Description
Enjoy a creamy and luscious No-Bake Vegan Apple Butter Cheesecake that combines the warm flavors of apple butter with a spiced cookie crust. This dairy-free, plant-based dessert is perfect for a refreshing treat that requires no oven baking, just chilling and blending to achieve a smooth, flavorful cheesecake.
Ingredients
Scale
Crust
- 150 g vegan cookies (e.g., Biscoff)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 45 g vegan butter (melted)
Filling
- 150 g cashews (soaked ahead of time for at least 4 hours)
- 350 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 250 g vegan apple butter
- 1-2 tablespoons brown sugar or coconut sugar (optional, for sweetness adjustment)
Topping
- 250 g vegan apple butter
Instructions
- Prepare: Make the vegan apple butter up to 2 days in advance and keep it refrigerated until ready to use. Soak the cashews in water for at least 4 hours, then rinse and drain. Alternatively, quick-soak cashews by soaking them in boiled water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper to prevent sticking.
- Make the crust: Place the vegan cookies, ground cinnamon, ground ginger, and melted vegan butter into a food processor. Blend until the mixture resembles finely ground wet sand, with even texture and consistency.
- Press the crust: Transfer the crust mixture into the prepared pan and press it evenly into the base using your fingers or a spoon. Ensure the crust is firmly compacted to form a solid base. Refrigerate the crust while preparing the filling.
- Make the filling: In a high-speed blender, combine 250 g of vegan apple butter (about one third of your batch) with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and blend until completely smooth and creamy without lumps. Taste the filling and add 1-2 tablespoons of brown or coconut sugar if you prefer it sweeter; blend again to incorporate. Pour the filling over the chilled crust, spreading evenly. Refrigerate for at least 6 hours or preferably overnight to firm up.
- Add the topping: Once set, spread the remaining 250 g of vegan apple butter evenly over the cheesecake with an offset spatula or the back of a spoon. Chill the cheesecake in the refrigerator for 1 hour or freeze for 30 minutes before slicing to ensure a clean cut.
Notes
- Vegan apple butter can be made up to 2 days ahead and stored refrigerated.
- Soaking cashews is essential to achieve a creamy, smooth filling texture.
- If you want a sweeter cheesecake, adjusting sugar with brown or coconut sugar is recommended.
- This cheesecake requires at least 6 hours chilling to properly set, overnight chilling offers the best firmness.
- Use a parchment-lined loaf pan for easier removal of the cheesecake.
