No-Bake Apple Cheesecake Cups (Vegan) – Creamy, Cozy, and Easy

These no-bake apple cheesecake cups bring cozy fall flavor without turning on the oven. They’re creamy, spiced, and layered with soft cinnamon apples and a crunchy cookie base. Everything comes together in individual cups, so they’re easy to serve and perfect for gatherings or meal prep.

You’ll get the comfort of apple pie and the silkiness of cheesecake—without dairy or eggs. Just blend, layer, chill, and enjoy.

No-Bake Apple Cheesecake Cups (Vegan) – Creamy, Cozy, and Easy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Ingredients

  

• Vegan cookies or graham crackers (about 1 1/2 cups crumbs)
• Coconut oil or vegan butter (3–4 tablespoons, melted)
• Raw cashews (1 1/2 cups, soaked)
• Full-fat coconut milk (1 cup, the creamy part preferred)
• Vegan cream cheese (4–6 ounces; optional but adds tang and body)
• Maple syrup (1/3–1/2 cup, to taste)
• Lemon juice (2–3 tablespoons)
• Vanilla extract (1–2 teaspoons)
• Pinch of salt
• Apples (2 medium, like Honeycrisp, Gala, or Granny Smith)
• Cinnamon (1–2 teaspoons)
• Ground nutmeg or allspice (a pinch)
• Coconut sugar or brown sugar (2–3 tablespoons)
• Lemon zest (optional, for brightness)
• Cornstarch or arrowroot (1 teaspoon, optional for thicker apple topping)
• Chopped pecans or walnuts (optional for crunch)

Instructions

 

• Soak the cashews. Cover cashews with hot water and soak for 20–30 minutes (or overnight in cool water). Drain and rinse before blending.
• Make the crust. Pulse vegan cookies in a food processor until fine crumbs form. Mix with melted coconut oil until it resembles damp sand. Press firmly into the bottom of 6–8 small jars or cups. Pop into the fridge to set.
• Cook the apples. Peel (optional) and dice apples. Add to a skillet with cinnamon, a pinch of nutmeg, coconut sugar, a squeeze of lemon, and a splash of water. Cook over medium heat for 5–7 minutes until tender but not mushy.
• Thicken if needed. If the juices are watery, stir in 1 teaspoon cornstarch mixed with 2 teaspoons water. Simmer 1–2 minutes until glossy and thick. Set aside to cool.
• Blend the cheesecake filling. In a high-speed blender, combine soaked cashews, coconut milk, vegan cream cheese (if using), maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until ultra-smooth and silky. Taste and adjust sweetness or lemon.
• Assemble the cups. Spoon the cheesecake filling over the chilled crusts, leaving room on top for apples. Smooth the surface with the back of a spoon.
• Chill to set. Refrigerate for at least 2–3 hours, or up to overnight, until the filling firms up.
• Top with apples and serve. Spoon the cooled cinnamon apples over each cheesecake cup. Sprinkle with chopped nuts or a pinch of extra cinnamon if you like. Enjoy chilled.

What Makes This Special

This dessert keeps things simple while still feeling special. You get a buttery-style crust from vegan cookies, a silky cashew-based filling, and warm, caramel-like apples on top.

It’s no-bake and mostly hands-off, so it works for weeknights or holidays. Plus, the sweetness is balanced—no sugar overload, just gentle maple and apple notes. Best of all, it’s entirely plant-based and easy to adapt for different tastes or allergies.

Shopping List

• Vegan cookies or graham crackers (about 1 1/2 cups crumbs)
• Coconut oil or vegan butter (3–4 tablespoons, melted)
• Raw cashews (1 1/2 cups, soaked)
• Full-fat coconut milk (1 cup, the creamy part preferred)
• Vegan cream cheese (4–6 ounces; optional but adds tang and body)
• Maple syrup (1/3–1/2 cup, to taste)
• Lemon juice (2–3 tablespoons)
• Vanilla extract (1–2 teaspoons)
• Pinch of salt
• Apples (2 medium, like Honeycrisp, Gala, or Granny Smith)
• Cinnamon (1–2 teaspoons)
• Ground nutmeg or allspice (a pinch)
• Coconut sugar or brown sugar (2–3 tablespoons)
• Lemon zest (optional, for brightness)
• Cornstarch or arrowroot (1 teaspoon, optional for thicker apple topping)
• Chopped pecans or walnuts (optional for crunch)

How to Make It

1. Soak the cashews. Cover cashews with hot water and soak for 20–30 minutes (or overnight in cool water).

   Drain and rinse before blending.

2. Make the crust. Pulse vegan cookies in a food processor until fine crumbs form. Mix with melted coconut oil until it resembles damp sand. Press firmly into the bottom of 6–8 small jars or cups.

   Pop into the fridge to set.

