Healthy Vegan Dessert Recipe – Apple Cheesecake Bliss
A no-bake vegan cheesecake layered with cinnamon-spiced apples and oat crumble. Creamy, cozy, and completely dairy-free—perfect for fall and holiday celebrations.
Ingredients
Crust:
-
1 ½ cups vegan graham cracker crumbs
-
5 tbsp melted coconut oil
-
1 tsp ground cinnamon
Cheesecake Layer:
-
1 ½ cups raw cashews, soaked and drained
-
1 cup vegan cream cheese
-
½ cup coconut cream
-
⅓ cup maple syrup
-
2 tbsp lemon juice
-
1 ½ tsp vanilla extract
-
Pinch of salt
Apple Filling:
-
2 medium apples, peeled and diced
-
2 tbsp maple syrup
-
½ tsp cinnamon
-
Pinch nutmeg
-
1 tsp cornstarch mixed with 1 tbsp water
Crumble Topping:
-
½ cup rolled oats
-
¼ cup almond flour
-
2 tbsp coconut sugar or brown sugar
-
2 tbsp coconut oil
-
½ tsp cinnamon
Instructions
-
Soak cashews in hot water for 1 hour, or boil for 10–15 minutes. Drain.
-
Combine crust ingredients and press into lined springform pan. Freeze while preparing layers.
-
Cook apple filling until softened, add cornstarch slurry, and simmer until thickened. Let cool.
-
Blend all cheesecake ingredients until smooth. Pour over crust.
-
Top with cooled apple filling.
-
Mix crumble ingredients and sprinkle over the top.
-
Cover and refrigerate 6–8 hours or overnight.
-
Remove from pan, slice, and serve chilled.
Notes
Store chilled for up to 5 days or freeze for up to 1 month. Add pecans or dried cranberries for variation.