Dairy-Free Apple Crumble Cheesecake

By Jamie Cook — Home cook sharing tested recipes from a real kitchen.

Dairy-Free Apple Crumble Cheesecake is what happens when creamy cheesecake, cozy cinnamon apples, and buttery crumble decide to stop competing and become best friends. If you’ve ever stood in the kitchen wondering whether to bake an apple crumble or a cheesecake, congratulations—you’ve officially found the lazy genius solution. This recipe gives you a crisp cookie base, silky dairy-free filling, tender apples, and a golden oat crumble in every bite. I first baked it for a family dinner, fully expecting leftovers. There weren’t any. Apparently, “I’ll just have a tiny slice” is a lie everyone tells themselves.

Why This Recipe is Awesome

Dairy-Free Apple Crumble Cheesecake packs three classic desserts into one pan without turning your kitchen into a disaster zone. The crunchy topping keeps every bite interesting, the cinnamon apples cut through the richness, and the dairy-free filling stays surprisingly creamy. Honestly, regular cheesecake had years to figure this out, and somehow adding crumble on top made everything better. Your oven deserves this level of excitement.

Ingredients You’ll Need

For the crust

• 2 cups (200 g) graham cracker crumbs — the sturdy little foundation that never complains.
• 6 tbsp (85 g) melted dairy-free butter — don’t skip it unless you enjoy crumb avalanches.
• 2 tbsp brown sugar — just enough sweetness to keep things interesting.
• 1 tsp ground cinnamon — because apples expect cinnamon.

For the filling

• 16 oz (450 g) dairy-free cream cheese, softened — the star of the show.
• 1 cup (240 g) dairy-free Greek-style yogurt — extra creamy without the dairy.
• ¾ cup (150 g) granulated sugar — balance, not sugar overload.
• 2 large eggs — room temperature makes life easier.
• 1 tbsp cornstarch — your insurance policy against cracks.
• 2 tsp vanilla extract — tiny ingredient, huge personality.
• 1 tsp lemon juice — wakes up every flavor.

For the apple layer

• 2 medium Granny Smith apples, peeled and diced — tart apples win here.
• 2 tbsp brown sugar — caramel magic.
• 1 tsp ground cinnamon — yes, again.
• ¼ tsp nutmeg — optional but highly recommended.

For the crumble

• ¾ cup (90 g) all-purpose flour — structure matters.
• ½ cup (45 g) rolled oats — crunch with character.
• ⅓ cup (65 g) brown sugar — sweet but sensible.
• ½ tsp cinnamon — we’re committed now.
• ¼ cup (55 g) cold dairy-free butter, cubed — cold butter equals crisp crumble.

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Mix the crust ingredients until the crumbs resemble wet sand, press firmly into the pan, and bake for 10 minutes until lightly golden.
2. Cook the apples over medium heat for 6–8 minutes with the brown sugar, cinnamon, and nutmeg. They should soften slightly but still hold their shape instead of turning into applesauce.
3. Beat the dairy-free cream cheese until smooth, then mix in the yogurt, sugar, cornstarch, vanilla, and lemon juice. Add the eggs one at a time and stop mixing as soon as everything looks silky.
4. I learned the hard way that overmixing traps too much air. My very first cheesecake puffed up beautifully in the oven…then collapsed like it remembered an embarrassing moment from middle school.
5. Pour half the filling onto the cooled crust, spoon the apple mixture evenly across it, then cover with the remaining filling. Smooth the top with a spatula so your Dairy-Free Apple Crumble Cheesecake bakes evenly.
6. Rub the flour, oats, brown sugar, cinnamon, and cold dairy-free butter together until coarse crumbs form. Sprinkle the crumble generously over the cheesecake without pressing it down.
7. Bake for 60–70 minutes. The edges should look set while the center still jiggles slightly when you gently shake the pan.
8. Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour. During one test batch, I swapped oat-based yogurt for coconut yogurt, and the filling became slightly softer with a subtle coconut finish that actually paired beautifully with the apples.
9. Chill the cheesecake for at least 6 hours, preferably overnight. The filling firms up, the flavors deepen, and slicing becomes dramatically easier.

Common Mistakes to Avoid

• Using cold cream cheese—lumps are stubborn little creatures.
• Skipping the chill time—warm cheesecake slices like soup with ambitions.
• Overbaking until the center is rock solid—a gentle wobble is exactly right.
• Using sweet apples only—tart apples balance the filling much better.
• Packing the crumble down—let it stay loose so it crisps instead of steaming.

Alternatives & Substitutions

Dairy-Free Apple Crumble Cheesecake adapts well without sacrificing texture. Use gluten-free cookies and gluten-free oats for a gluten-free version. Pears work surprisingly well if apples aren’t available, although the flavor becomes softer and more floral. Coconut sugar replaces brown sugar nicely, and oat-based dairy-free butter browns beautifully in the crumble. If you prefer a nutty finish, stir a handful of chopped pecans into the topping.

If you enjoy cozy apple desserts, try this dairy-free apple crisp or bake a batch of vegan cinnamon coffee cake for breakfast the next morning.

Frequently Asked Questions

Can I make Dairy-Free Apple Crumble Cheesecake a day ahead?

Yes. In fact, it tastes even better after chilling overnight because the filling firms up and the apple and cinnamon flavors blend together.

Why did my cheesecake crack?

Cracks usually happen because the batter was overmixed or the cheesecake baked too long. Remove it while the center still has a slight wobble and let it cool gradually in the switched-off oven.

How should I store leftovers?

Store slices in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months and thaw overnight in the refrigerator.

Can I freeze Dairy-Free Apple Crumble Cheesecake?

Yes. Freeze the fully chilled cheesecake or individual slices, wrap them tightly, and thaw slowly in the refrigerator. The crumble stays crispest if you enjoy it within two months.

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Everything you need to make this dish perfectly:

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Make It Tonight!

Some desserts are worth planning ahead for, and Dairy-Free Apple Crumble Cheesecake absolutely earns that spot. The creamy filling, spiced apples, and crisp crumble come together into something that feels special without requiring professional baking skills. Slice it cold, pour yourself a hot cup of coffee, and don’t be surprised when everyone asks for the recipe. Bake boldly—the best desserts always start with one confident scoop of batter. freefromfavourites.com+2happyvegannie.com+2