Vegan Apple Cheesecake

Vegan Apple Cheesecake

I have two exciting things to tell you!

#1 It’s FALL! (Ok maybe not quite yet, but almost!)

#2 I have another vegan recipe for you!

Mini bite sized vegan apple cheesecake!

Perfect little bites of vegan vanilla cheesecake topped with cinnamon apples!

Vegan Apple Cheesecake

For those who want more than a bite (ME) I will advise to DOUBLE the recipe below and make a larger 8″ version

This is a nut free cheesecake, since most of the vegan cheesecakes I have seen are a no bake variety with cashew cream for the base.

Well this is a real deal cream cheese version (vegan of course) that is so close to the real thing you are going to flip!

Creamy texture, perfect graham cracker crust and cinnamon sweet apples all over the tops!

I use Tofutti brand cream cheese and sour cream here, but you can use whatever brand you prefer.

Yes my cruelty free friends, fall is happening faster than you can say PUMPKIN EVERYTHING!

So aren’t you glad this is an APPLE cheesecake and not pumpkin!??

Hmmm, that will be my next recipe! Stay tuned! More vegan recipes to come!


5.0 from 2 reviews
Vegan Apple Cheesecake
 
Prep time
Cook time
Total time
 
I used Tofutti Brand Cream Cheese & Sour Cream here
This is a building on recipes project so you can prepare the apple filling while the cheesecakes are baking and cooling
Preheat oven to 335°F
I am using a mini cheesecake pan for these bite sized cheesecakes, but for an 8" cheesecake double all the ingredients below. Spray the pans with coconut oil or vegan pas release.
For the larger 8" pan use a parchment paper liner too
Serves: 12 mini bite sized cheesecakes
Ingredients
  • Crushed Graham Cracker (for vegan, do not use the honey variety) ¾ cup
  • Granulated Sugar 1 Tablespoon (14g)
  • Ground Cinnamon 1 teaspoon (5g)
  • Coconut Oil 4 Tablespoons
  • Vegan Cream Cheese 12 ounces (336g)
  • Vegan Sour Cream ¼ cup (56g)
  • Granulate Sugar ½ cup (100g)
  • EnerG Egg Replacer 4½ teaspoons (18g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • 1 Recipe Apple Filling
Instructions
  1. Melt the coconut oil and combine with the graham cracker crumbs, cinnamon and the sugar
  2. Press 1 tablespoon into each cavity of the mini cheesecake pan
  3. Whisk the egg replacer with the warm water
  4. Cream the vegan cream cheese smooth with the granulated sugar
  5. Add the vanilla extract and the egg replacer mixture mix smooth
  6. Add the vegan sour cream and mix smooth
  7. Pour into the prepared cheesecake pans and bake in a preheated 335°F oven for approx 18-22minutes
  8. They will be puffed up and this is normal
  9. Remove from oven to cool completely and then cool to cold in the refrigerator.
  10. Meanwhile prepare the apple filling as per the instructions on that blog post CLICK HERE
  11. Cool apple filling to cold; then top the cheesecakes with 1Tablespoon of filling. (The recipe for apple filling makes more than you will need, but you can freeze the excess or serve an additional tablespoon with each serving)
 

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16 Comments

  1. You are my hero! I’ve been adjusting to a vegan way of eating. I’ve been revamping my classical recipes one at a time. Having attended Scottsdale Culinary Institute, Le Cordon Bleu, I love French pastries. It’s fun experimenting with the change overs, not to mention rewarding. My friends are often shocked that it’s vegan. I’m going to test market your cheesecake on them. Thank you a thousand times over!

  2. I would only go vegan if I had to(medical reasons), but I do respect people’s dietary needs and choices. It is very cool of you to offer these recipes. People were vegetarians until a certain point in history.

  3. madam gretchen,
    i love your passion in baking and i do love your recipes .i just had a question about the sour cream is there any replacement or even substitute for that..thanks GOD BLESS YOU EVEN MORE..

    IAN
    ( filipino expatriate from saudi arabia )

    1. Hi Thanks! You can use cashew cream if you have cashews- I know alot of recipes use cashews, so that’s 1 one. Or you can just add some almond milk, but only half the amount

  4. I had difficulty with the cheese cake. I used my own gluten free crackers. When I added oil it was to oily so I added more graham crackers and cinnamon. It was alittle oily still but grainy so I decided to use them. I used almond cream cheese and tofutti sour cream. I blended up the mixture with hand beaters. The mixture looked smooth. I baked it in a large ramicon and a 6″ pan. When I checked it for doneness at 18 minutes it was watery and boiling but was developing a crust. I took out of oven at 28-30 minutes. Decided to put back in the oven after checking another similar recipe of yours. Baked for approximately 35 minutes. Oils are separated. Gummy buildup on edges of pan. Hopefully it’s edible. The apple mixture was very thick needed more water added. Wondering if the thickener should be added in the last couple of minutes that it cooks after apples are softened some. Waiting for cake to cool. Can you shed a light on what went wrong. I used your french buttercream frosting with success for a wedding cake. It was very good. Thanks for your time. I’m new to dairy free.

    1. Hi Sara, Im sorry that happened. Ill have to assume that the gluten free crackers made the difference in the crust.
      AS for the cheesecake batter, I have not tried this with almond cream cheese, so I will have to also assume that was the difference there.
      Its always best to stick to the exact recipe ingredients to ensure same results, I have perfected my cheesecake recipe since this one though CLICK HERE FOR THE BEST CHEESECAKE EVER!

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