Apple pie meets cheesecake in the ultimate cosy, Autumnal dessert. Vegan apple pie cheesecake starts with a crisp and buttery biscuit base, followed by a creamy vanilla cheesecake filling, sweet cinnamon-spiced apples, crunchy streusel topping, finished with a drizzle of homemade caramel sauce. No-Egg, No-Dairy, fully vegan and surprisingly easy to make.
Vegan Apple Pie Cheesecake
This dreamy dessert is the best of both worlds: the creamy indulgence of a delicious baked cheesecake meets the warm, spiced comfort of spiced apple pie. Nestled on a buttery biscuit base and topped with a golden, flakey lattice puff pastry, this vegan apple pie cheesecake is a show-stopping centrepiece for any occasion! Whether you’re celebrating over the autumnal / fall season, or simply craving something cozy and warming, this scrumptious dessert is sure to impress vegans and non-vegans alike. Each bite delivers layers of cinnamon-spiced apples, velvety smooth cheesecake, and flaked, golden pastry, a true celebration of fall flavours in every mouthful. You’ll LOVE it!!
Looking for more autumnal recipes? Check out my:
- Vegan Pumpkin Spice Tiramisu
- Easy Vegan Maple Cream Cookies
- The BEST Vegan Pumpkin Pie
- Viral Vegan Pecan Cookies
- Easy Vegan Pumpkin Pie Pop Tarts
- Vegan Pumpkin Spice Cupcakes
Why you’ll love this recipe:
- Two classic desserts in one – combines all the elements of a classic apple pie but in cheesecake form, with warm spiced apples and pastry.
- Completely vegan, made without dairy or eggs, but still indulgent and satisfying!!
- Features a cozy spiced-apple pie filling with just the right balance of sweetness and spice.
- Served with dairy-free whipped cream and drenched in homemade vegan caramel sauce.
- Topped with a beautiful puff pastry lattice for an eye-catching, bakery-style finish, which is also easy to make!
- Baked in the oven to perfection for a smooth, velvety and ultra creamy cheesecake texture!
- Ideal for autumn, holidays, or any occasion that calls for comfort food.
- Elegant enough to impress guests, yet simple enough for home bakers to tackle!
- A guaranteed hit with vegans and non-vegans alike!
- Homemade apple pie filling which contains only 4 ingredients!
- Streusel is crisp and contracts perfectly against the smooth, creamy textures o the cheesecake.
- Mouth-watering flavours and spices, which are guaranteed to impress!
Layers of a baked apple pie cheesecake
I always love a mashup of desserts, and this one may have jumped to my no.1 spot! It’s just irresistible! I’ve listed the main layers of this dessert, but you can find the full written recipe and method in the recipe card in the recipe card at the bottom of the page.
- Base / crust
A simple buttery biscuit base consisting of melted dairy-free butter and biscuits / cookies. Optional, add in a dash of ground cinnamon to elevate the spiced flavour even into the base!
- Cheesecake filling
My go-to cheesecake filling which bakes beautifully! It uses silken tofu and cashew nuts for stability also making it ultra thick and silky smooth! I also add dairy-free cream cheese to make it super creamy!
- Apple pie filling
Apple pie filling containing only 4 ingredients, makes for the best cozy and warming spiced apple filling which is layered in the cheesecake filling.
- Streusel / crumble
A buttery streusel made with dairy-free butter, flour, light brown sugar and spices is sprinkled inbetween the cheesecake layers (on top of the apple pie filling) and on top of the cheesecake. It’s crisp, crunchy and buttery, melts in your mouth! So so good!
- Puff pastry
Whats apple pie without pastry?! The cheesecake is crowned with puff pastry lattice, the classic design on top of a apple pie. The puff pastry is crisp, crunchy and super flakey, complimenting the creamy textures.
Apple pie cheesecake FAQ
- Can I make this recipe gluten-free? You sure can. Simply switch the biscuits / cookies to a gluten-free brand. Also triple check all your ingredients to ensure the bake is 100% free from wheat / gluten. I use JusRol Gluten-free Puff Pastry Sheets (which is also vegan friendly ).
- What biscuits to use for the base? Use plain biscuits (graham crackers) or cookies for the base. You can also use gingersnap / ginger nut biscuit which give a spicy flavour along with the cinnamon spice. Also biscoff biscuits work amazing due to their caramelised spice flavour!
- Do I need to grease my tin? I highly recommend lining it with some grease proof paper / parchment paper, even when the tin is loose base / push up. Use a-little vegan butter for it to stick. This will highly prevent the cheesecake sticking and will easily release from the tin.
- How to tell when the cheesecake has baked? The best test to check when a cheesecake is done is it’s appearance. The sides should be raised and just beginning to brown / golden. The centre may still be a little soft and jiggly at this point, but it will firm up as the cheesecake cools down.
- What’s the easiest way to cut a cheesecake? Use a sharp thin bladed knife. Do not use a serrated knife because clumps can form around the ridged edges which will result in un-clean slices. You can also dip the knife in some hot water and wipe it dry before each cut. This will make each slice very neat and tidy.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Any questions regarding the recipe, ask in the comments below. Happy baking all!
