If you are craving a dessert that feels indulgent without any baking, this No-Bake Vegan Apple Butter Cheesecake Recipe is exactly the sweet treat you’ve been waiting for. With its luscious, creamy filling blended with the warm, spiced flavor of homemade apple butter, this cheesecake delivers comfort and elegance all in one slice. The buttery vegan cookie crust provides the perfect base, while the tangy vegan cream cheese and yogurt create a rich, dreamy texture. Whether you are new to vegan desserts or a longtime fan, this recipe brings together simplicity, heartwarming flavors, and a beautiful presentation that will impress every time.
Ingredients You’ll Need
Creating this No-Bake Vegan Apple Butter Cheesecake Recipe is a breeze thanks to its straightforward, pantry-friendly ingredients. Each component contributes a vital touch—from the buttery crust to the smooth, flavorful filling and luscious apple butter topping.
- Vegan apple butter: The star of the show, imparting natural sweetness and a cozy spiced aroma.
- Vegan cookies (biscoff recommended): Provide a flavorful, crunchy base with a hint of caramelized spice.
- Ground cinnamon and ginger: These spices enhance the warm fall flavors in both the crust and filling.
- Melted vegan butter: Binds the crust ingredients together for that perfect crumbly texture.
- Cashews (soaked): Essential for creating a creamy, silky filling with lots of body and richness.
- Vegan cream cheese: Adds tang and depth, perfectly mimicking traditional cheesecake.
- Vegan Greek-style yogurt: Brings a slight tang and lightens the texture for a balanced bite.
How to Make No-Bake Vegan Apple Butter Cheesecake Recipe
Step 1: Prep Your Ingredients
Start by preparing your apple butter up to two days ahead of time and refrigerate it to develop its full flavor. Soak the cashews in water for at least four hours or use the quick soak method in boiled water for 30 minutes; this step is crucial for a super creamy filling. Don’t forget to line your 9-inch loaf pan with parchment paper, which will make removing your cheesecake a breeze.
Step 2: Create the Crust
Pop the vegan cookies, cinnamon, ginger, and melted vegan butter into a food processor. Blend until the mixture resembles wet sand and holds together when pressed. This ensures a crust that has just the right texture—sturdy but crumbly enough for that perfect bite.
Step 3: Form the Crust Base
Press the crust mixture firmly into the bottom of your prepared loaf pan. Use your fingers or a spoon to smooth and compact it evenly. This step creates a solid foundation that will hold up against the creamy filling. Once done, place the pan in the fridge to chill while you prepare the filling.
Step 4: Blend the Filling
Combine about one-third of your apple butter batch with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, and any additional spices if desired in a high-speed blender. Blend until you achieve a smooth, super creamy mixture without any lumps. Taste and adjust sweetness with brown or coconut sugar if necessary. Pour this dreamy filling over your chilled crust and refrigerate for at least six hours or overnight to allow it to set perfectly.
Step 5: Finish With the Apple Butter Topping
Once the cheesecake has set, spread the remaining apple butter over the top. Use an offset spatula or the back of a spoon to smooth it out evenly. For the best slicing and serving experience, chill it in the refrigerator for another hour or pop it briefly in the freezer for about 30 minutes.
How to Serve No-Bake Vegan Apple Butter Cheesecake Recipe
Garnishes
Add a sprinkle of toasted pecans or walnuts over the top for a delightful crunch contrasting the creamy texture. A light dusting of ground cinnamon or nutmeg can elevate the spiced notes of the apple butter even further. Fresh apple slices or a small drizzle of maple syrup also make beautiful, flavorful embellishments.
Side Dishes
This cheesecake pairs wonderfully with a warm cup of chai tea or spiced coffee, inviting a cozy atmosphere. For a festive brunch, serve alongside fresh fruit salad or roasted figs to balance the richness of the dessert. Even a scoop of vegan vanilla ice cream makes for an extra special treat.
Creative Ways to Present
Try serving this No-Bake Vegan Apple Butter Cheesecake Recipe in individual clear glass cups layered with crushed cookies and apple butter for an elegant parfait style. Another stunning option is to cut into bars and wrap each with parchment for on-the-go delights or to present as charming gifts. Use mini edible flowers or herbs such as mint leaves for a fresh pop of color.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator. It will keep fresh and flavorful for up to 4 days, making it easy to enjoy a slice or two throughout the week without losing any quality.
Freezing
This cheesecake freezes beautifully. Wrap tightly in plastic wrap and place in an airtight container for up to 2 months. To defrost, transfer it to the fridge overnight and avoid microwaving to preserve its silky texture.
