Apple Pie Cheesecake

This is unbelievably good!

This cheesecake is a little involved but it is well worth the effort! Not only is this vegan and refined sugar free, it is also gluten free. 

Cheesecake has always been one of my favorite desserts to make and eat. There are endless possibilities with cheesecake, so many combinations of flavors. This recipe is perfect for fall. It combines the creaminess of cheesecake with the fall flavors of apple pie. It will definitely not leave you disappointed!

Time: 30 minutes prep/ 5+ hours set time

Yield: 1 cheesecake 

Ingredients:

Crust:

1 1/2 cups almond flour

6 pitted medjool dates

2 Tablespoons vegan butter, melted 

Cheesecake:

1 1/2 cups soaked cashews (see notes)

2 8oz packages of cream cheese 

1 Tablespoon lemon juice

1/2 cup vegan yogurt 

1 teaspoon vanilla extract 

1 cup maple syrup 

1/4 cup coconut oil

Apples:

3-4 Apples diced small

2 teaspoons cinnamon 

1/4 cornstarch 

Water

Crumble topping:

1/2 cup almond flour

1/2 cup oats

1/2 cup coconut sugar 

1/3 cup coconut oil

Pinch of salt

Instructions: 

In a food processor combine the crust ingredients and process until a dough forms. 

Press dough into a parchment lined springform pan. 

In a blender combine the soaked cashews, vegan yogurt, vanilla, lemon juice, maple syrup and coconut oil. Blend until smooth. 

Using a stand mixer or hand blender whip vegan cream cheese. 

Add cashew mixture to whipped cream cheese and mix until smooth. 

Pour cheesecake batter on top of crust and place in refrigerator. 

In a sauce pot add apples, cinnamon, and cornstarch. 

Cook until thickened. Add water if mixture is too thick. 

Allow apples to cool and pour on top of cheesecake. 

Refrigerate at least 5 hours. Overnight is best. 

Combine all ingredients for the crumb topping and mix until a crumbly texture is achieved. 

Add crumb topping to the top of set cheesecake and remove from springform pan. 

Notes: Soak raw cashews in water overnight or boil for 1 hour.