Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)
User Reviews
5
Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)
Description
The mini apple pie cheesecakes start with a crust blending almond flour, tapioca starch, baking soda, salt, cinnamon, sugar, melted coconut oil, and maple syrup. This mixture forms a slightly dry dough that provides a tender, lightly spiced base.
The filling combines non-dairy yogurt and soaked cashews blended with sugar and vanilla extract into a smooth, creamy consistency, which is poured over the crust. The topping consists of peeled and finely chopped apples cooked briefly with neutral oil, cinnamon, maple syrup, and sugar to create a caramelized apple mixture reminiscent of classic apple pie filling.
These single-serve cheesecakes can be baked or chilled, depending on finishing instructions, to develop a vegan-friendly dessert offering creamy cheesecake texture with autumnal apple flavors. They make a portion-controlled treat with a balance of crumbly crust, smooth filling, and tender apple topping.
Optional adjustments include using a nut-free crust alternative like a regular or gluten-free flour pie crust with vegan butter, swapping cashews for additional vegan yogurt with starch for thickening, or omitting oil and increasing maple syrup to make an oil-free crust. Pre-cooking the apples to caramelize intensifies their flavor and texture.
Ingredients
For the crust:
- 1 cup almond flour or use natural almond flour, blanched super fine
- 3 tablespoons tapioca starch or other starch
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 1 tablespoon coconut oil melt before using, semi-solid refined
- 3-4 tablespoons maple syrup
For the cheesecake filing:
- 3/4 cup Non-Dairy yogurt such as Kite Hill, vanilla flavor
- 3/4 cup cashews soaked for at least 15 minutes in hot water
- 4 tablespoons sugar
- 1/4 - 1/2 teaspoon vanilla extract or as needed
For the apple pie topping:
- 1 cup apple peeled and chopped, finely chopped
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon maple syrup
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
Instructions
- Make the crust: In a bowl add all the dry ingredients for the crust; almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar, and mix really well. Press and mix to break all the almond flour lumps, if any.
- Melt your coconut oil if you haven’t already then add it to the bowl with 3 tablespoons of maple syrup.
- Use your hands or a spoon to press and mix really well. The mixture should be slightly dry-ish dough. Only add maple syrup one teaspoon at a time if needed. If there’s too much maple syrup the mixture will become a soft cookie dough and eventually sticky and difficult to work with. Set aside
- Make the cheesecake filling; add all the filling ingredients to a blender and blend until smooth. Depending on your blender, the consistency of the yogurt, and the cashews, you might need to add 2-4 tablespoons of water to get the filling to a smooth consistency.
- Add the water as needed, one tablespoon at a time, and blend. I usually blend for 30 seconds and let it sit for 5 minutes for the cashews to rehydrate really well and then blend again. Repeat this process 3 or 4 times. Check the consistency in between and add more water if needed. Do not add too much water and keep it a thick creamy consistency. Set the filling aside.
- Line a muffin tin with parchment or muffin liners, or grease really well, and add a parchment holder so that you can pop out the cheesecakes easily.
- If you have a non-stick muffin tin then grease really well. I usually only add a strip or rectangle of parchment across and add the crust on top which helps pop out easily. But if your muffin tin is older and is not non-stick then you’ll need to use muffin liners.
- Once the muffin tin is ready, take small portions of the crust mix and press it into the muffin tin. Do not make a thick crust, just spread it out all the way to the sides of the muffin tin. Then add the blended filling to the crusts. Only fill them a bit over halfway through as we will add apples on top. You will get anywhere from 6-8 mini cheesecakes.
- Make the apple pie topping: In a bowl add all the topping ingredients and mix really well. Top the mini cheesecakes with a good amount of apple topping.
- Preheat the oven to 335ºF (170ºC). Place the muffin tin on a baking sheet and place it in the oven to bake. Check at the 18 -minute mark if the crust starts to turn golden and the apples are somehow baked. If not bake for another 4 to 8 minutes, depending on the oven and the thickness of the crust.
- Remove the muffin pan from the oven and let it cool for 15 minutes before popping the cheesecakes out. Serve them at room temperature or let them chill for 1 hour for a more cheesecakey consistency.
Notes
- Cook apples 5-8 minutes in a skillet for a caramelized pie-like topping.
- For a nut-free crust, use standard or gluten-free flour and vegan butter instead of almond flour.
- Replace cashews with 1.5 cups vegan yogurt and add 1 tablespoon starch to thicken the filling if desired.
- To make the crust oil-free, omit the coconut oil and add 1-2 teaspoons extra maple syrup for moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Sodium | 78mg | 3% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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