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Vegan Apple Crumble Cheesecake Recipe

Emily Carter
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.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 servings
Calories 400 kcal

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.
There you have it: a vegan dessert that doesn’t skimp on flavor or fun. Enjoy the sweetness, without the dairy guilt!