Spiced Apple Shortcake with Cream Cheese Filling


Move over, strawberry shortcake! Spiced Apple Shortcake made with your favorite vegan ready-made biscuits and Tofutti Better Than Cream Cheese.


  • 4 vegan refrigerated biscuits (several Pillsbury brand biscuits are vegan)
  • 1/2 cup vegan Tofutti Better Than Cream Cheese, slightly softened
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 large lemon
  • 2 tablespoons butter
  • 2 apples, cored and cut into bite-size pieces
  • 1/2 teaspoon pumpkin spice, apple pie spice, or ground cinnamon
  • 2 tablespoons dark brown sugar
  • 2 tablespoons non-dairy creamer, plain or vanilla
  • garnishes: lemon zest, ground spice, cinnamon sticks, or star anise


  1. While biscuits bake, in a small bowl, combine Tofutti Better Than Cream Cheese, sugar, vanilla extract, and lemon zest. Set aside.
  2. In a large skillet over medium to medium-low, heat butter. Add apples and spice, and sauté, frequently stirring, until softened, but ensure skin retains some color, lowering heat if necessary. Add brown sugar and non-dairy creamer, and cook, stirring continually, until apple pieces are coated in a thick caramel-like sauce.
  3. To serve: halve warm biscuits and place on 4 serving plates. Dollop 1/4 of the Tofutti Better Than Cream Cheese mixture on bottoms of each biscuit. Spoon 1/4 of apple mixture over, place tops of biscuits at an angle against each stack, and sprinkle with garnish. Serve immediately.

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