These bite-sized vegan apple pie cheesecake are straightforward and scrumptious! You don’t should prebake the crust or precook the apple pie filling! The right mini dessert for the vacations. Gluten-free.

Coming at your with the proper bite-size dessert for informal vacation gatherings! Mini Apple Pie Cheesecakes – we all know how vacation meals are – you could have an enormous important meal and once you ask who has room for dessert,  you get the frequent reply ” sure, not now, however perhaps in a bit”.

Having these individual-sized desserts prepared is the proper resolution. You may simply put them out on a desk and everybody can serve themselves as soon as they’re prepared for one thing candy!

These bite-sized  apple cheesecakes are straightforward and scrumptious! You don’t should prebake the crust or precook the apples. Apples are lower actually finely so all the things might be baked to perfection on the similar time!

Why you’ll love these apple pie cheesecake bites

• They’re excellent chew dimension desserts
• they’re straightforward
• they’re gluten-free and grainfree
• They’re excellent for the vacation season and any season for that matter
• They don’t require prebaking the crust!

 

Extra apple desserts:

Gluten Free Apple Pear Crisp Vegan

Apple Custard Squares

Apple Pie Bars

Apple Cinnamon Scones (No Oil Low Fats)

Apple Cake with Cinnamon Custard

Apple Pie Baked Oatmeal

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Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)

Chunk sized vegan apple cheesecake! These are straightforward and scrumptious! You don’t should prebake the crust or precook the apple pie filling! The right mini dessert for the vacations. Gluten-free. 

Prep Time20 minutes

Cook dinner Time22 minutes

Whole Time42 minutes

Course: Dessert

Delicacies: American

Key phrase: mini vegan cheesecakes

Servings: 6

Energy: 357kcal

Creator: Vegan Richa

Components

For the crust:

• 1 cup (112 g) blanched tremendous effective almond flour or use pure almond flour
• 3 tablespoons tapioca starch or different starch
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar
• 1 tablespoon semi-solid refined coconut oil soften earlier than utilizing
• 3-4 tablespoons maple syrup

For the cheesecake submitting:

• 3/4 cup (183.75 g) vanilla non-dairy yogurt resembling Kite Hill
• 3/4 cup cashews soaked for at the least quarter-hour in sizzling water
• 4 tablespoons sugar
• 1/4 – 1/2 teaspoon vanilla extract or as wanted

For the apple pie topping:

• 1 cup (125 g) finely chopped apples peeled and chopped
• 1 teaspoon oil
• 1 teaspoon maple syrup
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions

• Make the crust: In a bowl add all of the dry components for the crust; almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar, and blend rather well. Press and blend to interrupt all of the almond flour lumps, if any.

• Soften your coconut oil when you haven’t already then add it to the bowl with 3 tablespoons of maple syrup.

• Use your fingers or a spoon to press and blend rather well. The combination ought to be barely dry-ish dough. Solely add maple syrup one teaspoon at a time if wanted. If there’s an excessive amount of maple syrup the combination will turn into a smooth cookie dough and finally sticky and troublesome to work with. Put aside

• Make the cheesecake filling; add all of the filling components to a blender and mix till easy. Relying in your blender, the consistency of the yogurt, and the cashews,  you may want so as to add 2-4 tablespoons of water to get the filling to a easy consistency.

• Add the water as wanted, one tablespoon at a time, and mix. I normally mix for 30 seconds and let it sit for five minutes for the cashews to rehydrate rather well after which mix once more. Repeat this course of 3 or 4 occasions. Examine the consistency in between and add extra water if wanted. Don’t add an excessive amount of water and maintain it a thick creamy consistency. Set the filling apart.

• Line a muffin tin with parchment or muffin liners, or grease rather well, and add a parchment holder in an effort to come out the cheesecakes simply.

• In case you have a non-stick muffin tin then grease rather well. I normally solely add a strip or rectangle of parchment throughout and add the crust on high which helps come out simply. But when your muffin tin is older and isn’t non-stick then you definitely’ll want to make use of muffin liners.

• As soon as the muffin tin is prepared, take small parts of the crust combine and press it into the muffin tin. Don’t make a thick crust, simply unfold it out all the way in which to the perimeters of the muffin tin. Then add the blended filling to the crusts. Solely fill them a bit over midway via as we are going to add apples on high. You’re going to get wherever from 6-8 mini cheesecakes.

• Make the apple pie topping: In a bowl add all of the topping components and blend rather well. High the mini cheesecakes with an excellent quantity of apple topping.

• Preheat the oven to 335ºF (170ºC). Place the muffin tin on a baking sheet and place it within the oven to bake. Examine on the 18 -minute mark if the crust begins to show golden and the apples are one way or the other baked. If not bake for one more 4 to eight minutes, relying on the oven and the thickness of the crust.

• Take away the muffin pan from the oven and let it cool for quarter-hour earlier than popping the cheesecakes out. Serve them at room temperature or allow them to chill for 1 hour for a extra cheesecakey consistency.

