Craving a cozy dessert? Try vegan apple crumble cheesecake with creamy layers and crunchy topping. Discover how to make it today
So you couldn’t decide between apple crumble or cheesecake… and your brain said, “Why not both?” Respect.
This dessert is creamy, spiced, slightly crunchy on top, and basically tastes like autumn wrapped in a hug. And the best part? It’s completely vegan—no dairy, no eggs, no problem.
Why This Recipe is Awesome
Let’s be honest—this dessert is doing the most (in a good way):
- Creamy cheesecake + warm apple crumble = elite combo
- 100% vegan but still rich and satisfying
- Perfect for fall vibes or cozy nights
- Impressive enough for guests (or just yourself 😄)
- Textures on point—smooth, soft, and crunchy
Also, it looks fancy… but it’s actually manageable. Love that for us.
Ingredients You’ll Need
For the crust:
- 1 1/2 cups crushed biscuits (vegan) or oats
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
For the cheesecake filling:
- 1 1/2 cups soaked cashews (or vegan cream cheese)
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 2 tbsp lemon juice (for that tangy cheesecake vibe)
- 1 tsp vanilla extract
For the apple layer:
- 2 apples, peeled and chopped
- 1 tsp cinnamon
- 1 tbsp maple syrup
For the crumble topping:
- 1/2 cup oats
- 2 tbsp flour
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Pinch of cinnamon
Step-by-Step Instructions
- Prepare the crust
Mix crushed biscuits, coconut oil, and maple syrup. Press into a lined pan and chill in the fridge. - Make the apple layer
Cook apples with cinnamon and maple syrup for 5–7 minutes until soft. Let cool. - Blend the cheesecake filling
Add cashews, coconut cream, maple syrup, lemon juice, and vanilla to a blender. Blend until smooth and creamy. No lumps allowed. - Assemble the layers
Pour cheesecake filling over the crust, then add the apple layer on top. - Make the crumble
Mix oats, flour, coconut oil, maple syrup, and cinnamon until crumbly. Sprinkle on top. - Bake or chill
- Baked version: Bake at 180°C (350°F) for 30–35 minutes
- No-bake version: Chill for 4–6 hours until set
- Cool completely
This is crucial. It firms up as it cools—don’t rush it.
Common Mistakes to Avoid
Let’s not ruin this masterpiece:
- Not soaking cashews long enough
You’ll get a grainy texture. Nobody wants that. - Skipping lemon juice
That tang is what makes it taste like cheesecake. - Overbaking
You want creamy, not dry. - Cutting too early
It needs time to set—patience, please 😅 - Too much crumble
Balance matters. Don’t bury the cheesecake.
Alternatives & Substitutions
Because flexibility = survival (again):
- No cashews?
Use vegan cream cheese instead. - Lower calorie option?
Reduce coconut oil and maple syrup slightly. - Gluten-free?
Use gluten-free oats or biscuits. - No coconut flavor?
Use neutral plant cream instead. - Extra flavor?
Add nutmeg or caramel drizzle on top.
FAQ (Frequently Asked Questions)
Does it really taste like cheesecake?
Yes! Creamy, tangy, and rich—just without dairy.
Can I make it ahead of time?
Absolutely. It’s even better the next day.
Do I have to bake it?
Nope—no-bake version works great.
How do I store it?
Keep in the fridge for up to 4 days.
Can I freeze it?
Yes—slice first, then freeze.
Is it very sweet?
Balanced sweetness—but you can adjust to taste.
Can I use other fruits?
Yes! Pears, berries, or peaches work well.
Final Thoughts
Vegan apple crumble cheesecake is one of those desserts that feels like a full experience—creamy, crunchy, sweet, and comforting all at once.
It’s the kind of recipe that makes people say, “Wait… this is vegan?” (which is always a win 😏)
So go ahead, make it, slice it, and enjoy every bite of your new favorite dessert 🍏✨
