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Vegan Apple Crumble Cheesecake

A luscious cheesecake layered with spiced apples on a delicious cookie crust, perfect for vegan dessert lovers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.