Decadent Vegan Apple Crumble Cheesecake to Satisfy Cravings

Delight in this Vegan Apple Crumble Cheesecake, a perfect balance of creamy and crunchy textures that satisfies cravings while being nourishing.

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Course: Dessert

Cuisine: Vegan

Keyword: autumn dessert, Cheesecake, dessert, Healthy Dessert, vegan, Vegan Apple Crumble Cheesecake

Prep Time: 30

Cook Time: 1

Chilling Time: 4

Total Time: 5 30

Servings: slices

Calories: 350kcal

Equipment

Oven
springform pan
Mixing bowls
food processor

Ingredients

For the Crust

330 g Vegan cookies Choose your favorite flavor for a tasty base.
150 g Vegan butter Provides rich flavor; can substitute with coconut oil if needed.

For the Apple Filling

3 medium Apples Diced; use a mix of tart and sweet apples for depth of flavor.
50 g Brown sugar Adds sweetness and caramel notes to the filling.
1 teaspoon Cinnamon This warm spice perfectly complements the apples.
60 g Cornstarch Helps thicken the filling so it’s not runny.

For the Cheesecake Filling

260 g Oats Adds texture and helps bind the filling together.
250 g Chopped nuts Gives the cheesecake more crunch; walnuts or pecans work well.
¾ cup Flour Aids in creating the right consistency for the filling.
100 g Maple syrup or sugar Sweetens the filling naturally; you can adjust to taste.
200 g Silken tofu Creates a creamy base and adds protein.
200 g Vegan yogurt Enhances creaminess and adds tang.
1 lemon Lemon juice Brightens the flavor of the cheesecake.
1 teaspoon Vanilla extract Adds depth and sweetness to the filling.
1 teaspoon Salt Balances out all the flavors and sweetness.

For the Crumble Topping

1 cup Additional oats and nuts Mix oats, chopped nuts, and a touch of cinnamon for a crunchy topping.

Instructions

Step-by-Step Instructions for Vegan Apple Crumble Cheesecake

Preheat your oven to 180°C (350°F). Gather your equipment—an oven-safe springform pan and mixing bowls.
Crush the vegan cookies into fine crumbs and combine with melted vegan butter. Press into the bottom of a springform pan and bake for 10 minutes. Set aside to cool.
Cook diced apples with brown sugar, cinnamon, and cornstarch in a saucepan for 8-10 minutes until softened. Remove from heat and let cool to room temperature.
Mix oats, chopped nuts, flour, brown sugar, melted vegan butter, and a hint of cinnamon to create the crumble topping.
Blend silken tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and salt until smooth for the cheesecake filling.
Spread half of the cheesecake filling onto the cooled crust. Spoon the apple filling over the cream layer, then pour the remaining cheesecake filling on top.
Sprinkle the crumble topping evenly over the assembled cheesecake layers.
Bake for 55-60 minutes until the edges are set and the center has a slight jiggle. Cool at room temperature for an hour before refrigerating.
Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.
Serve and enjoy the delightful combination of creamy cheesecake, sweet apples, and crispy topping.

Notes

Use high-quality vegan cookies for the crust for enhanced flavor. Adjust sweetness according to apple tartness. Allow cheesecake to cool slowly to prevent a soggy crust.

Nutrition