This Vegan Apple Crumble Cheesecake combines the richness of cashew and tofu-based cheesecake, the the sweetness of cinnamon-spiced apples, and the crunch of a delicious crumble topping and a biscoff cookie crust. Get ready for a dessert that's not just vegan but also creamy and delicious!
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Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Vegan-friendly cookies (I used Biscoff cookies) - A crispy foundation that complements the creamy layer. Either utilize a food processor or place them in a Ziploc bag, then crush them thoroughly with a rolling pin until finely crushed.
- Vegan butter/margarine or coconut oil - Binds the crust & crumble together, adding a buttery richness.
- Cashews - Soaked for creaminess.
- Silken tofu - Provides a luscious texture, neutral flavor and extra protein.
- Maple syrup/sugar - Natural sweetness.
- Vegan yogurt/silken tofu - Enhances creaminess.
- Lemon juice - Adds a subtle acid zing.
- Cornstarch - Thickens the fillings.
- Vanilla extract - Infuses a warm flavor.
- Salt - Balances the sweetness.
- Apples - Peel, core and cube them. I used Gala apples and sliced them, but I noticed that cutting the cheesecake is more challenging with this shape (slices).
- Brown sugar - Adds sweetness.
- Cinnamon - Infuses warmth.
- All-purpose flour - Creates a crumbly texture.
- Oats - Adds a wholesome crunch.
- Chopped nuts - Enhances the flavor of the crumble.
How to Make Vegan Apple Crumble Cheesecake
MAKE THE 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.
MAKE THE 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.
PREPARE THE 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.
MAKING THE CHEESECAKE
Oven prep: Preheat the oven to 325ºF (162ºC).
Soak 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 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.
Storage & Freezing
Store your Vegan Apple Crumble Cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to a week.
For longer shelf life, freeze individual slices in airtight containers or plastic wrap/aluminum foil for up to 1-2 months. Thaw in the fridge overnight or at room temperature for several hours before eating.
Top Tips
Extra creamy cheesecake. For an extra velvety cheesecake, ensure your cashews are well-soaked, and when blending, pause to scrape down the sides for a consistently smooth texture.
Achieve a soft and tender texture for the apples by pre-cooking them. This additional step significantly enhances the flavor, as the apple slices don't undergo extensive cooking within the cheesecake. Pre-cooking ensures they are perfectly tender; a fork should effortlessly pierce through without resistance.
When baking, place an empty tray beneath the cheesecake. Springform pans may leak during the baking process. Placing an empty pan on the bottom rack serves as a precautionary measure, capturing any potential leaks and preventing them from scorching at the oven's base.
Allow the cheesecake to chill until fully set. To prevent condensation from dripping onto the cheesecake, let it cool completely before refrigerating. Patience is key; allow the cheesecake to firm up entirely in the fridge. The wait is so worth it, I promise.
Measurements in grams. If you have a scale, it is always preferable to use measurements in grams. Cup measurements can be quite variable, so for a more precise result, choose measurements expressed in grams.
Frequently Asked Questions
Absolutely! Experiment with your favorite fruits for a personalized touch.
Yup! Choose gluten-free cookies and flour for a gluten-free version.
Typically, apples with a tart flavor and the ability to maintain their shape are ideal. Consider options such as Granny Smith, Honeycrisp or Gala (honestly any type of apple works just fine).
Of course! Substitute for any other nut or seed of your preference.
More Vegan Tart Recipes to Try
Recipe
VEGAN APPLE CRUMBLE CHEESECAKE
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
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T says
This recipe is amazing. I followed it exactly and it came out perfect.
Annie says
Yay! So glad you liked it!