Apple Butter Cheesecake Bars (Vegan/GF)
User Reviews
5
34 reviews
Excellent
Apple Butter Cheesecake Bars (Vegan/GF)
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Apple Butter Cheesecake Bars combine a gluten-free oat and almond crust with a creamy cashew and coconut cream filling, swirled with apple butter for a fruity, smooth dessert. The vegan preparation uses natural sweeteners and lemon for balance. An optional crumble topping adds texture and cinnamon warmth.
Description
These Apple Butter Cheesecake Bars start with a crust made from ground oats and almonds mixed with maple syrup and melted coconut oil, forming a gluten-free base. The filling blends soaked raw cashews, coconut cream, arrowroot starch, lemon zest and juice, salt, maple syrup, and optional cinnamon, processed until creamy. Apple butter is swirled on top before baking or setting to incorporate a sweet, spiced fruit flavor.
The bars offer a rich and smooth texture from the cashew and coconut cream, balanced by the brightness of lemon and the softness of the apple butter layer. The optional crumble topping made from oats, almond flour, cinnamon, salt, coconut oil, and maple syrup adds a contrasting crunchy texture and a hint of warmth. This recipe caters to vegan and gluten-free diets without sacrificing creamy cheesecake satisfaction.
Preparation includes soaking cashews to soften them for blending, and allowing the apple butter to cool fully before use. Variations can substitute pumpkin butter for the apple butter or use easy baked apples in place of the fruit swirl for a different autumnal flavor.
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Ingredients
APPLE SWIRL
- 3/4 cup apple butter (or sub pumpkin butter for another fall flavor variation)
CRUST
- 1 heaping cup rolled oats (ensure gluten-free for GF eaters)
- 1 heaping cup almond raw
- 1/4 tsp salt sea salt
- 2 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
FILLING
- 1 cup cashew nuts raw
- 1 cup coconut cream
- 1 ½ Tbsp arrowroot or cornstarch
- 2 tsp lemon ~1 lemon zested, as original recipe is written, zest
- 3 Tbsp lemon juice (~1 large lemon juiced, as original recipe is written)
- 1 pinch salt sea salt
- 1/4 cup maple syrup (plus more to taste)
- 1/2 tsp ground cinnamon (optional)
CRUMBLE TOPPING optional
- 2 Tbsp rolled oats (ensure gluten-free for GF eaters)
- 3 Tbsp almond flour
- 1 pinch salt sea salt
- 1 healthy pinch ground cinnamon
- 1/2 tsp coconut oil melted or avocado oil
- 2-3 tsp maple syrup
Instructions
- If you haven’t prepared your apple butter yet, do so at this time and allow it to fully cool (not included in prep time). Alternatively, use store-bought to save time.
- Add raw cashews (for filling) to a glass measuring cup or mixing bowl and cover with boiling hot water. Let rest for 30 minutes (or up to 1 hour ) uncovered. Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
- Add oats, almonds, and sea salt to a high-speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with the lesser end of the range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 4-6 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high-speed blender with coconut cream, arrowroot starch, lemon zest, lemon juice, sea salt, maple syrup, and cinnamon (optional). Blend on high until very creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed. I added a bit more lemon zest for tanginess, or you can add maple syrup for sweetness. It should be a balanced flavor — both lemony and sweet. Set aside.
- To the crust, add a few spoonfuls of your apple butter and spread into a thin layer (it won’t cover it entirely or evenly — that’s okay). Then pour all of the cheesecake filling on top and spread into an even layer. Tap on the counter to remove any air bubbles.
- Add the remaining apple butter in small spoonfuls (~1 Tbsp amounts) and use a toothpick or knife to create a swirled effect.
- OPTIONAL CRUMBLE: To a small bowl add oats, almond flour, salt, cinnamon, coconut oil, and maple syrup and mix to combine until a loose crumble forms. If too wet, add more almond flour. If too dry, add more maple syrup. Sprinkle the crumble evenly over the cheesecake.
- Bake for 20-25 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy. It will be a little golden brown on top (especially around the edges) but only slightly. Resist the temptation to overbake.
- Let rest for 10 minutes, then loosely cover with parchment paper and transfer to the refrigerator to chill for at least 6-8 hours or until totally set (preferably overnight).
- To serve, gently lift out of the baking dish and slice into even bars (as the recipe is written, ~16). Store leftovers in the refrigerator (covered) for up to 4 days, or in the freezer for up to 1 month, though best within the first 2 days.
Notes
- Use coconut cream rather than full-fat coconut milk for a thicker, creamier filling; if unavailable, scoop cream from canned coconut milk.
- Soak raw cashews in boiling water for 30 minutes before blending to achieve smooth filling texture.
- Apple butter can be substituted with pumpkin butter or chopped baked apples for variation.
- Ensure gluten-free oats if needed, and adjust maple syrup to taste.
Nutrition Information
Show Details
Serving
1bar
Calories
212
(11%)
Carbohydrates
19g
(6%)
Protein
3.9g
(8%)
Fat
14.2g
(22%)
Saturated Fat
6.8g
(34%)
Polyunsaturated Fat
1.63g
(10%)
Monounsaturated Fat
4.52g
(23%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
7mg
(0%)
Potassium
182mg
(4%)
Fiber
2.5g
(10%)
Sugar
8.6g
(17%)
Vitamin A
13.42IU
(0%)
Vitamin C
2.33mg
(3%)
Calcium
35.61mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 16(Bars)
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 212 | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3.9g | 8% |
| Fat | 14.2g | 22% |
| Saturated Fat | 6.8g | 34% |
| Polyunsaturated Fat | 1.63g | 10% |
| Monounsaturated Fat | 4.52g | 23% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 182mg | 4% |
| Fiber | 2.5g | 10% |
| Sugar | 8.6g | 17% |
| Vitamin A | 13.42IU | 0% |
| Vitamin C | 2.33mg | 3% |
| Calcium | 35.61mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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