These Gluten Free Apple Cheesecake Cookies combine two classic desserts into one delicious fall treat. Soft, cinnamon-spiced cookies are filled with a creamy cheesecake center and topped with a homemade apple pie filling. They're gluten free, dairy free, and can be made nut free and refined sugar free, so everyone can get in on the apple pie action!
If you love apple pie, cheesecake, and cookies, you don't have to choose between them anymore. These apple pie cheesecake cookies combine all three into one bite-sized dessert and I can't get enough! I love when a dessert hits multiple cravings at once. They're perfect for fall get-togethers, holiday celebrations, or whenever you're craving a cozy apple dessert without making an entire pie.
Why You'll Love These Apple Cheesecake Cookies
- Allergy friendly: these delicious apple cookies are gluten free, dairy free, soy free, and corn free. They can be made nut free depending on the brand of dairy free cream cheese you use.
- Refined sugar free option: these cookies can easily be made refined sugar free by using homemade coconut sugar powdered sugar in the cheesecake filling. Don't worry, I'll teach you how to make that!
- Three distinct layers: these aren't just apple cookies or cheesecake filled cookies, these mimic three different desserts all in one. A cookie base, a cheesecake layer, and an apple pie layer.
- Homemade apple pie filling: instead of canned apple pie filling, these cookies are topped with a quick homemade cinnamon apple filling made with real apples. It gives them that classic apple pie flavor without any additives or processed sugars.
- Easier than pie: you get all the cozy flavors of apple pie and cheesecake in a soft, handheld cookie. No pie crust, long cheesecake bake times, or pulling out a fork required.
Ingredients for Gluten Free Apple Cheesecake Cookies (and Substitutions)
Cookie base
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
- Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour and provides a nutty, sweet flavor for the cookies. Almond flour can be used instead, if you tolerate it!
- Coconut sugar: this is the main unrefined sweetener in the cookie base. You can use light brown sugar in a pinch.
- Dairy free butter or coconut oil: to keep this recipe dairy free, stick to a plant-based butter or coconut oil. I've tested both and they both work.
- Applesauce: be sure to use a no sugar added variety or a cinnamon applesauce for extra cinnamon flavor.
- Eggs: you'll need 1 egg and 1 egg yolk. The egg yolks help yield soft cookies.
- Dairy free milk: any milk will work in this recipe.
- Cinnamon, vanilla extract, baking powder, salt: you can substitute the cinnamon for apple pie spice, if desired.
Cheesecake layer
- Dairy free cream cheese: your favorite brand of dairy free cream cheese will work.
- Powdered sugar: this both balances out the tang of the cream cheese and provides a fluffy cheesecake filling. You can make a homemade, refined sugar free variety with coconut sugar by blending 1 cup of coconut sugar with 1 cup of tapioca starch.
- Vanilla extract
Apple pie filling
- Apples: I prefer to use a mix of apples (both green and red/pink) for a variety of flavor, but feel free to use your favorite variety.
- Coconut sugar: just a little to sweeten up any tartness in the apples.
- Tapioca starch: you only need a little to thicken the apple pie filling. Arrowroot starch works as a 1:1 substitute. Regular cornstarch will also work if you don't need the recipe to be corn free.
- Lemon juice, cinnamon
How to Make Gluten Apple Cheesecake Cookies
- Make the cheesecake filling first by beating all ingredients together in a small bowl until smooth. Place in the fridge.
- Make the apple pie filling next. Mix diced apples with other filling ingredients in a medium saucepan on medium heat.
- While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened, turn temperature to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool completely.
- Line a cookie sheet with parchment paper.
- Make the gluten free cookies. Whisk the dry ingredients together for the cookies in a medium bowl and set aside.
- Beat the butter/coconut oil, applesauce, and sugars together in a large bowl on medium speed until smooth with an electric mixer or in a stand mixer. Add the eggs, milk, and vanilla and beat to combine.
- Add dry ingredients to wet ingredients and mix on low speed until just combined.
- Chill the batter in the fridge while you preheat the oven to 350F.
- When oven is preheated, scoop tablespoon sized cookie dough balls and place on the prepared baking sheet. Press the back of a tablespoon measuring spoon into each dough ball to create a crater in the middle.
- Fill with cream cheese mixture, then scoop some apples on top.
- Bake for 12-15 minutes, until edges are golden brown and set.
- Let cookies cool for a few minutes before transferring to a wire rack to finish cooling.
Apple Pie Cheesecake Cookie Variations
- Add a caramel drizzle to the tops of the baked and cooled cookies (try my healthy homemade caramel sauce) or use apple butter.
- Blend a little bit of apple butter into the cream cheese filling. keep in mind, this may make it a bit runny, but that will be okay once baked.
