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–+ servings

Vegan Apple Crumble Cheesecake

The ultimate fall dessert is this vegan apple crumble cheesecake. It has a creamy cheesecake filling, chopped apples, and crumble topping.
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 8 hours
Course Dessert
Servings 12 servings
Calories 500 kcal

Equipment

Ingredients
 
 

Cookie Crust

  • around 26 vanilla sandwich creme cookies (13 ounces)
  • 2 tablespoons vegan butter melted

Crumble Topping

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)

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 cool for 30 to 45 minutes on the counter, just to cool slightly. Then cover with foil and 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

Serving: 150gCalories: 500kcalCarbohydrates: 74.8gProtein: 9.3gFat: 21.3g
Keyword apple crumble cheesecake, vegan cheesecake
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