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Healthy Apple Crisp Cheesecake with a Cookie Crust

Healthy Apple Pie Cheesecake (Vegan No Bake)

Healthy apple pie cheesecake! My vegan apple pie cheesecake recipe is so easy to make and filed with healthy ingredients. My healthy vegan apple pie cheesecake is made with a leftover cookie crust, a creamy no bake cashew cheesecake and topped off with healthy apple pie filling. This is the perfect healthy Thanksgiving dessert recipe.
5 from 5 votes
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 281 kcal

Equipment

  • Food processor
  • Spring form pan 6" for thick cheesecake, 9" for thin cheesecake
  • Frying pan

Ingredients
  

For the chocolate chip cookie crust:

  • 10 chocolate chip cookies any kind will work
  • 4 tablespoon coconut oil melted

For the apple pie cheesecake filling:

For the maple caramel apple topping:

  • 4 apples
  • 1 teaspoon ground cinnamon
  • 2 tablespoon maple syrup

Instructions
 

  • Add raw cashews to a glass dish and fill with cool water. Cover and refrigerate overnight. This step helps to soften cashews so they can blend into a creamy cheesecake texture. Do not skip this step!
    Vegan apple pie cheesecake recipe
  • In a high powered blender or a food processor, process the chocolate chips with 4 Tablespoons melted coconut oil.
    Press the cookie mixture to the bottom of a spring form pan.
    Vegan apple pie cheesecake crust
  • Drain the water from the soaked cashews and add them to a blender or food processor along with vanilla extract, remaining melted coconut oil, milk, pitted dates, and sea salt.
    apple pie cheesecake ingredients in blender
  • Blend cheesecake filling until completely smooth and creamy. Pour cheesecake filling over the prepared cookie crust and place in the freezer.
    You will want to freeze this until it is firm, approximately 2 hours but preferably overnight.
    vegan cheesecake before freezing
  • To prepare the healthy apple pie topping, peel, core & chop the apples into bite sized chunks.
    Cook the apple chunks in a pan over medium heat with the ground cinnamon and maple syrup until the apples are soft and the maple syrup is slightly thickened.
    healthy apple pie topping
  • Thaw cheesecake about 15 mins at room temperature.
    Pour the apples over the cheese cake and slice into 12 pieces.
    healthy apple pie cheesecake

Video

Notes

HOW TO SERVE NO BAKE APPLE PIE CHEESECAKE
Take the cheesecake from the freezer and let it stand at room temperature for 10-15 minutes till soft. Remove the edge from the spring-form pan. Make sure you run a warm butter knife along the edge of the spring-form pan before opening it to ensure your pie stays in tact! Next top with your apple pie topping. It is now ready to be enjoyed!
HOW TO STORE APPLE PIE CHEESECAKE
You can store this in the refrigerator for up to 5 days! Make sure it is completely covered, any exposed edges could cause it to dry out.
Or, store it pre-sliced in the freezer in an airtight container lined with parchment paper for up to a month.
 
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Nutrition calculated using sweet lorens chocolate chip cookies.

Nutrition

Serving: 1slice apple pie cheesecakeCalories: 281kcalCarbohydrates: 28gProtein: 5gFat: 17.4gSaturated Fat: 11.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.1gSodium: 68mgPotassium: 159mgFiber: 2gSugar: 10gVitamin A: 6.25IUVitamin C: 3.5mgCalcium: 33mgIron: 1.41mg
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