Vegan Apple Cheesecake
Indulge in the creamy, plant-based decadence of this Vegan Apple Cheesecake, a dessert that's as wholesome as it is irresistible. Featuring a buttery crust made from vegan digestive biscuits, a luscious cashew-based filling infused with coconut milk, maple syrup, and a hint of lemon for zesty brightness, this cheesecake is a triumph of vegan baking. The topping of cinnamon-spiced, caramelized apple slices adds a touch of warmth and seasonal charm, making it perfect for fall gatherings or whenever you're craving a comforting yet elegant dessert. With its gluten-free potential (using GF biscuits), rich flavors, and no dairy or eggs, this cheesecake is a must-try vegan treat that will impress vegans and non-vegans alike. Prepare it in just an hour, with minimal effort and maximum impact!
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Ingredients
- 200 grams vegan digestive biscuits or graham crackers
- 80 grams coconut oil, melted
- 200 grams raw cashews, soaked overnight
- 400 ml full-fat coconut milk
- 120 ml maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 0.5 teaspoon ground nutmeg
- 3 apples, peeled, cored, and thinly sliced
- 50 grams brown sugar
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a food processor, pulse the vegan digestive biscuits until they turn into fine crumbs. Add the melted coconut oil and pulse until the mixture is well combined and resembles wet sand.
Step 3
Press the biscuit mixture firmly into the base of a 9-inch springform pan to create an even crust. Place in the fridge to set while you prepare the filling.
Step 4
Drain and rinse the soaked cashews. Add them to a high-speed blender along with the coconut milk, maple syrup, lemon juice, vanilla extract, nutritional yeast, cornstarch, and 1 teaspoon of cinnamon.
Step 5
Blend on high until the mixture is completely smooth and creamy.
Step 6
Pour the cashew mixture over the set crust in the springform pan, spreading it out evenly.
Step 7
In a medium bowl, toss the apple slices with the brown sugar, remaining cinnamon, and nutmeg until they are well coated.
Step 8
Arrange the apple slices over the cheesecake filling in an attractive pattern.
Step 9
Bake the cheesecake in the preheated oven for 30 minutes, or until the filling is firm around the edges and just slightly wobbly in the center.
Step 10
Remove from the oven and allow to cool to room temperature before transferring to the fridge to set for at least 4 hours, or overnight for best results.
Step 11
Once set, remove from the springform pan and serve the cheesecake. Enjoy your creamy, plant-based apple cheesecake as a delightful vegan dessert!
Nutrition Facts
| Serving size | (1409.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4561.7 |
| Total Fat 308.4g | 0% |
| Saturated Fat 174.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 833.2mg | 0% |
| Total Carbohydrate 439.4g | 0% |
| Dietary Fiber 41.2g | 0% |
| Total Sugars 254.2g | |
| Protein 64.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 397.4mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 3226.3mg | 0% |
Source of Calories