Vegan Apple Crumble Cheesecake

Sharing is caring!

Are you searching for vegan recipe ideas that are both indulgent and easy to make? Look no further than this Vegan Apple Crumble Cheesecake! Featuring a creamy cashew-and-tofu filling, spiced apple topping, and crunchy crumble on a Biscoff cookie crust, this dessert is a guaranteed crowd-pleaser. Let’s dive into the recipe!

Ingredients

Crust

• 330g vegan-friendly cookies (e.g., Biscoff)
• 150g vegan butter/margarine or coconut oil, melted

Apple Topping

• 3 large apples, peeled and diced
• 50g brown sugar (1/4 cup)
• 1 tsp cinnamon powder
• 2 tsp cornstarch

Crumble Topping

• 68g all-purpose flour (1/2 cup + 1 tbsp)
• 50g brown sugar (1/4 cup)
• 70g vegan butter or coconut oil
• 40g oats (6 1/2 tbsp)
• 1/2 cup chopped nuts
• 1/4 tsp cinnamon powder

Cheesecake Filling

• 260g raw, unsalted cashews
• 250g firm silken tofu
• 1/2 cup maple syrup or sugar
• 3/4 cup vegan yogurt (or additional silken tofu, blended)
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Prepare the Crust

1. Crush the cookies into fine crumbs using a rolling pin or food processor.
2. Mix the crumbs with melted vegan butter or coconut oil until the texture resembles wet sand.
3. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan lined with parchment paper. Refrigerate.
   

2. Make the Apple Topping

1. Combine all ingredients in a pot and cook over medium heat until the apples are tender and juices thicken.
2. Allow the mixture to cool completely.

3. Create the Crumble Topping

1. Cream vegan butter or coconut oil with brown sugar until smooth.
2. Add flour, oats, nuts, and cinnamon. Mix until crumbly and chill until needed.
   

4. Prepare the Cheesecake Filling

1. Soak cashews in boiling water for 15 minutes, then drain.
2. Blend cashews, tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla, and salt until silky smooth.
   

5. Assemble and Bake

1. Preheat the oven to 325°F (162°C).
2. Pour the cheesecake filling over the prepared crust. Top with the cooled apple mixture and sprinkle the crumble evenly over the top.
3. Place a baking tray under the pan to catch drips and bake for 65-70 minutes.
4. Cool at room temperature, then refrigerate for at least 6 hours or overnight.
   

Tips for Success

• Achieve Creaminess: Thoroughly blend the soaked cashews for a silky texture.
• Perfect Apple Topping: Pre-cook the apples for the ideal tender consistency.
• Avoid Leaks: Always bake with a tray beneath the springform pan.
• Chill Completely: Allow ample chilling time to set the cheesecake and enhance the flavors.
  

Frequently Asked Questions

1. Can I use different fruits for the topping?
Absolutely! Try berries, pears, or peaches for a seasonal twist.

2. How do I make this dessert gluten-free?
Substitute the cookies and flour with gluten-free alternatives.

3. What’s the best type of apple to use?
Granny Smith, Honeycrisp, or Gala apples work wonderfully for their balance of tartness and sweetness.

4. Can I swap out the nuts in the crumble?
Yes! Replace them with seeds or another nut of your choice.

Why You’ll Love This Recipe

This Vegan Apple Crumble Cheesecake is the perfect dessert for any occasion. Rich, creamy, and bursting with autumnal flavors, it’s a treat that everyone—vegan or not—will adore. Ideal for holidays, gatherings, or a cozy night in, this dessert proves that vegan recipes can be as indulgent as their non-vegan counterparts. Get ready to wow your taste buds and your guests with this delicious creation!