Name: No-Bake Vegan Apple Butter Cheesecake Recipe
Prep time: 40 min
Total time: 6 h 40 min
Cuisine: Vegan
Ingredients: 1 batch vegan apple butter (prepared up to 2 days ahead); 150 g vegan cookies (biscoff recommended); ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; 45 g vegan butter (melted); 150 g cashews (soaked for at least 4 hours or quick-soaked in boiled water for 30 minutes, rinsed and drained); 350 g vegan cream cheese; 80 g vegan Greek-style yogurt; Approximately 250 g apple butter (about ⅓ of batch); 1-2 tablespoons brown sugar or coconut sugar (optional, for extra sweetness); 250 g apple butter

Instructions

Step 1: Prepare the 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 them. For a quicker option, soak cashews in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides.

Step 2: Make the crust by placing the vegan cookies, ground cinnamon, ground ginger, and melted vegan butter into a food processor. Blend until the mixture resembles wet sand, about one minute.

Step 3: Press the crust mixture firmly into the base of the prepared pan, smoothing it down with your fingers or the back of a spoon to create a compact layer. Chill it in the refrigerator while you prepare the filling.

Step 4: For the filling, combine 250 g (about one-third) of the apple butter with soaked cashews, vegan cream cheese, and vegan Greek-style yogurt in a high-speed blender. Blend until smooth and creamy without lumps. Taste and add 1-2 tablespoons of brown or coconut sugar if you prefer a sweeter filling, then blend again.

Step 5: Pour the creamy filling over the chilled crust in the pan. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set fully.

Step 6: Once set, spread the remaining 250 g of apple butter evenly over the top using an offset spatula or the back of a spoon. Return to the fridge for one hour to firm up, or freeze for 30 minutes before slicing and serving.

Tips & Variations

For a quicker cashew soak, use boiled water and soak for 30 minutes instead of the longer 4-hour soak.

Vegan cream cheese brands vary, so choose one with a mild flavor for the best results.

Swap the biscoff cookies with ginger snaps or graham crackers for a different crust flavor.

Add a pinch of nutmeg or allspice to the crust for extra warmth if desired.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If you need to keep it longer, it can be frozen for up to 1 month. To serve from frozen, thaw overnight in the fridge and slice once softened but still firm. Avoid leaving it at room temperature for extended periods to maintain texture and safety.

FAQs

Can I make this cheesecake nut-free?

This recipe relies on cashews for the creamy filling, so it’s not suitable for a nut-free diet. However, you might experiment with silken tofu or coconut cream as a substitute, but the texture and flavor will be different.

Do I have to use vegan cream cheese and yogurt?

Yes, to keep this recipe fully vegan, use plant-based cream cheese and Greek-style yogurt. Regular dairy products will alter the vegan nature of the cheesecake but can be used if vegan ingredients aren’t available.