Hey there, fellow food lovers! Nyla from Grill Drip here, and I’m absolutely buzzing to share one of my all-time favorite comfort food creations with you: Vegan Apple Crumble Cheesecake! This isn’t your average dessert; it’s where cozy apple crumble meets decadent cheesecake, all while being completely plant-based. Trust me, this Vegan Apple Crumble Cheesecake turns any meal into an event, and I can’t wait to share all the secrets with you.
I remember one night, I was craving something sweet and comforting, but also wanted to try something new. The result? This glorious Vegan Apple Crumble Cheesecake was born. It’s been a love affair ever since, and I am so excited to welcome you into the world of flavor!
INGREDIENTS You Need
This Vegan Apple Crumble Cheesecake ingredient list is all about bold flavors that actually work together! Here’s what you’ll need:
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs: These create the perfect base for our Vegan Apple Crumble Cheesecake.
- ¼ cup melted coconut oil: This will help bind the crust together.
- 2 tablespoons maple syrup: Adds a touch of sweetness to the crust.
For the Cheesecake Filling:
- 2 cups raw cashews (soaked in hot water for at least 2 hours, or overnight): These are the secret to the creamy, dreamy texture of our dairy-free apple crumble cheesecake!
- ½ cup full-fat coconut milk (refrigerated overnight and only using the solid cream): This adds richness and creaminess.
- ½ cup maple syrup: Sweetens the cheesecake filling perfectly.
- ¼ cup lemon juice: Brightens the flavors and adds a little tang.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
For the Apple Crumble Topping:
- 3 medium apples (such as Honeycrisp or Granny Smith), peeled and diced: The star of the show!
- ½ cup gluten-free rolled oats: Adds a lovely texture to the crumble.
- ¼ cup almond flour: Makes the crumble extra tender.
- ¼ cup coconut sugar: Sweetens the apple crumble.
- ¼ cup melted coconut oil: Helps create those delicious crumble clusters.
- 1 teaspoon cinnamon: For that classic apple pie spice.
- ½ teaspoon nutmeg: Adds warmth and depth to the crumble.
No worries if you don’t have gluten-free graham crackers; I use gluten-free oat cookies all the time in my Vegan Apple Crumble Cheesecake. You can grab most of these ingredients during your normal shopping trip, which makes it even better!
This dairy-free apple crumble cheesecake gets its amazing taste from the combination of sweet apples, warm spices, and creamy cashew filling. I love adding extra cinnamon to my Vegan Apple Crumble Cheesecake for that extra kick. For a shortcut, you can peel and dice the apples ahead of time and store them in the fridge.
Let’s Make Some!
Ready to dive into the delicious magic of this Vegan Apple Crumble Cheesecake? Let’s get started!
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. This helps it set and prevents it from becoming soggy. While it’s baking, let’s get the rest of our ingredients ready!
- Prepare the Cheesecake Filling: Drain the soaked cashews and place them in a high-speed blender. Add the coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed. This is where the magic starts happening! The consistency should be thick and velvety.
- Pour the Filling: Pour the cheesecake filling over the baked crust, spreading it evenly.
- Make the Apple Crumble Topping: In a separate bowl, combine the diced apples, rolled oats, almond flour, coconut sugar, melted coconut oil, cinnamon, and nutmeg. Mix well until the apples are coated and the mixture forms clumps.
- Top with Crumble: Sprinkle the apple crumble topping evenly over the cheesecake filling.
- Bake the Cheesecake: Bake in the preheated oven for 35-40 minutes, or until the crumble topping is golden brown and the filling is set around the edges. Your Vegan Apple Crumble Cheesecake should smell absolutely incredible right now!
- Cool and Chill: Allow the cheesecake to cool completely in the oven with the door slightly ajar. This prevents cracking. Once cooled, cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Serve: Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy! I like to add a drizzle of maple syrup, but it’s totally delicious on its own.
In my kitchen, this Vegan Apple Crumble Cheesecake usually takes about an hour and a half to prepare, plus chilling time. Don’t worry if your dairy-free apple crumble cheesecake looks a little wobbly when you take it out of the oven; it will firm up as it cools. This is my favorite part of making Vegan Apple Crumble Cheesecake – watch the magic happen! While your apple crumble cheesecake vegan is doing its thing, get ready for some amazing aromas! I had one happy accident with this plant-based apple crumble cheesecake when the apples caramelized slightly in the oven – it added such a depth of flavor!
How to Serve Up This!
People literally do happy dances when this Vegan Apple Crumble Cheesecake hits the table with a scoop of vegan vanilla ice cream! It’s the perfect combo of warm, spiced apples and creamy, cool cheesecake. This Vegan Apple Crumble Cheesecake is perfect for those weeknight dinners that need to be special, or any time you want to wow your friends and family!
I love to enjoy this plant-based apple crumble cheesecake with a drizzle of warm caramel sauce for an extra touch of decadence. For bold flavor pairings, try serving it with a side of cinnamon-spiced roasted pecans. The perfect occasion for this Vegan Apple Crumble Cheesecake is a cozy autumn gathering or a festive holiday celebration.
For presentation ideas, try dusting the top with powdered sugar or arranging a few fresh apple slices around the edges. If you have leftover vegan apple cheesecake recipe, try crumbling it over vegan yogurt or using it as a filling for vegan crepes. I’ve even experimented with a fusion variation by adding a layer of salted caramel between the crust and the filling – trust me, it’s a game-changer!
Serving this dairy-free apple crumble cheesecake always gets the best reactions. My friends often ask for the recipe, and my family devours it in minutes. It’s a guaranteed crowd-pleaser every time!
