When the leaves start to turn and the crisp autumn air rolls in, my kitchen transforms into a cozy haven filled with enticing aromas. That’s when I crave something comforting—like a slice of Vegan Apple Crumble Cheesecake. This creation combines the velvety richness of cashew and tofu filling with the warm hug of cinnamon-spiced apples and a crunchy crumble topping. It’s truly a delightful twist on a classic dessert, perfect for gatherings or a cozy night in.
What makes this vegan cheesecake stand out is not just its mouthwatering flavor but also its versatility. With a Biscoff crust that promises a unique, sweet crunch, it’s a dessert that beckons both plant-based eaters and dessert lovers alike. Whether you’re looking for a showstopper for your next dinner party or simply a sweet treat to enjoy at home, this dessert caters to all. Dive in and discover how easy it is to create a dessert that’s both indulgent and kind to your dietary preferences.
Why is this Vegan Apple Crumble Cheesecake a Must-Try?
Indulge in a guilt-free dessert that doesn’t compromise on flavor!
Unique Crust: The Biscoff cookies give a sweet and spicy twist, creating an unforgettable base.
Decadent Filling: Enjoy a creamy blend of cashews and tofu that provides the perfect texture without dairy.
Flavor Explosion: Infused with cinnamon and topped with luscious spiced apples, it’s a taste of autumn in every bite.
Versatile Treat: Easily switch up fruits or crusts to keep it fresh and exciting, ensuring everyone finds their favorite version.
Crowd-Pleaser: Whether for a party or a quiet night in, it’s sure to impress non-vegans and vegans alike! For more delightful vegan treats, check out this amazing guide.
Vegan Apple Crumble Cheesecake Ingredients
For the Crust
- Vegan Cookies (Biscoff) – This cookie base adds a sweet and spicy flavor; try gluten-free cookies for a GF option.
- Vegan Butter/Coconut Oil – Binds the crust and crumble together; you can replace it with vegetable shortening if needed.
For the Apple Filling
- Large Apples – The star fruit provides texture; Granny Smith adds tartness, while Honeycrisp gives sweetness.
- Brown Sugar – Enhances flavor depth; substitute with coconut sugar for a healthier twist.
- Cinnamon Powder – Adds a warm spice that beautifully complements the apples.
- Cornstarch – Thickens the apple mixture for a perfect filling consistency.
For the Crumble Topping
- All-Purpose Flour – Essential for structure; swap it with a gluten-free flour blend for a gluten-free version.
- Chopped Nuts – Introduces crunch; feel free to use your favorite variety for added flavor.
- Vegan Butter – Helps create a crumbly texture in the topping; you can replace with coconut oil.
For the Cheesecake Filling
- Cashews – The creamy base of the cheesecake; soak them until soft for a smooth consistency.
- Firm Silken Tofu – Provides a fluffy texture; make sure it’s firm enough for stability.
- Maple Syrup or Sugar – Sweetens the filling; agave syrup is a great alternative.
- Vegan Yogurt – Enhances creaminess; can be replaced with more silken tofu if unavailable.
- Lemon Juice – Brightens flavors and balances sweetness.
- Vanilla Extract – Infuses warmth and depth into the cheesecake.
Discover how these ingredients come together to create a luxurious Vegan Apple Crumble Cheesecake that will satisfy both your dessert cravings and dietary preferences!
How to Make Vegan Apple Crumble Cheesecake
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Prepare the Crust: Crush the vegan Biscoff cookies in a Ziploc bag or food processor until they resemble fine crumbs. Combine with melted vegan butter until the mixture is crumbly. Press it evenly into the base and sides of a 9” springform pan, then chill for about 30 minutes to set.
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Cook Apples: In a pot, mix the diced apples, brown sugar, cinnamon, and cornstarch. Cook over medium-high heat for 5-7 minutes until the apples are soft but still slightly firm, then allow to cool.
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Make Crumble Mix: Cream vegan butter with brown sugar until smooth and creamy, about 2 minutes. Fold in the all-purpose flour, chopped nuts, and oats until combined. Chill the mixture for 20 minutes to achieve a crumbly texture.
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Preheat Oven: Set your oven to 325ºF (162ºC) to ensure it’s ready for baking.
