This is a dairy-free cheesecake using vegan cream cheese with caramelized apples for a warm, cinnamon-forward flavor. It’s creamy, gentle, and perfect for gatherings or a cozy dessert.
Ingredients
Crust
200 g vegan cookies (graham/cracker style or similar)
60 g vegan butter or coconut oil, melted
Filling
600 g vegan cream cheese (almond- or soy-based)
120 g sugar (adjust to taste)
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
2–3 apples
1–2 tbsp sugar (for the apples)
Pinch of salt
Optional garnish
Sliced almonds
Confectioners’ sugar
Instructions
Preheat oven to 350°F (180°C).
Prepare crust:
Finely crumble the cookies.
Mix with melted vegan butter or coconut oil until well combined.
Press the mixture into a 9-inch (24 cm) springform pan, evenly along the bottom.
Pre-bake for about 10 minutes. Remove from oven and set aside.
Prepare the roasted-style apples:
Dice apples. In a skillet with 1–2 tbsp water, caramelise briefly, then sprinkle with 1–2 tbsp sugar and cook 2–3 minutes until soft but not mushy. Let cool.
Optional: add 1 tsp cinnamon to the apples.
Make the filling:
In a blender or mixer, blend vegan cream cheese, sugar, lemon juice, vanilla, cinnamon, and a pinch of salt until smooth.
Whisk cornstarch with a little water to a slurry and stir into the filling for extra binding.
Gently fold in the cooled apples, keeping some chunks intact.
Assemble and bake:
Pour the filling over the pre-baked crust and smooth the top.
Optional: top with extra apple pieces.
Bake for about 60–75 minutes, until the center is just set with a slight wobble.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 15 minutes. Then remove and cool completely.
Chill:
Chill in the fridge for at least 4–6 hours, ideally overnight.
Serve:
Dust with confectioners’ sugar or top with sliced almonds.