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

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.