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Prepare Cheesecake Filling: Soak the cashews in water for at least 4 hours, then drain. Blend the soaked cashews with firm silken tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and a pinch of salt until silky smooth.
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Assemble: Pour the creamy cheesecake filling over the crust. Layer the cooled spiced apples on top, followed by the crumble mixture. Bake for 65-70 minutes, placing a tray below the cheesecake to catch any drips.
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Cool & Chill: Once baked, let the cheesecake cool at room temperature for about 1 hour. Then, refrigerate it for at least 6 hours, preferably overnight, to firm up fully.
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Serve: Carefully remove the cheesecake from the springform pan, slice, and enjoy this creamy, delicious Vegan Apple Crumble Cheesecake!
Optional: Top with a dollop of vegan whipped cream for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
Vegan Apple Crumble Cheesecake Variations
Feel free to let your creativity shine with delightful twists on this classic dessert!
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Fruit Swaps: Use pears or mixed berries instead of apples for a fresh seasonal flair.
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Nut-Free Option: Substitute cashews with sunflower seeds and use seed-based yogurt for a creamy filling.
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Gluten-Free Crust: Swap Biscoff cookies with any gluten-free cookies for the crust to make it suitable for all dietary needs.
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Chocolate Drizzle: Melt some dairy-free chocolate and drizzle it over the cooled cheesecake for an added layer of indulgence.
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Spice It Up: Add a pinch of nutmeg or ginger to the apple filling for an extra kick of warmth and flavor.
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Crunchy Topping: For a satisfying crunch, mix in some oats or spiced granola to the crumble topping.
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Coconut Cream: Ditch the vegan yogurt and replace it with coconut cream for a tropical twist in the cheesecake filling.
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Berry Compote: Serve each slice with a spoonful of homemade berry compote to brighten and enhance the flavors.
Explore these variations, and you’ll find that each bite can offer something new and exciting!
What to Serve with Vegan Apple Crumble Cheesecake?
Indulge in a delightful dessert experience by pairing this creamy cheesecake with complementary sides and drinks that will elevate your meal.
- Vegan Whipped Cream: A dollop of airy, plant-based whipped cream adds a light, creamy texture that balances the rich cheesecake beautifully.
- Cinnamon-Spiced Tea: This warm beverage enriches the autumn flavors of the cheesecake, creating a cozy pairing perfect for chilled evenings.
- Fruit Salad: A vibrant mix of fresh seasonal fruits can bring brightness to your plate, contrasting the decadent cheesecake for a refreshing bite.
- Chocolate Drizzle: A touch of melted vegan chocolate over the slice adds a luxurious flair, enhancing indulgence and sweetness.
- Maple Syrup: Drizzling a little maple syrup on top brings out the cheesecake’s nutty flavors while introducing a harmonious sweetness.
- Coffee: A warm cup of coffee serves as a great contrast, with its bold flavors enhancing the overall dessert experience.
- Scoop of Non-Dairy Ice Cream: Pair your cheesecake with a scoop of creamy vegan ice cream for extra indulgence and to cool the palate.
- Spiced Almond Milk: A chilled glass of this almond milk, lightly spiced with cinnamon and nutmeg, can complement the rich flavors of the cheesecake.
- Nuts and Dried Fruits: A small side of mixed nuts and dried fruits can provide a crunchy texture and additional fruity flavors that tie in well with the dessert.
Expert Tips for Vegan Apple Crumble Cheesecake
- Soak Cashews Properly: Ensure cashews are soaked for at least 4 hours to achieve a creamy cheesecake filling. This prevents a grainy texture.
- Choose the Right Apples: Opt for Granny Smith or Honeycrisp apples. This balance ensures that your filling has a flavorful tang or sweetness that complements the vegan cheesecake.
- Don’t Skip Chilling: Allow the cheesecake to cool completely before refrigerating. This helps prevent condensation that can make your crust soggy.
- Avoid Overcooking Apples: Cook apples only until tender but slightly firm. Overcooking can lead to mushiness, which detracts from the crispness of your dessert.
- Layer Carefully: When assembling, pour the cheesecake filling followed by apples and then crumble, ensuring even distribution for a beautiful presentation.
Enjoy crafting this delightful Vegan Apple Crumble Cheesecake!
