Apple pie meets creamy cheesecake in this seasonal dessert. This vegan autumn cheesecake is a fall must-try for any cheesecake aficionado out there.
Here’s the thing – I don’t really like cake. Okay, that probably sounds a bit harsh, so let me start over. I don’t hate cake, and will sometimes eat it when offered to me, but when it comes to my birthday, I tend to opt out of the typical chocolate cake with frosting combo.
What is Autumn Cheesecake?
Autumn cheesecake is the perfect way to get your fill of cheesecake and apple pie in a single bite. So, if you’ll only be making one dessert this whole fall, this should be it. Autumn cheesecake consists of three very distinct layers of:
- Crunchy graham crust
- Creamy filling
- Sweet apple pie topping
If you’re a fan of any one of those things, I dare say you will love this cheesecake.
How to Make Autumn Cheesecake
There’s a lot going on here – both flavour and texture-wise. But definitely not baking wise. Here’s what you’ll need to do:
- Mix all ingredients for the crust, and press the dough firmly and evenly to the bottom of a cake pan.
- Blend all filling ingredients until a smooth paste forms, then pour the filling in the cake pan to cover the crust completely.
- Peel and slice apples, and mix them with other ingredients. Evenly spread the apple topping on top of the cheesecake.
- Pop it in the oven, and bake for 50 minutes.
- Resist the temptation and let the cheesecake cool completely in the fridge for at least 2 hours before slicing it.
How Is This Cheesecake Vegan?
I realise that vegan cheesecake is an oxymoron, but it looks, smells and tastes like a cheesecake, so it’s a cheesecake. A typical cheesecake will have a ton of eggs and, go figure, cream cheese in the filling. This cheesecake combines cashews, vegan yogurt and coconut oil to deliver the creamy texture, with a touch of agave syrup to boost the sweetness.
Omitting eggs from the recipe gives all the freedom in the world to anyone who wants to enjoy a vegan cheesecake without having to look for substitutions. If you don’t mind the cheesecake not being vegan, you can of course use regular yogurt as well, and both the flavour and the texture will remain the same.
Make Your Own Vegan Yogurt
Making your own yogurt is so much easier than you might think. There’s no prep work, special equipment or time-consuming research involved. Find out how I make homemade vegan yogurt in this short how-to guide.
Vegan Autumn Cheesecake
Ingredients
Crust
- 1 cup (85g) graham cracker crumbs
- ½ cup (50g) pecans or walnuts, finely chopped
- ¼ cup (55g) dark brown sugar
- 2 tablespoons coconut oil, melted
Cheesecake
- 1 ⅓ cup (200g) cashews, soaked in water (measured dry)
- ¾ cup (200g) plain, unsweetened yogurt*
- 2 ½ tablespoons agave syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
Topping
- 4 medium apples, peeled and sliced (~1lb)
- ⅛ cup (30g) dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (25g) pecans or walnuts, roughly chopped
Instructions
- Soak the cashews in water for at least 6 hours before starting the recipe, or use my quick soaking method: microwave the cashews in lots of water for 1 to 2 minutes, then let them soak in hot water for about 30 minutes. The longer you let them soak, the creamier the filling will be. You can read more about how to soak cashews here.
Bake the Crust
- Preheat the oven to 175°C (350°F). In a large bowl, stir together graham cracker crumbs, finely chopped pecans, sugar and melted coconut oil. Press into the bottom of a 9-inch spring-form pan.
- Bake in the preheated oven for 5 minutes. Be sure to check it regularly, since it can over-bake very quickly.
Prepare the Filling
- To make the cheesecake, add drained cashews, yogurt, agave syrup, coconut oil and vanilla extract in a food processor or high-speed blender, and blend well, until no lumps remain.
- Pour the mixture into the pre-baked crust.
Make the Topping
- To make the topping, peel, core and thinly slice apples. In a small bowl, stir together sugar, cinnamon and chopped pecans.
- Toss the cinnamon mixture with the apples and make sure to coat them evenly.
Assemble the Cheesecake
- Spread the apple slices over the cheesecake mixture. Sprinkle with any chopped pecans that may have remained in the bowl (that didn’t stick to the apples).
- Bake in the preheated oven for 45 to 50 minutes. Loosen the cake from the rim with a knife. Let it cool, then remove the rim.
- Let it cool completely, then serve with a drizzle of maple syrup or a scoop of vanilla ice cream.
Catrin says
Made this a few days ago, I used regular brown sugar instead of dark, added vanilla essence instead of extract and it turned out very good! Best cake I’ve had (even better than non-vegan cheesecakes)! <3
Ana says
Hi Catrin,
Thank you so much. I’m glad you enjoyed it.
Cynthia says
This looks amazing! I can’t wait to try it. Can this be made ahead, baked, cooked, then frozen for the holidays?
Ana says
Hi Cynthia, thanks. It does freeze well and can be left at room temperature to defrost when ready to eat.