Vegan Apple Crumble Cheesecake: How To Make It Gluten-Free

Creamy, spiced, and bursting with juicy apple flavor. Vegan Apple Crumble Cheesecake is the ultimate cozy dessert that hits all the right notes. Imagine the comforting warmth of baked apples and cinnamon, layered over a silky-smooth vegan cheesecake and topped with a golden, crumbly topping that melts in your mouth. It’s everything you love about apple pie and cheesecake, rolled into one irresistible, gluten-free treat.

Here’s a fun fact: This recipe was inspired by a weekend trip to a fall farmers’ market, where the scent of baked apples practically pulled me across the field. After tasting a vegan apple crumble there, I knew I had to recreate it only with a twist. So, I merged it with one of the most-loved recipes on the blog: our classic Vegan Biscoff Cheesecake. If you’ve tried that one, you already know we don’t mess around when it comes to flavor.

What makes this dessert extra special? It’s incredibly simple to put together, completely dairy-free, and even picky eaters will love it. Plus, it doesn’t take all day ! You can prep it in under 30 minutes. Whether you’re baking for a holiday gathering or just want a sweet moment for yourself, this cheesecake delivers comfort in every bite.

Let’s bake something unforgettable!

Why You’ll Love It

If you’re looking for a dessert that’s cozy, crave-worthy, and surprisingly easy to whip up, this Vegan Apple Crumble Cheesecake is your new go-to. It’s the kind of treat that feels fancy enough for special occasions but simple enough for a weeknight baking session. Trust me, once you try it, you’ll wonder why you ever bothered with anything else.

Here’s why this cheesecake deserves a spot on your must-bake list:

• Creamy meets crumbly : You get the best of both worlds: a rich, silky cheesecake base paired with a buttery, oat-packed crumble topping that bakes up golden and crisp.
• Totally plant-based: No dairy, no eggs, no problem. This recipe uses clever swaps like cashews and vegan cream cheese to create that classic cheesecake texture and flavor—without compromising on taste.
• Gluten-free friendly : With a few smart ingredient choices (like almond flour and certified gluten-free oats), it’s a dessert everyone can enjoy, even those avoiding gluten.
• Seasonal and comforting : Apples, cinnamon, and maple come together in a way that just screams “fall comfort food.” But really, it’s delicious any time of year.
• Kid and crowd-approved : Whether you’re feeding toddlers or party guests, this cheesecake hits the sweet spot for all ages.

Tip: It’s also make-ahead friendly! Prep it the night before and let it chill, perfect for holidays or stress-free entertaining.

So, if you’re in the mood for something indulgent yet wholesome, this Vegan Apple Crumble Cheesecake delivers big flavor with zero fuss. Ready to wow your tastebuds? Let’s keep going!

Ingredients Needed With Substitutions

One of the best things about this Vegan Apple Crumble Cheesecake is how flexible the ingredients are. You don’t need anything fancy or hard to find, just a few pantry staples and a little prep time. Below is a breakdown of what you’ll need, along with helpful swaps in case you’re out of something or working around food sensitivities.

•  For the Apple Filling

These cozy, cinnamon-spiced apples create a warm layer that’s packed with flavor.

• 2 large apples (like Granny Smith or Honeycrisp), peeled and diced.

→ Swap with pears or peaches for a seasonal twist.

• 1 tablespoon of maple syrup.

→ Agave syrup or coconut nectar also work well.

• 1 teaspoon of cinnamon.

→ Add a pinch of nutmeg or allspice for extra warmth.

• 1 teaspoon of lemon juice.

→ Apple cider vinegar can be used in a pinch.

•  For the Cheesecake Layer

This creamy, dairy-free base is smooth, rich, and shockingly close to the real thing.

• 1½ cup of raw cashews (soaked for 4–6 hours or boiled for 10 mins).

→ Macadamia nuts are a good alternative if cashews aren’t available.

• 1 cup of vegan cream cheese.