Reheating
Since this is a no-bake cheesecake, there’s no need to reheat. Simply serve chilled or let sit at room temperature for 15 minutes before slicing to enhance creaminess and flavor.
FAQs
Can I use another type of nut instead of cashews?
Cashews are ideal for the creamy texture of this cheesecake, but if you’re allergic or prefer another nut, macadamia nuts or soaked almonds can work as substitutes. Be aware that the flavor and texture may vary slightly.
Is it necessary to soak cashews?
Yes, soaking cashews softens them and allows them to blend into a smooth, rich filling. Without soaking, the texture could be grainy or less creamy.
Can I make my own vegan apple butter for this recipe?
Absolutely! Homemade apple butter adds a wonderful fresh-from-the-kitchen touch. Feel free to customize the spices to suit your taste. Store-bought versions work great too if you’re short on time.
How long does the cheesecake need to chill before serving?
A minimum of 6 hours of refrigeration is essential for the cheesecake to properly set and develop its flavors. Overnight chilling is even better for a firmer, more cohesive slice.
Is this recipe suitable for gluten-free diets?
If you swap the vegan cookies for gluten-free biscuits or crackers, this No-Bake Vegan Apple Butter Cheesecake Recipe can easily be made gluten-free. Just double-check all ingredients for gluten content to be safe.
Final Thoughts
If you want a dessert that feels like a warm hug and looks stunning without turning on the oven, give this No-Bake Vegan Apple Butter Cheesecake Recipe a try. It’s not just simple and delicious but a true crowd-pleaser that brings together cozy autumn flavors and creamy sweetness in perfect harmony. I can’t wait for you to make it your own and share a slice with friends or family!
Print
No-Bake Vegan Apple Butter Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 40 minutes (including chilling)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
Description
This No-Bake Vegan Apple Butter Cheesecake is a luscious, creamy dessert perfect for autumn or any time of the year. Made with a crunchy vegan cookie crust and a smooth, spiced apple butter-infused filling, it requires no baking and is entirely plant-based. The cheesecake features a rich cashew and vegan cream cheese blend, topped with a generous layer of homemade apple butter for extra sweetness and depth of flavor.
Ingredients
Apple Butter
- 1 batch vegan apple butter (prepared up to 2 days ahead)
Crust
- 150 g vegan cookies (such as Biscoff)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 45 g vegan butter, melted
Filling
- 150 g cashews (soaked ahead of time for at least 4 hours or quick-soaked for 30 minutes in boiled water)
- 350 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- Approx. 250 g apple butter (â…“ of the batch, for the filling)
- Optional: 1-2 tablespoons brown sugar or coconut sugar (to taste for sweetness)
Topping
- Approx. 250 g apple butter (for topping)
Instructions
- Prepare Ingredients: Make the vegan apple butter up to 2 days in advance and refrigerate. Soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, soak soaked cashews in boiled water for 30 minutes. Line a 9-inch loaf pan with parchment paper, covering the base and sides.
- Make the Crust: Place the vegan cookies, ground cinnamon, ground ginger, and melted vegan butter in a food processor. Blitz until the mixture resembles wet sand and is finely ground.
- Form the Crust: Transfer the crust mixture into the lined loaf pan. Press firmly and evenly into the base using fingers or the back of a spoon to compact it. Refrigerate the crust while preparing the filling.
- Prepare the Filling: Add 250 g of vegan apple butter, soaked cashews, vegan cream cheese, and vegan Greek-style yogurt to a high-speed blender. Blend until smooth and creamy with no lumps. Taste and, if needed, add 1-2 tablespoons of brown sugar or coconut sugar and blend again for extra sweetness.
- Assemble and Chill: Pour the filling over the crust in the pan, smoothing the top. Refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set firmly.
- Add the Topping: Once set, spread the remaining 250 g of apple butter evenly over the top of the cheesecake using an offset spatula or the back of a spoon. Return the cheesecake to the fridge for 1 hour to set the topping or place it in the freezer for 30 minutes if you want to speed up the process.
Notes
- Apple butter can be made up to 2 days in advance and kept refrigerated.
- Cashews need to be soaked to soften them, either overnight or with a quick-soak in boiled water for 30 minutes.
- Choosing vegan Greek-style yogurt adds creaminess and tang to the filling.
- The cheesecake must be refrigerated for at least 6 hours to set properly before adding the topping.
- Adjust sweetness of the filling with brown sugar or coconut sugar depending on your preference.
- Lining the pan well with parchment helps to easily remove the cheesecake after chilling.