FAQs:
Got questions about making this incredible Vegan Apple Crumble Cheesecake? Don’t worry, I’ve got you covered!
Will kitchen newbies succeed with this Vegan Apple Crumble Cheesecake?
Absolutely! This Vegan Apple Crumble Cheesecake recipe is straightforward, and I’ve included plenty of tips to help you along the way. Just follow the instructions, and you’ll be amazed at what you can create!
Can I make this gluten-free vegan apple crumble cheesecake ahead of time?
Yes! In fact, I highly recommend it. This Vegan Apple Crumble Cheesecake tastes even better after it has had time to chill in the refrigerator overnight.
What if I mess up my Vegan Apple Crumble Cheesecake? (Spoiler: it’ll still taste incredible!)
Don’t stress! Even if your cheesecake cracks a little or the crumble isn’t perfectly golden, it will still taste amazing. Imperfections add character! My taste testers rave about this no matter what!
How can I prep this Vegan Apple Crumble Cheesecake for busy weeknights?
You can prep the crust and the apple crumble topping ahead of time and store them separately. You can also soak the cashews the night before. That way, all you have to do is blend the filling and assemble everything.
Can I substitute the coconut sugar in the crumble topping?
Yes, you can use brown sugar or maple sugar as a substitute. Just keep in mind that it may slightly alter the flavor and texture of the crumble.
What kind of apples work best for this Vegan Apple Crumble Cheesecake?
I prefer using a combination of sweet and tart apples, such as Honeycrisp and Granny Smith. But feel free to use your favorite apples!
Is there a substitute for coconut oil?
If you’re not a fan of coconut oil, you can use melted vegan butter as a substitute in both the crust and the crumble topping.
How long does this Vegan Apple Crumble Cheesecake last in the fridge?
This apple crumble cheesecake vegan will last for up to 5 days in the refrigerator. Make sure to store it in an airtight container to prevent it from drying out. I discovered that freezing individual slices works well too!
I have experimented so much with flavors for this plant-based apple crumble cheesecake, and have learned that a little lemon juice makes the cashew cream super tangy. Readers have also asked me if they can use a different fruit other than apples, and berries work amazing! This delicious Vegan Apple Crumble Cheesecake is fun and easy!
CONCLUSION:
This Vegan Apple Crumble Cheesecake brings me so much joy because it’s the perfect blend of comfort and decadence, all while being completely plant-based. It’s a dessert that everyone can enjoy, and it’s always a hit at gatherings.
My Vegan Apple Crumble Cheesecake Flavor Secrets:
- Soak the Cashews: Don’t skip this step! Soaking the cashews is essential for creating a smooth and creamy cheesecake filling.
- Use High-Quality Ingredients: Using the best ingredients you can find will make a big difference in the overall flavor of the cheesecake.
- Don’t Overbake: Overbaking the cheesecake can cause it to become dry and cracked. Keep a close eye on it and remove it from the oven when the filling is set around the edges.
Here are a few delicious Vegan Apple Crumble Cheesecake variations I’ve tested:
- Caramel Apple Vegan Apple Crumble Cheesecake: Add a layer of salted caramel sauce between the crust and the filling.
- Spiced Vegan Apple Crumble Cheesecake: Add a pinch of cardamom or ginger to the apple crumble topping for an extra layer of flavor.
- Nutty Vegan Apple Crumble Cheesecake: Add chopped pecans or walnuts to the apple crumble topping for a crunchy texture.
For cozy autumn gatherings, I love making the Spiced Vegan Apple Crumble Cheesecake. For festive holiday celebrations, the Caramel Apple Vegan Apple Crumble Cheesecake is always a crowd-pleaser.
Trust your taste buds and get creative with this recipe! Don’t be afraid to experiment with different flavors and ingredients to create your own unique version of this Vegan Apple Crumble Cheesecake. Now that you know all my tips and tricks, I am so excited for your cooking adventures with this recipe!
Go on, try this incredible Vegan Apple Crumble Cheesecake and watch the magic happen! While you’re at it, try this Caramel Apple Sangria Recipe, and for another seasonal treat try this Apple Crisp Recipe. You can also check out these apple crumble cheesecake bars from The Kitchen Prep Blog. Craving more vegan inspiration? See this incredible Vegan Apple Crumble Cheesecake recipe at Plantifully Based, and this Vegan Apple Cheesecake with Gluten-Free Oatmeal Crust from Bakerita! This delicious Vegan Apple Crumble Cheesecake reminds me of another bold flavor favorite, this Hawaiian Pineapple Carrot Cream Cake recipe is another great choice! Get ready to experience pure dessert bliss!
Vegan Apple Crumble Cheesecake
This Vegan Apple Crumble Cheesecake combines the creamy texture of cheesecake with the warm, comforting flavors of apple crumble. It’s a delicious and decadent dessert perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted vegan butter
- For the Cheesecake Filling:
- 2 (8 ounce) packages vegan cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup vegan sour cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the Apple Crumble Topping:
- 3 medium apples, peeled and diced
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup vegan butter, cold and cubed
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted vegan butter. Press into the bottom of a 9-inch springform pan.
- Make the Apple Crumble Topping: In a separate bowl, combine diced apples, rolled oats, flour, brown sugar, and cinnamon. Cut in cold vegan butter until the mixture resembles coarse crumbs.
- Make the Cheesecake Filling: In a large bowl, beat vegan cream cheese and sugar until smooth. Beat in vegan sour cream, cornstarch, and vanilla extract until well combined.
- Pour the cheesecake filling over the crust. Sprinkle the apple crumble topping evenly over the filling.
- Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Release the cheesecake from the springform pan and slice.
Notes
Serve chilled and top with a drizzle of vegan caramel sauce for extra indulgence.