Do you know what's been making our kitchen smell absolutely incredible lately? We've been testing these amazing apple cider cheesecake cookies, and let me tell you, they're something special.
We're usually pretty traditional with our recipes, but sometimes you've got to shake things up a bit! So, Today, we're sharing not one, but three different ways to make these delightful apple cider cheesecake cookies.
These Recipes Are Ideal for People who want to avoid dairy, people who want to get extra protein before or after a hard workout, or people who simply want to indulge in something absolutely delicious, we've got you covered in this blog post!
Our Apple Cider: The Heart of Every Cookie
Here's what makes these cookies truly special, our fresh-pressed apple cider. If you've tried our classic apple cider muffins or browsed through our favorite apple cider recipes, you know we take our cider seriously. We reduce it down until it's thick and concentrated, which gives these cookies that rich, orchard-fresh taste you can only get from real Vermont apples.
The best part? We're using the same eco-certified apples that go into the cider you can grab from our farm store. It's amazing how our fresh-pressed apple cider transforms when you simmer it down, all those natural flavors get concentrated into something truly magical.
Quick Note: We’ve tried these recipes using our own apples, but feel free to use them with any apples. Just make sure they are eco-friendly, sustainable, and sourced from small farmers. It’s always refreshing to see communities support their local businesses & farmers, so without further ado, let's get started with the first one!
First Recipe: Dairy-Free & Naturally Sweetened Apple Cider Cheesecake Cookies
Looking for a treat that's both dairy-free and delicious? We've got you covered! These cookies feature our fresh apple cider and dairy-free alternatives that make them just as creamy as the original. And if you're wondering about storage, these cookies freeze beautifully just like our cider!
Cookie Base Ingredients: (Serving Size: 12-15 Small to Medium Cookies)
|
Ingredient |
Amount |
Notes |
|
Reduced Apple Cider |
1 cup |
Simmer 2 cups cider until reduced to 1 cup |
|
Almond Flour |
2½ cups |
Makes cookies naturally gluten-free |
|
Coconut Oil |
¾ cup |
Room temperature |
|
Maple Syrup |
½ cup |
Vermont-made preferred! |
|
Vanilla Extract |
2 tsp |
Pure |
|
Baking Soda |
1 tsp |
|
|
Salt |
¼ tsp |
|
|
Cinnamon |
1 tsp |
|
|
Nutmeg |
¼ tsp |
Dairy-Free "Cheesecake" Filling:
|
Ingredient |
Amount |
Notes |
|
Soaked Cashews |
1½ cups |
Soaked for 4 hours |
|
Coconut Cream |
½ cup |
Just the solid part |
|
Maple Syrup |
3 tbsp |
|
|
Lemon Juice |
1 tbsp |
Fresh squeezed |
|
Vanilla Extract |
1 tsp |
Nutrition Facts (per cookie):
|
Nutrient |
Amount |
|
Calories |
185 |
|
Fat |
12g |
|
Carbs |
16g |
|
Protein |
4g |
|
Fiber |
2g |
|
Sugar |
8g |
Instructions:
-
Cider Reduction (30 minutes)
-
Start by reducing 2 cups of our apple cider to 1 cup
-
Let cool completely before using
-
Cookie Base (15 minutes prep)
-
Mix dry ingredients in one bowl
-
Blend wet ingredients in another
-
Combine until dough forms
-
Chill for 30 minutes
-
Filling (10 minutes prep)
-
Blend all filling ingredients until smooth
-
Chill for at least 1 hour
-
Assembly and Baking (20 minutes)
-
Roll dough into 1-inch balls
-
Create wells in the center
-
Fill with "cheesecake" mixture
-
Bake at 350°F for 12-15 minutes
Pro Tips:
|
Tip |
Description |
|
Cider Reduction |
Don't rush the reduction process - slower is better for concentrated flavor |
|
Cashew Soaking |
Soak cashews in hot water for 1 hour if short on time |
|
Cookie Texture |
Don't overbake - they should be slightly soft when removed |
|
Storage |
Keep in an airtight container for up to 5 days |
These apple cider cheesecake cookies are perfect for anyone following a dairy-free lifestyle or just looking to try something new. The natural sweetness from apple cider pairs beautifully with the maple syrup, creating a perfectly balanced treat that's not too sweet.
