stir frequently.
Once the cheesecake has baked, remove it from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 3 hours or until completely chilled.
Once chilled, spoon the apple mixture over the top of the cheesecake, spreading it evenly.
Before serving, release the cheesecake from the springform pan and slice it into servings.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 158.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