→ Use a homemade version or swap with coconut cream for a slightly different texture.

• ⅓ cup maple syrup.

→ Date syrup or brown rice syrup will also sweeten things nicely.

• 2 tablespoons of lemon juice.

→ Adds tang and helps mimic the “cheesecake” flavor.

• 1 teaspoon of vanilla extract.

• Pinch of salt.

→ Enhances flavor and balances sweetness.

• For the Crust

Crunchy, nutty, and naturally gluten-free.

• a bowl of almond flour

→You can use oat flour or crushed gluten-free cookies as a simple swap.

• ¼ cup of melted coconut oil

→ Vegan butter or avocado oil can be used instead.

• 2 tablespoons of maple syrup

→ Again, agave or another liquid sweetener works here.

• ¼ teaspoon cinnamon

•  For the Crumble Topping

Sweet, crumbly, and golden just how a proper crumble should be.

• ½ cup gluten-free rolled oats

→ Quick oats can work too, but avoid steel-cut oats.

• ¼ cup almond flour

→ Use oat flour for a nut-free version.

• 2 tablespoons of brown sugar or coconut sugar

→ Adjust sweetness to taste, or swap in monk fruit for a low-sugar option.

• 2 tablespoons of melted coconut oil

• ¼ teaspoon cinnamon

Tip: Always taste your layers before assembling. The balance of sweetness, tartness, and spice is key to making this dessert truly unforgettable.

Keep your ingredients prepped and ready, next we’re walking through exactly how to put it all together!

How To Make The Vegan Apple Crumble Cheesecake With Steps 

Making this Vegan Apple Crumble Cheesecake is easier than you think! With a little prep and layering, you’ll be pulling a delicious, creamy, and golden-topped dessert from your fridge in no time. Here’s how to bring all the magic together, from crust to crumble.

Step 1: Prepare the Crust

The almond flour crust gives your cheesecake a firm, nutty foundation with a hint of natural richness.

-In a mixing bowl, combine:

• 1½ cups almond flour.
• ¼ cup melted coconut oil.
• 2 tablespoons maple syrup.
• ¼ teaspoon cinnamon.

– Mix until the texture is like wet sand. It should hold together when pressed.

-Press the mixture evenly into the bottom of a lined or greased 8-inch springform pan.

-Gently press and level the mixture using a spoon or flat-bottomed glass.

-Bake at 350°F (175°C) for 10–12 minutes until slightly golden. Let it cool completely.

Pro Tip: Chill the crust after baking, it’ll firm up and make layering easier.

Step 2: Make the Apples Filling

These spiced apples bring warm, cozy flavors to the center of this cheesecake.

-In a small skillet over medium heat, combine:

• 2 chopped apples.
• 1 tablespoon maple syrup.
• 1 teaspoon cinnamon.
• 1 teaspoon lemon juice.

-Cook for 5–7 minutes, stirring occasionally, until the apples are soft but not mushy.

-Set aside to cool while you prep the cheesecake filling.

Tip: Don’t overcook the apples, you want them to hold some shape for texture.

Step 3: Blend the Cheesecake Layer

After soaking, rinse the cashews and place them in a blender with the rest of the filling ingredients.

• 1 cup vegan cream cheese.
• ⅓ cup maple syrup.
• 2 tablespoons lemon juice.
• 1 teaspoon vanilla extract.
• Pinch of salt.

-Blend until completely smooth and creamy. Scrape down the sides as needed.

-Pour the mixture over the cooled crust and gently spread it out evenly.

Make Ahead Tip: You can make this layer a day ahead and chill it overnight for best texture.

Step 4: Add the Apple Layer

-Spoon the cooled apple mixture on top of the cheesecake layer.

-Spread evenly without pressing down too hard.

Step 5: Top with Crumble

-In a bowl, mix together:

• ½ cup gluten-free oats

• ¼ cup almond flour

• 2 tablespoons coconut sugar or brown sugar

• 2 tablespoons melted coconut oil

• ¼ teaspoon cinnamon

-Stir until crumbly. Then sprinkle the mixture over the apples.

