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