3. Cook the apples. Peel (optional) and dice apples. Add to a skillet with cinnamon, a pinch of nutmeg, coconut sugar, a squeeze of lemon, and a splash of water. Cook over medium heat for 5–7 minutes until tender but not mushy.
4. Thicken if needed. If the juices are watery, stir in 1 teaspoon cornstarch mixed with 2 teaspoons water.

   Simmer 1–2 minutes until glossy and thick. Set aside to cool.

5. Blend the cheesecake filling. In a high-speed blender, combine soaked cashews, coconut milk, vegan cream cheese (if using), maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until ultra-smooth and silky.

   Taste and adjust sweetness or lemon.

6. Assemble the cups. Spoon the cheesecake filling over the chilled crusts, leaving room on top for apples. Smooth the surface with the back of a spoon.
7. Chill to set. Refrigerate for at least 2–3 hours, or up to overnight, until the filling firms up.
8. Top with apples and serve. Spoon the cooled cinnamon apples over each cheesecake cup. Sprinkle with chopped nuts or a pinch of extra cinnamon if you like.

   Enjoy chilled.

Storage Instructions

• Refrigerator: Keep covered in the fridge for up to 4 days. For best texture, add the apple topping the day you plan to serve.
• Freezer: Freeze the cups without the apple topping for up to 1 month. Thaw overnight in the fridge, then add apples before serving.
• Make-ahead tip: Store crust, filling, and apples separately for up to 3 days and assemble just before serving for neat layers.

Why This is Good for You

These cups deliver comfort with a lighter touch.

Cashews provide healthy fats and a creamy texture without dairy. Apples bring fiber and natural sweetness, and cinnamon offers warm flavor without needing loads of sugar. Using maple syrup and coconut sugar instead of refined white sugar keeps the sweetness more gentle and nuanced.

It’s a treat, but one that leans on whole-food ingredients and smart swaps.

Pitfalls to Watch Out For

• Grainy filling: If your blender isn’t strong, soak cashews longer and blend in batches. Scrape down the sides to get it truly smooth.
• Watery apples: Let the apples cool and thicken before topping. If needed, use a tiny bit of cornstarch slurry to set the juices.
• Crust that crumbles: Pack it down firmly with the bottom of a glass.

  If it’s dry, add another teaspoon of melted coconut oil.

• Too sweet or too tart: Taste the filling. Adjust with a splash more lemon for brightness or a bit more maple for sweetness.
• Soft set: Give the cups enough chill time. If you want a firmer set, add 1–2 tablespoons of melted coconut oil to the filling.

Recipe Variations

• Apple pie crumble style: Stir finely chopped pecans into the crust and sprinkle a bit on top for crunch.
• Salted caramel twist: Drizzle vegan caramel sauce and add a pinch of flaky salt over the apples.
• Gluten-free: Use gluten-free cookies or grahams for the crust.
• No coconut: Swap coconut milk for a thick oat or almond creamer and use vegan butter instead of coconut oil.
• Spice it up: Add cardamom or allspice to the filling for a chai-like flavor.
• Protein boost: Blend 1–2 tablespoons of neutral vegan protein powder into the filling and increase lemon and vanilla to balance.
• Apple-pear combo: Use half apples, half pears for a softer, floral topping.

FAQ

Do I have to use vegan cream cheese?

No.

It adds tang and a classic cheesecake vibe, but the cashew-coconut base is creamy on its own. If skipping, add an extra tablespoon of lemon juice and a pinch more salt to mimic that tang.

What apples work best?

Honeycrisp, Gala, and Pink Lady hold their shape and stay sweet. Granny Smith is great if you like a tart, pie-like flavor.

You can also mix varieties for balance.

Can I make this nut-free?

Yes, but you’ll need to replace cashews. Use silken tofu plus a bit of melted cocoa butter or coconut oil for structure, and adjust sweetness and lemon. Make sure your crust cookies are nut-free too.

How do I get a super smooth filling without a high-speed blender?

Soak cashews overnight, then blend longer with a bit more liquid.

Strain through a fine mesh sieve if needed. It takes patience, but it works.

Can I serve these warm?

The cheesecake layer should stay chilled to hold its shape. Warm the apple topping slightly before serving if you want a cozy contrast, but don’t heat the cups themselves.

What size cups should I use?

Four to eight-ounce jars or ramekins work well.

Smaller cups give more portions for gatherings; larger ones make a satisfying dessert for two.

How sweet are these?

They’re gently sweet. For a dessert-forward version, increase maple syrup slightly or add a drizzle on top before serving.

In Conclusion

No-Bake Apple Cheesecake Cups bring together creamy, spiced, and fruity layers in an easy, make-ahead format. They’re vegan, adaptable, and elegant enough for guests while still weeknight-friendly.

Keep the ingredients simple, taste as you go, and let the fridge do the work. When you’re ready to serve, add those cinnamon apples and a sprinkle of nuts—and enjoy a cozy, no-bake dessert that always hits the spot.