-Gently press it down so it sticks, but don’t pack it too tightly.

Step 6: Bake and Chill

-Bake the assembled cheesecake at 350°F (175°C) for 30–35 minutes.

The edges should be set, and the crumble lightly golden.

Allow the cheesecake to cool fully at room temperature, then chill it in the fridge for a minimum of 4 hours, or better yet, overnight for a firmer set.

Serving Tip: Slice with a warm knife for clean edges and serve with a drizzle of maple syrup or a scoop of vegan vanilla ice cream!

Pro Tips and Variations

Want to take your Vegan Apple Crumble Cheesecake to the next level? These tried-and-true tips and creative twists will help you customize the dessert to fit your taste, dietary needs, or just add a little extra flair. Whether you’re a seasoned vegan baker or just dipping your toes into plant-based recipes, these insights make the whole process smoother and even more fun.

Pro Tips for Best Results

• Soak those cashews well:
  To get that ultra-creamy filling, make sure your cashews are soaked long enough. If you’re short on time, boil them for 10 minutes—just as effective and way faster.
• Line your pan:
  A springform pan lined with parchment paper helps prevent sticking and makes it easier to lift the cheesecake out cleanly.
• Let it chill fully:
  Don’t rush the chilling step. Four hours is the minimum, but overnight is ideal for that firm, sliceable texture.
• Taste as you go:
  Try a small spoonful of the cheesecake filling before layering—this way, you can adjust sweetness or tang before it’s too late.
• Press your crust firmly:
  Use a flat-bottomed cup or glass to press the crust down evenly. This gives your cheesecake a solid base that holds together when sliced.

Creative Variations to Try

• Make it nut-free:
  Swap the almond flour for sunflower seed meal, and use soaked sunflower seeds instead of cashews in the filling. Choose a nut-free dairy-free cream cheese.
• Go sugar-free:
  Use unsweetened applesauce instead of syrup in the apple layer and monk fruit or stevia-based sweeteners in the crust and filling.
• Switch up the fruit:
  Not in the mood for apples? Try using fresh peaches, pears, or even berries for a summery twist.
• Add a little crunch:
  Toss some chopped pecans or walnuts into the crumble topping for added texture and a nutty finish.
• Infuse fall spices:
  For extra warmth, sprinkle in some nutmeg, ginger, or cloves with the cinnamon in both the filling and topping.
• Mini cheesecakes for serving ease:
  Use a muffin tin with liners to create individual portions—perfect for parties or meal prep!

There you have it! your complete guide to making a Vegan Apple Crumble Cheesecake that’s as comforting as it is crave-worthy. With layers of creamy filling, warm cinnamon apples, and a crisp oat crumble, this dessert hits the sweet spot between indulgent and wholesome.

Whether you’re baking for a crowd or treating yourself to a slice of something special, this recipe is bound to become a favorite. It’s the kind of dessert that brings comfort, flavor, and just enough flair to make it unforgettable.

So go ahead, grab a fork, take that first bite and savor every delicious layer.

Print Recipe

Vegan Apple Crumble Cheesecake

Fall in love with our creamy, cozy and delightful vegan apple crumble cheesecake made perfectly for your plant-based cravings !

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time5 hours hrs

Course : Dessert

Cuisine : American

Keyword : Gluten-free cheesecake, Vegan Apple Crumble Cheesecake, Vegan Fall Dessert

Servings : 10 Slices

Calories : 320kcal

Ingredients

For the Apple Filling

• 2 large apples peeled and diced. - Swap with pears or peaches for a seasonal twist.
• 1 tablespoon maple syrup - Agave syrup or coconut nectar also work well.
• 1 teaspoon cinnamon. - Add a pinch of nutmeg or allspice for extra warmth.
• 1 teaspoon lemon juice. - Apple cider vinegar can be used in a pinch.

