I am in full swing fall baking, because I just count September as the beginning of fall. This vegan apple pie cheesecake is not only the best apple dessert, it is also possibly the best vegan cheesecake I’ve ever had. A very lovely cinnamon and brown sugar graham cracker crust. The best, creamiest, most real cheesecake tasting apple and spice vegan cheesecake. Very simple and delicious apple pie topping. It is very easy and literally everyone will love it! You NEED this cheesecake. We all need this cheesecake.
What You Need For This Fall Cheesecake:
- Green Apples: You can use any kind of apples you like, but I think green apples are best for desserts.
- Cinnamon and Nutmeg: These go into each component of this cake.
- Brown Sugar and Cane Sugar: These go into the different components as well.
- Apple Cider: This is used as the liquid for the apple pie topping and in the cheesecake mixture.
- Corn Starch: This is used to thicken the apples and the cheesecake.
- Vanilla: The perfect flavoring for the topping and filling.
- Apple Cider Vinegar: Lots of times lemon juice is used for apple pie filling, but I decided to amp up the apple flavor even more.
- Firm Tofu: Not extra firm. This is one of the bases of the filling.
- Vegan Cream Cheese: I used Trader Joe’s brand, but your favorite will work.
- Maple Syrup or Agave: For a little added sweetness and flavor for the filling.
- All Purpose Flour: For a little more thickening for the filling.
- Vegan Graham Crackers: You need to crush these into crumbs for the crust.
- Vegan Butter: I used Earth Balance.
I know you can make a vegan cheesecake, or you can make a vegan apple pie. However, I implore you to give this vegan apple pie cheesecake a try. It is literally so amazing you’ll wonder where it was all your life. Everyone I had taste test for me said that if I didn’t tell them, they would have no idea this cheesecake was vegan. A lot of my friends had me repeat what was in it, because they couldn’t believe there was no cheese!
Why Should You Make This Fall Dessert?
- I mean, what can I say, it is honestly amazing.
- It makes your whole house smell like fall.
- It is very easy. The cheesecake portion gets made in a blender.
- Make ahead of time for a party. It keeps well in the fridge for quite a while.
- Apple pie and cheesecake are a match made in heaven.
Vegan Apple Pie Cheesecake
Buttery cinnamon graham cracker crust, apple spiced cheesecake and apple pie topping!
Ingredients
Apple Pie Topping
- 2-2 1/2 Pounds Green apples, diced(about 6 apples)
- 1/3 Cup Brown sugar
- 1/4 Cup Organic cane sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 2 teaspoons Apple cider vinegar
- 3/4 Cup + 2 Tbsp. Apple cider(NOT vinegar)
- 2 Tablespoons Corn starch
- 1 1/2 teaspoons Vanilla
Cinnamon Graham Cracker Crust
- 2 1/2 Cups Vegan graham cracker crumbs*
- 1/3 Cup Brown sugar
- 1 teaspoon Cinnamon
- 1/3 Cup Vegan butter, melted
Apple Spice Cheesecake
- 1 Block(15oz.) Firm tofu, not extra firm
- 16 Ounces Vegan cream cheese, I used Trader Joe's
- 1 Cup Organic cane sugar
- 1/2 Cup Maple syrup or agave
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1 Tablespoon Corn starch
- 1/3 Cup All purpose flour
- 1 teaspoon Vanilla
- 1/2 Cup Apple cider(NOT vinegar)
Instructions
- Make the apple pie topping first. Add all the diced apples to a large pot. (I leave the peels on because that is my preference, but you can peel them if you prefer).
- Then add the brown sugar, cane sugar, cinnamon, nutmeg and apple cider vinegar. Stir to combine.
- Let sit for about 15 minutes.
- Next, pour the 3/4 cup of apple cider into the pot and stir to combine. Heat the pot on medium. Bring to a simmer, and simmer for 10-15 minutes or until the apples are soft. Reduce heat as needed.
