Vegan Apple Cheesecake
Indulge in the creamy, plant-based decadence of this Vegan Apple Cheesecake, a show-stopping dessert perfect for any occasion! This recipe combines the richness of soaked cashews and coconut milk for a luxuriously smooth filling, layered atop a crisp vegan biscuit crust. Topped with tender, cinnamon-spiced apple slices and a hint of nutmeg, this dairy-free cheesecake boasts the perfect balance of sweet, tangy, and spiced flavors. With a no-compromise approach to flavor and texture, this vegan dessert is a guaranteed crowd-pleaser. Whether you're catering to a plant-based diet or simply love a creative twist on classic cheesecake, this recipe is a must-try!
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Recipe Information
Ingredients
- 200 grams vegan digestive biscuits or graham crackers
- 80 grams coconut oil, melted
- 200 grams raw cashews, soaked overnight
- 400 ml full-fat coconut milk
- 120 ml maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 0.5 teaspoon ground nutmeg
- 3 apples, peeled, cored, and thinly sliced
- 50 grams brown sugar
Instructions
Preheat your oven to 175°C (350°F).
In a food processor, pulse the vegan digestive biscuits until they turn into fine crumbs. Add the melted coconut oil and pulse until the mixture is well combined and resembles wet sand.
Press the biscuit mixture firmly into the base of a 9-inch springform pan to create an even crust. Place in the fridge to set while you prepare the filling.
Drain and rinse the soaked cashews. Add them to a high-speed blender along with the coconut milk, maple syrup, lemon juice, vanilla extract, nutritional yeast, cornstarch, and 1 teaspoon of cinnamon.
Blend on high until the mixture is completely smooth and creamy.
Pour the cashew mixture over the set crust in the springform pan, spreading it out evenly.
In a medium bowl, toss the apple slices with the brown sugar, remaining cinnamon, and nutmeg until they are well coated.
Arrange the apple slices over the cheesecake filling in an attractive pattern.
Bake the cheesecake in the preheated oven for 30 minutes, or until the filling is firm around the edges and just slightly wobbly in the center.
Remove from the oven and allow to cool to room temperature before transferring to the fridge to set for at least 4 hours, or overnight for best results.
Once set, remove from the springform pan and serve the cheesecake. Enjoy your creamy, plant-based apple cheesecake as a delightful vegan dessert!
Nutrition Facts
Calories |
4562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 254.2 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 3226 mg | 69% | |
*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.
