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–+ servings

VEGAN APPLE CRUMBLE CHEESECAKE

5 from 3 votes
Indulge in our Vegan Apple Crumble Cheesecake, blending creamy cashew-tofu filling, cinnamon-spiced apples, and a biscoff crust for a delightful vegan dessert. Creamy and delicious!
Author Annie
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling time 6 hours
Total Time 8 hours
Yield 10 slices
Category Dessert
Cuisine American

INGREDIENTS
 

CRUST

  • 330 g vegan-friendly cookies, e.g. Biscoff cookies
  • 150 g vegan butter/margarine or coconut oil, melted

APPLES

  • 3 large apples, peeled and diced
  • 50 g brown sugar, (¼ cup)
  • 1 teaspoon cinnamon powder
  • 2 teaspoon cornstarch

CRUMBLE

  • 68 g all-purpose flour, (½ cup + 1 tbsp)
  • 50 g brown sugar, (¼ cup)
  • 70 g vegan butter or coconut oil
  • 40 g oats, (6½ tbsp)
  • ½ cup chopped nuts
  • ¼ teaspoon cinnamon powder

CHEESECAKE FILLING

  • 260 g cashews, unsalted and preferably raw
  • 250 g firm silken tofu
  • ½ cup maple syrup or sugar
  • ¾ cup vegan yogurt, or more silken tofu, blended
  • 2 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt

INSTRUCTIONS
 

CRUST

  • Crush the cookies: Place the cookies in a Ziploc bag with a rolling pin until finely ground (you can also use a food processor).
  • Mix with butter: Mix the melted butter/coconut oil with the crumbs until resembling wet sand.
  • Press into pan: Line the bottom of a 9” springform pan lined with parchment paper. Transfer the crumb mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom and sides. Pop in the fridge while you make the rest of the components.

APPLE TOPPING

  • Cook apples: Mix the ingredients for the apples in a small pot. Heat the mixture over medium-high heat until the apples are easily pierced with a fork, and any released juices thicken (they shouldn’t be mushy). Allow the apples to cool before using.

CRUMBLE TOPPING

  • Mix everything up: With a fork or whisk, cream together the vegan butter or coconut oil with brown sugar until a smooth, creamy paste forms. Incorporate the remaining ingredients for the crumble and refrigerate until needed.

CHEESECAKE

  • Oven prep: Preheat the oven to 325ºF (162ºC).
  • Soften cashews: Soak cashews in boiling water for 15 minutes.
  • Make cheesecake filling: Drain the cashews and blend them with the rest of the filling ingredients until you get a smooth mixture.
  • Add toppings: Pour the cheesecake filling into the crust and add the apples on top evenly. On top of the apples add the crumble topping.
  • Bake: Place an empty sheet pan on the lower oven rack to capture any potential liquid leakage. Bake the cheesecake for 65-70 minutes.
  • Chill: Remove from the oven and allow the cheesecake to cool entirely at room temperature before placing it in the refrigerator for a minimum of 6 hours, or preferably overnight, to set. Once set, remove the cheesecake from the pan, slice and serve.

NUTRITION

Serving: 1 g | Calories: 712 kcal | Carbohydrates: 65 g | Protein: 11 g | Fat: 41 g | Saturated Fat: 8 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 11 g | Sodium: 393 mg | Potassium: 83 mg | Fiber: 4 g | Sugar: 29 g
Keywords dairy-free cheesecake, vegan apple crumble, vegan cheesecake
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