Vegan Apple Crumble Cheesecake

When it comes to desserts, nothing warms the heart quite like a cheesecake. Now, imagine taking that beloved classic and giving it a wonderful twist that’ll leave your taste buds dancing—the Vegan Apple Crumble Cheesecake. Seriously, whether you’re vegan or just looking to impress at the next dinner party, this cheesecake is a total crowd-pleaser. I remember the first time I made it for friends; the oohs and aahs were sweeter than the vanilla filling itself!

Why you’ll love this recipe

What makes this Vegan Apple Crumble Cheesecake sing? Let me tell you—it’s a harmonious blend of creamy, sweet, and just the right amount of spice, courtesy of that heavenly cinnamon and those luscious baked apples. The crunchy Biscoff cookie crust is the surprise hero of the dish, bringing a uniquely delightful finish that you won’t forget anytime soon. Not to mention, it’s naturally sweetened with maple syrup and completely dairy-free—so you can indulge without an ounce of guilt.

Plus, this dessert comes together easily, with simple, wholesome ingredients that pack an impressive flavor punch. You’ll feel like a kitchen rock star presenting a dessert that looks gourmet but is truly accessible. Trust me; it will have you and your guests coming back for seconds!

Key ingredients overview

Now, let’s gather our star players for this delightful dessert!

• Cashews: A brilliant base for the creamy filling. Soaked cashews create that dreamy texture. Not a fan of cashews? You can substitute with soaked almonds for a slightly different flavor.

• Silken tofu: This heavenly marvel gives the cheesecake its luscious body without any dairy. Don’t have silken tofu? A banana might work in a pinch, but it’ll give a different flavor profile.

• Maple syrup: This acts as our sweetener and pairs beautifully with apples. If you’re looking for an alternative, agave or raw honey (if not strictly vegan) could work, too.

• Vanilla extract: A must for any dessert, as it adds depth and warmth to the flavors.

• Apples: Get your favorite variety—Fuji, Granny Smith, or Honeycrisp work wonders when peeled and sliced.

• Cinnamon: A comforting spice that elevates flavors. Consider toasting it lightly to awaken its natural oils for an even richer aroma.

• Biscoff cookies: They form a dreamy, crunchy crust that pairs fantastically with the apple filling. If you need a gluten-free option, gluten-free cookies can step in splendidly!

• Coconut oil: This adds moisture and holds our crust together. If you prefer, melted vegan butter could stand in.

• Oats: Totally optional! If they’re not your thing, simply skip ’em, but they add a lovely texture and heartiness.

• Lemon juice: A bright natural acidity that balances the sweetness and brings out the apple flavor.

Preparing Vegan Apple Crumble Cheesecake

Ready to create this dessert magic? Let’s dive in!

1. Preheat your oven to 350°F (175°C) to get it nice and cozy for baking.
2. Blend your soaked cashews, silken tofu, maple syrup, and vanilla extract until smooth and creamy. Don’t rush this step—it’s your “magic elixir!”
3. In a separate bowl, combine your apple slices, the zesty lemon juice, and cinnamon. Let the apples mingle and soak up those flavors for a minute.
4. Next, in another bowl, mix your crushed Biscoff cookies with melted coconut oil until a crumbly mixture forms—like damp sand.
5. Press that crunchy goodness into the bottom of a springform pan. This will be the foundation of your cheesecake.
6. Layer those spiced apples on top of your crust. Spread them evenly for that lovely layered look.
7. Pour your cashew filling over the apples and use a spatula to spread it out evenly. It should look gorgeous and creamy.
8. Bake in your preheated oven for 30-35 minutes or until set; it’ll be slightly wobbly but will firm up as it cools.
9. Once it’s out, let it cool on the counter, then pop it in the fridge to chill before serving.

Best way to enjoy it

When it’s finally time to serve, think about how to make it visually appealing and delicious. You can dust a bit of cinnamon or cocoa powder on top for extra flair. It pairs perfectly with a dollop of coconut whipped cream or a generous drizzle of more maple syrup—because why not? Also, a scoop of dairy-free vanilla ice cream alongside really takes it over the top.

Storage and reheating tips

Got leftovers? No problem! This cheesecake stores beautifully in the fridge for up to a week—just make sure to cover it well to keep it fresh. Honestly, some say it even tastes better the next day when the flavors have had a chance to meld even further!

If you want to keep it longer, you can freeze it for up to two months. Make sure to wrap it tightly and thaw in the fridge when you’re ready to indulge again.

Helpful cooking tips

Here’s the insider scoop: Always soak your cashews for at least 4 hours or even overnight if you have the time. The longer they soak, the creamier your filling will be. Also, feel free to get creative with the spices—because this cheesecake is a canvas! Ginger, nutmeg, or even cardamom can add a unique twist.

Creative Twists

Feeling adventurous? Try switching up the fruit! Peaches or pears can harmonize beautifully in place of apples. You could also fold in some nuts or raisins for added texture if you’re in the mood. Oh, and if you’re a chocolate lover, drizzling melted dark chocolate over the top can create a decadent finish.

