if you are in the mood to bake then you NEED to make this apple crumble cheesecake. it is vegan and actually so much easier than you would think to make. with a cookie crust, creamy cheesecake filling, apples, a crumble topping, and optional (but highly encouraged) maple glaze it is sure to be a hit!
When I went vegan I thought I would never have cheesecake again. That was rather dramatic of me. So, once I saw there were brands that had made vegan cheesecakes, Daiya’s is actually pretty good, I knew I could do it! The first time I made a vegan cheesecake was in my second ebook Healthy-Ish Comfort Food back in 2019. Following that I shared a vegan cheesecake recipe in my cookbook Plantiful, and now I have 2 cheesecake recipes on the blog. They all stem from that original recipe back in 2019 as the base because it truly was just so good I felt no need to make any changes. All this being to tell you I have a lot of vegan cheesecake making experience. This apple crumble cheesecake is honestly TOO good, I promise you will want to make it on repeat.
the ingredients
- Apples: you can really use any kind of apple you like for this recipe! I had some Granny Smith Apples laying around from apple picking so that is what I went with. Ultimately, any apple should work fine however, I would stay from Golden and Red Delicious as I find them to be a bit hard and tough.
- Silken Tofu: silken tofu is a perfect base for our vegan cheesecake in addition to vegan cream cheese. It creates a beautiful texture and consistency. Silken tofu has the least amount of protein and most amount of water and it really helps to make the cheesecake filling creamy.
- Vegan Cream Cheese: we are making a cheesecake after all so you will need some vegan cream cheese. For this I prefer to use either Miyoko’s vegan cream cheese or Kite Hill. However, I do also have a recipe for homemade vegan cream cheese that is completely nut free that could work well here too if you like (you would need a double batch).
- Vegan Butter: you will use this in the crumble topping and in the crust. You can use any brand you like as long as it is a stick form, I find the tubs to be too soft for crumble making. Again, if you are looking for homemade vegan butter I have a recipe for that as well.
- Organic Sugars: you will need organic granulated sugar and organic brown sugar. They need to be organic if you live in the US to ensure they are not processed with bone char. However, for countries out of the US it may be different. The organic sugar will go in the cheesecake and the organic brown sugar will go in the crumble topping.
- All Purpose Flour: this will be used in the crumble topping, you can swap for gluten free all purpose if necessary.
- Ground Cinnamon: used in the cheesecake and on the apples for flavor.
- Vanilla Extract: used in the cheesecake for flavor.
- Golden Oreo Cookies: used to create the crust. It can be any golden sandwich cookie, it of course does not need to be Oreo brand.
chopped apples
There are a few components to this vegan apple crumble cheesecake. I promise, the prep time is very minimal on this and don’t let it overwhelm you! First, we will peel and chop 2 apples. Again, I am using Granny Smith apples they are a good apple for baking because they don’t turn into mush. To add a bit of flavor you will need just a little sprinkle of sugar and some cinnamon. I like to chop the apples up relatively small so that way they blend in really well with that apple crumble topping. Also, I find for this recipe it is important to peel them so there are no tough pieces within our soft cheesecake.
the crust and spring form pans
The next step will be to make the crust. Again, it is so simple just use a food processor or blender to crumble a bunch of golden Oreo cookies. Then, you will add in melted vegan butter and there you go! I like to line my springform pan with parchment paper to ensure later on when I cut the cheesecake there are no problems. Then, you will pour the cookie crumble crust into the pan and use a spatula to press it down firmly. From there I like to take a flat bottom glass and press it down even further. I like the base to be really compacted so we don’t have any issues when we cut it later. However, if your crust turns out a little crumbly it will be okay.
vegan apple crumble cheesecake filling
Now, we can make the filling. In a food processor or blender all you need to do is add in the silken tofu, vegan cream cheese, organic sugar, cinnamon, and vanilla extract. You don’t need to add any liquid, you want this to be a thick creamy consistency. The cheesecake filling is truly so delicious and I promise when it is all baked no one will have any idea that there is tofu in there. The cheesecake texture truly comes out perfect, so just trust me here.
