in partnership with Jamie Koll (Jamie Koll)

Vegan Apple Cheesecake

We love adding a little sweetness and crunch to our hash, and Honeycrisp and Fuji apples do just that. Plus, with only one sheet, this is a breakfast that not only delights but is both easy to prep and clean-up!

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  • Dessert



  • 3 dates
  • 1 c oats
  • 2 Tbsp maple syrup
  • ½ c almonds
  • ½ c pecans
  • 2 Tbsp coconut oil, melted
  • sprinkle of salt
  • ½ tsp ground cinnamon


  • 1 ½ c cashews (soaked overnight)
  • ¼ c water
  • ¼ c coconut oil, melted
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ c maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp coconut milk (the white hardened part on top)
  • ½ tsp ground cinnamon


  • 2 large honeycrisp apples, sliced
  • ½ tsp ground cinnamon
  • 2 Tbsp maple syrup
  • 1 Tbsp lemon juice


Overnight: place a regular can of coconut milk in the refrigerator so that the coconut milk separates. Cover the cashews with water and let them soak in the fridge.

  1. In a small bowl, add 3 dates and warm water and let sit for 10 minutes.
  2. Preheat the oven to 350º F.
  3. Lightly coat bottom and sides of a 9’’ pie pan with coconut oil.
  4. Place all of the base ingredients into a food processor and blend until it becomes a fine dough-like mixture.
  5. Place the base into the pie pan and, using your hands, spread out and flatten down to ½’’ thick. Make sure the mixture goes up ½’’ on the sides as well.
  6. Cook the tart base in the oven for 10 minutes.
  7. While the base cooks, add cheesecake filling ingredients to the food processor and blend for 1-2 minutes, until creamy.
  8. Remove the pie pan from the oven and let the base cool. Once cooled, add the cheesecake filling and distribute evenly using a spatula. Place the pie pan into the freezer for 10-15 minutes so the filling hardens.
  9. While the filling hardens, cut the apples into slices. First cut each apple in half, then into quarters (working around and removing the core). Then slice into 1/4’’ thick pieces using a mandoline or by hand. Toss slices in a bowl with ground cinnamon, maple syrup, and lemon juice.
  10. Remove the cheesecake from the freezer and add apples to the top. To make an apple rose, start on the outside where the filling meets the edges of the pie dish. Working around the entire dish, overlap apple slices by about ½”. Then start the next row doing the same overlapping of the apples and continue until you get to the center. You may need to cut the center slices smaller to create the center of the rose.
  11. Sprinkle the top of the tart with cinnamon and serve.