Vegan Apple Cheesecake
Best For: Dessert
Prep Time: 10 minutes + overnight
Bake Time: 10 minutes
Yield: 8 slices
Ingredients
Crust
- 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
Filling
- 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
Topping
- 2 large EverCrisp®, Fuji, or Honeycrisp apples, sliced
- ½ tsp ground cinnamon
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
Directions
- 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.
- In a small bowl, add 3 dates and cover warm water. Let sit for 10 minutes.
- Preheat the oven to 350º F. Lightly coat bottom and sides of a 9 in. pie pan with coconut oil.
- Add crust ingredients to a food processor and blend until a dough-like consistency forms.
- 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.
- Bake crust for 10 minutes.
- While crust is cooking, add filling ingredients to the food processor and blend for 1-2 minutes until creamy.
- 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.
- Toss apple slices in a bowl with ground cinnamon, maple syrup, and lemon juice.
- Remove the cheesecake from the freezer and top with apples.
- Sprinkle ground cinnamon over top and serve.