why make this recipe
This Vegan Apple Crumble Cheesecake is a delicious blend of flavors and textures. It combines a creamy filling made from cashews and silken tofu with sweet, spiced apples and a crunchy crumble topping. Not only is it vegan, but it also offers a healthier dessert option that everyone can enjoy. Plus, it’s perfect for gatherings and celebrations, making it a delightful treat that caters to all.
how to make Vegan Apple Crumble Cheesecake
Ingredients:
- 1 1/2 cups Biscoff cookies, crushed
- 1/4 cup coconut oil, melted
- 2 cups cashews, soaked for 4 hours and drained
- 1 cup silken tofu
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 cups apples, sliced
- 1/4 cup brown sugar
- 1 cup oats
- 1/2 cup flour (optional for crumble)
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed Biscoff cookies and melted coconut oil. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes and let cool.
- In a blender, combine soaked cashews, silken tofu, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Pour the filling onto the cooled crust.
- In a separate bowl, mix sliced apples, brown sugar, and cinnamon. Layer the apples on top of the cheesecake filling.
- For the crumble, mix oats and flour (if using) with a bit of melted coconut oil and sprinkle over the apple layer.
- Bake in the oven for 40-45 minutes until the apples are tender and the filling is set.
- Allow to cool, then refrigerate for a few hours before serving. Enjoy your vegan dessert!
how to serve Vegan Apple Crumble Cheesecake
Serve the cheesecake directly from the fridge for a refreshing treat. You can slice it into wedges and top it with a drizzle of maple syrup or a scoop of vegan ice cream for an extra special dessert. It’s perfect for a family gathering or a weekend treat!
how to store Vegan Apple Crumble Cheesecake
Store any leftovers in an airtight container in the refrigerator. This cheesecake can last for up to 5 days. If you want to keep it longer, you can freeze it. Just be sure to cover it well to prevent freezer burn.
tips to make Vegan Apple Crumble Cheesecake
- Make sure to soak the cashews for at least four hours for the creamiest filling.
- Use any variety of apples you like! Granny Smith or Honeycrisp work great.
- For a sweeter crumble, you can add sugar to the oats mixture.
- Let the cheesecake cool completely before refrigerating to ensure the best texture.
variation
For an extra touch, you can add chopped walnuts or pecans to the crumble mixture. Additionally, you can experiment with adding different spices, such as nutmeg or allspice, to the apples for varied flavors.
FAQs
Can I use a different type of cookie for the crust?
Yes! You can use any type of vegan cookie or even graham crackers for the crust.
Is there a substitute for silken tofu?
If you can’t find silken tofu, you can try using blended bananas or vegan cream cheese as a substitute.
Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free cookies for the crust and ensure the oats are certified gluten-free. You can also omit the flour or replace it with a gluten-free alternative.
Vegan Apple Crumble Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed Biscoff cookies and melted coconut oil. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes and let cool.
- In a blender, combine soaked cashews, silken tofu, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Pour the filling onto the cooled crust.
- In a separate bowl, mix sliced apples, brown sugar, and cinnamon. Layer the apples on top of the cheesecake filling.
- For the crumble, mix oats and flour (if using) with a bit of melted coconut oil and sprinkle over the apple layer.
- Bake in the oven for 40-45 minutes until the apples are tender and the filling is set.
- Allow to cool, then refrigerate for a few hours before serving.