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Vegan Apple Pie Cheesecake Recipe: Creamy Autumn Dessert

September feels like the start of fall to me, and that means baking season is officially here. This vegan apple pie cheesecake combines the warm spices and sweet-tart apples of an apple pie with a rich, creamy vegan cheesecake filling. The crust is a buttery cinnamon and brown sugar graham cracker base that crisps up perfectly. The filling delivers a realistic cheesecake texture and flavor—silky, spiced, and just sweet enough—while the apple pie topping is simple, fragrant, and full of tender apple pieces. It’s straightforward to make and sure to impress—many tasters couldn’t believe it was dairy-free.

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What You Need For This Fall Cheesecake:

  • Green apples: Any apple works, but green apples hold their texture and add bright tartness.
  • Cinnamon and nutmeg: Used throughout for warm, cozy spice.
  • Brown sugar and cane sugar: Added to the crust, topping, and filling for depth of flavor.
  • Apple cider: The liquid for the apple topping and a component in the filling.
  • Cornstarch: Thickens the apple filling and helps stabilize the cheesecake.
  • Vanilla: Brings out the apple and spice flavors in both topping and filling.
  • Apple cider vinegar: A touch brightens the apple flavor—used instead of lemon here.
  • Firm tofu (not extra firm): One base for the creamy vegan filling.
  • Vegan cream cheese: I used Trader Joe’s; any good brand will work.
  • Maple syrup or agave: Adds natural sweetness and a subtle flavor to the filling.
  • All-purpose flour: Helps thicken and stabilize the cheesecake filling.
  • Vegan graham crackers: Crushed into crumbs for the crust.
  • Vegan butter: I used Earth Balance to bind the crust.

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If you enjoy either vegan cheesecake or apple pie, try combining them—you’ll likely be delighted. The texture and flavor of this cheesecake surprised many people who tasted it; without being told, most wouldn’t guess it’s vegan. It’s an excellent showstopper for fall gatherings and keeps well in the fridge so you can make it ahead.

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Why Should You Make This Fall Dessert?

  1. It tastes fantastic—apple pie and cheesecake are a perfect pairing.
  2. Your kitchen will smell like fall while it bakes.
  3. The cheesecake filling blends quickly in a high-speed blender, keeping the method simple.
  4. Make it ahead for parties—chilled overnight it firms beautifully and slices cleanly.
  5. It’s a crowd-pleaser that works for vegans and non-vegans alike.
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Vegan Apple Pie Cheesecake

Print Recipe

Buttery cinnamon graham cracker crust, apple-spiced cheesecake and a tender apple pie topping.
Course Dessert
Prep Time 30 mins
Cook Time 1 hr
Chill Time 6 hrs
Total Time 7 hrs 30 mins
Servings 12
Calories 370
Author Lauren Boehme Hartmann

Ingredients

Apple Pie Topping

  • 2–2 1/2 Pounds Green apples, diced (about 6 apples)
  • 1/3 Cup Brown sugar
  • 1/4 Cup Organic cane sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 teaspoons Apple cider vinegar
  • 3/4 Cup + 2 Tbsp. Apple cider (NOT vinegar)
  • 2 Tablespoons Corn starch
  • 1 1/2 teaspoons Vanilla

Cinnamon Graham Cracker Crust

  • 2 1/2 Cups Vegan graham cracker crumbs*
  • 1/3 Cup Brown sugar
  • 1 teaspoon Cinnamon
  • 1/3 Cup Vegan butter, melted

Apple Spice Cheesecake

  • 1 Block (15 oz.) Firm tofu, not extra firm
  • 16 Ounces Vegan cream cheese
  • 1 Cup Organic cane sugar
  • 1/2 Cup Maple syrup or agave
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 Tablespoon Corn starch
  • 1/3 Cup All-purpose flour
  • 1 teaspoon Vanilla
  • 1/2 Cup Apple cider (NOT vinegar)

Instructions

  • Make the apple pie topping first. Add the diced apples to a large pot. Peeling is optional.
  • Add the brown sugar, cane sugar, cinnamon, nutmeg, and apple cider vinegar. Stir to combine and let sit about 15 minutes.
  • Pour 3/4 cup apple cider into the pot, stir, then heat over medium. Bring to a simmer and cook 10–15 minutes until the apples are tender, reducing heat as needed.
  • Whisk the cornstarch with the remaining 2 tablespoons of apple cider, then stir into the pot. Simmer 1–3 minutes until the mixture thickens.
  • Remove from heat, stir in the vanilla, let cool, then chill in the fridge while you continue.
  • Preheat oven to 350°F (175°C).
  • For the crust, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted vegan butter until evenly moistened.
  • Press the crumb mixture into a greased 9-inch springform pan. Bake 5 minutes, then remove and increase oven to 375°F (190°C).
  • Prepare the cheesecake filling: drain and press as much liquid as possible from the tofu. Crumbling is fine—everything goes into the blender.
  • Blend the tofu with the vegan cream cheese and the remaining filling ingredients until completely smooth, scraping down the sides as needed. If the blender struggles, add a splash more apple cider.
  • Pour the filling into the pre-baked crust and bake 40–45 minutes. The center may still jiggle slightly; it firms as it cools.
  • Cool the cheesecake, then chill in the fridge for at least 6 hours or overnight.
  • To serve, spread the chilled apple pie topping over the cheesecake. Top with vegan whipped cream if desired.

Notes

*I used Trader Joe’s vegan graham crackers and crushed them in a food processor.

Nutrition

Calories: 370kcal | Carbohydrates: 80g | Protein: 4g | Fat: 17g

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