Notes

• For a Carmelo pie-like topping, you possibly can prepare dinner the apples beforehand in a skillet to get a saucy caramelized coating on the apples. Cook dinner 5-8 minutes.
• Nutfree:, use an alternate crust; which is a daily pie crust with common or gluten-free flour and vegan butter. For the filling, use 1.5 cups of vegan yogurt as an alternative of cashews. Add 1 tablespoon of cornstarch or tapioca starch to assist the filling thicken in the course of the baking course of.
• To make the recipe oil-free, omit the oil from the crust and add 1-2 teaspoons extra maple syrup.

Vitamin

Vitamin Info

Mini Apple Pie Cheesecakes (Single Serve Vegan Apple Pie Cheesecake)

Quantity Per Serving

Energy 357
Energy from Fats 180

% Day by day Worth*

Fats 20g31%

Saturated Fats 4g25%

Trans Fats 0.003g

Polyunsaturated Fats 2g

Monounsaturated Fats 4g

Sodium 78mg3%

Potassium 157mg4%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 28g31%

Protein 8g16%

Vitamin A 12IU0%

Vitamin C 5mg6%

Calcium 100mg10%

Iron 2mg11%

* % Day by day Values are based mostly on a 2000 calorie eating regimen.

Components:

• The crust is made with a mixture of almond flour and tapioca starch – you should utilize blanched, or pure almond flour
• coconut oil is used to carry the crust collectively
• baking soda helps crisp up the cookie crust
• some cinnamon is added to each the crust and the apple pie filling
• as a sweetener we use each sugar and maple syrup
• the cheesecake filling is made utilizing blended soaked cashews
• For the apple pie topping we’d like about 1 cup finely chopped apples – your favourite form. The apples are tossed with a little bit of cinnamon sugar for that apple pie taste, oil for shine and maple syrup for moisture

Ideas & Variations:

• Add some chopped pecans to the apple topping. For a pie-like topping, you possibly can prepare dinner the apples beforehand in a skillet to get a saucy caramelized coating on the apples. Cook dinner 5-8 minutes.
• To make this recipe nut-free, use an alternate crust; which is a daily pie crust with common or gluten-free flour and vegan butter.
• To make the filling with out nuts, use 1.5 cups of vegan yogurt as an alternative of cashews. Add 1 tablespoon of cornstarch or tapioca starch to assist the filling thicken in the course of the baking course of.
• To make the recipe oil-free, omit the oil from the crust and add 1-2 teaspoons extra maple syrup.

Easy methods to make Vegan Mini Apple Pie Cheesecakes

Make the crust: In a bowl add all of the dry components for the crust; almond flour, tapioca starch, baking soda, salt, cinnamon, and sugar, and blend rather well. Press and blend to interrupt all of the almond flour lumps, if any.

Soften your coconut oil when you haven’t already then add it to the bowl with 3 tablespoons of maple syrup.

Use your fingers or a spoon to press and blend rather well. The combination ought to be barely dry-ish dough. Solely add maple syrup one teaspoon at a time if wanted.

If there’s an excessive amount of maple syrup the combination will turn into a smooth cookie dough and finally sticky and troublesome to work with. Put aside

Make the cheesecake filling; add all of the filling components to a blender and mix till easy. Relying in your blender, the consistency of the yogurt, and the cashews,  you may want so as to add 2-4 tablespoons of water to get the filling to a easy consistency.

Add the water as wanted, one tablespoon at a time, and mix. I normally mix for 30 seconds and let it sit for five minutes for the cashews to rehydrate rather well after which mix once more. Repeat this course of 3 or 4 occasions. Examine the consistency in between and add extra water if wanted. Don’t add an excessive amount of water and maintain it a thick creamy consistency. Set the filling apart.

Line a muffin tin with parchment or muffin liners, or grease rather well, and add a parchment holder in an effort to come out the cheesecakes simply.

In case you have a non-stick muffin tin then grease rather well. I normally solely add a strip or rectangle of parchment throughout and add the crust on high which helps come out simply. But when your muffin tin is older and isn’t non-stick then you definitely’ll want to make use of muffin liners.

As soon as the muffin tin is prepared, take small parts of the crust combine and press it into the muffin tin. Don’t make a thick crust, simply unfold it out all the way in which to the perimeters of the muffin tin.

Then add the blended filling to the crusts. Solely fill them a bit over midway via as we are going to add apples on high. You’re going to get wherever from 6-8 mini cheesecakes.

Make the apple pie topping: In a bowl add all of the topping components and blend rather well. High the mini cheesecakes with an excellent quantity of apple topping.

Preheat the oven to 335ºF (170ºC). Place the muffin tin on a baking sheet and place it within the oven to bake. Examine on the 18 -minute mark if the crust begins to show golden and the apples are one way or the other baked.

If not bake for one more 4-8 minutes, relying on the oven and the thickness of the crust.

Take away the muffin pan from the oven and let it cool for quarter-hour earlier than popping the cheesecakes out. Serve them at room temperature or allow them to chill for an hour for a extra cheesecakey consistency.

Storage

Retailer refrigerated for upto 4 days. Freeze for longer.