These easy, no-bake vegan apple cheesecake jars are layered with graham cracker crumbs, a three-ingredient cheesecake filling, and gooey apple pie filling. These little snack jars are the perfect sweet treat for fall or to serve as a fun yet simple autumn dessert. The best part is they’re made and ready to serve in under 15 minutes! If you love apple desserts, you might also check out our Gluten Free Baked Apple Cider Donuts recipe.
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Ingredients
Prep
- Prep: Wash, peel, and dice the apple into cubes. Set aside. Blend the graham crackers in a food processor to create a crumb. Set aside.
- Make the apple pie filling: In a small saucepan, heat the vegan butter until melted. Then add in the apples, light brown sugar, and apple pie spice blend or ground cinnamon. Stir to coat evenly, and reduce the heat to medium-low. Cover, and let cook for 5 minutes. After 5 minutes, pour in the water, and increase the heat to medium. Allow the apples to cook for another 3-5 minutes covered, until soft and the water has nearly evaporated. Once cooked, set aside.
- Make the cheesecake filling: In a medium bowl, whisk the vegan cream cheese to soften it. Then add in Forager Project Unsweetened Vanilla Cashewmilk Yogurt and the maple syrup. Whisk until creamy and combined.
- Assemble the cheesecake cups: Depending on how many cheesecake cups you’re making, fill each cup about one quarter of the way full with graham crackers, followed by cheesecake batter, and apple pie filling. Finish with graham cracker crumbs.
- Serve and enjoy: Serve the apple cheesecake cups immediately, or chill in the fridge for 30 minutes to set the cheesecake batter. Serve and enjoy!
