I had to bring you a seasonal apple dessert in time for the holidays, and this cross between a cheesecake and apple pie really delivers. These apple pie cheesecake bars are entirely gluten-free, vegan, refined sugar-free, and require no baking! They are so very good. There is a base that reminds me of a snickerdoodle cookie dough, a cheesecake filling that tastes just like apple pie, and a topping of saucy apple pie filling style apples. P.S. I decided to cut them into bars, but you could absolutely make this in a cheesecake pan and enjoy as a classic cheesecake!
RECIPE
for the base:
1 cup oat flour
1 cup almond flour
2 tablespoons coconut oil
1/4 cup smooth nut butter
1/4 cup maple syrup
pinch of salt
for the apple pie topping:
4 cups peeled and diced apples
3 cups of water
1/3 cup coconut sugar
1/4 cup maple syrup
juice of 1/2 a lemon
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
arrowroot starch slurry (1/4 cup arrowroot starch mixed with 1/2 cup water until smooth) — don’t add until after the apples are boiled
for the cheesecake filling:
2 cups raw cashews (soaked for a few hours or overnight)
1 cup of the apple pie topping
1/3 cup maple syrup
1/4 cup melted coconut oil
1/4 cup water
1/4 cup lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
DIRECTIONS:
First, put your cashew in a bowl and cover with water to soak either overnight or for a few hours. If you don’t have the time, simply cover them in boiling water for about 10 minutes.
Next, create the apple pie topping. Peel and dice 4 cups of apples (about 4 or 5 apples.) Add to a pot with 3 cups of water, coconut sugar, maple syrup, lemon juice, cinnamon, nutmeg, and sea salt. Don’t add the arrowroot (or cornstarch) slurry until after the apples are cooked because you will be adding a cups worth of the cooked apples to the cheesecake filling. Boil everything together for around 20 minutes or until the apples are soft and fork tender.
To create the base, simply mix together all ingredients until a dough forms. Press the dough into a parchment lined or silicone pan (cake or square.) Place in the freezer to start hardening while you prepare the rest.
For the cheesecake, in a high speed blender, blend cashews, water, cooked apples, coconut oil, maple syrup, lemon juice, cinnamon, nutmeg, and vanilla extract on high until super smooth and creamy. Pour this mixture over the base and spread it out to make sure it’s evenly distributed. Place in the freezer for at least 6 hours or overnight.
Add the arrowroot starch slurry (mix 1/4 cup arrowroot starch and 1/2 cup of water together in a small bowl until there are no clumps) and add to your apple pie topping. Turn the heat up until simmering and continually stir until the sauce gets nice and thick and gooey. Take off heat and let cool. You can store in a jar in the fridge until you’re ready to use it (just let it come to room temperature before using.)
When you’re reading to eat the cheesecake bars, take them out of the freezer and let them sit for 10 minutes to get to the perfect texture (unless you prefer an ice cream bar vibe.) Top with apple pie topping and enjoy!
