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Vegan Apple Crumble Cheesecake

Decadent Vegan Apple Crumble Cheesecake to Savor Today

This Vegan Apple Crumble Cheesecake merges apple pie flavors with creamy cheesecake in a plant-based delight.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Vegan Cookies Crushed for the crust base.
  • 100 grams Vegan Butter Melted to bind crust ingredients.
For the Filling
  • 3 cups Diced Apples Can substitute with pears or berries.
  • 1/2 cup Brown Sugar Can be swapped with white sugar or maple syrup.
  • 2 tablespoons Cornstarch Thickens the apple mixture.
  • 1 block Silken Tofu Provides creaminess; blended cashews can be used as a nut-free alternative.
  • 1/4 cup Maple Syrup Can use agave syrup for a different flavor.
  • 1/2 cup Vegan Yogurt Adds tanginess; can use more silken tofu.
  • 2 tablespoons Lemon Juice Enhances flavors and prevents browning of apples.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 1/4 teaspoon Salt Balances sweetness; optional.
For the Crumble Topping
  • 1 cup Oats Use gluten-free oats if necessary.
  • 1/2 cup Chopped Nuts Customize with your choice of nuts or seeds.
  • 1/2 cup Flour Can substitute with almond or gluten-free flour.
  • 1/4 cup Brown Sugar Can reduce for a less sweet option.
  • 100 grams Vegan Butter Melted to bind the crumble together.

Equipment

  • Oven
  • springform pan
  • Mixing Bowl
  • blender
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C). Crush the vegan cookies into fine crumbs, then mix with melted vegan butter. Press into a springform pan to form a crust and bake for 10 minutes.
  2. In a medium saucepan, combine diced apples, brown sugar, cinnamon, and cornstarch. Cook over medium heat for 8-10 minutes, stirring occasionally until tender. Let cool.
  3. In a mixing bowl, combine oats, chopped nuts, flour, brown sugar, and melted vegan butter. Mix until crumbly and set aside.
  4. Blend silken tofu, cashews, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and salt until smooth.
  5. Layer half of the cheesecake filling onto the baked crust. Spread the cooled apple mixture on top, then pour remaining cheesecake filling and sprinkle with crumble topping.
  6. Bake the cheesecake in the oven for 55-60 minutes until edges are set but center jiggles. Let cool at room temperature for 1 hour.
  7. Transfer to the fridge to chill for at least 4 hours or overnight for best flavor.
  8. Slice and serve with vegan whipped cream or dairy-free ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 18gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure edges of cheesecake are set with a jiggle in the center for creamy texture. Refrigerate overnight for best results.

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