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Vegan Apple Crumble Cheesecake

A delicious blend of creamy cashew filling, spiced apples, and crunchy crumble topping, this vegan cheesecake is a healthier dessert option for gatherings and celebrations.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Biscoff cookies, crushed
  • 1/4 cup coconut oil, melted
Filling
  • 2 cups cashews, soaked for 4 hours and drained For the creamiest filling, soak cashews for at least four hours.
  • 1 cup silken tofu Can substitute with blended bananas or vegan cream cheese.
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt Add a pinch of salt when blending.
Apple Layer
  • 4 cups apples, sliced Use any variety of apples like Granny Smith or Honeycrisp.
  • 1/4 cup brown sugar Adjust based on preference.
  • 2 teaspoons cinnamon Can experiment with other spices for varied flavor.
Crumble Topping
  • 1 cup oats
  • 1/2 cup flour (optional for crumble) Can be omitted or replaced with gluten-free flour.
  • 1/4 cup coconut oil, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
Make Filling
  1. 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.
Add Apple Layer
  1. In a separate bowl, mix sliced apples, brown sugar, and cinnamon. Layer the apples on top of the cheesecake filling.
Crumble and Bake
  1. For the crumble, mix oats and flour (if using) with a bit of melted coconut oil and sprinkle over the apple layer.
  2. Bake in the oven for 40-45 minutes until the apples are tender and the filling is set.
Cooling
  1. Allow to cool, then refrigerate for a few hours before serving.

Notes

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. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze it for longer storage.