Apple Cheesecake Cookies

Apple Cheesecake Cookies combine three desserts in one, featuring the best parts of apple pie, cheesecake, and a homemade cookie. These reliable, 100% vegan cookies are made without eggs and bake up soft and chewy, then topped with luscious cheesecake cream and a delectable caramel drizzle. They're the kind of dessert that looks bakery-worthy but is easy!

I knew I wanted these cookies to have all the cheesecake flavor while still being 100% vegan, so a fluffy whipped cream cheese topping was the perfect solution. It gives you that classic cheesecake taste without baking it into the dough. This salted caramel cheesecake recipe is a baked version that I’ve perfected, though!

Even with a few different components, it comes together so easily, and the result feels way more impressive than the effort it takes. Some more tasty and sweet apple recipes that you should try are apple baked oats and vegan apple crumble.

Why You’ll Love This Recipe

• It’s a three-in-one dessert. This recipe is a combination of apple pie, creamy cheesecake, and a chewy cookie. You get all of these flavors in one scrumptious bite.
• The pecan topping adds great texture. The cookie and whipped topping are soft, and you get lovely crunch and texture from the pecan topping.
• You don’t need a mixer for the dough. There is no need for an electric mixer to make the cookie dough. Just combine all the ingredients in one bowl!

Ingredients

• Vegan butter: Go with a butter that’s higher in fat and in stick form over the spreadable tub variety. My two go-to brands are Miyoko’s and Earth Balance.
• Cornstarch: This acts as a replacement for eggs. It helps to bind the cookie dough together, so it holds its shape as it bakes.
• Vegan whipped cream: No matter the variety that you go with, it must be a whipping cream so you can get that fluffy consistency. I recommend Country Crock plant-based cream or Silk heavy whipping cream.
• Vegan cream cheese: It must be full-fat for stability and richness. Violife and Kite Hill always turn out great in this recipe. I also have this dairy-free cream cheese recipe that you can try!
• Apples: A firm apple is the best choice for these cookies. Granny Smith and Honeycrisp are ideal, and you can choose which variety based on whether you prefer more tart or sweet. Stay away from red or yellow Delicious because they turn mushy when cooked.
• Pecans: These add a crunch to the cookies that enhances each bite. Walnuts work as a quick swap, too!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Gluten-free: Swap the all-purpose flour 1:1 for your favorite gluten-free blend.
• Nut-free: Omit the pecans and use sunflower seeds or pumpkin seeds for the crunchy element instead.
• Spiced version: Add some more warm spices to the apple pie mixture, like ¼ teaspoon of nutmeg or ground cloves. Even ½ teaspoon of cinnamon in the cookie dough can give them a stronger spiced flavor.

How to Make Old-Fashioned Apple Cheesecake Cookies

Before you get started, ensure that you peel and chop the apples and prepare the rest of the ingredients. I also recommend lining your baking sheet with parchment paper, and don’t forget to preheat your oven to 350°F while the dough for your dairy-free cheesecake cookies with apples chills.

Step 1: Combine the wet cookie dough ingredients. Add the wet ingredients for the cookie dough and mix with a wooden spoon until smooth and creamy.

Step 2: Add the dry ingredients. Measure and combine the dry ingredients, and then gradually incorporate them into the dough. 

Step 3: Scoop the dough and chill. Scoop the dough onto the prepared baking sheet and pop it into the fridge to chill for about 30 minutes.

Step 4: Prepare the apple pecan topping. Heat a skillet over medium heat and add all the ingredients except the cornstarch. Stir and allow the butter to melt. Then, add the cornstarch.

Step 5: Allow it to cook and thicken. Let it cook and thicken for about 10 minutes, then transfer it to a heat-safe dish and refrigerate until completely cooled.

Step 6: Bake the cookies and make the cheesecake cream. Bake the cookies for about 12 minutes or until the edges are set. While the cookies are cooling, whip the cheesecake filling until creamy, then spread it over the cooled cookies.

Step 7: Top with apples and pecans, then serve. Spoon the cooled apple topping over each cookie.

Step 8: Allow everything to set and serve. Serve the cookies with a mango blueberry smoothie to keep you feeling full!

Expert Tips

• Don’t skip chilling the dough: The cookie dough must chill for at least 30 minutes in the refrigerator, so the cookies don’t spread too much in the oven.
• Allow the cookies to cool fully: After the cookies bake, they must cool completely before you add the cheesecake layer, or it will melt and become a gooey mess.
• Chill each component: I recommend storing each component in the refrigerator before assembling the cookies. This ensures that everything will hold together perfectly.
• Whip the cream long enough: Allow the cream enough time to whip until stiff peaks form. This helps with the structure, so ensure the cheesecake mixture remains thick and fluffy.
• Storing the cookies: Keep them in an airtight container and refrigerate them for up to 3 days. The texture will be best the first day or so.

Serving Suggestions

• Hosting a party or get-together? Serve a tasty dessert board featuring these apple pecan cookies with cheesecake frosting. Add some more vegan treats like peanut butter chocolate bars and vegan sweet potato brownies.
• These apple cookies would be an amazing sweet finish to a hearty, cozy meal like vegan lasagna soup.
• Enjoy a scoop of your favorite dairy-free ice cream on the side for the ultimate dessert experience (and to keep it vegan). You can also try this lemon sorbet as a pop of brightness to balance the richness of these apple cookies with cream cheese frosting.

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