crumble topping
In my opinion anything with a crumble topping is just the absolute best thing in the world. Crumbles are so easy to make you only need vegan butter, brown sugar, and flour. It is best for the butter to be cold so it can create big crumbs in the crumble. I first start with using a fork to mash it in but eventually I do like to get my hands in there because our hands are our best tools. Again, I like to keep the clumps on the bigger side because the big clumps are truly the best part.
more apple desserts
why you’ll love this vegan apple crumble cheesecake
I think there are so many reasons to love this vegan apple crumble cheesecake. Of course number one it is dessert! Who doesn’t love dessert? This vegan cheesecake is sweet and delicious but not overly sweet. All of the elements work really well together and it is something non-vegans and vegans will love. This recipe is of course great for anyone with a dairy allergy too! If you are gluten free it is very easy to make this gluten free with a few simple swaps. This vegan apple crumble cheesecake also gets better as time goes on, so the leftovers taste even better if you can believe it.
vegan apple crumble cheesecake faq
- Is this recipe soy free? No, there is tofu in it and unfortunately I don’t have a substitute.
- Is this recipe nut free? The two vegan cream cheeses I recommend to use do contain nuts. However, there are vegan cream cheeses that are nut free or you can use my homemade recipe.
- Is this recipe gluten free? No, but you can easily swap for gluten free Oreos and gluten free all purpose flour.
- How long will this last in the fridge? Up to 5 days.
- Can I freeze the leftovers? Yes! Freezing this cheesecake is a great way to save it. Just let it thaw before enjoying.
- Can I use a different fruit? Of course! You can use any fruit you like, blueberries, strawberries, stone fruit, pears. I wouldn’t suggest using bananas or oranges.
- Is the maple glaze required? Of course not, but it does add a nice little extra bit of flavor and aesthetic.
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Vegan Apple Crumble Cheesecake
Equipment
- Springform Pan
Ingredients
Cookie Crust
- around 26 vanilla sandwich creme cookies (13 ounces)
- 2 tablespoons vegan butter melted
Crumble Topping
- ½ cup all purpose flour
- 4 tablespoons vegan butter
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
Apples
- 2 apples Granny Smith apples preferred, peeled and chopped (about 11.5 ounces)
- 1 tablespoon organic sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 1 (16 ounce) package silken tofu
- 2 (8 ounces) containers vegan cream cheese, preferred brand is Miyoko’s or Kite Hill
- 1 cup organic granulated sugar
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Maple Glaze (optional)
- ⅓ cup organic powdered sugar
- 2 tablespoons grade-A maple syrup
- 1 teaspoon water
Instructions
- Prepare cookie crust: add the cookies in the blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.
- Prepare the apples by peeling them and finely chopping them. Mix with the ground cinnamon and sugar and set aside.
- Prepare the crumble topping: In a separate medium bowl add the ingredients for the crumble topping. Using the side of a fork cut the butter into the flour to make crumble pieces. Do your best to make sure all the flour has been mixed in some way with the butter. You can also use your hands. If you like bigger pieces on top for the crumble do not make the pieces too small.
- Preheat the oven to 350°F (176°C).
- In a food processor blend the the tofu, cream cheese, sugar, cinnamon, and vanilla extract. Blend until smooth. Pour into the pan. Then add the chopped apples and crumble topping.
- Bake in the oven for 50 to 60 minutes. The crumble should be golden brown and cheesecake should be slightly jiggly when done baking.
- Let the cake cook for 30 to 45 minutes on the counter. Then place in the fridge for at least 8 hours to chill. Keep in the fridge until ready to eat.
- Prior to serving if you would like to make the maple glaze simply combine all the ingredients in a bowl and mix together. Drizzle over top before serving and enjoy.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Also, this is not meant to be a healthy dessert it is just a treat to be enjoyed in moderation.
Nutrition
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