Description
This no-bake vegan apple butter cheesecake is a luscious and creamy dessert that combines a spiced cookie crust with a smooth cashew and vegan cream cheese filling, topped generously with homemade apple butter. Perfect for a make-ahead treat, it requires no oven and sets beautifully in the refrigerator, offering a deliciously sweet and tangy flavor with warm autumn spices.
Ingredients
Scale
Apple Butter
- 1 batch vegan apple butter (prepared up to 2 days ahead)
Crust
- 150 g vegan cookies (biscoff recommended)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 45 g vegan butter (melted)
Filling
- 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)
Topping
- 250 g apple butter
Instructions
- Prepare Ingredients: Make the vegan apple butter up to two days ahead and refrigerate. Soak cashews in water for at least 4 hours or quick-soak in boiled water for 30 minutes. Rinse and drain the cashews. Line a 9-inch loaf pan with parchment paper covering the base and sides.
- Make the Crust: Combine the vegan cookies, ground cinnamon, ground ginger, and melted vegan butter in a food processor. Blitz the mixture until it reaches a texture like wet sand. Press the crust mix firmly and evenly into the base of the prepared pan. Refrigerate to set while preparing the filling.
- Prepare the Filling: In a high-speed blender, add 250 g of the apple butter along with soaked cashews, vegan cream cheese, and vegan Greek-style yogurt. Blend until smooth and creamy with no lumps. Taste the mixture, and if it needs additional sweetness, add 1 to 2 tablespoons of brown sugar or coconut sugar and blend again.
- Assemble and Chill: Pour the smooth filling over the chilled crust in the loaf pan, spreading evenly. Refrigerate the cheesecake for a minimum of 6 hours or overnight until firmly set.
- Add the Topping: Once set, spread the remaining 250 g of apple butter evenly over the top of the cheesecake. Smooth the surface with an offset spatula or the back of a spoon. Chill the cheesecake again for at least 1 hour in the fridge or place it in the freezer for 30 minutes to firm up before slicing and serving.
Notes
- Apple butter can be made up to 2 days ahead and kept refrigerated.
- Cashews must be soaked prior to blending to achieve a creamy filling texture; choose either long soak or quick soak method.
- For a sweeter filling, add brown or coconut sugar to taste.
- Chilling time is critical; minimum 6 hours refrigeration allows the cheesecake to set properly.
- If preferred, the cheesecake can be firmed quicker in the freezer for easier slicing.
- Prep Time: 40 minutes (plus 4 hours soaking cashews)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan cheesecake, no-bake dessert, apple butter, dairy-free cheesecake, vegan dessert, autumn dessert, cashew cheesecake
