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Vegan Apple Crumble Cheesecake

VEGAN APPLE CRUMBLE CHEESECAKE
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Indulge in our Vegan Apple Crumble Cheesecake, where creamy decadence meets the comforting flavors of fall. This delightful dessert features a rich cashew-tofu filling layered with sweet, cinnamon-spiced apples and a crunchy Biscoff crust. Perfect for any occasion—from family gatherings to quiet evenings at home—this cheesecake not only satisfies your sweet tooth but is also surprisingly easy to prepare. Whether you make it ahead for special events or whip it up on a busy weeknight, expect everyone to come back for seconds!

Ingredients

Scale
  • 330 g vegan-friendly cookies (e.g., Biscoff cookies)
  • 150 g vegan butter or coconut oil (melted)
  • 3 large apples (peeled and diced)
  • 50 g brown sugar
  • 1 tsp cinnamon powder
  • 2 tsp cornstarch
  • 68 g all-purpose flour (½ cup + 1 tbsp)
  • 50 g brown sugar (¼ cup)
  • 70 g vegan butter or coconut oil
  • 40 g oats (6½ tbsp)
  • ½ cup chopped nuts
  • ¼ tsp cinnamon powder
  • 260 g cashews (unsalted and preferably raw)
  • 250 g firm silken tofu
  • ½ cup maple syrup or sugar
  • ¾ cup vegan yogurt (or more silken tofu, blended)
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 180°C (350°F). Crush the vegan cookies into fine crumbs and mix with melted vegan butter. Press into the bottom of a springform pan.
  2. Toss diced apples with brown sugar and cinnamon; spread evenly over the crust.
  3. Prepare crumble topping by mixing flour, brown sugar, oats, nuts, and melted butter until crumbly. Sprinkle over apple filling.
  4. Blend soaked cashews, silken tofu, maple syrup, yogurt, lemon juice, cornstarch, vanilla extract, and salt until smooth. Pour over crumble topping.
  5. Bake for about 75 minutes until set and golden. Let cool before refrigerating.

Nutrition

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