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