Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe

Introduction

This Vegan Apple Crumble Cheesecake is the ultimate dessert for those who crave a rich, creamy treat without dairy. Combining a smooth tofu-based cheesecake with a spiced apple crumble topping, it’s perfect for any occasion and sure to impress both vegans and non-vegans alike.

Ingredients

• 1 ½ cups vegan graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons vegan butter, melted
• ¼ teaspoon ground cinnamon
• 2 (14-ounce) packages silken tofu, drained and pressed
• 1 cup vegan cream cheese alternative, softened
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• Pinch of salt
• 4 medium apples (Granny Smith, Honeycrisp, or a mix), 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
• 2 tablespoons chopped walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon ground cinnamon.
3. Step 3: Stir in the melted vegan butter until the mixture resembles damp sand.
4. Step 4: Press this mixture firmly into the bottom of a 9-inch springform pan.
5. Step 5: Bake the crust for 8-10 minutes, or until it’s lightly golden brown, then let it cool completely.
6. Step 6: Meanwhile, drain and press the silken tofu for about 30 minutes to remove excess water.
7. Step 7: In a blender or food processor, combine the pressed tofu, vegan cream cheese, ¾ cup sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and a pinch of salt.
8. Step 8: Blend until perfectly smooth, taste, and adjust sweetness or lemon juice if desired.
9. Step 9: Pour the cheesecake filling over the cooled crust.
10. Step 10: Peel, core, and dice the apples.
11. Step 11: In another bowl, whisk together the flour, oats, brown sugar, cinnamon, and nutmeg.
12. Step 12: Cut in the cold, cubed vegan butter until the topping resembles coarse crumbs.
13. Step 13: Stir in the chopped nuts if you’re using them.
14. Step 14: Toss the diced apples gently with the crumble mixture to coat.
15. Step 15: Spread the apple crumble topping evenly over the cheesecake filling.
16. Step 16: Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
17. Step 17: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
18. Step 18: Remove from the oven and let it cool completely at room temperature.
19. Step 19: Cover and chill in the refrigerator for at least 4 hours or preferably overnight.
20. Step 20: Carefully remove the cheesecake from the springform pan, slice, and serve.
21. Step 21: Optionally garnish with powdered sugar, vegan caramel sauce, or vegan whipped cream.

Tips & Variations

• Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor and texture.
• For a nut-free version, simply omit the walnuts or pecans in the crumble topping.
• Pressing the tofu well is key to a smooth, creamy cheesecake filling without excess moisture.
• Add a pinch of ground ginger or cardamom to the crumble topping for a warm spice twist.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. Reheat slices gently at room temperature or enjoy chilled. This cheesecake tastes best when served cold after resting overnight to allow flavors to develop fully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

This recipe is designed to be vegan, but you could substitute regular cream cheese if you are not avoiding dairy. Keep in mind this will change the taste and texture slightly.

How do I prevent the tofu cheesecake from cracking while baking?

Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly open. This slow cooling helps prevent cracks and maintains a smooth texture.

Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

This Vegan Apple Crumble Cheesecake is a luscious and creamy dessert that combines a smooth tofu-based cheesecake filling with a crisp apple crumble topping on a crunchy vegan graham cracker crust. Perfectly spiced and naturally sweetened, it is a delightful dairy-free treat that everyone can enjoy.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 50 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups vegan graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons vegan butter, melted
• ¼ teaspoon ground cinnamon

Filling

• 2 (14-ounce) packages silken tofu, drained and pressed
• 1 cup vegan cream cheese alternative, softened
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• Pinch of salt

Apple Crumble Topping

• 4 medium apples (Granny Smith, Honeycrisp, or a mix), 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
• 2 tablespoons chopped walnuts or pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
2. Prepare Crust Mixture: In a bowl, combine the vegan graham cracker crumbs, sugar, and ground cinnamon until evenly mixed.
3. Add Butter to Crust: Pour in the melted vegan butter and stir until the mixture resembles damp sand, ensuring it holds together when pressed.
4. Press and Bake Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until the crust turns lightly golden brown.
5. Cool Crust: Remove the crust from the oven and let it cool completely to prevent sogginess when adding the filling.
6. Prepare Tofu: Drain the silken tofu and press it to remove excess water over about 30 minutes, ensuring a creamy, firm texture in the cheesecake.
7. Blend Filling Ingredients: In a blender or food processor, combine the pressed tofu, vegan cream cheese alternative, sugar, cornstarch, lemon juice, vanilla extract, almond extract if using, and a pinch of salt. Blend until completely smooth.
8. Taste and Adjust Filling: Sample the filling and adjust the sweetness or lemon juice as needed to balance flavor.
9. Pour Filling: Pour the smooth cheesecake filling evenly over the cooled crust in the springform pan.
10. Prepare Apples: Peel, core, and dice the apples into bite-sized pieces for the crumble topping.
11. Mix Crumble Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and nutmeg to combine the dry elements of the topping.
12. Cut in Butter: Add the cold cubed vegan butter to the dry mixture and cut it in with a pastry cutter or fingers until it resembles coarse crumbs.
13. Add Nuts and Apples: Stir in the chopped walnuts or pecans if using, then fold in the diced apples gently to coat them evenly.
14. Top Cheesecake: Spread the apple crumble topping evenly over the cheesecake filling, covering the surface completely.
15. Bake Cheesecake: Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly but not liquid.
16. Cool in Oven: Turn the oven off and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually and avoid cracking.
17. Cool at Room Temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature for further setting.
18. Chill: Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up and develop flavor.
19. Remove from Pan: Carefully release the cheesecake from the springform pan before slicing.
20. Serve: Slice the cheesecake and serve with optional garnishes such as powdered sugar, vegan caramel sauce, or vegan whipped cream.
21. Store Leftovers: Store any remaining cheesecake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

Notes

• Pressing the silken tofu well is essential to achieve a creamy cheesecake texture without excess moisture.
• The almond extract in the filling is optional but adds a lovely subtle nutty flavor.
• Use a springform pan for easy removal of this delicate cheesecake.
• Make sure the crust is completely cooled before adding the filling to prevent sogginess.
• Adjust sweetness based on your preference, especially if using sweeter apple varieties.
• Letting the cheesecake cool gradually inside the oven helps prevent cracks on the surface.
• Chilling overnight is best for the cheesecake to firm up and enhance flavors.
• Feel free to substitute nuts or omit them if allergic or preferred.

Keywords: vegan apple crumble cheesecake, vegan cheesecake, apple crumble dessert, dairy-free cheesecake, vegan dessert recipe, tofu cheesecake, easy vegan desserts