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Vegan Apple Crumble Cheesecake

Decadent Vegan Apple Crumble Cheesecake You’ll Love

This Vegan Apple Crumble Cheesecake combines a creamy filling and crunchy topping for a delightful dessert that everyone will enjoy.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Vegan Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • ½ cup Granulated Sugar Consider maple syrup for a natural alternative.
  • 6 tablespoons Vegan Butter Can swap with coconut oil for a different flavor.
  • ¼ teaspoon Ground Cinnamon A pinch of nutmeg can elevate the taste further.
For the Filling
  • 2 packages Silken Tofu Can substitute with cashew cream for a richer flavor.
  • 1 cup Vegan Cream Cheese Alternative
  • ¼ cup Cornstarch Arrowroot powder is a suitable alternative.
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract Almond extract (½ teaspoon) can also work well.
  • 1 pinch Salt Helps to balance and enhance sweetness.
For the Apple Crumble Topping
  • 4 medium Apples Granny Smith or Honeycrisp are excellent choices.
  • ¼ cup All-Purpose Flour Opt for gluten-free flour for a gluten-free option.
  • ¼ cup Rolled Oats Ensure they are certified gluten-free if necessary.
  • ¼ cup Brown Sugar Try coconut sugar for a less processed option.
  • ⅛ teaspoon Ground Nutmeg Adds warm spice that enhances overall flavor.
  • 2 tablespoons Chopped Walnuts or Pecans Optional for added crunch and nutty goodness.

Equipment

  • 9-inch springform pan
  • Blender
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Mix together the vegan graham cracker crumbs, granulated sugar, and ground cinnamon in a large bowl.
  3. Pour in the melted vegan butter and mix until the texture resembles damp sand.
  4. Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes.
  5. Drain and press the silken tofu, then add it to a blender with the vegan cream cheese, cornstarch, lemon juice, vanilla extract and salt.
  6. Blend until completely smooth and creamy.
  7. Pour the tofu mixture over the cooled crust and spread evenly.
  8. Mix diced apples with flour, oats, brown sugar, nutmeg, and cold vegan butter until a crumble texture forms.
  9. Sprinkle the crumble mixture over the cheesecake filling.
  10. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  11. Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
  12. Chill in the refrigerator for at least 4 hours, or overnight for best results.
  13. Carefully remove the cheesecake from the springform pan, slice, and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 150mgPotassium: 180mgFiber: 4gSugar: 18gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure your silken tofu is well-drained for the smoothest cheesecake filling. Allow it to chill adequately for the best flavor and texture.

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