Description
This No-Bake Vegan Apple Butter Cheesecake is a creamy, rich dessert perfect for those seeking a dairy-free and egg-free option. Featuring a spiced cookie crust and luscious apple butter layers, it combines the warmth of cinnamon and ginger with a smooth cashew cream cheese filling. Easy to prepare and requiring no oven time, this cheesecake is chilled to perfection, making it an ideal make-ahead dessert for gatherings or special occasions.
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)
- 350 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 250 g vegan apple butter (about â…“ of the batch)
Topping
- 250 g vegan apple butter
Instructions
- Prepare Ingredients: Make the apple butter up to 2 days in advance and keep refrigerated until ready to use. Soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, soak cashews in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering base and sides for easy removal.
- Make the Crust: Place the vegan cookies, ground cinnamon, ground ginger, and melted vegan butter into a food processor. Pulse for about one minute until mixture resembles finely ground wet sand.
- Form the Crust: Press the crust mixture firmly into the base of the lined loaf pan using your fingers or the back of a spoon to create a compact, even layer. Refrigerate to set while preparing the filling.
- Prepare the Filling: Combine 250g of vegan apple butter, soaked cashews, vegan cream cheese, and vegan Greek-style yogurt in a high-speed blender. Blend until completely smooth and creamy, with no lumps. Taste the mixture and if needed, add 1-2 tablespoons of brown or coconut sugar to achieve your preferred sweetness, then blend again. Pour the filling over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight to fully set.
- Add the Topping: Spread the remaining 250g of vegan apple butter evenly over the set cheesecake using an offset spatula or back of a spoon. Return the cheesecake to the refrigerator for 1 hour to chill or place it in the freezer for 30 minutes to firm up before slicing and serving.
Notes
- Apple butter can be prepared up to 2 days ahead and refrigerated.
- Cashews must be soaked ahead for a smooth, creamy filling; soak for 4 hours or quick-soak in boiled water for 30 minutes.
- Use a high-speed blender for the filling to ensure a lump-free, creamy texture.
- Adjust sweetness of the filling by adding brown or coconut sugar according to taste.
- For easiest removal, line the pan thoroughly with parchment paper.
- Chilling time is essential for the cheesecake to set properly.
