Oh my goodness, you have to try this Vegan Apple Crumble Cheesecake—it’s like autumn and dessert heaven had a baby, and I’m obsessed. I still remember the first time I made it for a potluck; my non-vegan friends couldn’t believe how creamy and indulgent it tasted without a single dairy product. The magic? A buttery walnut-date crust, a luscious cashew-based cheesecake layer, and those tender cinnamon-spiced apples piled on top. It’s the kind of dessert that makes you close your eyes and sigh after the first bite. And the best part? No oven required—just a food processor, a little patience (okay, and a freezer). Trust me, this one’s a game-changer.
Ingredients for Vegan Apple Crumble Cheesecake
Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need for that perfect balance of creamy, crunchy, and spiced goodness:
- 2 cups raw cashews (soaked overnight – trust me, this transforms them!)
- 1 cup Medjool dates (pitted – the sticky kind that hold everything together)
- 1 cup walnuts (raw works best for that authentic crumble texture)
- 2 medium apples (peeled and diced – I like Honeycrisp for sweetness)
- 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
- 1 tsp cinnamon (freshly ground if possible)
- 1/2 tsp nutmeg (just a pinch makes all the difference)
- 1 tsp vanilla extract (splurge on the good stuff here)
- 1/4 cup coconut oil (melted – this helps everything set beautifully)
- 1/4 cup lemon juice (freshly squeezed keeps it bright)
Pro tip: Measure everything before you start – it makes the process so much smoother when you’re in the zone!
How to Make Vegan Apple Crumble Cheesecake
Alright, let’s dive into the fun part! I know no-bake desserts can seem intimidating, but this one comes together like a dream if you follow these steps. Just promise me you won’t skip the soaking step—it’s what gives that creamy, dreamy texture we’re after.
Prepping your crust (the sticky-sweet foundation)
First, drain those soaked cashews (save them for later) and grab your food processor. Toss in the dates and walnuts, then pulse until they form a crumbly but sticky mixture. You’ll know it’s ready when you can pinch it between your fingers and it holds together. Press this into your lined springform pan evenly—I use the bottom of a glass to really pack it down. Pop it in the freezer while you work on the filling.
Creating that luscious cheesecake layer
Now for the magic! Blend the soaked cashews, maple syrup, coconut oil, lemon juice, and vanilla until completely smooth. This might take 2-3 minutes—be patient! Scrape down the sides as needed. The mixture should be velvety with zero graininess. Pour half over your chilled crust and smooth it with a spatula. Back into the freezer it goes for 15 minutes (this prevents the layers from mixing).
Spiced apples and final assembly
While that sets, sauté your diced apples with cinnamon and nutmeg over medium heat for 5-6 minutes until just softened. Let them cool slightly, then arrange them over the first cheesecake layer. Carefully pour the remaining cheesecake mixture on top—I like to tilt the pan to help it spread evenly. A quick tap on the counter removes any air bubbles.
The waiting game (worth every second)
Now, the hardest part: freeze for at least 4 hours, or ideally overnight. I know, I know—but this ensures perfect slicing. When ready to serve, run a knife around the edge, release the springform, and let it thaw 10-15 minutes for that ideal creamy-but-firm texture. Top with extra apple slices or a drizzle of caramel if you’re feeling fancy!
Why You’ll Love This Vegan Apple Crumble Cheesecake
Listen, this isn’t just another dessert—it’s the dessert that’ll make you do a little happy dance with every bite. Here’s why it’s absolutely irresistible:
- No-bake magic: Forget heating up the kitchen! Just blend, layer, and freeze—even baking newbies can nail this.
- Creamy dreamy texture: Those soaked cashews transform into something so luxuriously smooth, no one will believe it’s dairy-free.
- Flavor fireworks: Warm cinnamon apples meet tangy lemon cheesecake in the best autumnal flavor combo since, well, ever.
- Crowd-pleaser: Works for vegans and non-vegans alike—my meat-loving uncle requests this every Thanksgiving!
- Meal prep superstar: Makes ahead beautifully, so you can stress less when company comes.
Seriously, this recipe checks all the boxes—it’s the dessert equivalent of your favorite cozy sweater.
Tips for the Perfect Vegan Apple Crumble Cheesecake
Want to make sure your cheesecake turns out flawless every time? Here are my foolproof tricks after making this dozens of times—sometimes at 2 AM because, well, cravings happen:
- Soak those cashews overnight: I know it’s tempting to rush, but this step makes the filling unbelievably creamy. If you’re in a pinch, soak in hot water for 1 hour minimum.
- Springform pan is non-negotiable: Trust me, trying to pry this beauty out of a regular pan is like trying to un-bake a cake. Just don’t.
