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5 from 1 vote

Vegan Apple Pie Cheesecake

Buttery cinnamon graham cracker crust, apple spiced cheesecake and apple pie topping!
Prep Time30 mins
Cook Time1 hr
Chill Time6 hrs
Total Time7 hrs 30 mins
Course: Dessert
Servings: 12
Calories: 370kcal
Author: Lauren Boehme Hartmann


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)


  • 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.


*I used Trader Joe's brand vegan graham crackers and crushed them in my food processor. 


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