Vegan Apple Crumble Cheesecake Recipe
Think vegan desserts can’t be decadent? Think again. The Vegan Apple Crumble Cheesecake is here to shatter that myth. This dessert isn’t just for plant-based eaters—it’s for anyone who enjoys a good cheesecake with a sweet, spiced apple topping and an irresistible crumble. So, what’s missing? Dairy. That’s right—no butter, no cream cheese, just pure flavor in every bite. Sure, it might sound too good to be true, but it’s the real deal. Get ready to make your non-vegan friends wonder why they ever bothered with anything else.
Vegan Apple Crumble Cheesecake Recipe
This Vegan Apple Crumble Cheesecake combines creamy plant-based cheesecake with spiced apples and a crunchy, buttery crumble topping. It's everything you love, minus the dairy.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs ensure they’re vegan
- ¼ cup coconut sugar
- 6 tbsp coconut oil melted
For the cheesecake filling:
- 1 ½ cups soaked cashews
- ½ cup coconut cream
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp lemon juice
For the apple topping:
- 3 medium apples peeled, cored, and sliced
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
For the crumble topping:
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup coconut sugar
- 6 tbsp coconut oil cold
Instructions
- Make the crust: Blend graham cracker crumbs, coconut sugar, and melted coconut oil. Press mixture into the bottom of the springform pan.
- Prepare the cheesecake: Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth.
- Prepare the apples: Toss apple slices with coconut sugar, cinnamon, nutmeg, and lemon juice. Set aside.
- Make the crumble topping: Combine oats, almond flour, coconut sugar, and cold coconut oil. Rub until it forms crumbs.
- Assemble the cheesecake: Pour cheesecake mixture over the crust. Layer spiced apples on top and sprinkle crumble over them.
- Bake: Preheat oven to 325°F (163°C). Bake for 50-60 minutes until the cheesecake is firm and golden.
- Cool and serve: Let the cheesecake cool before refrigerating for 2 hours. Slice, serve, and enjoy.
Notes
Nutritional Values (per serving):
- Calories: 400 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
Vitamins & Minerals (per serving):
- Vitamin A: 6%
- Calcium: 8%
- Iron: 5%
- Vitamin C: 5%
- Magnesium: 4%
Additional Notes/ Tips:
- Cashew alternative: If cashews aren’t your thing, soaked almonds or silken tofu can work in a pinch.
- Make it ahead: This cheesecake is perfect for preparing the day before—you’ll be a day ahead of your dessert game.
- Top it off: Add a drizzle of vegan caramel sauce for an extra touch of indulgence.