- Thaw strategically: That 10-15 minute wait after freezing? Crucial! Too cold and it’s rock hard; too warm and it’s messy. Aim for a slightly yielding texture when pressed.
- Blend like your dessert depends on it: Scrape the sides often and blend until completely smooth—grainy cheesecake is a tragedy we can avoid.
- Layer with care: Freeze that first cheesecake layer before adding apples to keep those beautiful defined layers intact.
Follow these, and you’ll have a showstopper that looks as good as it tastes!
Ingredient Substitutions for Vegan Apple Crumble Cheesecake
Out of an ingredient? No worries—this recipe is surprisingly flexible! Here are my tried-and-true swaps that won’t sacrifice that perfect texture:
- Walnuts: Pecans or almonds work beautifully in the crust (just avoid salted varieties).
- Maple syrup: Agave nectar or date syrup can step in, though the flavor will be slightly less caramel-y.
- Coconut oil: If you’re not a coconut fan, refined avocado oil keeps things neutral.
- Lemon juice: Apple cider vinegar adds similar tang (use 2 tbsp instead of 1/4 cup).
- Cashews: For nut allergies, try soaked sunflower seeds—they mimic that creamy richness surprisingly well!
One pro tip: Stick to fresh apples rather than canned—their texture makes all the difference in that spiced layer!
Storing and Serving Vegan Apple Crumble Cheesecake
Okay, here’s the good news—this cheesecake actually gets better as it sits! For short-term storage, keep it in the fridge (covered tightly) for up to 5 days. Want to stash it longer? Freeze individual slices wrapped in parchment paper—they’ll stay perfect for 2 months! When serving, let frozen slices thaw at room temperature for about 15 minutes (or 30 minutes if whole). My favorite trick? Warm a knife under hot water before slicing for picture-perfect wedges every time. Serve plain for pure apple-cinnamon bliss, or go wild with toppings—a drizzle of salted caramel or dollop of coconut whipped cream takes it over the top!
Nutritional Information for Vegan Apple Crumble Cheesecake
Each glorious slice of this cheesecake packs about 320 calories, with 22g of good fats from those creamy cashews and coconut oil. You’re looking at 30g carbs (thanks, sweet apples and maple syrup), 4g fiber, and a surprising 6g protein per serving! Exact numbers may vary slightly depending on your apple variety or brand of maple syrup, but one thing’s consistent—it’s indulgence you can feel good about.
Frequently Asked Questions About Vegan Apple Crumble Cheesecake
I get so many questions about this recipe—here are the ones that pop up most often with my best tried-and-true answers:
Can I use frozen apples instead of fresh?
Technically yes, but fresh is better! Frozen apples release too much water when thawed, making your layers soggy. If you must use frozen, sauté them extra long to evaporate the liquid and pat them dry before layering.
How long does this cheesecake keep in the fridge?
It stays dreamy for up to 5 days covered tightly. The crust might soften slightly by day 3—just pop it back in the freezer for 30 minutes to firm up!
My filling isn’t smooth—what went wrong?
Two likely culprits: not soaking cashews long enough (overnight is key!) or under-blending. A high-powered blender works best—keep going until it’s completely silky.
Can I make this nut-free?
Absolutely! Swap walnuts in the crust for sunflower seeds, and use soaked sunflower seeds instead of cashews for the filling (same measurements). Texture will be slightly grainier but still delicious!
Why did my layers mix together?
You probably skipped the freezer step after the first cheesecake layer! That 15-minute chill creates a firm base so the apples and top layer stay distinct.
Your Turn to Make Magic!
Now I want to hear all about your Vegan Apple Crumble Cheesecake adventures! Did your family go wild for it like mine does? Snap a pic and tag me—I live for those gorgeous crumbly-cheesecakey layers. Leave a rating below if this recipe brought you as much joy as it does me. Happy baking, friends!
Print
Creamy Vegan Apple Crumble Cheesecake in 4 Easy Steps
- Total Time: 4 hours 40 mins
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan dessert combining the flavors of apple crumble and cheesecake.
Ingredients
- 2 cups raw cashews (soaked overnight)
- 1 cup dates (pitted)
- 1 cup walnuts
- 2 apples (peeled and diced)
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup lemon juice
Instructions
- Blend dates and walnuts in a food processor until sticky.
- Press mixture into a cake tin to form the base.
- Blend soaked cashews, maple syrup, coconut oil, lemon juice, and vanilla until smooth.
- Pour half the mixture over the base.
- Sauté apples with cinnamon and nutmeg until soft.
- Layer apples over the cheesecake mixture.
- Pour remaining cheesecake mixture on top.
- Freeze for 4 hours before serving.
Notes
- Soak cashews overnight for best texture.
- Use a springform pan for easy removal.
- Thaw slightly before serving for creamy texture.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 5mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
