Dairy-Free Apple Cheesecake

Indulge in a slice of autumnal bliss with this Dairy-Free Apple Cheesecake, a creamy, plant-based twist on a classic dessert. Built on a buttery graham cracker crust made with coconut oil, this cheesecake features a luscious filling of silky dairy-free cream cheese sweetened with maple syrup and brightened with a touch of lemon juice. The crowning glory? A golden, cinnamon-spiced apple topping that’s simmered to tender perfection, adding a warm, caramelized flavor to every bite. Perfect for vegans, those with lactose sensitivities, or anyone seeking a wholesome treat, this dessert is as easy to make as it is to impress. Serve it chilled for a stunning centerpiece to your next gathering or a cozy night in.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cup coconut oil, melted
• 2 tablespoons coconut sugar
• 16 ounces dairy-free cream cheese
• 0.25 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and sliced thin
• 1 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 3 tablespoons coconut sugar
• 1 tablespoon cornstarch
• 0.25 cup water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of coconut sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to press it firmly.

Step 4

In a large mixing bowl, beat the dairy-free cream cheese until smooth. You can use a hand or stand mixer for this.

Step 5

Add maple syrup, lemon juice, and vanilla extract to the cream cheese. Continue to beat until the mixture is smooth and creamy.

Step 6

Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.

Step 7

Place the cheesecake in the oven and bake for about 50 minutes, or until the edges are set and the center is slightly jiggly.

Step 8

While the cheesecake is baking, prepare the apple topping. In a medium saucepan over medium heat, combine the sliced apples, 1 teaspoon cinnamon, nutmeg, 3 tablespoons coconut sugar, cornstarch, and water.

Step 9

Cook until the apples are tender and the sauce has thickened, approximately 8-10 minutes. Stir frequently.

Step 10

Once the cheesecake has baked, remove it from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 3 hours or until completely chilled.

Step 11

Once chilled, spoon the apple mixture over the top of the cheesecake, spreading it evenly.

Step 12

Before serving, release the cheesecake from the springform pan and slice it into servings.

Nutrition Facts

Serving size	(918.6g)

Amount per serving	% Daily Value*
Calories	2980.1

Total Fat 198.9g	0%
Saturated Fat 99.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2902.7mg	0%
Total Carbohydrate 295.0g	0%
Dietary Fiber 6.2g	0%
Total Sugars 158.5g
Protein 27.1g	0%

Vitamin D 0IU	0%
Calcium 274.4mg	0%
Iron 9.6mg	0%
Potassium 474.5mg	0%

*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.

Source of Calories

Fat: 58.1%

Protein: 3.5%

Carbs: 38.3%