For the Cheesecake Layer

• 1½ cups raw cashews - soaked for 4–6 hours or boiled for 10 mins. Macadamia nuts are a good alternative if cashews aren’t available.
• 1 cup vegan cream cheese. - Use a homemade version or swap with coconut cream for a slightly different texture.
• ⅓ cup maple syrup. - Date syrup or brown rice syrup will also sweeten things nicely.
• 2 tablespoons lemon juice.
• 1 teaspoon vanilla extract.
• Pinch of salt.

For the Crust

• a bowl of almond flour - You can use oat flour or crushed gluten-free cookies as a simple swap.
• ¼ cup melted coconut oil . - Vegan butter or avocado oil can be used instead.
• 2 tablespoons maple syrup
• ¼ teaspoon cinnamon

For the Crumble Topping

• ½ cup gluten-free rolled oats
• ¼ cup almond flour
• 2 tablespoons brown sugar or coconut sugar
• 2 tablespoons melted coconut oil
• ¼ teaspoon cinnamon

Instructions

Step 1: Prepare the Crust

• In a mixing bowl, combine:
• 1½ cups almond flour.
• ¼ cup melted coconut oil.
• 2 tablespoons maple syrup.
• ¼ teaspoon cinnamon.
• Mix until the texture is like wet sand. It should hold together when pressed.
• Press the mixture evenly into the bottom of a lined or greased 8-inch springform pan.
• Gently press and level the mixture using a spoon or flat-bottomed glass.
• Bake at 350°F (175°C) for 10–12 minutes until slightly golden. Let it cool completely.

Step 2: Make the Apples Filling

• In a small skillet over medium heat, combine:
• 2 chopped apples
• 1 tablespoon maple syrup.
• 1 teaspoon cinnamon.
• 1 teaspoon lemon juice.
• Cook for 5–7 minutes, stirring occasionally, until the apples are soft but not mushy.
• Set aside to cool while you prep the cheesecake filling.

Step 3: Blend the Cheesecake Layer

• After soaking, rinse the cashews and place them in a blender with the rest of the filling ingredients.
• 1 cup vegan cream cheese.
• ⅓ cup maple syrup.
• 2 tablespoons lemon juice.
• 1 teaspoon vanilla extract.
• Pinch of salt.
• Blend until completely smooth and creamy. Scrape down the sides as needed.
• Pour the mixture over the cooled crust and gently spread it out evenly.

Step 4: Add the Apple Layer

• Spoon the cooled apple mixture on top of the cheesecake layer.
• Spread evenly without pressing down too hard.

Step 5: Top with Crumble

• In a bowl, mix together:
• ½ cup gluten-free oats
• ¼ cup almond flour
• 2 tablespoons coconut sugar or brown sugar
• 2 tablespoons melted coconut oil
• ¼ teaspoon cinnamon
• Stir until crumbly. Then sprinkle the mixture over the apples.
• Gently press it down so it sticks, but don’t pack it too tightly.

Step 6: Bake and Chill

• Bake the assembled cheesecake at 350°F (175°C) for 30–35 minutes.
• The edges should be set, and the crumble lightly golden.
• Allow the cheesecake to cool fully at room temperature, then chill it in the fridge for a minimum of 4 hours, or be

Nutrition Information

• Total Fat: 21g
• Saturated Fat: 7g
• Carbohydrates: 30g
• Sugar: 15g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg
• Sodium: 90mg

Note: Nutritional values are approximate and may vary depending on specific brands and substitutions used.

Up next: Got questions? I’ve got answers! Check out the FAQs below.

FAQS

Still have questions about making the perfect Vegan Apple Crumble Cheesecake? You’re not alone! Here are some of the most common questions readers ask—answered in simple, helpful terms to make your baking experience stress-free and enjoyable.

Have a question that wasn’t covered here? Drop it in the comments, I’d love to help you out. Happy baking!