The moment I took my first bite of this Vegan Apple Crumble Cheesecake, it felt like the cozy embrace of autumn wrapped around me, bringing with it memories of warm family gatherings and laughter. This indulgent dessert combines a luscious cashew and tofu filling with cinnamon-spiced apples atop a delightful Biscoff cookie crust, making it a show-stopping addition to any dinner table. Plus, it’s not just plant-based; it’s also surprisingly easy to whip up and can be made gluten-free if you wish! Whether you’re seeking a comforting treat for yourself or preparing to delight friends at your next gathering, this Vegan Apple Crumble Cheesecake will surely satisfy. Are you curious about how to bring this magical dessert to life in your own kitchen?
Why is this cheesecake a must-try?
Delightful Fusion: This Vegan Apple Crumble Cheesecake expertly merges creamy cashew and tofu filling with perfectly spiced apples for an unforgettable flavor experience.
Guilt-Free Indulgence: Indulge in a dessert that’s entirely plant-based and free from dairy, ensuring you can treat yourself without the guilt!
Versatile & Customizable: With simple ingredient swaps for gluten-free or nut-free options, this cheesecake can cater to almost any dietary preference, making it perfect for any gathering.
Effortless Elegance: Impress your guests with a stunning dessert that’s surprisingly easy to make. If you loved this recipe, you might also enjoy our Lemon Blueberry Cheesecake for another delightful twist.
Crowd-Pleasing Appeal: Ideal for gatherings, celebrations, or just a cozy night in, this cheesecake is bound to win hearts and leave everyone asking for seconds!
Vegan Apple Crumble Cheesecake Ingredients
For the Crust
• Vegan-friendly cookies (330g) – Base for the crust; substitute with gluten-free cookies for a GF option.
• Vegan butter/margarine or coconut oil (150g, melted) – Binds crust ingredients; coconut oil adds a subtle flavor.
For the Apple Filling
• Large apples (3, peeled and diced) – Provide sweetness and flavor; Granny Smith or Honeycrisp work beautifully for tartness.
• Brown sugar (50g, ¼ cup) – Sweetens the apple filling; can substitute with coconut sugar for a different flavor profile.
• Cinnamon powder (1 tsp) – Adds warmth and spice to the apples, enhancing the overall experience.
• Cornstarch (2 tsp) – Thickens the apple mixture; arrowroot powder can be a substitute if needed.
For the Crumble Topping
• All-purpose flour (68g, ½ cup + 1 tbsp) – Used in the crumble topping; substitute with almond or coconut flour for a gluten-free version.
• Brown sugar (50g, ¼ cup) – Sweetens the crumble, offering a lovely contrast to the apples.
• Vegan butter or coconut oil (70g) – Enriches the crumble topping with moisture and flavor.
• Oats (40g, 6½ tbsp) – Adds texture and heartiness to the crumble.
• Chopped nuts (½ cup) – Provides delightful crunch; leave out for a nut-free version.
For the Cheesecake Filling
• Cashews (260g, unsalted and preferably raw) – Creates a creamy consistency essential for the cheesecake; soaked sunflower seeds can be a good alternative.
• Firm silken tofu (250g) – Adds body and creaminess to the cheesecake filling.
• Maple syrup or sugar (½ cup) – Sweetens the cheesecake filling without overpowering the flavors.
• Vegan yogurt or additional silken tofu (¾ cup) – Contributes to the creamy texture; keeping it vegan and rich.
• Lemon juice (2 tbsp) – Brightens and enhances the filling’s flavor, making it beautifully balanced.
• Cornstarch (1 tbsp) – Stabilizes the cheesecake filling; can be swapped as noted above.
• Vanilla extract (2 tsp) – Adds depth of flavor, elevating the overall taste experience.
• Salt (¼ tsp) – Balances sweetness and enhances all the flavors in the filling.
This Vegan Apple Crumble Cheesecake is sure to be a crowd-pleaser, delightfully merging the comforting flavors of apple crumble and cheesecake in each satisfying slice!
Step‑by‑Step Instructions for Vegan Apple Crumble Cheesecake
Step 1: Prepare the Crust
Start by crushing 330g of vegan-friendly cookies into fine crumbs. Melt 150g of vegan butter or coconut oil, then combine with the cookie crumbs until sandy. Press this mixture firmly into the bottom of a lined 9” springform pan. Once evenly distributed, pop the pan into the fridge to chill while you work on the filling, ensuring a solid base for your Vegan Apple Crumble Cheesecake.
Step 2: Cook the Apples
In a medium pot, combine 3 peeled and diced large apples with 50g of brown sugar, 1 teaspoon of cinnamon powder, and 2 teaspoons of cornstarch. Cook over medium heat for about 5-7 minutes until the apples soften but remain firm. Stir occasionally to prevent sticking. Once tender and fragrant, set the mixture aside to cool while you prepare the crumble topping.