- In a small bowl, combine the corn starch and the remaining 2 tablespoons of apple cider. Stir to combine. Then pour into the pot with the apples.
- Stir to combine and simmer for another 1-3 minutes or until it is nice and thick.
- Turn off the heat and then stir in the vanilla. Remove from heat and let cool. Then put into the fridge.
- Now, preheat the oven to 350 degrees(F).
- Make the crust, add the graham cracker crumbs, brown sugar and cinnamon to a large mixing bowl. Stir to combine.
- Pour in the vegan butter and stir. Make sure the butter is fully and evenly incorporated.
- Pour the crumbs into a greased 9 inch springform pan.
- Press the crumbs down firmly and evenly. Bake for 5 minutes, then remove from the oven.
- Increase the oven temperature to 375 degrees(F).
- Then make the cheesecake. Drain the tofu and squeeze as much liquid out of it over the sink as you can. Don't worry if it starts to crumble, you are adding it to a blender.
- Put the tofu, and the rest of the cheesecake ingredients into a blender. Blend on high scraping down the sides as needed, until the cheesecake mixture is completely smooth. It may take a minute depending on your blender. If you are having a hard time getting it to blend, drizzle just a little more apple cider into the blender until it easily blends.
- Pour the cheesecake into the crust, then bake for 40-45 minutes. The center will still look a little jiggly, but it will mostly look firm. It will firm up completely as it cools.
- Let the cheesecake cool, then place in the fridge for 6 hours or overnight.
- When ready to serve, spread the apple pie topping you made on to the top of the cheesecake. Serve with vegan whipped topping if desired.
Notes
*I used Trader Joe's brand vegan graham crackers and crushed them in my food processor.
Nutrition
Calories: 370kcal | Carbohydrates: 80g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 309mg | Potassium: 216mg | Fiber: 6g | Sugar: 58g | Vitamin A: 293IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg
This looks delicious! Was wondering which Trader Joe’s cream cheese you used – I noticed they carry two now: one that has potato starch and chickpea protein, the other has soy protein concentrate. I haven’t tried baking with either yet.
Thank you!
First, let me say how much I love your cookbook which was gifted me by my sweet southern mother. I, too, am a Southern girl, Alabama, to be precise…now relocated to Oregon, Portland being vegan heaven. . Anyway, I could go on and on about your recipes both in your cookbook and on your blog…however I have a question. I was given two BOXES of plums and wondered what can I possibly make with them (I dont make jam or jelly….just dont). Then in my inbox pops up this recipe. So, you know where I’m going….would this work with plums, in your expert opinion…or would they be too soft??? I will wait for your answer and either try it or go and buy lovely green apples…this recipe looks divine and I am not a dessert person! Thank you for your passion!
This cheesecake was beyond amazing. For the flour I used Robin Hood AP gluten free. I made my own crust with pecans, walnuts and dates to keep it gluten/oat free for my family and it’s an easy crust for me to make.
This was so delicious and rich tasting. My non-vegan husband absolutely loved it too. Thank you for yet another incredible recipe!
Does this cheesecake freeze? If not now long will it last in fridge? Sounds absolutely amazing.
Best cheesecake ever! Not just vegan cheesecake, best cheesecake!
This recipe doesn’t have enough ratings and it deserves many 5 stars!!!
I’ve made this cheesecake multiple times.
It’s so good, that I made it for a holiday party last year, and my non=vegan friend asked for it again 4 months later as his birthday cake. Everyone always finishes the entire cheesecake in one sitting. I’ve never had any leftover.
I use violife cream cheese – I think it tastes best for vegan cheesecakes!
And while she has the recipe stating not to use extra firm tofu – one time it was all I had on hand and still turned out AMAZING!
Just had to give a good review for this. And if you’re thinking about making it – don’t wait any longer!
I’ve made this twice and it’s been so good both times even without apple cider. I used oat nog the last time I made it as a replacement and it was great! The only thing is I think my oven burns things faster and the crust was a little burnt so it’s something I have to remember..