Vegan Apple Crumble Cheesecake
Ever crave Vegan Apple Crumble Cheesecake and then—wait, sorry, scratch that, old habit—just stand staring at your empty kitchen, hungry, hoping the universe will drop one into your lap? Yeah, I’ve been there too.
It’s the ultimate fix when you want something decadent, but you really don’t want all that dairy weighing you down. Plus, honestly, I’ve had enough “vegan” desserts that taste like sadness-in-a-pan. Not this one! This time, you’ll pull off a Vegan Apple Crumble Cheesecake so good your carnivore cousin will ask for seconds. No joke.
Recipe Overview
Let’s keep things honest here: vegan baking can be a headache, mostly because everyone expects it to taste “healthy” (not in a good way). But this Vegan Apple Crumble Cheesecake is creamy, rich, and spicy-sweet in the best way possible.
You get all those vibes of New York cheesecake, but it’s lighter, plant-powered, and has that pie-vibes apple crumble magic happening right on top. Oat crust gives you crunch, the filling—smooth as a fall morning—and then apples, oh those apples, they get warm and kinda jammy.
I usually make this one when I want people to remember dessert, not just rush through it.
A buddy called it “fall in a cake.” She nailed it.
Vegan Apple Crumble Cheesecake
Ingredients Needed
You really don’t need a sweep of expensive specialty stuff for Vegan Apple Crumble Cheesecake. Here’s the lineup:
- For the crust: old-fashioned oats, pecans (or walnuts), coconut oil, a good pinch of cinnamon, and just enough maple syrup for stickiness.
- Cheesecake filling: raw cashews (soaked!), canned coconut milk, more maple syrup, vanilla, lemon juice, a bit of cornstarch (trust me), and a sprinkle of salt.
- The apple crumble part: granny smith apples (I’m stubborn—any apple works, though), coconut sugar or brown sugar, flour, oats, a smidge more cinnamon, and a little vegan butter (or coconut oil).
- Sometimes a squeeze of lemon over the apples. Keeps things bright.
If anything here feels fussy, substitute it. I promise this recipe’s flexible. Been there, done that.
Vegan Apple Crumble Cheesecake
How To Make Apple Crumble Cheesecake
Right, so here’s where it gets fun. First, you blitz up the crust bits in a food processor until you get kinda sandy, sticky crumbles. Press those into a pan (I like a springform, honestly, but honestly, anything works). Bake it for just a few. Maybe sip coffee while you wait.
For the filling, your soaked cashews and coconut milk blend into velvet if you go slow and patient. Add the rest of that vanilla-lemon-maple action. Pour all that onto the cooled crust. Now, apples! Toss chopped apples with sugar, cinnamon, lemon, top the cheesecake layer, then crown the mountain with your crumbly topping.
Bake until it goes jiggly (not runny) in the center. Let it chill completely. Yes, I know, the hardest step.
Can I confess? The first time I made this, I cut it before it was cooled. Not smart. It tasted great. Looked like oatmeal that lost a bet, though.
Vegan Apple Crumble Cheesecake
Recipe Tips
If your cashews seem tough, soak them overnight (sometimes I cheat and use hot water for an hour, but overnight is best). Don’t skip lining your pan, unless you enjoy chiseling cheesecake out with a garden tool.
Give it the proper chill-time; trust me, the slices look way better, and everything sets up like a legit cheesecake.
Wanna pump up the flavor? Add extra cinnamon to the apples–it’s never too much. For storing, I wrap my pan in plastic and hide it at the back of the fridge. Outta sight, outta mind. (Eh, who am I kidding? I snack on it for breakfast.)
“I never thought vegan cheesecake could taste that good. My husband swore it was from a five-star bakery!” — Shelby L.
Variations
If you wanna shake things up, try pears instead of apples. Or, sneak in dried cranberries. Feeling wild? Swap the oat crust for gingersnaps.
I’ve even tried a version where I mixed peanut butter into the filling (yeah, wow). And, for a holiday twist, use pumpkin spice in the apples. So cozy.
I’ve done mini versions in muffin tins too. Makes sharing easy (unless you change your mind at the last moment).
So honestly, Vegan Apple Crumble Cheesecake is one of those recipes that makes you feel like a kitchen champion, no matter how many “fails” you’ve had. Whether you’re feeding ten people or just yourself (hey, no judgment), grab a slice, brewing coffee, and live a little.
Vegan Apple Crumble Cheesecake
Vegan Apple Crumble Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the ingredients for the crust until sandy and sticky.
- Press the crust mixture into a springform pan and bake for about 10 minutes.
- Blend soaked cashews and coconut milk slowly until smooth.
- Add vanilla, lemon juice, maple syrup, cornstarch, and salt. Blend until completely smooth.
- Pour the filling over the cooled crust.
- Combine chopped apples with sugar, cinnamon, and lemon juice.
- Spread the apple mixture over the cheesecake layer.
- For the crumble, mix flour, oats, melted vegan butter, and cinnamon, then sprinkle over the top.
- Bake in the oven until the center is jiggly but not runny, about 30 minutes.
- Remove from oven and let it cool completely before chilling in the fridge for a few hours.
