These bite-sized vegan apple pie cheesecake are easy and delicious! You don’t need to prebake the crust or precook the apple pie filling! The proper mini dessert for the vacations. Gluten-free.
Coming at your with the proper bite-size dessert for casual holiday gatherings! Mini Apple Pie Cheesecakes – we understand how holiday meals are – you’ve got a giant essential meal and while you ask who has room for dessert, you get the common answer ” yes, not now, but possibly in a bit”.
Having these individual-sized desserts ready is the proper solution. You may just put them out on a table and everybody can serve themselves once they’re ready for something sweet!
These bite-sized apple cheesecakes are easy and delicious! You don’t need to prebake the crust or precook the apples. Apples are cut really finely so all the things could be baked to perfection at the identical time!
Why you’ll love these apple pie cheesecake bites
- They’re perfect bite size desserts
- they’re easy
- they’re gluten-free and grainfree
- They’re perfect for the vacation 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
Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)
Bite sized vegan apple cheesecake! These are easy and delicious! You don’t need to prebake the crust or precook the apple pie filling! The proper mini dessert for the vacations. Gluten-free.
Servings: 6
Calories: 357kcal
Ingredients
For the crust:
- 1 cup (112 g) blanched super high quality 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 equivalent to Kite Hill
- 3/4 cup cashews soaked for no less than quarter-hour 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 of the dry ingredients for the crust; almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar, and blend rather well. Press and blend to interrupt all of the almond flour lumps, if any.
-
Melt your coconut oil in case 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 blend rather well. The mixture ought to be barely dry-ish dough. Only add maple syrup one teaspoon at a time if needed. If there’s an excessive amount of maple syrup the mixture will change into a soft cookie dough and eventually sticky and difficult to work with. Put aside
-
Make the cheesecake filling; add all of the filling ingredients to a blender and mix until smooth. Depending in your blender, the consistency of the yogurt, and the cashews, you may have 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 mix. I often mix for 30 seconds and let it sit for five minutes for the cashews to rehydrate rather well after which mix again. Repeat this process 3 or 4 times. Check the consistency in between and add more water if needed. Don’t add an excessive amount of water and keep it a thick creamy consistency. Set the filling aside.
-
Line a muffin tin with parchment or muffin liners, or grease rather well, and add a parchment holder so that you may come out the cheesecakes easily.
-
If you’ve got a non-stick muffin tin then grease rather well. I often only add a strip or rectangle of parchment across and add the crust on top which helps come out easily. But in case your muffin tin is older and isn’t non-stick then you definately’ll need to make use of muffin liners.
-
Once the muffin tin is prepared, take small portions of the crust mix and press it into the muffin tin. Don’t make a thick crust, just spread it out all of the option to the edges of the muffin tin. Then add the blended filling to the crusts. Only fill them a bit over halfway through as we are going to add apples on top. You’ll get anywhere from 6-8 mini cheesecakes.
-
Make the apple pie topping: In a bowl add all of the topping ingredients and blend rather well. Top the mini cheesecakes with an excellent amount of apple topping.
-
Preheat the oven to 335ºF (170ºC). Place the muffin tin on a baking sheet and place it within the oven to bake. Check on the 18 -minute mark if the crust starts to show golden and the apples are in some way baked. If not bake for one more 4 to eight minutes, depending on the oven and the thickness of the crust.
-
Remove the muffin pan from the oven and let it cool for quarter-hour before popping the cheesecakes out. Serve them at room temperature or allow them to chill for 1 hour for a more cheesecakey consistency.
Notes
- For a Carmelo pie-like topping, you’ll be able to 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 an everyday pie crust with regular or gluten-free flour and vegan butter. For the filling, use 1.5 cups of vegan yogurt as an alternative of cashews. Add 1 tablespoon of cornstarch or tapioca starch to assist the filling thicken in the course of 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
% Every day 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 Every day Values are based on a 2000 calorie food plan.
Ingredients:
- The crust is made with a combination of almond flour and tapioca starch – you need to 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 each the crust and the apple pie filling
- as a sweetener we use each sugar and maple syrup
- the cheesecake filling is made using blended soaked cashews
- For the apple pie topping we want about 1 cup finely chopped apples – your favorite kind. The apples are tossed with a little bit of cinnamon sugar for that apple pie flavor, oil for shine and maple syrup for moisture
Suggestions & Variations:
- Add some chopped pecans to the apple topping. For a pie-like topping, you’ll be able to 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 an everyday pie crust with regular or gluten-free flour and vegan butter.
- To make the filling without nuts, use 1.5 cups of vegan yogurt as an alternative of cashews. Add 1 tablespoon of cornstarch or tapioca starch to assist the filling thicken in the course of the baking process.
- To make the recipe oil-free, omit the oil from the crust and add 1-2 teaspoons more maple syrup.
Tips on how to make Vegan Mini Apple Pie Cheesecakes
Make the crust: In a bowl add all of the dry ingredients for the crust; almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar, and blend rather well. Press and blend to interrupt all of the almond flour lumps, if any.
Melt your coconut oil in case 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 blend rather well. The mixture ought to be barely dry-ish dough. Only add maple syrup one teaspoon at a time if needed.
If there’s an excessive amount of maple syrup the mixture will change into a soft cookie dough and eventually sticky and difficult to work with. Put aside
Make the cheesecake filling; add all of the filling ingredients to a blender and mix until smooth. Depending in your blender, the consistency of the yogurt, and the cashews, you may have 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 mix. I often mix for 30 seconds and let it sit for five minutes for the cashews to rehydrate rather well after which mix again. Repeat this process 3 or 4 times. Check the consistency in between and add more water if needed. Don’t add an excessive amount of water and keep it a thick creamy consistency. Set the filling aside.
Line a muffin tin with parchment or muffin liners, or grease rather well, and add a parchment holder so that you may come out the cheesecakes easily.
If you’ve got a non-stick muffin tin then grease rather well. I often only add a strip or rectangle of parchment across and add the crust on top which helps come out easily. But in case your muffin tin is older and isn’t non-stick then you definately’ll need to make use of muffin liners.
Once the muffin tin is prepared, take small portions of the crust mix and press it into the muffin tin. Don’t make a thick crust, just spread it out all of the option to the edges of the muffin tin.
Then add the blended filling to the crusts. Only fill them a bit over halfway through as we are going to add apples on top. You’ll get anywhere from 6-8 mini cheesecakes.
Make the apple pie topping: In a bowl add all of the topping ingredients and blend rather well. Top the mini cheesecakes with an excellent amount of apple topping.
Preheat the oven to 335ºF (170ºC). Place the muffin tin on a baking sheet and place it within the oven to bake. Check on the 18 -minute mark if the crust starts to show golden and the apples are in some way baked.
If not bake for one more 4-8 minutes, depending on the oven and the thickness of the crust.
Remove the muffin pan from the oven and let it cool for quarter-hour before popping the cheesecakes out. Serve them at room temperature or allow them to chill for an hour for a more cheesecakey consistency.
Storage
Store refrigerated for upto 4 days. Freeze for longer.
