Vegan Apple Crumble Cheesecake
Highlighted under: Baking & Desserts
Experience a delightful combination of creamy cheesecake and crunchy apple crumble with this Vegan Apple Crumble Cheesecake recipe. Made with wholesome ingredients, this dairy-free dessert is perfect for Thanksgiving gatherings, offering a sweet and comforting flavor that everyone will love. Impress your guests with a beautiful, plant-based treat that celebrates the essence of the season.
This Vegan Apple Crumble Cheesecake is a labor of love, blending the creamy texture of cheesecake with the sweetness of apples and the crunch of a crumble topping. It's a dessert that not only satisfies sweet cravings but also maintains a wholesome profile.
Ingredients
For the cheesecake filling:
- 2 cups cashews, soaked
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For the apple filling:
- 4 cups apples, peeled and diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the crumble topping:
- 1 cup oats
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
Mix all the ingredients well and set aside until ready to use.
Instructions
Prepare the cheesecake filling
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour the filling into a prepared springform pan.
Cook the apple filling
In a saucepan, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat until apples are tender, about 5-7 minutes. Pour the cooked apples over the cheesecake filling.
Make the crumble topping
In a bowl, mix oats, almond flour, melted coconut oil, maple syrup, and salt until crumbly. Sprinkle the crumble mixture over the apple filling.
Bake the cheesecake
Bake in a preheated oven at 350°F (175°C) for 50 minutes. Allow to cool completely before refrigerating for at least 4 hours.
Serve chilled and enjoy your delightful Vegan Apple Crumble Cheesecake.
Questions About Recipes
→ Can I make this cheesecake ahead of time?
Yes, it can be made a day in advance and stored in the refrigerator.
→ What can I substitute for coconut cream?
You can use silken tofu or a nut-based cream as an alternative.
Vegan Apple Crumble Cheesecake
Experience a delightful combination of creamy cheesecake and crunchy apple crumble with this Vegan Apple Crumble Cheesecake recipe. Made with wholesome ingredients, this dairy-free dessert is perfect for Thanksgiving gatherings, offering a sweet and comforting flavor that everyone will love. Impress your guests with a beautiful, plant-based treat that celebrates the essence of the season.
Created by: Emma
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the cheesecake filling:
- 2 cups cashews, soaked
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For the apple filling:
- 4 cups apples, peeled and diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the crumble topping:
- 1 cup oats
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon salt
How-To Steps
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy. Pour the filling into a prepared springform pan.
In a saucepan, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat until apples are tender, about 5-7 minutes. Pour the cooked apples over the cheesecake filling.
In a bowl, mix oats, almond flour, melted coconut oil, maple syrup, and salt until crumbly. Sprinkle the crumble mixture over the apple filling.
Bake in a preheated oven at 350°F (175°C) for 50 minutes. Allow to cool completely before refrigerating for at least 4 hours.
Nutritional Breakdown (Per Serving)
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g