There’s something extra cozy about a slice of cheesecake when it comes with warm cinnamon apples and a buttery crumble on top. This dairy-free apple crumble cheesecake gives you the same bakery-style payoff, just without the dairy, so it’s friendlier for more tables and still feels like a treat.
Introduction
Did you know researchers often estimate that about 65% of people worldwide have some degree of lactose malabsorption? So here’s the real question: if dairy can be hit-or-miss for so many, why do most “classic” cheesecakes still assume everyone can (and wants to) eat cream cheese and sour cream?
This dairy-free “cheesecake” filling is built to challenge the idea that you need dairy to get that rich, tangy cheesecake flavor and that slow, creamy set. You’ll layer a crisp cookie crust, a smooth dairy-free “cheesecake” filling, tender spiced apples, and an oat crumble that turns golden and toasty in the oven.
One more win: it’s a make-ahead dessert that actually gets better after a night in the fridge.
Ingredients
Here’s everything you need, organized by layer, with easy swaps if you’re working with what’s already in your pantry.
| Layer | Ingredient | Amount | Notes and substitutions |
|---|---|---|---|
| Crust | Dairy-free graham crackers or crunchy oat cookies | 2 cups crumbs (about 220g) | Use gluten-free cookies if needed. |
| Crust | Vegan butter (melted) or refined coconut oil | 6 tbsp | Vegan butter tastes more “classic,” coconut oil sets firmer when chilled. |
| Crust | Brown sugar | 2 tbsp | Optional, but adds a warm caramel note. |
| Crust | Cinnamon + pinch of salt | To taste | Salt makes the crust taste more “buttery.” |
| Filling | Dairy-free cream cheese | 24 oz (680g) | Look for a plain, thick style. If it seems soft, chill it first. |
| Filling | Coconut cream (thick part only) | 3/4 cup | Adds richness. Swap with dairy-free sour cream if you have it. |
| Filling | Granulated sugar | 3/4 cup | Swap 1:1 with superfine sugar for faster mixing. |
| Filling | Cornstarch | 2 tbsp | Helps set the filling and keeps it sliceable. |
| Filling | Lemon juice | 2 tbsp | Brightens the flavor and mimics tang. |
| Filling | Vanilla extract | 2 tsp | A little extra makes it taste more like bakery cheesecake. |
| Filling | Apple cider vinegar | 1 tsp | Sounds odd, tastes right. Tang = “cheesecake.” |
| Filling | Salt | 1/4 tsp | Keeps sweetness from tasting flat. |
| Apple layer | Apples (Granny Smith or Honeycrisp) | 3 medium (about 1 1/2 lb) | Granny Smith stays firm; Honeycrisp is sweeter. |
| Apple layer | Brown sugar | 1/3 cup | Adjust based on apple sweetness. |
| Apple layer | Cinnamon | 1 1/2 tsp | Add a pinch of nutmeg if you like. |
| Apple layer | Lemon juice | 1 tbsp | Helps keep apples bright. |
| Apple layer | Cornstarch | 2 tsp | Thickens juices so the cheesecake doesn’t get soggy. |
| Crumble | Rolled oats | 3/4 cup | Quick oats work, texture is slightly softer. |
| Crumble | All-purpose flour | 1/2 cup | Use a 1:1 gluten-free flour blend if needed. |
| Crumble | Brown sugar | 1/3 cup | Light or dark both work. |
| Crumble | Cinnamon + pinch of salt | To taste | Don’t skip the salt. |
| Crumble | Vegan butter (cold, cubed) | 5 tbsp | Cold butter makes the best crumbly clusters. |
| Optional | Chopped pecans or walnuts | 1/3 cup | Adds crunch and “apple crisp” energy. |
Timing
This dessert looks fancy, but the active work is pretty reasonable.
| Stage | Time |
|---|---|
| Prep time | 35 to 45 minutes |
| Bake time | 60 to 70 minutes |
| Cool time (room temp) | 60 minutes |
| Chill time | 6 hours (or overnight) |
| Total time | About 8 to 9 hours (mostly hands-off) |
Many cheesecakes ask for a similar overnight chill, so you’re not adding extra waiting. You’re just using that time to your advantage.
Instructions
Step 1: Prep your pan like you mean it
Heat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment.
If you want extra leak insurance, wrap the outside of the pan with a double layer of foil. Even if you skip a water bath, the foil helps prevent surprise drips.
Step 2: Make a crisp, cozy crust
Mix cookie crumbs, melted vegan butter, brown sugar, cinnamon, and salt. Press firmly into the bottom of the pan using the bottom of a measuring cup.
Bake for 10 minutes, then set aside to cool. A pre-baked crust holds up better under creamy filling and juicy apples.
Step 3: Cook the apples just enough
Peel (optional), core, and slice apples thin. Toss with brown sugar, cinnamon, lemon juice, and cornstarch. Cook in a skillet over medium heat for 6 to 8 minutes, stirring often, until the apples soften slightly and the juices look glossy.
You’re not making applesauce here. You want slices that still have shape so the cheesecake cuts clean.
Step 4: Mix the dairy-free cheesecake filling until silky
In a large bowl, beat dairy-free cream cheese and sugar until smooth. Add coconut cream, cornstarch, lemon juice, vanilla, vinegar, and salt. Mix again until creamy.
Tip: stop mixing as soon as it’s smooth. Overmixing can whip in extra air, which makes the top more likely to crack.
Step 5: Build the layers in the right order
Pour filling over the cooled crust and smooth the top. Spoon apples over the filling in an even layer, leaving a small border around the edge if you want a cleaner look.
If your apples are very juicy, let them cool a bit first so the heat doesn’t loosen the filling.
