Vegan Apple Cheesecake

Vegan Apple Cheesecake
In partnership with Jamie Koll (@girlswhoeat).

Best For: Dessert
Prep Time: 10 minutes + overnight
Bake Time: 10 minutes
Yield: 8 slices




    • 3 Medjool dates, pitted
    • 1 cup oats
    • 2 Tbsp maple syrup
    • ½ cup almonds
    • ½ cup pecans
    • 2 Tbsp coconut oil, melted
    • Pinch of salt
    • ½ tsp ground cinnamon


    • 1½ cups cashews
    • ¼ cup water
    • ¼ cup coconut oil, melted
    • 1 tsp lemon juice
    • ¼ tsp salt
    • ¼ cup maple syrup
    • 1 tsp vanilla extract
    • 2 Tbsp coconut milk 
    • ½ tsp ground cinnamon


    • 2 large EverCrisp®, Fuji, or Honeycrisp apples, sliced
    • ½ tsp ground cinnamon
    • 2 Tbsp maple syrup
    • 1 Tbsp lemon juice


    1. Overnight: Place a regular can of coconut milk in the refrigerator so that the coconut milk separates. Cover the cashews with ¼ cup water and let them soak in the fridge.
    2. In a small bowl, add 3 dates and cover warm water. Let sit for 10 minutes.
    3. Preheat the oven to 350º F. Lightly coat bottom and sides of a 9 in. pie pan with coconut oil.
    4. Add crust ingredients to a food processor and blend until a dough-like consistency forms.
    5. Pack the crust into pie dish and, using your hands, flatten evenly to about ½ in. thick. Make sure the mixture goes up ½ in. on the sides as well.
    6. Bake crust for 10 minutes.
    7. While crust is cooking, add filling ingredients to the food processor and blend for 1-2 minutes until creamy.
    8. Remove base and allow to cool. Once cooled, add the cheesecake filling and distribute evenly using a spatula. Put in the freezer for 10-15 minutes so the filling solidifies.
    9. Toss apple slices in a bowl with ground cinnamon, maple syrup, and lemon juice.
    10. Remove the cheesecake from the freezer and top with apples. 
    11. Sprinkle ground cinnamon over top and serve.

This Recipe Loves

See More Recipes