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    Home » dessert

    Mini Apple Pie Cheesecake

    Published: Dec 4, 2022 by Richa 6 Comments

    Jump to Recipe   Print Recipe

    These bite-sized vegan apple pie cheesecake are easy and delicious! You don’t have to prebake the crust or precook the apple pie filling! The perfect mini dessert for the holidays. Gluten-free.

    side view of vegan mini apple pie cheesecakes on a wooden board

    Coming at your with the perfect bite-size dessert for casual holiday gatherings! Mini Apple Pie Cheesecakes – we know how holiday meals are – you have a big main meal and when you ask who has room for dessert,  you get the common answer ” yes, not now, but maybe in a bit”.

    Having these individual-sized desserts ready is the perfect solution. You can just put them out on a table and everyone can serve themselves once they are ready for something sweet!

    mini vegan apple cheesecakes on a wooden board

    These bite-sized  apple cheesecakes are easy and delicious! You don’t have to prebake the crust or precook the apples. Apples are cut really finely so everything can be baked to perfection at the same time!

    Why you’ll love these apple pie cheesecake bites

    • They are perfect bite size desserts
    • they are easy
    • they are gluten-free and grainfree
    • They are perfect for the holiday season and any season for that matter
    • They don’t require prebaking the crust!

     

    mini vegan apple cheesecake pies on a wooden board
    More apple desserts:

    Gluten Free Apple Pear Crisp Vegan

    Apple Custard Squares

    Apple Pie Bars

    Apple Cinnamon Scones (No Oil Low Fat)

    Apple Cake with Cinnamon Custard

    Apple Pie Baked Oatmeal

    Print Recipe
    5 from 2 votes

    Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)

    Bite sized vegan apple cheesecake! These are easy and delicious! You don’t have to prebake the crust or precook the apple pie filling! The perfect mini dessert for the holidays. Gluten-free. 
    Prep Time20 mins
    Cook Time22 mins
    Total Time42 mins
    Course: Dessert
    Cuisine: American
    Keyword: mini vegan cheesecakes
    Servings: 6
    Calories: 357kcal
    Author: Vegan Richa

    Ingredients

    For the crust:

    • 1 cup (112 g) blanched super fine almond flour or use natural almond flour
    • 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 semi-solid refined coconut oil melt before using
    • 3-4 tablespoons maple syrup

    For the cheesecake filing:

    • 3/4 cup (183.75 g) vanilla non-dairy yogurt such as Kite Hill
    • 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 (125 g) finely chopped apples peeled and chopped
    • 1 teaspoon 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

    • For a Carmelo pie-like topping, you can cook the apples beforehand in a skillet to get a saucy caramelized coating on the apples. Cook 5-8 mins.
    • Nutfree:, use an alternate crust; which is a regular pie crust with regular or gluten-free flour and vegan butter. For the filling, use 1.5 cups of vegan yogurt instead of cashews. Add 1 tablespoon of cornstarch or tapioca starch to help the filling thicken during the baking process.
    • To make the recipe oil-free, omit the oil from the crust and add 1-2 teaspoons more maple syrup.

    Nutrition

    Nutrition Facts
    Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)
    Amount Per Serving
    Calories 357 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 4g25%
    Trans Fat 0.003g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 78mg3%
    Potassium 157mg4%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 28g31%
    Protein 8g16%
    Vitamin A 12IU0%
    Vitamin C 5mg6%
    Calcium 100mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • The crust is made with a mix of almond flour and tapioca starch – you can use blanched, or natural almond flour
    • coconut oil is used to bring the crust together
    • baking soda helps crisp up the cookie crust
    • some cinnamon is added to both the crust and the apple pie filling
    • as a sweetener we use both sugar and maple syrup
    • the cheesecake filling is made using blended soaked cashews
    • For the apple pie topping we need about 1 cup finely chopped apples – your favorite kind. The apples are tossed with a bit of cinnamon sugar for that apple pie flavor, oil for shine and maple syrup for moisture

    Tips & Variations:

    • Add some chopped pecans to the apple topping. For a pie-like topping, you can cook the apples beforehand in a skillet to get a saucy caramelized coating on the apples. Cook 5-8 mins.
    • To make this recipe nut-free, use an alternate crust; which is a regular pie crust with regular or gluten-free flour and vegan butter.
    • To make the filling without nuts, use 1.5 cups of vegan yogurt instead of cashews. Add 1 tablespoon of cornstarch or tapioca starch to help the filling thicken during the baking process.
    • To make the recipe oil-free, omit the oil from the crust and add 1-2 teaspoons more maple syrup.

    ingredients for vegan apple pie cheesecakes on a marble countertop

    How to make Vegan Mini Apple Pie Cheesecakes

    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.

    a white bowl with maple syrup and coconut oil

    Melt your coconut oil if you haven’t already then add it to the bowl with 3 tablespoons of maple syrup.

    vegan glutenfree cheesecake crust in a bowl

    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


    vegan cheesecake filling in a nutribullet

    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.

    vegan tart crust in a muffin tin

    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.

    a muffin tin with 6 vegan pastry crusts ready for baking

    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.

    vegan mini cheesecakes in a metal muffin tin ready for making

    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.

    a glass bowl with cinnamon, sugar and maple syrup

    apple chunks being tossed with maple syrup

    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 4-8 minutes, depending on the oven and the thickness of the crust.

    mini vegan apple cheesecakes in a muffin tin ready for baking

    freshly baked vegan apple mini cheesecakes cooling down in a muffin tin

    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 an hour for a more cheesecakey consistency.

    overhead shot of mini vegan apple pies on a wooden board

    Storage

    Store refrigerated for upto 4 days. Freeze for longer.

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    1. Rebekah

      January 05, 2023 at 2:22 pm

      This sounds yummy! I just had oral surgery so I can only have soft food. I would like to make the filling only. Then season the apples, cook on the stove and blend like apple sauce. I do not own non-stick pans. Would you please share what you think would be the best way to bake the filling? Thanks!

      Reply
      • Richa

        January 05, 2023 at 9:05 pm

        Cook the cheesecake mixture in a saucepan as well. Bring to a gentle boil over medium heat. Once it thickens a bit , transfer to individual serving bowls. Top with the cooked apples and refrigerate to set

        Reply
    2. Apoorva

      December 17, 2022 at 4:23 am

      Anything to replace store bought vegan curd as it is not available where I am located

      Reply
      • Richa

        December 17, 2022 at 12:41 pm

        Use more cashews . Add a few tbsp water to make thick cream

        Reply
    3. Diana

      December 05, 2022 at 6:02 pm

      Hi! Do you think using regular all purpose flour would work, rather than almond flour? It’s expensive and I don’t keep it on hand

      Reply
      • Richa

        December 05, 2022 at 9:13 pm

        You’ll need to adjust the wet ingredients. Add some oil , 1 flax egg and and more maple

        Reply

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