Vegan Apple Crumble Cheesecake
If you’re searching for a dessert that marries the warm, comforting flavors of fall with a creamy, dreamy texture, then this vegan apple crumble cheesecake is just the ticket. Think about it: the tartness of apples, the buttery crunch of crumble, and that smooth cheesecake goodness—all plant-based! I’m drooling just thinking about it. When I first tried making this recipe, I wanted something that felt indulgent but wouldn’t leave me feeling stuffed or guilty. Ready to whip this up? Let’s dive in!
What Is Vegan Apple Crumble Cheesecake?
Vegan apple crumble cheesecake is a delightful dessert that combines creamy cheesecake with sweet, spiced apple filling and a crunchy crumble topping, all made without dairy. This dessert is perfect for cozy evenings or festive gatherings. It’s like the best of two worlds—cheesecake meets the classic apple crumble, and the result is simply divine. Plus, it’s a crowd-pleaser for anyone looking to enjoy a plant-based treat.
What You’ll Need for Vegan Apple Crumble Cheesecake
Here’s a quick overview of what you’ll need to make this delicious dessert. Don’t worry; many of these ingredients are pantry staples or easy to find.
- Oats: The base of your crumble, they bring a hearty texture and are naturally gluten-free.
- Almond Flour: Adds a nutty flavor to your crust while keeping it gluten-free.
- Maple Syrup: For sweetness, this lovely syrup gives a rich flavor. Honey can be swapped if you’re not strictly vegan.
- Coconut Oil: This will help bind your crumble and make it nice and flaky. You can use vegan butter if you prefer.
- Apples: I love using Granny Smith for that tart bite, but feel free to play with your favorite varieties.
- Cashew Nuts: Soaked cashews are the base for the cheesecake filling, giving that rich and creamy texture.
- Lemon Juice: Brightens up the cheesecake and complements the apples beautifully.
- Vanilla Extract: Because who doesn’t love a hint of vanilla in every dessert?
Step-by-Step Instructions to Make Vegan Apple Crumble Cheesecake
Creating this vegan apple crumble cheesecake is super rewarding. Here’s how to do it:
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Prepare the Apples: Start by peeling, coring, and slicing your apples. Toss them with a sprinkle of cinnamon and a spoonful of maple syrup. Set aside while you prep the crust.
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Make the Crust: In a bowl, mix together oats, almond flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of a springform pan to create an even layer. Bake it for about 10 minutes at 350°F until it’s golden and fragrant.
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Blend the Cheesecake Filling: In a blender or food processor, combine soaked cashews, lemon juice, and vanilla extract. Blend until smooth and creamy. If it’s too thick, adding a little bit of almond milk will help.
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Assemble the Layers: Spread half of the cheesecake mixture over the cooled crust, followed by a layer of spiced apples. Pour the remaining cheesecake mixture on top and refrigerate for at least four hours or until set.
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Make the Crumble Topping: While the cheesecake sets, mix oats, almond flour, coconut oil, and maple syrup for the crumble. Bake until golden, then let it cool.
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Top and Serve: Once the cheesecake has set, sprinkle with the crumble topping, slice up, and serve chilled.
Serving Suggestions
This vegan apple crumble cheesecake is a fantastic stand-alone treat, but you can also jazz it up a bit! Try drizzling some extra maple syrup on top or serving it with dairy-free ice cream. A sprinkle of cinnamon or a dollop of coconut whipped cream can also add that extra special touch.
Tips for the Perfect Vegan Apple Crumble Cheesecake
- Soak Cashews: Don’t skip soaking the cashews! It makes all the difference in achieving that smooth texture.
- Chill Time: Be patient! This cheesecake loves to chill in the fridge. The longer it sets, the creamier it becomes.
- Sweetness: Adjust the sweetness to your liking. If you prefer it less sweet, feel free to reduce the maple syrup.
- Flavor Upgrade: Add some nutmeg or cardamom for an extra layer of spice that harmonizes beautifully with the apples.
Q&A Section
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Can I use other nuts instead of cashews?
Absolutely! Macadamia nuts can offer a lovely flavor too, but you might need a little more blending to achieve that creaminess. -
How long does it keep in the fridge?
This cheesecake can be stored in the fridge for up to a week. Just make sure it’s covered to keep it fresh. -
Can I freeze it?
Yes! You can freeze leftovers for about a month. Simply thaw in the refrigerator before serving. -
What can I substitute for almond flour?
You can use regular all-purpose flour or gluten-free flour if you want to keep it gluten-free.
Why You’ll Love It
You’ll fall head over heels for this vegan apple crumble cheesecake because it’s comforting, creamy, and packed with that nostalgic apple flavor. It’s perfect for both casual dessert nights and special occasions. Not to mention, it’s a fabulous conversation starter, and trust me, everyone will want the recipe after they take a bite!
What Happened Behind the Scenes
When I first ventured into making this vegan apple crumble cheesecake, let’s just say it was a bit of a ride! I had a minor mishap with the crust sticking to the pan, which taught me the importance of lining my springform with parchment paper. And those first few slices? Let’s just say they weren’t the prettiest! But slowly, experimenting with the right ratios led to my ultimate success. The moment I tasted that smooth filling with the crunch of the crumble, I knew I had created something special. If you’re curious about other recipes or want to see my adventures in cooking, check out my Pinterest page here.
Give this vegan apple crumble cheesecake a go. I promise it will be a delightful addition to your dessert repertoire! Enjoy every crumb!
Vegan Apple Crumble Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegan
Description
A delightful vegan dessert combining creamy cheesecake with sweet, spiced apple filling and a crunchy crumble topping, perfect for cozy evenings or festive gatherings.
Ingredients
- 2 cups oats
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 4 medium Granny Smith apples, peeled and sliced
- 1 cup soaked cashew nuts
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Prepare the Apples: Peel, core, and slice apples. Toss with cinnamon and maple syrup, then set aside.
- Make the Crust: Mix oats, almond flour, coconut oil, and maple syrup in a bowl. Press into a springform pan and bake at 350°F for 10 minutes.
- Blend the Cheesecake Filling: Blend soaked cashews, lemon juice, and vanilla until smooth. Add almond milk for desired consistency.
- Assemble the Layers: Spread half the cheesecake mixture over the crust, layer spiced apples, then top with remaining cheesecake mixture. Refrigerate for at least 4 hours.
- Make the Crumble Topping: Mix oats, almond flour, coconut oil, and maple syrup. Bake until golden, then cool.
- Top and Serve: Once cheesecake is set, sprinkle crumble topping, slice, and serve chilled.
Notes
Chill time is crucial for this cheesecake; the longer it sets, the creamier it becomes. Adjust sweetness to preference and consider adding nutmeg or cardamom for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg