Vegan Apple Cheesecake
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Bakerita · by Rachel Conners★ 4.9 (13)

Vegan Apple Cheesecake

NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 17%
CARBS 40G39% OF CAL
4G FIBER7G OTHER29G TOTAL SUGAR
FAT 26G57% OF CAL
12G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy baked vegan cheesecake with an oatmeal almond flour crust and topped with spiced apple pie filling. Gluten-free and perfect for apple lovers.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 cup Bob's Red Mill blanched almond flour
  • 1 cup Bob's Red Mill gluten-free rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon or apple pie spice
  • ⅓ cup coconut oil (softened)
  • 2 tablespoons creamy almond butter or any other nut or seed butter
  • ⅓ cup coconut sugar
  • 1½ cup raw cashews
  • ¾ cup coconut cream (this is the cream from the top of a can of full-fat coconut milk)
  • 1 cup vegan coconut yogurt (any that is thick and tangy will work!)
  • ⅓ cup (111g) pure maple syrup
  • 3 tablespoons arrowroot starch
  • 2 tablespoons fresh lemon juice (from the juice of one large lemon)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 tablespoon coconut oil or vegan butter
  • 2 apples (about 3 cups diced, peeled and chopped into cubes, I used one Honeycrisp and one Granny Smith)
  • ⅓ cup water
  • 1 teaspoon arrowroot starch or tapioca starch
  • ½ teaspoon cinnamon or apple pie spice
PREP
30M
SODIUM
128MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.