gluten free vegan mini apple cinnamon cheesecakes

These little gluten free vegan apple cinnamon cheesecakes are just too cute! A no-bake nut crust, topped with a creamy dairy-free cinnamon cheesecake and sautéd sweet apples. I’ll take two, please.

I’m so in love with cashew cheesecakes, as most of you know. I have shared a few dairy free cheesecake recipes on my blog for you to enjoy, including this insane pumpkin cheesecake. It’s still amazing to me that cashews can produce such a creamy, dreamy cheesecake. Magic.

With this apple cinnamon cheesecake recipe, I decided to go with one of my favorite fall flavors. Nope, not pumpkin this time. Apple cinnamon. It’s so warm, sweet, spicy and makes me feel all cozy inside. I love apple pie, apple muffins, apple bread, apple cider. Give me all the apple and all the cinnamon.

Now, give me all the apple cinnamon cheesecakes! These mini cheesecakes are not only gluten, dairy and egg free, they are no-bake and refined sugar free. The only cooking you will be doing is sautéing the apples in cinnamon and pure maple syrup, just to soften them up a bit. Once topped with the cinnamon apples, these cheesecakes are transformed into a fabulous fall dessert.

gluten free vegan mini apple cinnamon cheesecakes

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: desserts

SERVES: 10

INGREDIENTS

crust

• 1/2 cup raw pecans, ground*
• 1/2 cup almond flour
• 2 tablespoons almond butter
• 2 tablespoons refined coconut oil, melted
• 1-2 tablespoons pure maple syrup

cheesecake filling

• 1 1/2 cups raw cashews, soaked 3-4 hours or overnight
• 1/2 cup So Delicious unsweetened almond milk or coconut milk
• 1/4 cup refined coconut oil, melted
• 1/4 cup pure maple syrup
• 2 tablespoons coconut sugar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

apple cinnamon topping

• 2 cups chopped, peeled apples {about 3-4 apples}
• 1/4 cup pure maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. In mixing bowl, add ground pecans, almond flour, almond butter, melted coconut oil and pure maple syrup. Stir until combined.
2. Lightly grease standard muffin tin. Place strips of parchment paper in each slot to create tabs for easy removal.
3. Divide and press crust mixture evenly into prepared muffin tin {makes 10 crusts}. Place crusts in freezer to set, about 10 minutes.
4. In high-powered blender or food processor, add drained and rinsed soaked cashews, almond milk, melted coconut oil, maple syrup and coconut sugar. Blend on high 1-2 minutes, until smooth and creamy.
5. Add lemon juice, vanilla and cinnamon to cheesecake mixture. Blend until combined.
6. Remove crusts from freezer. Top each crust with even layer of cheesecake mixture, not quite filling them to the top.
7. Place cheesecakes in freezer to set, 3-4 hours or until firm.
8. In medium skillet, add chopped apples, maple syrup, lemon juice and cinnamon. Sauté over medium-low heat. Cook apples until tender and juices have reduced, 10 minutes.
9. Place apple cinnamon topping in small bowl and place in refrigerator to cool until ready to serve.
10. Remove cheesecakes from freezer. Carefully remove each cheesecake from muffin tin, by using parchment paper tabs to pop them out. Top with cinnamon apples.
11. Store in refrigerator until ready to serve. Enjoy chilled. Can be kept frozen, for a firmer texture.

NOTES

*Place pecans in high-powered blender or food processor to grind into course meal.

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