NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

THESE APPLE PIE CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• healthy
• no-bake
• creamy
• smooth
• indulgent
• rich
• spicy
• flavorful
• easy to make
• simple
• so delicious
• perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

You need the following ingredients to make these cheesecake cups (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
• Coconut oil – You can also use vegan butter.
• Cashews – soak them in water for at least 2 hours.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Lemon juice
• Vanilla extract
• Cinnamon and nutmeg – add warm depth of flavor.
• Apples – peeled and chopped the apples into cubes.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender
• Small saucepan or pan
• Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Crumble Cheesecake Bars
• Baked Cheesecake with Raspberry Sauce
• Pumpkin Cupcakes with Maple Pumpkin Frosting
• Pumpkin Bread
• No-Bake Oreo Lasagna

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Check out this recipe

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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NO-BAKE APPLE PIE CHEESECAKE CUPS

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These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Print Recipe Pin Recipe

Prep Time:12 mins

Cook Time:0 mins

Chilling Time::2 hrs

Total Time:2 hrs 12 mins

Course: Dessert

Cuisine: Vegan

Diet: Vegan

Yield: 3 servings

Calories: 558kcal

Author: Plantiful Bakery

Ingredients

 

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Crust:

• 60 g vegan digestive cookies, finely crushed , (or any vegan cookies)
• 1 ½ tbsp coconut oil, melted

Cheesecake Filling:

• 1/2 cup cashews, soaked in water for at least 2 hours and drained
• 1 cup coconut cream , (a creamy part of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• pinch ground nutmeg

Apple Pie Topping:

• 1 cup apples, peeled and chopped into cubes
• 1 tbsp maple syrup
• 1-2 tbsp water
• ½ tbsp lemon juice
• ½ tsp ground cinnamon

Instructions

• To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
• To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
• To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
• Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1bowl | Calories: 558kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg