If you love rich cheesecake and warm apple crumble, this Vegan Apple Crumble Cheesecake brings the best of both worlds together in one irresistible dessert. It features a buttery plant-based crust, a smooth and creamy dairy-free cheesecake layer, tender cinnamon-spiced apples, and a golden oat crumble topping.

Vegan Apple Crumble Cheesecake

Author: Rachel Mills

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Description

Decadent yet plant-based: try this Vegan Apple Crumble Cheesecake 🍎🧁 — creamy cashew filling, buttery oat-almond crust and a warm cinnamon apple crumble on top. Perfect for cozy gatherings or a special dessert! 🍁✨

Instructions

1 Prepare cashews: drain soaked cashews and rinse. If short on time, soak in very hot water for 1 hour. Drain well.

2 Make the crust: pulse rolled oats and almonds in a food processor until crumbly. Add 40g maple syrup, 40g melted coconut oil and a pinch of salt; pulse until mixture sticks when pressed.

3 Press crust into a 23cm springform tin (or similar), creating an even base. Chill in the fridge while you prepare the filling.

4 Blend cheesecake filling: in a high‑speed blender combine drained cashews, coconut cream, 70g maple syrup, lemon juice, vanilla and 1/2 tsp salt. Blend until completely smooth and silky, scraping down as needed.

5 Pour filling over chilled crust, smooth the top, then return to fridge to set for at least 4 hours (or freeze 1–2 hours for quicker set).

6 Prepare apple layer: heat vegan butter/coconut oil in a skillet over medium heat. Add sliced apples, 40g maple syrup, 1 tbsp cinnamon and lemon zest; sauté until apples soften (5–8 minutes). Mix cornstarch with a little cold water, add to skillet and cook until sauce thickens. Remove from heat and cool.

7 Make crumble topping: combine remaining rolled oats, oat flour, 10g coconut sugar, 1 tbsp cinnamon, a pinch of salt and 40g melted coconut oil; toss until clumping into coarse crumbs. Optionally stir in chopped nuts.

8 Bake or toast the crumble: spread crumble on a baking sheet and bake at 180°C (350°F) for 10–12 minutes until golden, stirring once. Cool completely.

9 Assemble cheesecake: once filling is set, spoon the cooled apple mixture over the cheesecake in an even layer.

10 Scatter the cooled crumble over the apples. For a warm contrast, you can briefly broil the top for 1–2 minutes (watch carefully) or serve as is.

11 Chill for another 30 minutes to meld flavors, then remove springform ring. Garnish with extra cinnamon, nuts or a drizzle of maple syrup if desired.

12 Slice with a hot, dry knife for clean cuts. Serve chilled or at cool room temperature. Store leftovers refrigerated up to 4 days.

Perfect for fall gatherings, holiday tables, or anytime you’re craving a comforting dessert, this vegan cheesecake proves that you don’t need dairy or eggs to create something truly indulgent.

Why You’ll Love This Vegan Apple Crumble Cheesecake

✔ 100% dairy-free and egg-free
✔ Rich and creamy texture
✔ Warm cinnamon apple flavor

✔ Crunchy crumble topping
✔ Perfect for holidays and special occasions
✔ Make-ahead friendly

It’s cozy, creamy, and completely satisfying.

What Makes This Cheesecake Special?

Unlike traditional cheesecakes made with cream cheese and eggs, this vegan version uses plant-based ingredients to achieve the same luxurious texture. The layers create a perfect balance:

Buttery crust for structure

Silky cheesecake filling for creaminess
Spiced apples for warmth
Crisp crumble topping for texture

Each bite delivers sweetness, spice, and crunch.

Ingredients

For the Crust

1 ½ cups crushed vegan graham crackers (or digestive biscuits)
¼ cup melted vegan butter

1 tablespoon sugar

For the Cheesecake Filling

1 ½ cups raw cashews (soaked for 4 hours or overnight)
½ cup coconut cream (thick part from canned coconut milk)

½ cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract

2 tablespoons cornstarch (for baked version)

For the Apple Layer

2 medium apples, peeled and sliced
1 tablespoon lemon juice

2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg

1 tablespoon cornstarch

For the Crumble Topping

½ cup rolled oats
¼ cup flour

¼ cup brown sugar
3 tablespoons vegan butter, softened
½ teaspoon cinnamon

How to Make Vegan Apple Crumble Cheesecake

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
Mix crushed graham crackers, melted vegan butter, and sugar.
Press firmly into the bottom of a lined springform pan.

Bake for 8–10 minutes, then let cool.

Step 2: Make the Apple Layer

In a skillet over medium heat:

Combine apples, lemon juice, brown sugar, cinnamon, and nutmeg.

Cook for 5–7 minutes until slightly softened.
Stir in cornstarch and cook 1 minute longer.
Remove from heat and cool.

The apples should be tender but not mushy.

Step 3: Blend the Cheesecake Filling

Drain soaked cashews and add them to a high-speed blender with:

Coconut cream

Maple syrup
Lemon juice
Vanilla

Cornstarch

Blend until completely smooth and creamy.

This step is key for achieving a silky texture.

Step 4: Assemble the Cheesecake

Pour cheesecake filling over cooled crust.
Spoon apple mixture evenly on top.
Prepare crumble topping by mixing oats, flour, brown sugar, cinnamon, and vegan butter.

Sprinkle crumble evenly over apples.

Step 5: Bake

Bake for 40–45 minutes until:

Edges are set

Center has a slight jiggle

Turn off oven and let cheesecake cool inside with the door slightly open.

Chill in refrigerator for at least 4 hours (overnight is best).

Flavor Profile

This Vegan Apple Crumble Cheesecake is:

Creamy and smooth
Warm and spiced

Sweet but balanced
Slightly tangy
Crunchy on top

It tastes like autumn in dessert form.

Tips for the Perfect Vegan Cheesecake

Soak cashews thoroughly for smooth blending.
Use full-fat coconut cream for richness.

Allow proper chilling time for firm texture.
Line your springform pan for easy removal.
Let cool gradually to prevent cracking.

Delicious Variations

Caramel Apple Version

Drizzle with vegan caramel sauce before serving.

Gluten-Free Option

Use gluten-free graham crackers and flour.

No-Bake Version

Skip cornstarch and freeze until firm instead of baking.

Extra Spice

Add cloves or cardamom to apple mixture.

Health Benefits

Compared to traditional cheesecake, this vegan version:

Contains no cholesterol

Uses natural sweeteners
Includes heart-healthy fats from cashews
Offers fiber from apples and oats

It’s indulgent, yet slightly lighter.

Storage Instructions

Refrigerator

Store covered for up to 5 days.

Freezer

Freeze slices for up to 2 months. Thaw in refrigerator before serving.

Serving Suggestions

Serve Vegan Apple Crumble Cheesecake with:

Vegan whipped cream
A drizzle of maple syrup

A scoop of dairy-free vanilla ice cream
Hot apple cider or coffee

Perfect for Thanksgiving, Christmas, or cozy fall dinners.

Nutritional Overview (Approximate Per Slice)

Calories: 350–450
Fat: 22–28g
Carbohydrates: 35–45g

Protein: 6–8g

Values vary depending on ingredients used.

Common Mistakes to Avoid

Not soaking cashews long enough

Under-blending the filling
Skipping chill time
Overbaking

Using low-fat coconut milk

Patience makes all the difference in texture.

Final Thoughts

Vegan Apple Crumble Cheesecake combines creamy decadence with warm, spiced apple comfort in one stunning dessert. With its buttery crust, silky filling, and crunchy crumble topping, it’s proof that plant-based baking can be just as rich and satisfying as traditional recipes.

Elegant enough for holidays. Cozy enough for everyday indulgence.

Once you serve this cheesecake, no one will believe it’s completely dairy-free.

Vegan Apple Crumble Cheesecake – Creamy, Cozy & Completely Dairy-Free