Vegan Apple Cheesecake

Vegan Apple Cheesecake

A stunning gluten-free and vegan apple cheesecake that combines creamy tofu-based filling with cinnamon-spiced apples. This showstopper dessert features a tender gluten-free crust, rich cheesecake layer, and a generous helping of caramelized apples, all topped with clouds of whipped cream. Perfect for special occasions or when you want to impress!
Make sure all ingredients are at room temperature before starting - this helps prevent lumps in your filling.The water bath is crucial for achieving a creamy texture without cracks - don't skip this step!Don't rush the cooling process - each step (oven resting, room temp cooling, and chilling) helps prevent the cheesecake from cracking.If your cheesecake develops any cracks, don't worry - the apple topping will cover them perfectly!

Base Instructions

  1. Start by greasing your 22cm springform pan with vegan butter. Make sure to get the sides too!
  2. Mix all base ingredients in a bowl. Don't worry if the mixture looks crumbly - that's exactly how it should be.
  3. Press the mixture into the bottom of your prepared pan, using your fingers to create an even layer.
  4. Pop the pan in the refrigerator while you prepare the fillings.

Cheese Filling Instructions

  1. Place all cheese filling ingredients in a food processor.
  2. Blend until completely smooth, scraping down the sides as needed.
  3. Set aside while you prepare the apple filling.

Apple Filling Instructions

  1. Peel and core the apples, then cut them into small cubes.
  2. Place apples in a saucepan with sugar, lemon juice, cinnamon, and cornstarch.
  3. Cook over medium heat for 15 minutes, stirring occasionally, until apples are tender but still hold their shape.
  4. Remove from heat and let cool slightly.

Assembly and Baking Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Divide the apple filling in half. Spread one half over the chilled base, leaving a 1cm border around the edge.
  3. Store the remaining apple filling in the refrigerator for decoration later.
  4. Pour the cheese filling over the apple layer, smoothing the top.
  5. Wrap the outside of your springform pan with aluminum foil to prevent water seepage.
  6. Place the wrapped pan in a larger baking dish and add hot water halfway up the sides of the springform pan.
  7. Bake for 1 hour, then turn off the oven and leave the cheesecake inside for another hour WITHOUT opening the door.
  8. Remove from the water bath and let cool completely at room temperature.
  9. Refrigerate for at least 6 hours or overnight.
  10. Before serving, spread the reserved apple filling in the center of the cake.
  11. Pipe decorative swirls of whipped cream around the edge.
  12. Store in an airtight container in the refrigerator for up to a week.

Decoration Instructions

  1. Whip the vegan cream until stiff peaks form.
  2. Transfer to a piping bag fitted with your chosen nozzle.

Notes

  • Make sure all ingredients are at room temperature before starting - this helps prevent lumps in your filling.
  • The water bath is crucial for achieving a creamy texture without cracks - don't skip this step!
  • Don't rush the cooling process - each step (oven resting, room temp cooling, and chilling) helps prevent the cheesecake from cracking.
  • If your cheesecake develops any cracks, don't worry - the apple topping will cover them perfectly!

Nutrition Facts

12 Servings per container
Serving Size 1 servings (150 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 15 g
19%
Saturated Fat 2 g
10%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 400 mg
17%
Total Carbohydrate 40 g
15%
Dietary Fiber 4 g
16%
Total Sugars 25 g
50%
Protein 10 g
20%
Vitamin A 0 mcg
0%
Vitamin C 5 mg
6%
Calcium 100 mg
8%
Iron 2 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically