Vegan Apple Crumble Cheesecake walks the line between cozy fall dessert and show-stopping, plant-based centerpiece. I built this recipe for friends who swear by dairy, and they asked for seconds before I dropped the “vegan” part. You get a creamy cashew-coconut filling, tender cinnamon apples, and a crisp oat crumble that stays crunchy. I keep the process simple, the flavors big, and the cleanup shockingly reasonable.
Easy Vegan Apple Crumble Cheesecake Recipe
I love this recipe because it tastes like apple pie and cheesecake had a very delicious truce. The creamy dairy-free cheesecake filling meets a buttery oat crumble and spiced apples, so every bite brings contrast and comfort. You can prep it ahead, chill it overnight, and free up your oven for dinner. You can also scale it for the holidays without breaking a sweat.
I designed the recipe with a no-bake filling, so you skip cheesecake cracks and complicated water baths. You cook the apples on the stove, bake the crumble on a sheet pan, and let the fridge finish the job. The texture turns out silky, sliceable, and rich without feeling heavy. I promise clean slices if you chill it fully and use a warm knife.
Ingredients You’ll Need
Crust
- 2 cups vegan graham cracker crumbs (or crushed vegan digestive cookies)
- 6 tablespoons melted vegan butter or refined coconut oil
- 2 tablespoons coconut sugar or brown sugar
- Pinch of fine sea salt
Apple Layer
- 3 medium apples (Granny Smith + Honeycrisp mix), peeled and diced
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- Pinch of nutmeg and salt
- 1 tablespoon arrowroot starch or cornstarch mixed with 1 tablespoon water
No-Bake Cheesecake Filling
- 1 1/2 cups raw cashews, soaked and drained
- 1 cup coconut cream (solid part from a chilled can)
- 8 ounces vegan cream cheese, room temperature
- 1/3 to 1/2 cup maple syrup, to taste
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons refined coconut oil, melted
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
Oat Crumble Topping
- 3/4 cup rolled oats
- 1/2 cup almond flour
- 1/3 cup chopped pecans or walnuts (optional)
- 1/4 cup coconut sugar or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 4 tablespoons melted vegan butter or coconut oil
Optional “Caramel”
- 1/3 cup date paste thinned with warm water and a pinch of salt
- or 3 tablespoons tahini + 3 tablespoons maple syrup + pinch of salt
How to Make Vegan Apple Crumble Cheesecake
- Prep the pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides so slices release cleanly.
- Make the crust: Stir crumbs, sugar, salt, and melted vegan butter. Press the mixture firmly into the pan and up the sides slightly, then chill while you cook the apples.
- Cook the apples: Add diced apples, maple syrup, lemon, cinnamon, nutmeg, and salt to a skillet. Cook over medium heat until the apples soften and release juices, then stir in the starch slurry and cook until glossy and thick. Cool to room temperature.
- Bake the crumble: Mix oats, almond flour, nuts, sugar, cinnamon, salt, and melted fat. Spread on a parchment-lined sheet and bake at 350°F for 10 to 14 minutes until golden, then cool completely for maximum crunch.
- Blend the filling: In a high-speed blender, add soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon, vanilla, melted coconut oil, cinnamon, and salt. Blend until ultra-smooth and silky, scraping down as needed.
- Assemble: Spread half the filling over the chilled crust. Spoon a thin layer of the cooled apples over the filling, then add the remaining filling and smooth the top. Tap the pan on the counter to release air bubbles.
- Chill: Cover the pan and chill for at least 6 hours, preferably overnight. Keep the crumble separate so it stays crisp.
- Finish and serve: Unmold the cheesecake, top with crumble and extra apples, and drizzle optional caramel. Slice with a warm knife and wipe between cuts for clean edges.
Pro Baking Tips
- Quick-soak cashews: I pour boiling water over cashews and soak for 20 to 30 minutes when I forget to plan ahead. The blender finishes the job.
- Keep it level: I spin the pan a few times and tap it on the counter to release air. This step keeps the top smooth.
- Chase crunch: I add the crumble right before serving, or I store it in a jar on the counter. Steam stays away, and the texture stays snappy.
- Clean slices: I dip a long knife in hot water, wipe it, and cut straight down. I repeat between slices for bakery-style edges.
- Apple choice: I mix tart and sweet apples for balance. Granny Smith and Honeycrisp make a great team.
Avoid These Mistakes
- Skipping the cashew soak: I soak cashews until plump, or quick-soak in boiling water for 20 to 30 minutes, so the filling turns out silky. Hard cashews create grainy filling.
- Watery apples: I cook the apples until they release juice, then I thicken it with arrowroot or cornstarch. Thin apple sauce will soften the crust and crumble.
- Rushing the chill time: I chill the cheesecake at least 6 hours, ideally overnight. A partial set makes messy slices and a soft center.
- Warm crust: I press the crust and chill it firm before pouring the filling. A warm, soft crust shifts under the filling.
- Overbaked crumble: I bake the crumble until golden, then I cool it fully. Hot crumble traps steam and turns chewy.
Variations I’ve Tried
- Gluten-free: Use gluten-free graham crackers or almond-oat crust, and certified GF oats in the crumble. The texture stays crisp and sturdy.
- Nut-free: Swap cashews for silken tofu plus vegan cream cheese, and replace almond flour with oat flour in the crumble. You still get a creamy, set filling.
- Lower coconut flavor: Use refined coconut oil and coconut cream from a brand with neutral flavor. Lemon juice and vanilla also balance coconut notes.
- Baked version: Bake the assembled cheesecake at 325°F for 40 to 50 minutes with a foil-wrapped springform. Cool fully, then top with crumble right before serving.
- Caramel finish: Drizzle date caramel or tahini-maple “caramel” for a glossy finish. I often add a pinch of sea salt to make the apples pop.
Serving Ideas for Vegan Apple Crumble Cheesecake
- Go warm-and-cold: I warm a spoonful of extra apples and pile it on chilled cheesecake. The temperature contrast turns every bite into a moment.
- Add a scoop: I top slices with vegan vanilla ice cream or coconut whip. Cinnamon dust gives it a bakery finish.
- Pour a drink: I serve this vegan apple dessert with hot chai, black coffee, or a maple old fashioned. The spices play well together.
- Make it brunch: I slice smaller pieces and serve with strong coffee and fruit. Everyone pretends it’s not dessert, and I support that energy.
Make-Ahead and Storage Tips
I love how well this Vegan Apple Crumble Cheesecake holds up for parties and meal prep.
Make-Ahead: Prepare the cheesecake up to 2 days in advance and keep it chilled, then add the crumble right before serving. For longer prep, bake the crumble and cook the apple topping, then store both separately and assemble the day you serve.
To Refrigerate: Store the cheesecake (without crumble) covered in the fridge for up to 5 days. Keep the crumble in an airtight jar at room temperature for 2 days, or refrigerate it for up to 1 week.
Freezing: Freeze whole or sliced cheesecake (without crumble) well-wrapped for up to 2 months. Thaw overnight in the fridge.
To Thaw & Serve: Thaw in the fridge until fully chilled and set, top with crumble and apples, and slice with a warm knife. If the crumble softens, pop it in a 325°F oven for 5 to 7 minutes to crisp it before topping.
Vegan Apple Crumble Cheesecake
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted coconut oil, and brown sugar until combined.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then remove from oven and let cool.
- In a large bowl, beat the vegan cream cheese, coconut cream, maple syrup, cornstarch, and vanilla extract until smooth.
- Pour the filling over the cooled crust.
- In a separate bowl, combine sliced apples, brown sugar, cinnamon, and nutmeg.
- Spread the apple mixture evenly over the cheesecake filling.
- Mix rolled oats, almond flour, brown sugar, melted coconut oil, and cinnamon until crumbly.
- Sprinkle the crumble over the apple topping.
- Bake the cheesecake for 40-45 minutes or until the crumble is golden and the filling is set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.