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

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.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

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

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

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

THESE APPLE CINNAMON STREUSEL MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• spicy
• indulgent
• topped with oatmeal crumble topping
• easy to make
• so delicious
• freezer friendly
• bakery-style muffins
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS

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

• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – You can also use lemon juice.
• All-purpose flour – You can also use spelt flour or wholewheat flour. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda
• Cinnamon – adds spicy and warm flavor. I recommend using freshly ground Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar.
• Sunflower oil – You can also use canola oil.
• Applesauce – Adds moisture to the muffins. Make sure it is at room temperature. You can substitute it for vegan yogurt.
• Fresh apples – Pell and cut the apples into small cubes.
• Oats – I recommend using rolled oats (old-fashioned oats) for this recipe.
• Coconut oil – for the crumble topping. You can also use vegan butter or any nut butter.

Equipment you need:

• 2 medium-size bowls
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS

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

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

3. Step: Make crumble topping

In a bowl, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.

5. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create bakery-style muffin top), then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE APPLE CINNAMON MUFFINS?

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it will change the texture.

HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?

The apple cinnamon muffins will last for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN YOU FREEZE APPLE CINNAMON MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

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

• Blueberry Streusel Muffins
• Chocolate Chip Muffins
• Chocolate Zucchini Muffins
• Pumpkin Bread
• Cinnamon Streusel Coffee Cake

This recipe was created in collaboration with @ravaneofoods.

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. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN APPLE CINNAMON STREUSEL MUFFINS

These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 243kcal

Author Plantiful Bakery

Ingredients

Muffins:

• 1 cup (250ml) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 300 g all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• pinch sea salt
• 135 g organic cane sugar or coconut sugar
• 55 g (1/4 cup) sunflower oil (or canola oil)
• 3 tbsp (50g) applesauce, unsweetened, room temperature
• 1 cup fresh apples, peeled and cut into small cubes
• ¼ cup (32g) rolled oats

Crumble Topping:

• 4 tbsp (35g) all-purpose flour
• 3 tbsp (25g) organic cane sugar or coconut sugar
• 2 tbsp (12g) rolled oats
• ½ tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• 2 tbsp (27g) coconut oil, room temperature

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
• To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
• To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
• Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months.

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

Nutrition

Serving: 1muffin | Calories: 243kcal

Nutrition Facts

Serving: 1 muffin / Calories: 243kcal / Total Fat: 7,5g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 41,1g / Fiber: 1,9g / Sugar: 15,8g / Protein: 3,6g / Sodium: 249mg / Iron: 1,6mg

Příspěvek VEGAN APPLE CINNAMON STREUSEL MUFFINS se objevil jako první na Plantiful Bakery.