why make this recipe
This Vegan Apple Crumble Cheesecake mixes sweet apples and a creamy vegan filling. It feels like a cozy fall dessert and fits many diets. If you want a different apple idea to try another day, try this apple cheddar grilled cheese for a quick snack.
introduction
This cake is simple to make and tastes rich. It uses cashews and silken tofu for a smooth, dairy-free filling. The Biscoff crust adds spice and crunch, and cooked apples give a warm crumble layer. For more baked apple ideas, see this apple and pecan danish pastry tart.
how to make Vegan Apple Crumble Cheesecake
Make the crust first, cook the apples, blend the filling, and bake. Press the cookie crust in a pan, layer the apples, pour the filling, and bake until set. If you want simple vegan baking tips, this egg loaf vegan recipe can help with textures and oven timing.
Ingredients :
- 1 cup cashews, soaked
- 1/2 cup silken tofu
- 1 cup apples, peeled and chopped
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup Biscoff cookies, crushed
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Directions :
- Preheat the oven to 350°F (175°C).
- In a pan, cook the chopped apples with brown sugar and cinnamon until softened.
- In a blender, combine soaked cashews, silken tofu, coconut oil, maple syrup, and vanilla. Blend until smooth.
- Mix crushed Biscoff cookies with melted coconut oil to form the crust. Press into the bottom of a springform pan.
- Layer the cooked apples on top of the crust, then pour the cashew-tofu filling over it.
- Bake for 30-35 minutes until set.
- Allow to cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
how to serve Vegan Apple Crumble Cheesecake
Chill the cake well before slicing. Serve cold with a spoon of extra cooked apples or a dusting of cinnamon. You can add a drizzle of maple syrup or a scoop of vegan ice cream for a richer plate.
how to store Vegan Apple Crumble Cheesecake
Cover the cake and keep it in the fridge. It stays good for 3–4 days. For longer storage, wrap slices and freeze up to 1 month. Thaw in the fridge before serving.
tips to make Vegan Apple Crumble Cheesecake
- Soak cashews at least 4 hours or boil them 15 minutes for a very smooth filling.
- Press the crust firmly so it holds the apples and filling.
- Cool fully before refrigerating to avoid soggy crust.
- Use sweet-tart apples like Gala or Fuji for best flavor.
- For other quick vegan ideas to pair with dessert, check this quick vegan pasta sauce for a simple savory meal.
variation (if any)
- Add chopped nuts (pecans or walnuts) to the apple layer for crunch.
- Swap Biscoff for graham crackers or vegan digestive biscuits for a milder crust.
- Stir a little lemon zest into the filling for brightness.
- Make mini cheesecakes in a muffin tin for single servings.
FAQs
Q: Can I use roasted cashews instead of raw?
A: Yes, roasted cashews work but they may add a slight toasted flavor. Soak them before blending.
Q: Do I need a springform pan?
A: A springform pan makes it easier to remove the cake, but you can use another pan and cut slices in the dish.
Q: Can I make this nut-free?
A: For a nut-free version, try sunflower seeds soaked and blended, but the texture may differ.
Q: How long does it take to set in the fridge?
A: Let it chill at least 4 hours, but overnight gives the best firmness and flavor.
Vegan Apple Crumble Cheesecake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a pan, cook the chopped apples with brown sugar and cinnamon until softened.
- In a blender, combine soaked cashews, silken tofu, coconut oil, maple syrup, and vanilla. Blend until smooth.
- Mix crushed Biscoff cookies with melted coconut oil to form the crust. Press into the bottom of a springform pan.
- Layer the cooked apples on top of the crust, then pour the cashew-tofu filling over it.
- Bake for 30-35 minutes until set.
- Allow to cool before refrigerating for at least 4 hours.