Apple Pie Cashew Cheesecake Cups

Citrus Free, Corn Free, Dairy Free, Egg Free, Gluten Free, Pescatarian, Soy Free, Vegan, Vegetarian

290 Calories | 5g Protein | 31g Carbs | 17g Fat | 3g Fiber | 12g Sugar

2 hours 30 minutes | 9 servings

A crunchy oat crust topped with a silky cashew cream filling that's perfectly spiced with cinnamon, and finished with tender apple chunks. The texture contrast alone is worth making these.

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Why You'll Love This

They're sweet without being cloying, rich without feeling heavy, and they taste way more impressive than the actual effort required. This is a perfect meal prep recipe too as they hang out happily in your fridge for up to five days. Plus, they're gentle on sensitive stomachs since they're naturally dairy, egg, and gluten free. 

The Nutrition Profile

Each cup delivers 290 calories with 5g of protein and 3g of fiber from the oats and cashews. The healthy fats come from raw cashews and coconut oil, both of which provide sustained energy without spiking your blood sugar.

You're also getting a decent amount of magnesium from the cashews, which supports muscle function and sleep quality. The cinnamon adds more than just flavor. It contains compounds that support healthy blood sugar metabolism. As we age, nutrient absorption can become less efficient, making whole food sources of vitamins and minerals increasingly important.

The oats provide B vitamins and additional fiber to support digestive health, while the apples contribute vitamin C and additional fiber.

Overall, this is the perfect vegan treat made entirely with whole foods while still being flexible enough to accommodate different taste preferences.

The Ingredient List

The ingredient list is surprisingly simple for something this delicious.

You'll need rolled oats for the crust, raw cashews for the filling (soak them for at least six hours, or if you're in a hurry, use boiling water for 10 to 20 minutes), a large apple, coconut oil, maple syrup, vanilla extract, cinnamon, and a pinch of salt. All pretty standard pantry stuff.

Cashew Sensitivity? Use soaked sunflower seeds instead for a nut free version. The texture will be slightly less creamy but still delicious.

Apple Swaps: Any firm, slightly tart apple works well here. Granny Smith, Honeycrisp, or Pink Lady are all solid choices.

Seasonal Twist: Want to make these for Thanksgiving? Use pumpkin pie spice instead of cinnamon and swapping the apple for pumpkin puree. Honestly, genius.

Sweetener Options: If maple syrup doesn't agree with you, try honey or date syrup instead.

The Practical Stuff

The cashews need six hours to soak, and the finished cups need at least two hours to set up before serving, so plan accordingly.

The crust bakes for just seven minutes to firm it up, then everything else is no bake.

You'll need a food processor to make both the crust and filling smooth, so this isn't a one bowl situation.

Store them in an airtight container in the fridge for up to five days or freeze them for up to three months. If you freeze them, let them thaw for about 10 minutes before eating for the best texture.

Make a batch when you have the time and energy, and future you will be grateful on those days when you want a little taste of fall regardless of what the calendar says.

The Method

Start by soaking your cashews. If you forget, boiling water for 10 to 20 minutes works in a pinch.

Preheat your oven to 350°F and line a muffin tin with silicone or paper liners.

For the crust, toss rolled oats, half the cinnamon, one third of the coconut oil, one third of the maple syrup, half the vanilla, and half the salt into your food processor. Pulse until it forms a sticky batter.

Press about 1 1/2 tablespoons into each muffin liner, molding it up the sides to form a little cup. Bake for seven minutes, then let it cool while you make the filling.

Wipe out your food processor (no need to wash it, just get the big chunks out). Add your drained cashews, two thirds of the chopped apple, and the rest of your coconut oil, maple syrup, vanilla, cinnamon, and salt.

Blend for two to three minutes until it's completely smooth. This is where a high-powered blender or food processor really shines, you want zero graininess.

Divide the cashew mixture among your baked crusts, top with the remaining apple pieces, and dust with extra cinnamon if you're feeling fancy. Pop them in the fridge for at least two hours to set up. The waiting is the hardest part, but trust me, it's worth it.

Why This Works

These cheesecake cups deliver the cozy comfort of apple pie with a fraction of the effort. The combination of creamy filling and crunchy crust satisfies that need for texture contrast, while the maple and cinnamon make your kitchen smell like autumn in the best way.

They're sweet enough to feel like a treat but made with whole food ingredients that won't leave you crashed out an hour later. Plus, who doesn’t love a vegan cheesecake?

If you love this recipe, you should check out the Fall Favorites Recipe Collection. This collection has 25 of the best fall recipes all in one FREE download!

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