Cinnamon Apple Cheesecake (Raw, Vegan)

December 1, 2019

Cinnamon Apple Cheesecake (Raw, Vegan)  by Plantbased Baker

A slice of apple cheesecake a day keeps the doctor away...or something like that! This Cinnamon Apple Cheesecake offers the perfect mixture or sweetness, tartness, and warmth - everything you could want in a Fall/Winter dessert!

Cinnamon Apple Cheesecake (Raw, Vegan)  by Plantbased Baker

Cinnamon Apple Cheesecake (Raw, Vegan)

December 1, 2019

Makes: 1 6-in. cheesecake



  • 1½ cup raw almonds
  • ½ cup unsweetened coconut flakes
  • ¾ cup (10) pitted medjool dates, soaked and drained
  • 1 tsp. Ceylon cinnamon (reduce if using Cassia)
  • ⅛ tsp. sea salt

Cinnamon Apple Cheesecake

  • 2 cups raw cashews, soaked and drained
  • 2 medium ripe apples, diced
  • ½-1 cup unsweetened vanilla cashew milk, or other non-dairy milk of choice
  • ¼ cup + 2 Tbsp. pure maple syrup
  • ¼ cup fresh squeezed lemon juice
  • 2 Tbsp. organic coconut oil, melted and cooled to room temp.
  • 3 tsp. Ceylon cinnamon (reduce if using Cassia)
  • 1 tsp. pure vanilla extract
  • ¼ tsp. sea salt


  • Fresh mini apples
  • Chopped almonds
  • Dried cranberries
  • Dried rose petals


For the Crust

  • Soak dates in warm water to soften for about 30 minutes.
  • Grease a 6-in x 3-in spring form pan with coconut oil non-stick cooking spray and line bottom with parchment paper.
  • Place almonds, coconut flakes, cinnamon, and salt in a food processor and process into a crumble.
  • Add the dates, after soaking and draining, and blend into a sticky dough, scraping down the sides when necessary.
  • Press mixture into bottom of spring form pan and set aside.
  • Clean out the food processor to prepare the next layer.

For the Cinnamon Apple Cheesecake

  • Soak cashews in warm water for 4-6 hours. Drain and place in food processor with rest of Cinnamon Apple Cheesecake ingredients (beginning with only ½ cup milk) and blend until smooth. If the mixture is still pretty thick, slowly add remaining ½ cup milk and blend until nice and creamy.
  • Pour the filling over the crust, then tap pan on counter to release air bubbles.
  • Cover and place in the freezer to set for 4-6 hours, or overnight for best results.

Remove cake from spring form pan and garnish with toppings of choice. Allow to thaw at room temperature for 20-30 minutes before slicing and serving. Store in the freezer for up to two weeks.

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About Me

Hi there! I’m Sara – a twenty-something graphic designer with a passion for plant-based baking on the side.


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