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Vegan Apple Crumble Cheesecake

Vegan Apple Crumble Cheesecake

Indulge in Vegan Apple Crumble Cheesecake, a delicious dessert that combines creamy filling with a crunchy topping.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Vegan cookies these add a delightful base with a touch of sweetness
  • 100 g Vegan butter melted to bind the crust, creating a rich texture
For the Apple Filling
  • 500 g Diced apples use a mix of tart and sweet varieties for depth of flavor
  • 100 g Brown sugar enhances the natural sweetness of the apples
  • 1 teaspoon Cinnamon adds warmth and a lovely aroma to the filling
  • 1 tablespoon Cornstarch thickens the apple mixture, preventing it from becoming too runny
For the Crumble Topping
  • 150 g Oats offer a perfect chewy texture to the crumble
  • 50 g Chopped nuts give the topping an extra crunch—choose your favorite!
  • 100 g Flour helps bind the crumble together while keeping it light
For the Cheesecake Filling
  • 250 g Silken tofu replaces cream cheese for a creamy, smooth texture
  • 100 g Vegan yogurt adds tanginess and enhances the cheesecake flavor
  • 100 g Maple syrup (or sugar) sweetens the filling naturally—opt for maple for a richer taste
  • 2 tablespoon Lemon juice brightens the cheesecake and balances the flavors
  • 2 tablespoon Cornstarch ensures the filling sets perfectly without eggs
  • 1 teaspoon Vanilla extract brings a lovely fragrance and sweetness
  • 1 teaspoon Salt elevates all the flavors in the cheesecake filling

Equipment

  • springform pan
  • Mixing Bowls
  • High-speed blender or food processor

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F) and gather your ingredients and equipment.
  2. Crush the vegan cookies into fine crumbs and mix with melted vegan butter. Press into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
  3. In a saucepan, combine diced apples with brown sugar, cinnamon, and cornstarch. Cook for about 8 to 10 minutes until soft and fragrant, then remove from heat.
  4. Mix oats, chopped nuts, flour, brown sugar, and cinnamon in a bowl. Blend with melted vegan butter until crumbly. Set aside.
  5. Blend silken tofu, vegan yogurt, maple syrup, lemon juice, cornstarch, vanilla extract, and salt until smooth and creamy.
  6. Pour half the cheesecake filling onto the cooled crust, layer cooked apples, then pour the remaining filling and top with the crumble.
  7. Bake the assembled cheesecake for 55 to 60 minutes until the edges are firm and the center jiggles slightly.
  8. Cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
  9. Carefully remove the sides of the springform pan and slice the cheesecake. Serve with vegan whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 180mgPotassium: 150mgFiber: 4gSugar: 12gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use quality ingredients and don't skip the chilling time for perfect texture.

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