Step 3: Make the Crumble Topping
In a bowl, cream together 70g of vegan butter with 50g of brown sugar until light and fluffy. Mix in 68g of all-purpose flour, 40g of oats, and optional ½ cup of chopped nuts. Use your hands to combine until crumbly. Refrigerate the crumble mixture for at least 15 minutes, which will help it achieve a perfect texture when baked atop your Vegan Apple Crumble Cheesecake.
Step 4: Prepare the Cheesecake Filling
Preheat your oven to 325ºF (162ºC). Soak 260g of raw cashews in boiling water for about 15 minutes to soften. In a blender, combine the drained cashews with 250g of firm silken tofu, ½ cup of maple syrup, ¾ cup of vegan yogurt, 2 tablespoons of lemon juice, 1 tablespoon of cornstarch, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt. Blend until completely smooth and creamy.
Step 5: Assemble the Cheesecake
Once your crust is set, pour the luscious cheesecake filling into the crust. Layer the cooled apple mixture on top, ensuring an even distribution. Finally, sprinkle the prepared crumble topping generously over the apples for that delightful crunch.
Step 6: Bake the Cheesecake
Place your springform pan on a baking tray to catch any spills. Bake in the preheated oven for 65-70 minutes, until the edges are set but the center still has a slight wobble. This will ensure a creamy texture and prevent overcooking your Vegan Apple Crumble Cheesecake.
Step 7: Cool and Chill
After baking, allow the cheesecake to cool at room temperature for about an hour. Then transfer it to the refrigerator to chill for at least 6 hours, or preferably overnight. This cooling time helps the cheesecake firm up nicely, making it easier to slice and serve, and enhancing the flavors beautifully.
Vegan Apple Crumble Cheesecake Variations
Feel free to get creative and customize this recipe to suit your tastes and dietary needs!
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Gluten-Free: Substitute the all-purpose flour in the crumble with almond or coconut flour for a gluten-free version. Your cheesecake will still retain that delightful crunch!
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Sugar-Free: Use a natural sweetener like stevia or erythritol in place of maple syrup or brown sugar, making this dessert even more guilt-free.
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Nut-Free: Swap out cashews in the filling for soaked sunflower seeds. This will retain the creamy texture without any nuts, perfect for those with allergies.
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Different Fruits: Experiment with alternative fruits like pears or mixed berries in place of apples for a unique fruity twist. The flavor combinations can be endless!
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Spiced Twist: Add a pinch of nutmeg or allspice into the apple mixture for an extra layer of warmth and spice that whispers cozy autumn vibes.
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Caramel Drizzle: Drizzle some vegan caramel sauce over the cheesecake before serving to elevate the sweetness and indulgence—perfect for a special occasion!
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Chocolate Infusion: Mix in some cocoa powder or vegan chocolate chips to the cheesecake filling for a chocolatey version that combines the rich flavors of chocolate and apple.
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Coconut Creaminess: For a tropical twist, use coconut yogurt instead of vegan yogurt in the filling, adding a subtle coconut flavor that beautifully complements the apples.
Feeling inspired? Once you’ve enjoyed this Vegan Apple Crumble Cheesecake, you might also like to explore our Apple Cheesecake Buns for another delicious way to savor those classic apple flavors!
Make Ahead Options
Preparing the Vegan Apple Crumble Cheesecake in advance is a fantastic way to save time and ensure a delicious dessert is ready when you need it! You can prepare the crust and crumble topping up to 24 hours ahead; simply store them in the refrigerator in airtight containers to maintain freshness. The apple filling can also be cooked and cooled up to 3 days prior. Just be sure to chill it before layering on the cheesecake to keep your crust crisp. When you’re ready to assemble, blend the cheesecake filling, pour it into the crust, layer the apples, and top with crumble before baking. This way, you’ll have an irresistible dessert that feels effortless and just as delightful!
Expert Tips for Vegan Apple Crumble Cheesecake
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Soak Those Cashews: Ensure you soak the cashews properly for at least 15 minutes. This step is crucial for achieving a smooth and creamy texture in your Vegan Apple Crumble Cheesecake.
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Pick the Right Apples: Choose tart varieties like Granny Smith or Honeycrisp. They add a delightful contrast to the sweetness of the filling and keep the apple layer vibrant and flavorful.
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Don’t Rush the Cooling: Allow the cheesecake to cool completely at room temperature before refrigerating. This helps it set properly and develop its flavors, making each slice a heavenly bite.
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Use a Baking Tray: Always place an empty baking tray under your springform pan when baking. This catches any potential leaks and keeps your oven clean, ensuring a stress-free baking experience.
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Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. This waiting period allows the layers to meld together, leading to a richer taste in each creamy slice.
What to Serve with Vegan Apple Crumble Cheesecake
Elevate your dessert experience by pairing this delightful cheesecake with complementary sides and treats that enhance its warm, cozy flavors.