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Vegan Apple Pie Cheesecake
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
My easy, Vegan Apple Pie Cheesecake combines creamy, spiced layers with a flakey puff pastry lattice for the perfect cozy dessert – comforting, indulgent, and 100% plant-based.
Ingredients
Ingredients for the base / crust
- 150g of dairy-free butter / margarine
- 300g of digestive biscuits (you can use gluten-free)
- 1 teaspoon of ground cinnamon
Ingredients for the crumble
- 60g of plain / all purpose flour
- 40g of light brown sugar
- 1 teaspoon of ground cinnamon
- 30g of dairy-free butter (cold and cubed)
Ingredients for the apple pie filling
- 300g of apples (chopped into small squares)
- 20g of light brown sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of lemon juice
Ingredients for the cheesecake filling
- 300g of cashew nuts (See step 1 for more details)
- 400g of dairy-free cream cheese
- 500g of silken tofu (drained)
- 200g of caster sugar
- 1 teaspoon vanilla extract
Ingredients for the pastry lattice
- 1 sheet of ready roll puff pastry (I use JusRol)
- Icing sugar for dusting
- Granulated sugar (for sprinkling)
- Icing / powdered sugar (for dusting)
+
- Vegan caramel sauce
- Vegan whipping cream (to serve)
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with grease proof paper and preheat oven to 180°C fan. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and ground cinnamon to a blender / food processor and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling. Set aside.
Method (apple pie mix)
- In a medium sized bowl, add in the chopped apple, light brown sugar, cinnamon and lemon juice.
- Stir together to combine. Make sure the apples are fully coated in the mixture. Set aside.
Method (crumble mix)
- In a bowl, sift the flour, sugar and cinnamon. Stir to combine.
- Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble. Set aside.
Method (cheesecake filling)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Drain and rinse the cashew nuts and place them in a food processor or blender, along with the cream cheese, silken tofu, sugar and vanilla extract. Blend until smooth.
- Pour 1/3 of the cheesecake mixture into the tin on-top of the biscuit base. Sprinkle over some of the spiced apples, then a sprinkling of the crumble. Repeat until you’ve used up all the cheesecake, apple and crumble mixtures. Refer to video for visual example. Tap the tin on the worktop a few times to remove any air bubbles and to level out.
- Bake in the centre of the preheated oven for 45–50 minutes, or until the edges of the cheesecake turn golden in colour (check after 45 minutes). The cheesecake will look soft in the middle, but it will firm up as it cools.
- Once the cheesecake is baked, allow it to cool fully and then place it in the fridge overnight to set fully. Once set, carefully remove the cheesecake from the tin, then decorate. TIP: Don’t try to remove the cheesecake from the tin while it’s warm, as it will crumble apart. It needs time to set!
Method (lattice)
- Preheat oven to 180°C fan. Lightly flour your surface and roll out the puff pastry sheet to about ⅛ inch thick. You want it large enough to cover the top of the cheesecake.
- Using a knife or pizza roller / pastry cutter, slice the pastry into even strips – approximately ½ inch wide.
- Lay half the strips horizontally across a piece of parchment. Fold back every other strip halfway, then lay a strip vertically at the fold. Unfold the horizontal strips over the new vertical one. Repeat the process, alternating strips to weave a criss-cross pattern.
- Place the base of a cake tin (same size as the cheesecake) on top and cut around it so you have the perfect size to fit on top of the cheesecake. Transfer the parchment with the lattice on to a baking tray. Chill in the fridge for 10–15 minutes to firm up, this helps keep its shape when baking.
- Brush with dairy-free milk and a sprinkle of some granulated sugar, then bake on a lined baking tray for 10-12 minutes until crispy and the edges are golden brown in colour.
- Once baked, remove from the oven and allow to cool before placing on top of the cheesecake.
- Use a large, sharp knife to cut the cheesecake into slices, serve and enjoy! Perfect served with some dairy-free vanilla ice-cream, vegan caramel, vegan custard, cream or a simple dusting of powdered / icing sugar.
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
Soak the cashew nuts in a bowl of water overnight to help soften them ready for blending. Make sure the water is covering the nuts. Be sure to drain all the water before adding into the blender.
What dairy-free cream to use? I use The Coconut Collaborative Double Cream.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: cheesecakes
- Method: Baking
- Cuisine: American
Unfortunately did not set for me. I’d recommend adding cornstarch in the cheesecake filling or something that will bind and make sure it keeps together. The cheesecake soup was delicious though, but a very sweet recipe.
Author
Hello,
You must have underbaked! This is a fool proof recipe and i use it for every single baked cheesecake and it always turns out thick and ultra creamy! You can email me and i can help more xx
Such a beautiful dessert idea. What vegan cream cheese brand do you prefer for the smoothest texture?
Author
Aw thank you so much! My go-to is Violife, but i also loveeee supermarket own branded free from cream cheese! xx
I am from the US and don’t have a food scale so I literally eye balled this entire recipe and it quite literally was full proof. It came out perfect, no issues whatsoever, and taste wise, it was genuinely the best cheesecake I’ve ever had in my entire life (not just vegan cheesecakes).
Can this be frozen and thawed out to eat or will the consistency change?
Can this be frozen?