Ingredients list

• 1 cup cashews, soaked
• 1/2 cup silken tofu
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups apples, peeled and sliced
• 1 teaspoon cinnamon
• 1/2 cup Biscoff cookies, crushed
• 1/4 cup coconut oil, melted
• 1/4 cup oats (optional)
• 1 tablespoon lemon juice

Directions to follow

1. Preheat the oven to 350°F (175°C).
2. Blend soaked cashews, silken tofu, maple syrup, and vanilla extract until smooth.
3. In a bowl, combine sliced apples, lemon juice, and cinnamon.
4. In another bowl, mix crushed Biscoff cookies and melted coconut oil until crumbly.
5. Press the Biscoff mixture into the bottom of a springform pan to form the crust.
6. Layer the spiced apples on top of the crust.
7. Pour the cashew filling over the apples and spread it evenly.
8. Bake for 30-35 minutes or until set.
9. Let cool, then chill in the refrigerator before serving.

Your questions answered

1. How long does it take to make? The prep takes roughly 20 minutes, and baking is about 30-35 minutes. Just be sure to allow time for it to chill!

2. Can I use other nuts? Absolutely! Soaked almonds can work as a substitute if cashews aren’t your jam.

3. Is it gluten-free? If you use gluten-free Biscoff cookies, then yes!

4. What can I serve it with? Coconut whipped cream or vegan ice cream complements this cheesecake beautifully.

5. Can I make it ahead of time? You bet! Making it a day in advance allows the flavors to deepen, and it’s perfect for gatherings.

I hope you’re excited to whip up this Vegan Apple Crumble Cheesecake. It’s a delicious way to treat yourself and your loved ones while making a tasty nod to plant-based ingredients. As you dive into your cooking adventure, let your creativity shine through. I’d love to hear about your experiences or any tweaks you make. Join our delicious community of recipe explorers—let’s make magic in the kitchen!

Print Recipe

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Vegan Apple Crumble Cheesecake

Cooking Method: Baking, Mixing Courses: Dessert, Holidays Recipe Keys: C Comfort Food Dairy Free E Easy H Holidays Vegan

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 175 hrs

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 10 Calories: 250

Best Season: Fall

Description

Impress your guests with this Vegan Apple Crumble Cheesecake, a creamy and satisfying dessert that's dairy-free and naturally sweetened.

Ingredients

Scale

1/2x 1x 2x 3x

Cheesecake Base

• 1 cup cashews (soaked)
• ¹⁄₂ cup silken tofu
• ¹⁄₂ cup maple syrup
• 1 teaspoon vanilla extract
• 2 cups apples (peeled and sliced)
• 1 teaspoon cinnamon
• ¹⁄₂ cup Biscoff cookies (crushed)
• ¹⁄₄ cup coconut oil (melted)
• ¹⁄₄ cup oats (optional)
• 1 tablespoon lemon juice

Instructions

Baking the Cheesecake

1. Preheat the Oven

   Preheat the oven to 350°F (175°C).
   Mark as complete

2. Blend Ingredients

   Blend soaked cashews, silken tofu, maple syrup, and vanilla extract until smooth.
   Do not rush this step for best texture.
   Mark as complete

3. Prepare Apples

   In a bowl, combine sliced apples, lemon juice, and cinnamon.
   Let them soak in the flavors for a minute.
   Mark as complete

4. Mix the Crust

   Mix crushed Biscoff cookies and melted coconut oil until crumbly.
   Mark as complete

5. Form the Crust

   Press the Biscoff mixture into the bottom of a springform pan to form the crust.
   Mark as complete

6. Layer the Apples

   Layer the spiced apples on top of the crust.
   Spread them evenly.
   Mark as complete

7. Pour Cashew Filling

   Pour the cashew filling over the apples and spread it evenly.
   Ensure it looks creamy.
   Mark as complete

8. Bake

   Bake for 30-35 minutes or until set.
   Let it cool, it will firm up as it cools.
   Mark as complete

9. Chill Before Serving

   Let cool, then chill in the refrigerator before serving.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 0mg

Sodium 80mg4%

Potassium 180mg6%

Total Carbohydrate 35g12%

Dietary Fiber 3g12%

Sugars 15g

Protein 5g10%

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Vitamin A 0 IU

Vitamin C 4 mg

Calcium 2 mg

Iron 6 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 2 mcg

Thiamin 4 mg

Riboflavin 10 mg

Niacin 8 mg

Vitamin B6 6 mg

Folate 2 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 2 mg

Phosphorus 10 mg

Iodine 1 mcg

Magnesium 6 mg

Zinc 2 mg

Selenium 0 mcg

Copper 5 mg

Manganese 15 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cheesecake tastes better the next day!

Keywords: vegan cheesecake, apple crumble, dessert, dairy-free, easy cheesecake