- Coconut Whipped Cream: This light, airy topping is a heavenly addition that adds a creamy touch, enhancing the already lush cheesecake.
- Vegan Caramel Sauce: A drizzle of rich caramel contrasts beautifully with the creamy filling, elevating the indulgence of each bite.
- Spiced Apple Compote: A warm, comforting compote made with spiced apples mirrors the cheesecake’s flavor, bringing a homestyle touch.
- Fresh Berries: Juicy, tart berries add a refreshing balance to the cheesecake’s richness and bring a vibrant pop of color to your plate.
- Ginger Snap Cookies: These crunchy treats offer a spicy complement, enhancing the flavors while providing a fun crunch alongside each creamy slice.
- Herbal Iced Tea: A light herbal iced tea can cleanse the palate nicely, making each bite feel fresh and enjoyable without being overpowering.
Serve these pairs alongside your Vegan Apple Crumble Cheesecake to craft a complete meal experience that warms the heart and delights the senses!
How to Store and Freeze Vegan Apple Crumble Cheesecake
Fridge: Store the cheesecake in an airtight container in the refrigerator for up to 7 days, ensuring it remains fresh and delicious for your enjoyment.
Freezer: For longer storage, freeze individual slices in airtight containers for up to 3 months. This allows you to savor your Vegan Apple Crumble Cheesecake anytime a craving strikes!
Reheating: When ready to enjoy, thaw slices in the fridge overnight or at room temperature for a couple of hours. You can also warm them briefly in an oven at low heat for a cozy treat.
Serving Tip: To enhance its flavor before serving, consider topping your cheesecake with a drizzle of vegan caramel or a dollop of coconut whipped cream.
Vegan Apple Crumble Cheesecake Recipe FAQs
How do I choose the best apples for this cheesecake?
Absolutely! For a wonderful mix of sweetness and tartness, I recommend using Granny Smith or Honeycrisp apples. They hold their shape beautifully during cooking and contribute a delightful flavor that complements the creamy filling. Look for firm apples with smooth skin and avoid any with dark spots.
How should I store the Vegan Apple Crumble Cheesecake?
You can store the cheesecake in an airtight container in the refrigerator for up to 7 days. Just make sure it’s well-covered to retain its moisture and flavor. If you want to keep it longer, freezing is a great option!
Can I freeze slices of the Vegan Apple Crumble Cheesecake?
Certainly! To freeze, slice the cheesecake and wrap each piece in plastic wrap, then place them in an airtight container. You can keep it in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight or let it sit at room temperature for a couple of hours.
What are some common issues I might face while making this cheesecake?
The most frequent issue is a grainy texture in the cheesecake filling. To prevent this, make sure you soak the cashews in boiling water for at least 15 minutes to soften them fully. Additionally, blend the cashews well until the mix is completely smooth. If your apples become too mushy, try stirring them less while cooking to maintain some firmness.
Is this recipe suitable for those with nut allergies?
If you or someone you’re serving has nut allergies, you can substitute the cashews with soaked sunflower seeds to maintain a creamy texture. Also, ensure that the Biscoff cookies used for the crust are nut-free, and feel free to leave out any nuts from the crumble topping to make it safe for everyone.
How long should I chill the cheesecake before serving?
I highly recommend chilling the cheesecake for at least 6 hours, but overnight is best. This chilling time allows the flavors to meld beautifully and ensures the cheesecake firms up for easy slicing, creating that perfect indulgent experience everyone will love!
Irresistible Vegan Apple Crumble Cheesecake You’ll Love
Ingredients
Equipment
Method
- Crush 330g of vegan-friendly cookies into fine crumbs. Melt 150g of vegan butter or coconut oil and combine with cookie crumbs. Press into a lined 9” springform pan and refrigerate.
- In a medium pot, combine 3 peeled and diced large apples with 50g of brown sugar, 1 tsp of cinnamon, and 2 tsp of cornstarch. Cook over medium heat for 5-7 minutes until softened. Set aside to cool.
- Cream together 70g of vegan butter with 50g of brown sugar until fluffy. Mix in 68g of all-purpose flour, 40g of oats, and optionally ½ cup of chopped nuts. Refrigerate for 15 minutes.
- Preheat oven to 325ºF (162ºC). Soak 260g of raw cashews in boiling water for 15 minutes. Blend with 250g of silken tofu, ½ cup maple syrup, ¾ cup vegan yogurt, 2 tbsp lemon juice, 1 tbsp cornstarch, 2 tsp vanilla extract, and ¼ tsp salt until smooth.
- Pour cheesecake filling into the crust. Layer with cooled apple mixture, then sprinkle crumble topping over the apples.
- Bake for 65-70 minutes until edges are set but center has a slight wobble. This ensures a creamy texture.
- Allow to cool at room temperature for 1 hour. Then refrigerate for at least 6 hours or overnight.
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