How to Store and Freeze Vegan Apple Crumble Cheesecake
Fridge: Store leftover cheesecake in an airtight container for up to 7 days, ensuring it stays fresh and delicious.
Freezer: For longer storage, slice the cheesecake and place pieces in freezer-safe containers. They can be frozen for 1-2 months. Make sure to wrap them well to prevent freezer burn.
Thawing: To enjoy frozen slices, transfer them to the fridge the night before serving. This gentle thawing method keeps the texture intact.
Reheating: If you prefer a warmer dessert, heat individual slices in the microwave for about 15-20 seconds, just until warm, but be careful not to overheat.
Make Ahead Options
These Vegan Apple Crumble Cheesecake components are perfect for busy home cooks looking to save time! You can prepare the crust and crumble topping up to 24 hours in advance. Simply crush the Biscoff cookies, mix with melted vegan butter, and press into the pan; refrigerate to set. For the crumble, mix your ingredients and store in an airtight container in the fridge. When you’re ready to assemble, cook the apples and blend the cheesecake filling, then pour it over the crust, layer the apples, and add the crumble before baking. This way, your decadent cheesecake stays just as delicious, but saves you precious time when it’s time to enjoy!
Vegan Apple Crumble Cheesecake Recipe FAQs
What kind of apples should I use for the Vegan Apple Crumble Cheesecake?
For the best flavor and texture, I recommend using Granny Smith apples for a tart kick or Honeycrisp apples for their sweet juiciness. Both options work wonderfully in this cheesecake and will complement the creamy filling beautifully!
How should I store my Vegan Apple Crumble Cheesecake?
Keep any leftovers in an airtight container in the fridge for up to 7 days. This keeps the cheesecake fresh and delicious while also preventing it from absorbing other odors in the fridge.
Can I freeze my Vegan Apple Crumble Cheesecake?
Absolutely! To freeze, slice the cheesecake into individual portions and wrap each piece tightly in plastic wrap before placing them in a freezer-safe container. It can be stored in the freezer for up to 1-2 months. Just remember to thaw overnight in the refrigerator before enjoying!
What are some common issues when making the cheesecake, and how do I avoid them?
A common issue is a grainy texture in the filling. This can happen if you don’t soak the cashews long enough—make sure to soak them for at least 4 hours for a smooth consistency. Additionally, avoid overcooking the apples; they should be tender but still hold their shape to provide the perfect bite.
Are there any dietary considerations with the Vegan Apple Crumble Cheesecake?
Yes! This cheesecake is vegan and dairy-free, making it suitable for plant-based diets. For gluten-free options, simply use gluten-free cookies for the crust and a gluten-free flour blend in the crumble topping. If you have nut allergies, consider replacing cashews with sunflower seeds and using seed-based yogurt instead.
Vegan Apple Crumble Cheesecake: Indulge in Guilt-Free Bliss
Ingredients
Equipment
Method
- Crush the vegan Biscoff cookies in a Ziploc bag or food processor until they resemble fine crumbs. Combine with melted vegan butter until the mixture is crumbly. Press it evenly into the base and sides of a 9” springform pan, then chill for about 30 minutes to set.
- Mix the diced apples, brown sugar, cinnamon, and cornstarch in a pot. Cook over medium-high heat for 5-7 minutes until the apples are soft but still slightly firm, then allow to cool.
- Cream vegan butter with brown sugar until smooth and creamy, about 2 minutes. Fold in the all-purpose flour, chopped nuts, and oats until combined. Chill the mixture for 20 minutes to achieve a crumbly texture.
- Preheat your oven to 325ºF (162ºC) to ensure it’s ready for baking.
- Soak the cashews in water for at least 4 hours, then drain. Blend the soaked cashews with firm silken tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and a pinch of salt until silky smooth.
- Pour the creamy cheesecake filling over the crust. Layer the cooled spiced apples on top, followed by the crumble mixture. Bake for 65-70 minutes, placing a tray below the cheesecake to catch any drips.
- Once baked, let the cheesecake cool at room temperature for about 1 hour. Then, refrigerate it for at least 6 hours, preferably overnight, to firm up fully.
- Carefully remove the cheesecake from the springform pan, slice, and enjoy this creamy, delicious Vegan Apple Crumble Cheesecake!