This vegan apple cheesecake is rich, creamy, and filled with warm apple-cinnamon swirls that taste like fall in every bite.
t’s totally dairy-free but still gives you that classic cheesecake texture and flavor
. You can serve it cold, straight from the fridge, or slightly warmed up — it’s dreamy either way.
Why I Love This Recipe
I made this cheesecake one crisp fall evening when I had leftover stewed apples and no clue what to do with them. Turns out, swirled into a vegan cheesecake? Absolute magic. It’s now one of my favorite go-to desserts for holidays, dinner parties, or just a quiet night in.
- The texture is smooth and creamy, like a classic cheesecake
- The apple-cinnamon swirl makes it feel warm and cozy
- No tofu or weird ingredients — just real, simple vegan goodness
- It’s make-ahead friendly and great chilled
Makes: 8 slices
Total Time: 1 hour 15 minutes + chilling
Bake Time: 45 minutes
Macros (Per Slice — Approximate)
Calories: 320
Carbs: 34g
Fat: 20g
Protein: 4g
Why This Recipe Works (Quick Science)
We use soaked cashews blended with coconut cream and plant-based cream cheese for a thick and creamy filling. A little cornstarch helps the cheesecake set without eggs, and lemon juice adds that signature tang you expect from traditional cheesecake.
Common Mistakes
- Not soaking cashews long enough — they won’t blend smooth
- Overbaking — the cheesecake will firm up more as it cools
- Adding apple topping while too hot — it’ll sink and get watery
- Skipping the chill — you need at least 4 hours in the fridge
What to Serve With
- A drizzle of maple syrup
- Extra stewed apples or cinnamon glaze
- A scoop of vegan vanilla ice cream
- Toasted pecans or crushed graham crackers on top
FAQ
Can I make this gluten-free?
Yes! Just use gluten-free graham crackers or cookies for the crust.
Can I freeze it?
Yes, freeze individual slices wrapped well. Thaw in the fridge overnight.
Can I use something other than cashews?
Cashews work best, but macadamia nuts or silken tofu can be used in a pinch.
What apples should I use?
Granny Smith or Honeycrisp are great — they hold up and add a nice tang.
What You’ll Need
Crust:
- 1 ½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter
- 1 tbsp maple syrup
Filling:
- 1 ½ cups raw cashews (soaked in hot water for 1 hour)
- ¾ cup plant-based cream cheese
- ⅓ cup canned coconut cream
- ⅓ cup maple syrup
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Apple Swirl:
- 1 medium apple, peeled and diced
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of nutmeg
Ingredient
Tools You’ll Need
- 8-inch springform pan
- Blender or food processor
- Small saucepan
- Mixing bowls
- Rubber spatula
Substitutions and Variations
- Use agave instead of maple syrup
- Swap the apple for pear or pumpkin purée
- Add a pecan crumble topping before baking
- Use vegan gingersnaps for a spicier crust
Make Ahead Tips
- Make the cheesecake a day in advance and chill overnight
- Apple swirl can be made 2 days ahead and stored in the fridge
How to Make Vegan Apple Cheesecake
1. Make the crust
In a mixing bowl, combine 1 ½ cups vegan graham cracker crumbs, ¼ cup melted vegan butter, and 1 tbsp maple syrup. Stir until it looks like wet sand. Press the crust into the bottom of an 8-inch springform pan and slightly up the sides.
2. Cook the apple swirl
In a small saucepan over medium heat, cook 1 peeled and diced apple with 1 tbsp coconut oil, 2 tbsp maple syrup, 1 tsp cinnamon, and a pinch of nutmeg. Stir until apples are soft and sticky, about 5–7 minutes. Let cool slightly.
3. Make the cheesecake filling
In a blender, blend 1 ½ cups soaked and drained cashews, ¾ cup plant-based cream cheese, ⅓ cup coconut cream, ⅓ cup maple syrup, 2 tbsp cornstarch, 2 tbsp lemon juice, 1 tsp vanilla extract, and a pinch of salt until completely smooth and creamy.
4. Layer the cheesecake
Pour the cheesecake filling into the crust. Spoon the apple mixture over the top in small spoonfuls. Use a knife or toothpick to gently swirl the apples into the filling.
5. Bake the cheesecake
Bake the cheesecake at 325°F (165°C) for 45 minutes. The center should still jiggle slightly. Cool completely at room temp, then chill at least 4 hours before slicing.
Leftovers and Storage
Store leftover cheesecake covered in the fridge for up to 5 days. You can also freeze slices wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving.
Let’s Wrap It Up
This vegan apple cheesecake is the kind of dessert that makes people do a double take — creamy, swirled, and full of flavor without any dairy. I hope you give it a try! Leave a comment to let me know how it turned out or ask anything you need help with!