Recipe 2: High-Protein Apple Cider Power Cookies
Perfect for post-apple picking energy, these protein-packed cookies complement a refreshing mocktail. The combination of fresh ingredients and concentrated flavors brings out the best of what Vermont's traditional cider mills are known for.
Cookie Base Ingredients: (Serving Size: 15-18 Medium Cookies)
|
Ingredient |
Amount |
Notes |
|
Reduced Apple Cider |
1 cup |
From 2 cups fresh cider |
|
Protein Powder |
1 cup |
Vanilla or unflavored |
|
Almond Flour |
1½ cups |
|
|
Greek Yogurt |
½ cup |
Full-fat preferred |
|
Egg Whites |
3 large |
Room temperature |
|
Coconut Oil |
⅓ cup |
Melted |
|
Monk Fruit Sweetener |
½ cup |
Or preferred sweetener |
|
Baking Powder |
1 tsp |
|
|
Cinnamon |
1 tsp |
High-Protein Cheesecake Filling
|
Ingredient |
Amount |
Notes |
|
Low-fat Cream Cheese |
8 oz |
Room temperature |
|
Greek Yogurt |
¼ cup |
|
|
Protein Powder |
¼ cup |
|
|
Monk Fruit Sweetener |
2 tbsp |
|
|
Vanilla Extract |
1 tsp |
Nutrition Facts (per cookie)
|
Nutrient |
Amount |
|
Calories |
165 |
|
Protein |
12g |
|
Carbs |
14g |
|
Fat |
8g |
|
Fiber |
2g |
|
Sugar |
3g |
Instructions and Pro Tips
Similar to our first recipe, but with these special notes:
-
Don't overmix when incorporating protein powder
-
Chill dough for 45 minutes minimum
-
Bake at 350°F for 10-12 minutes
Recipe 3: Classic Vermont Decadent Apple Cider Cheesecake Cookies
For those special moments when only indulgence will do, these cookies deliver pure Vermont charm. They pair wonderfully with a classic apple cider martini and showcase the rich heritage of fermented apple traditions in every bite.
Cookie Base Ingredients: (Serving Size: 18-20 Medium Cookies)
|
Ingredient |
Amount |
Notes |
|
Reduced Apple Cider |
1 cup |
Fresh from our mill |
|
All-Purpose Flour |
3 cups |
|
|
Butter |
1 cup |
Vermont-made, room temp |
|
Brown Sugar |
1 cup |
Packed |
|
Granulated Sugar |
½ cup |
|
|
Eggs |
2 large |
Room temperature |
|
Vanilla Extract |
2 tsp |
Pure |
|
Baking Powder |
1 tsp |
|
|
Cinnamon |
1½ tsp |
|
|
Nutmeg |
¼ tsp |
Freshly grated preferred |
Classic Cheesecake Filling
|
Ingredient |
Amount |
Notes |
|
Cream Cheese |
16 oz |
Full-fat, room temp |
|
Sugar |
⅓ cup |
|
|
Egg Yolk |
1 |
|
|
Vanilla Extract |
1 tsp |
|
|
Apple Cider |
2 tbsp |
Reduced |
Nutrition Facts (per cookie)
|
Nutrient |
Amount |
|
Calories |
245 |
|
Fat |
14g |
|
Carbs |
28g |
|
Protein |
4g |
|
Fiber |
1g |
|
Sugar |
16g |
Pro Tips
|
Tip |
Description |
|
Cider Choice |
Use fresh-pressed cider from our apple cider mill |
|
Texture |
Slightly underbake for perfect chewiness |
|
Storage |
Keep refrigerated up to 1 week |
|
Serving |
Best served at room temperature |
Are You Ready to Start Baking?
The magic of these apple cider cheesecake cookies starts with quality ingredients. Visit the Champlain Orchards Farm Market to gather everything needed for your baking adventure. Pick up fresh-pressed cider, locally sourced ingredients, and maybe even some hard cider to enjoy while baking!
Don't forget to check out the fruit and provisions collection for seasonal favorites, or browse the complete product lineup to stock your pantry with Vermont's finest.
Share photos of your cookie creations on social media and tag Champlain Orchards - we love seeing family traditions come to life in home kitchens across Vermont and beyond. Happy baking everybody!!