Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe

Vegan apple crumble cheesecake: just the name alone conjures up images of autumnal bliss, doesn’t it? Imagine sinking your fork into a creamy, decadent cheesecake, perfectly balanced with the warm, comforting flavors of spiced apple crumble. This isn’t just dessert; it’s an experience!

While the exact origins of cheesecake are debated (some trace it back to ancient Greece!), the modern version we know and love has evolved over centuries. Apple crumble, a quintessential British dessert, adds a rustic charm to this already elegant treat. Combining these two classics into a vegan masterpiece is a testament to how plant-based baking can be both innovative and incredibly satisfying.

So, why is this vegan apple crumble cheesecake destined to become your new favorite? Well, beyond being completely dairy-free and egg-free, it boasts a delightful combination of textures: the smooth, velvety cheesecake filling, the crisp, buttery crumble topping, and the soft, spiced apples. It’s a symphony of flavors and textures that will tantalize your taste buds. Plus, it’s surprisingly easy to make! Whether you’re a seasoned vegan baker or just starting out, this recipe is sure to impress. Get ready to wow your friends and family with this show-stopping dessert that proves vegan baking can be both delicious and decadent.

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (ensure they are vegan-friendly)
• ⅓ cup granulated sugar
• 6 tablespoons vegan butter, melted
• ¼ teaspoon ground cinnamon
• For the Cheesecake Filling:
• 2 (14-ounce) packages silken tofu, drained and pressed
• 1 cup granulated sugar
• ½ cup vegan cream cheese alternative
• ¼ cup cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• For the Apple Crumble Topping:
• 4 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
• ¼ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup packed brown sugar
• 2 tablespoons vegan butter, cold and cubed
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This is crucial for ensuring the crust bakes evenly.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Make sure everything is well mixed. I like to use a whisk to break up any clumps in the graham cracker crumbs.
3. Pour the melted vegan butter into the crumb mixture. Stir until the crumbs are evenly moistened. You want the mixture to resemble wet sand.
4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. I find that using the bottom of a measuring cup helps to create an even and compact crust.
5. Bake the crust for 8-10 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning. Once baked, remove from the oven and let it cool completely while you prepare the cheesecake filling.

Making the Vegan Cheesecake Filling

1. This is where the magic happens! In a food processor or high-speed blender, combine the drained and pressed silken tofu, granulated sugar, vegan cream cheese alternative, cornstarch, lemon juice, vanilla extract, and salt.
2. Blend until the mixture is completely smooth and creamy. This may take a few minutes, so be patient and scrape down the sides of the bowl as needed. You want to ensure there are no lumps of tofu remaining. A perfectly smooth filling is key to a great cheesecake.
3. Pour the cheesecake filling over the cooled crust in the springform pan. Spread it evenly with a spatula.

Preparing the Apple Crumble Topping

1. In a medium bowl, combine the diced apples, all-purpose flour, rolled oats, packed brown sugar, ground cinnamon, ground nutmeg, and salt.
2. Add the cold, cubed vegan butter to the apple mixture. Using your fingers or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The colder the butter, the better the crumble topping will be.
3. Sprinkle the apple crumble topping evenly over the cheesecake filling in the springform pan. Make sure the topping is distributed evenly to ensure every bite has that delicious apple crumble flavor.

Baking the Vegan Apple Crumble Cheesecake

1. Carefully place the springform pan in the preheated oven.
2. Bake for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The jiggle is important; it means the cheesecake will be perfectly creamy once cooled.
3. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
4. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld together.

Serving and Storage

1. Before serving, carefully remove the sides of the springform pan. I like to run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
2. Slice the cheesecake and serve chilled.
3. Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The cheesecake is best enjoyed within the first 24 hours for optimal freshness.

Tips for Success:

• Pressing the Tofu: Don’t skip pressing the silken tofu! This removes excess water and ensures a firm, creamy cheesecake. Wrap the tofu in several layers of paper towels and place a heavy object on top for at least 30 minutes.
• Vegan Cream Cheese: The quality of your vegan cream cheese alternative will greatly impact the flavor of the cheesecake. I recommend using a brand that you enjoy the taste of on its own.
• Cooling Time: The cooling process is crucial for preventing cracks and achieving the perfect texture. Be patient and allow the cheesecake to cool gradually in the oven and then in the refrigerator.
• Apple Variety: Feel free to experiment with different apple varieties for the crumble topping. A mix of sweet and tart apples can add complexity to the flavor.
• Adjusting Sweetness: If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the filling and/or the crumble topping.

Variations:

• Spice it up: Add a pinch of cardamom or ginger to the apple crumble topping for a warm, festive flavor.
• Nutty Crumble: Incorporate chopped pecans or walnuts into the crumble topping for added texture and flavor.
• Caramel Drizzle: Drizzle vegan caramel sauce over the cheesecake before serving for an extra touch of indulgence.
• Berry Swirl: Swirl a berry compote into the cheesecake filling before baking for a beautiful and flavorful twist.

Conclusion:

And there you have it! This vegan apple crumble cheesecake is more than just a dessert; it’s an experience. It’s the creamy, tangy delight of a classic cheesecake perfectly harmonizing with the warm, comforting flavors of a homemade apple crumble. The textures alone – the smooth, rich filling, the buttery crumble topping, and the crisp base – are enough to make your taste buds sing. But the fact that it’s entirely plant-based? That’s the real magic.

I know, I know, vegan cheesecake can sound intimidating, but trust me, this recipe is surprisingly straightforward. I’ve broken down each step to ensure even beginner bakers can achieve cheesecake perfection. And the best part? You don’t have to compromise on flavor or texture. This cheesecake is every bit as decadent and satisfying as its dairy-filled counterpart.

Why is this recipe a must-try? Because it’s a showstopper. It’s the kind of dessert that will impress your friends and family, vegan or not. It’s perfect for holiday gatherings, special occasions, or even just a cozy weekend treat. It’s also a fantastic way to showcase the versatility and deliciousness of vegan baking. You’ll be amazed at how easily you can create such a luxurious and flavorful dessert without any animal products.

But the real reason you should try this recipe is because it’s simply delicious. The combination of sweet apples, warm spices, creamy cheesecake, and crunchy crumble is irresistible. It’s a symphony of flavors and textures that will leave you wanting more.

Looking for serving suggestions? A dollop of vegan whipped cream or a scoop of vanilla ice cream would be the perfect complement. You could also drizzle it with some homemade caramel sauce or sprinkle it with chopped pecans for an extra touch of indulgence.

And if you’re feeling adventurous, here are a few variations to try:

* Berry Crumble Cheesecake: Swap out the apples for a mix of your favorite berries.
* Chocolate Chip Crumble Cheesecake: Add chocolate chips to the crumble topping for a chocolatey twist.
* Pumpkin Spice Crumble Cheesecake: Use pumpkin puree and pumpkin pie spice in the cheesecake filling for a seasonal treat.
* Salted Caramel Apple Crumble Cheesecake: Drizzle salted caramel over the top for an extra layer of flavor.

No matter how you choose to serve it, I’m confident that this vegan apple crumble cheesecake will be a hit. It’s a dessert that’s both comforting and elegant, familiar and unique. It’s the perfect way to end a meal or celebrate a special occasion.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake! I can’t wait to hear what you think. