Apple Pie Cashew Cheesecake Cups


For 9 servings:

  • 2 cups Oats (rolled)
  • 2 tsps Cinnamon (divided)
  • 1/3 cup Coconut Oil (melted, divided)
  • 1/3 cup Maple Syrup (divided)
  • 1 tsp Vanilla Extract (divided)
  • 1/2 tsp Sea Salt (divided)
  • 1 cup Cashews (raw, soaked for at least 6 hours and drained)
  • 1 1/2 Apple (large, chopped, divided)


  1. Preheat the oven to 350°F (175°C) and line a muffin tin with silicone or paper muffin liners.
  2. In a food processor, combine the oats, half of the cinnamon, 1/3 of the coconut oil, 1/3 of the maple syrup, half of the vanilla, and half of the salt. Process until a sticky batter is formed.
  3. Scoop 1 1/2 tablespoons of the batter into each muffin liner. With your fingers press and mold the batter to form an even crust around the bottom and sides. Transfer to the oven and bake for seven minutes.
  4. Wipe out the food processor and add the cashews, 2/3 of the apple, and the remaining of the following ingredients: cinnamon, coconut oil, maple syrup, vanilla, and salt. Blend for two to three minutes or until the mixture is very smooth.
  5. Divide the cashew mixture evenly into each of the baked crusts. Top with the remaining apple, and sprinkle with cinnamon to garnish. Transfer the cups to the fridge to set for at least two hours. Enjoy!


For 1 serving:

  • Calories = 290
  • Fat = 17g
  • Carbs = 31g
  • Protein = 5g

Looking for more?

Check out our Fiona Bakes Recipe Book for more delicious gluten free sweet treats!

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