Step 6: Make the crumble topping with real clusters
In a bowl, stir oats, flour, brown sugar, cinnamon, and salt. Cut in cold vegan butter with your fingers (or a fork) until you get pea-size crumbs and a few bigger clumps.
Scatter the crumble over the apples. Those bigger clumps bake into the “best bite.”
Step 7: Bake gently, then cool slowly
Bake 60 to 70 minutes. You’re looking for set edges and a center that still jiggles slightly when you nudge the pan.
Turn the oven off, crack the door, and let it sit for 20 minutes. Then cool at room temp for about 1 hour before refrigerating. Slow cooling helps prevent cracks and keeps the texture creamy.
Step 8: Chill, slice, and serve like a pro
Refrigerate at least 6 hours, preferably overnight. Use a sharp knife dipped in hot water and wiped dry between cuts.
If you want clean layers, slice when fully cold. If you want extra creaminess, let the slice sit 10 minutes before eating.
Nutritional Information
Numbers vary by brand, especially for dairy-free cream cheese and vegan butter. The estimates below are for 1 slice out of 12.
| Nutrition (approx.) | Amount |
|---|---|
| Calories | 380 to 450 |
| Total fat | 24 to 30g |
| Saturated fat | 12 to 18g |
| Carbohydrates | 38 to 48g |
| Fiber | 2 to 4g |
| Total sugars | 24 to 32g |
| Protein | 3 to 6g |
| Sodium | 220 to 340mg |
Data tip: dairy-free products can be lower in protein than dairy versions, while sometimes being similar in fat. If you want a higher-protein slice, check the next section for easy tweaks.
Healthier Alternatives for the Recipe
You don’t have to sacrifice the “apple crumble cheesecake” vibe to make it feel lighter or fit your needs. A few smart swaps can shift the nutrition without changing the whole plan.
- Lower sugar: Reduce filling sugar to 1/2 cup and use sweeter apples (Honeycrisp) to keep it tasting dessert-like.
- More fiber: Swap half the flour in the crumble with almond flour, and add 1 tbsp chia seeds to the crumble mix.
- Gluten-free: Use gluten-free cookies for the crust and a 1:1 gluten-free flour blend in the crumble.
- Higher protein: Choose a higher-protein dairy-free cream cheese if available, or serve with a spoonful of thick coconut yogurt on the side.
- Lower fat: Use “light” dairy-free cream cheese and swap coconut cream with a thick dairy-free yogurt, keeping cornstarch the same for structure.
If you want more dairy-free dessert ideas, you can browse Meal Magic for other baked treats that use similar pantry-friendly swaps.
Serving Suggestions
This cheesecake is great cold, but you can change the whole experience with one small touch.
Try serving it with a warm drink and a little texture contrast. A hot mug of coffee makes the cinnamon pop, while a pinch of flaky salt on top makes the apples taste even more appley.
It also plays well with toppings: a spoon of dairy-free caramel sauce, a dusting of cinnamon, or a small handful of toasted chopped nuts. If you’re serving a crowd, cut slices a bit smaller and offer toppings “build-your-own” style at the table.
Common Mistakes to Avoid
A few tiny moves can be the difference between “nice” and “wow, you made that?”
- Warm ingredients straight from the counter: Soft dairy-free cream cheese can turn the filling loose. Keep it cool, then mix just until smooth.
- Skipping the apple thickener: Without cornstarch, apple juices can seep into the filling and make the center soft.
- Overbaking until the center is firm: Cheesecake finishes setting as it cools. Pull it when the middle still jiggles.
- Cutting too soon: A rushed slice can look messy even if it tastes great. Chill at least 6 hours for clean layers.
- Heavy-handed mixing: Too much air can mean cracks. Mix calmly, scrape the bowl, stop when smooth.
Storing Tips for the Recipe
Cheesecake is a gift to future-you.
Store covered in the refrigerator for up to 4 to 5 days. If you’re stacking slices, place parchment between them so the crumble stays intact.
For longer storage, freeze slices on a sheet pan until firm, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the fridge. The crumble softens slightly after freezing, but the flavor stays fantastic.
Want to prep ahead? Cook the apples up to 2 days in advance and keep them chilled. You can also mix the crumble topping and refrigerate it so it’s ready to sprinkle.
Quick recap and bake with us
Creamy dairy-free filling, a crisp cookie crust, cinnamon apples, and a golden oat crumble make this dessert feel classic without the dairy. Bake until gently set, cool slowly, then chill overnight for clean slices. Try it, leave a comment or review, and subscribe to Meal Magic for more recipes.
FAQs
Can I make this vegan as well as dairy-free?
Yes, with one quick check: use cookies and sugar that fit your preferences, and confirm your dairy-free cream cheese is vegan. The rest of the ingredients are already plant-based.
What dairy-free cream cheese works best?
Look for one that’s thick and plain, not whipped. If your brand seems soft in the tub, chill it well before mixing so the filling sets nicely.
Do I need a water bath?
Not required, but gentle moisture can help. If you skip it, place a metal pan of hot water on the rack below the cheesecake while it bakes to keep the oven environment a bit more humid.
My top cracked. Did I ruin it?
Not at all. Cracks are usually from heat changes or a bit of extra air in the batter. The apple crumble topping hides it beautifully, and the texture inside can still be perfect.
Can I use canned apple pie filling?
You can, but it’s usually sweeter and softer. If you go that route, reduce sugar in the crumble and drain off extra syrup so the cheesecake doesn’t get watery.
How do I know it’s done baking?
The edges should look set and slightly puffed, and the center should wobble like gelatin when you gently nudge the pan. If it ripples like liquid, it needs more time.
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