How to Store Gluten Free Apple Cheesecake Cookies
Once done cooling, store these apple pie cheesecake cookies in an airtight container in the fridge for up to 5 days. Since these cookies contain cheesecake filling, they should be refrigerated and not left at room temperature for extended periods. I do suggest letting them come to room temperature for 20 minutes before serving.
These cookies are best fresh and I don't suggest freezing them, as the cheesecake filling will become runny upon defrosting.
Tips for Making Apple Pie Cheesecake Cookies
- Let the apple filling cool before assembling. Hot filling can soften the cheesecake mixture and make assembly messy.
- Chill the dough. I hate waiting for cookie dough to chill, but it's important for these cookies to hold their shape. You don't have to chill the dough for long, though.
- Oil the tablespoon measure. Spray the back of the spoon you are going to use to indent the cookies with some oil so that it doesn't stick to the dough.
- Add enough filling. Don't be stingy, add a heaping teaspoon of cheesecake and apples. The cookies will spread some during baking and this ensures there is enough filling to fill out the cookies as they spread.
- Let the cookies cool completely. The filling sets as the cookies cool, so it's important to let them cool completely.
- Refrigerate leftovers. Due to the cheesecake filling, these cookies can't be stored at room temperature. Be sure to keep them in the fridge!
FAQ
Yes, they are gluten free as written.
Yes, they are dairy free as written, just be sure to use a dairy free cream cheese, dairy free butter or coconut oil, and dairy free milk.
Although these cookies can be made dairy free by using vegan cream cheese and vegan butter, they are not a vegan cookie as they do contain eggs. I have not tested a vegan version.
I prefer to use a mix of apples to get both the tart and sweet flavor. Mix Granny Smith apples and something like Fuji or Pink Lady. Stick to just one kind of apple if you love a certain variety!
This is up to you! I never peel my apples because I want all the nutrients the skin has to offer, but if you don't love the chewier bite then feel free to peel them before cooking.
In a pinch, yes, but canned apple filling is made with refined sugar and sometimes other preservatives.
Yes. If you don't need these cookies to be dairy free, regular full-fat cream cheese can be used in the cheesecake filling.
Yes. Use tigernut flour instead of almond flour and choose a nut-free dairy-free cream cheese if needed. Always check the labels of your specific ingredients for cross-contact information.
More Delicious Fall Apple Recipes
If you're looking for another way to combine apple pie and cheesecake, try my Caramel Apple Crisp Cheesecake (Gluten & Dairy Free)
If you want more pie vibes, give my Gluten Free Apple Crumble Pie a shot!
If you're in the mood for easy apple bakes, try my Gluten Free Apple Cinnamon Bread or Gluten Free Apple Muffins
Ready to bake? Get all the ingredients to make these cookies in one click!
If you try these cookies, please leave a rating and review. Don't forget to tag me on social media!
Gluten Free Apple Pie Cheesecake Cookies (Dairy Free)
Ingredients
Cheesecake Filling
- 8 oz dairy free cream cheese
- ½ cup powdered sugar*
- 1 teaspoon vanilla extract
Apple Topping
- 2 apples, diced
- 1 tablespoon lemon juice
- 2 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 1 tablespoon tapioca starch or arrowroot starch
- 2 tablespoon water
Cookie Base
- 1 ½ cups 1:1 gluten free flour
- ½ cup Tigernut flour or almond flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup dairy free butter or coconut oil softened/room temp
- ¼ cup applesauce room temp
- ⅓ cup coconut sugar
- 1 egg room temp
- 1 egg yolk room temp
- 2 tablespoon dairy free milk of choice
- 1 teaspoon vanilla extract
Instructions
Cheesecake filling
- Make the cheesecake filling first by beating all ingredients together in a bowl until smooth. Place in the fridge while you prep everything else.
Apple Pie Filling
- Mix diced apples, lemon juice, cinnamon and sugar in a pan on medium heat. While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened and released some of their juices, turn temp to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool as you make the cookies.
Gluten Free Cookies
- Whisk the flours, baking powder, cinnamon, and salt together for the cookies in a medium bowl and set aside.
- Beat the coconut oil/butter, applesauce, and sugars together in a large bowl on medium speed for a couple of minutes until more fluffy. If using dairy free butter, it may separate some, that’s okay.
- Add the eggs, milk, and vanilla and beat to combine.
- Add dry ingredients to wet and mix on low until just combined.
- Scrape down the sides of the bowl and l et the batter sit in the fridge while you preheat the oven to 350 F.
- Once oven is ready, scoop tablespoon sized balls of dough onto parchment lined baking sheet. Spray the back of the tablespoon measuring spoon with oil then press into each dough ball to create a crater in the middle.
- Fill each crater with a heaping teaspoon of cheesecake filling then scoop some apples on top (as many as you can fit!).
- Bake for 12-15 minutes, until edges are golden and set.
- Let cool for a few minutes before transferring to a wire rack to finish cooling.
Ann Marie Koshuta says
They look amazing!