Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe

Vegan apple crumble cheesecake: just the name alone conjures up images of cozy autumn evenings, doesn’t it? Imagine sinking your fork into a creamy, decadent cheesecake, only to be met with the warm, spiced embrace of a classic apple crumble. This isn’t just dessert; it’s an experience!

While the exact origins of cheesecake are debated (some trace it back to ancient Greece!), the modern version we know and love has evolved over centuries. Apple crumble, a comforting staple in British cuisine, adds a delightful textural contrast and familiar flavor profile. Combining these two beloved desserts into one plant-based masterpiece? Pure genius, if I do say so myself!

What makes this vegan apple crumble cheesecake so irresistible? It’s the perfect marriage of textures: the smooth, rich cheesecake filling, the crisp, buttery crumble topping, and the soft, sweet apples. Plus, it’s entirely plant-based, meaning everyone can indulge in this guilt-free pleasure. People adore this dessert because it’s both comforting and impressive, ideal for special occasions or simply treating yourself after a long day. The warm spices, the creamy filling, and the satisfying crunch – it’s a symphony of flavors and textures that will leave you wanting more. Get ready to bake up a slice of heaven!

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (ensure they are vegan-friendly)
• ⅓ cup granulated sugar
• 6 tablespoons vegan butter, melted
• ¼ teaspoon ground cinnamon
• For the Cheesecake Filling:
• 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
• 1 cup raw cashews, soaked in hot water for at least 2 hours, then drained
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Apple Crumble Topping:
• 4 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
• ¼ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup packed brown sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 3 tablespoons vegan butter, cold and cubed

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon.
3. Pour the melted vegan butter over the crumb mixture and stir until well combined. The mixture should resemble wet sand.
4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help create an even and compact crust.
5. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown.
6. Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling.

Making the Vegan Cheesecake Filling:

1. Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated coconut milk cans, leaving the watery liquid behind. You should have about 1 ½ cups of coconut cream. This is crucial for achieving the creamy cheesecake texture!
2. In a high-speed blender or food processor, combine the drained cashews, coconut cream, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
3. Blend until completely smooth and creamy. This may take several minutes, so be patient and scrape down the sides of the blender as needed to ensure everything is fully incorporated. The mixture should be silky smooth with no grainy texture.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

Preparing the Apple Crumble Topping:

1. In a medium bowl, combine the diced apples, all-purpose flour, rolled oats, brown sugar, ground cinnamon, and ground nutmeg.
2. Add the cold, cubed vegan butter to the apple mixture.
3. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want to have small clumps of butter throughout the mixture.

Assembling and Baking the Cheesecake:

1. Carefully sprinkle the apple crumble topping evenly over the cheesecake filling in the springform pan.
2. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. The crumble topping should be golden brown.
3. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
4. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

Serving the Vegan Apple Crumble Cheesecake:

1. Before serving, carefully remove the cheesecake from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
2. Slice the cheesecake into wedges and serve chilled.
3. Optional: Garnish with a dusting of powdered sugar, a drizzle of vegan caramel sauce, or a scoop of vegan vanilla ice cream.

Tips for Success:

• Coconut Milk: Using full-fat coconut milk that has been refrigerated overnight is essential for achieving the right consistency for the cheesecake filling. The refrigeration process allows the coconut cream to separate from the watery liquid, which is what you need for a thick and creamy texture.
• Cashews: Soaking the cashews in hot water for at least 2 hours (or even better, overnight) is crucial for softening them and ensuring a smooth and creamy cheesecake filling. If you have a high-powered blender, you might be able to get away with a shorter soaking time, but longer is always better.
• Baking Time: The baking time may vary depending on your oven. Keep an eye on the cheesecake and check for doneness after 55 minutes. The edges should be set, and the center should be slightly jiggly.
• Cooling Process: The cooling process is just as important as the baking process. Allowing the cheesecake to cool slowly in the oven and then at room temperature helps prevent cracking and ensures a smooth and creamy texture.
• Springform Pan: Using a springform pan is essential for easily removing the cheesecake without damaging it. If you don’t have a springform pan, you can try lining a regular cake pan with parchment paper, leaving an overhang to lift the cheesecake out.
• Vegan Butter: When making the crumble topping, make sure the vegan butter is cold. This will help create those desirable coarse crumbs.
• Apple Variety: I prefer using a combination of sweet and tart apples for the crumble topping, such as Honeycrisp and Granny Smith. Feel free to experiment with your favorite apple varieties.

Variations:

• Spice it up: Add a pinch of ground ginger or cardamom to the apple crumble topping for a warm and festive flavor.
• Nutty Crumble: Add chopped pecans or walnuts to the crumble topping for extra crunch and flavor.
• Caramel Swirl: Swirl a vegan caramel sauce into the cheesecake filling before baking for a decadent treat.
• Berry Cheesecake: Replace the apple crumble topping with a mixed berry compote for a different flavor profile.

This Vegan Apple Crumble Cheesecake is a show-stopping dessert that is sure to impress your friends and family. It’s the perfect combination of creamy cheesecake, sweet apples, and crunchy crumble topping. Enjoy!

Conclusion:

And there you have it! This vegan apple crumble cheesecake is truly a showstopper, and I wholeheartedly believe it deserves a spot on your baking bucket list. It’s the perfect marriage of creamy, tangy cheesecake, warm, spiced apples, and a buttery, crumbly topping – all completely plant-based! What more could you ask for?

This isn’t just another dessert; it’s an experience. The contrasting textures and flavors dance on your palate, creating a symphony of deliciousness that will have everyone begging for seconds. The creamy cashew-based cheesecake filling is surprisingly light and airy, perfectly complementing the sweet and slightly tart apple filling. And that crumble topping? Oh, that crumble topping! It’s the perfect textural contrast, adding a satisfying crunch to every bite.

But beyond the incredible taste, this recipe is a must-try because it’s surprisingly easy to make. Don’t let the “cheesecake” part intimidate you. I’ve broken down each step into manageable chunks, and with a little patience, you’ll be rewarded with a dessert that looks and tastes like it came straight from a professional bakery. Plus, it’s vegan! So you can indulge in this decadent treat guilt-free, knowing that it’s kind to animals and the planet.

Serving Suggestions and Variations

Now, let’s talk about serving suggestions and variations. While this vegan apple crumble cheesecake is absolutely divine on its own, there are plenty of ways to elevate it even further. A dollop of coconut whipped cream adds a touch of extra richness and creaminess. A drizzle of maple syrup enhances the sweetness and brings out the warm, autumnal flavors. Or, for a truly decadent experience, try serving it with a scoop of vegan vanilla ice cream.

If you’re feeling adventurous, you can also experiment with different variations. Try adding a handful of chopped walnuts or pecans to the crumble topping for extra crunch and nutty flavor. Or, swap out the apples for other fruits like pears, berries, or even peaches. You could also add a touch of cinnamon or nutmeg to the cheesecake filling for a warmer, spicier flavor. The possibilities are endless!

For a festive touch, consider adding a layer of salted caramel between the cheesecake and the apple crumble. The salty-sweet combination is simply irresistible. And if you’re short on time, you can even use a store-bought vegan graham cracker crust to speed up the process.

Final Thoughts

Ultimately, this recipe is about more than just making a delicious dessert. It’s about creating memories, sharing joy, and showing that vegan baking can be just as satisfying and indulgent as traditional baking. I poured my heart and soul into developing this recipe, and I truly believe it’s one of my best creations yet.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t be disappointed. And when you do try this vegan apple crumble cheesecake, please, please, please share your experience with me! I’d love to see your creations and hear what you think. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to hear from you! Happy baking!

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