Vegan Apple Crumble Cheesecake

The Delightful Vegan Twist You’ve Been Craving

Imagine a luscious cheesecake layered with sweet, spiced apples, all atop an impossible-to-resist cookie crust. Sounds heavenly, right? That’s exactly what you get with this Vegan Apple Crumble Cheesecake! It’s quick to whip up, requiring only simple ingredients and one pan for an easy cleanup. Get ready to treat your taste buds to something extra special!

Why Make This Recipe

You’ll love this cheesecake for a few irresistible reasons:

• Easy Cleanup: Who wants to deal with a mountain of dirty dishes? Not you! This cheesecake requires minimal fuss, so you can spend more time enjoying every delicious bite.
• Affordable Ingredients: You don’t need to break the bank to whip up gourmet flavors. Most of these ingredients are pantry staples or can be found at any local grocery store.
• Family-Friendly Fun: Everyone will adore this dessert, from the littles who love its sweetness to the adults who appreciate the creamy texture and crunch. Plus, it’s 100% vegan, so it fits a variety of diets!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup cashews, soaked
• 1 block firm tofu, drained
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut cream
• 2 cups apples, peeled and sliced
• 1 tsp cinnamon
• 1 cup Biscoff cookies, crushed
• 1/4 cup coconut oil, melted

Directions

Let’s get layering! Follow these simple steps for your vegan masterpiece:

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine soaked cashews, tofu, maple syrup, vanilla extract, and coconut cream. Blend until smooth and creamy.
3. In a bowl, mix crushed Biscoff cookies with melted coconut oil to form the crust. Press it into the bottom of a springform pan.
4. Toss the sliced apples with cinnamon in another bowl.
5. Pour the cashew-tofu mixture over the crust, then layer the spiced apples on top.
6. Bake for 45-50 minutes, or until the cheesecake is set.
7. Allow it to cool, then refrigerate for a few hours before serving. Enjoy!

How to Make Vegan Apple Crumble Cheesecake (Overview)

Picture this: a creamy base layered over a buttery cookie crust, topped with sweet, spiced apples. It’s as simple as blending, mixing, and baking.

1. Blend it up: Create that silky filling with your nuts and tofu—oh-so-good!
2. Crust it right: Crush those cookies and mix with coconut oil for the perfect crunch.
3. Layer love: Pour, layer, and bake. Easy peasy, right?

Quick tip: Don’t skip letting it cool and setting in the fridge. It makes all the flavors pop! 🍏

How to Serve Vegan Apple Crumble Cheesecake

Serving this treat is where the fun starts! Imagine a slice on a plate, the golden crispy apples glistening on top, with the creamy cheesecake peeking out beneath. For added flair, drizzle a little maple syrup on top or a dollop of whipped coconut cream.

Pair it with a nice cup of coffee or tea, and let the cozy aromas fill your kitchen. Perfect for cozy dinner nights or a light dessert at parties!

How to Store Vegan Apple Crumble Cheesecake

Storing this decadent cheesecake is easy. Keep it in the fridge where it’ll last for about 5-7 days. When you want to save it for later, you can freeze individual slices for up to 3 months. Just let them thaw in the fridge overnight when you’re ready to enjoy!

Tips to Make Vegan Apple Crumble Cheesecake

• Cashew Swap: In a pinch, you can use silken tofu for a smoother texture!
• Cinnamon Lovers Unite: Feel free to ramp up the cinnamon if you really love that spice.
• Crust Creativity: Try using graham crackers or other vegan cookies to mix things up.
• Make it Ahead: This cheesecake tastes even better the next day, so plan ahead!

Variation

Want to switch things up? Add a dash of nutmeg for that extra holiday spice, or throw in some chopped pecans for a delightful crunch. Feeling adventurous? A layer of vegan chocolate ganache on top could be a real treat!

FAQs

Can I make this cheesecake nut-free?
Sure! Use seeds, like sunflower seeds, instead of cashews for a nut-free twist.

How can I make this ahead of time?
Make it up to two days in advance, and it’ll set nicely in the fridge.

Can I freeze the leftover cheesecake?
Absolutely! Just wrap slices tightly and freeze for those future dessert cravings.

📌 Pin this recipe for your next cozy dinner night!

Vegan Apple Crumble Cheesecake

A luscious cheesecake layered with spiced apples on a delicious cookie crust, perfect for vegan dessert lovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cheesecake filling

• 1 cup cashews, soaked Soak cashews for at least 30 minutes.
• 1 block firm tofu, drained Use firm or extra-firm tofu for best results.
• 1/2 cup maple syrup Adjust sweetness to taste.
• 1 tsp vanilla extract Use pure vanilla extract for more flavor.
• 1/2 cup coconut cream Use full-fat coconut milk and chill to separate cream.

For the apple topping

• 2 cups apples, peeled and sliced Choose sweet apples like Fuji or Honeycrisp.
• 1 tsp cinnamon Add more if you like it spicier.

For the crust

• 1 cup Biscoff cookies, crushed You can use other vegan cookies if desired.
• 1/4 cup coconut oil, melted Ensure it's not too hot when mixing.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine soaked cashews, tofu, maple syrup, vanilla extract, and coconut cream. Blend until smooth and creamy.
3. In a bowl, mix crushed Biscoff cookies with melted coconut oil to form the crust. Press it into the bottom of a springform pan.
4. Toss the sliced apples with cinnamon in another bowl.

Layering and Baking

1. Pour the cashew-tofu mixture over the crust, then layer the spiced apples on top.
2. Bake for 45-50 minutes, or until the cheesecake is set.
3. Allow it to cool, then refrigerate for a few hours before serving.

Notes

Let the cheesecake cool before refrigerating to let the flavors meld. Drizzle with maple syrup or add whipped coconut cream when serving.