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Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/vegan-apple-crumble-cheesecake-the-ultimate-dessert-recipe/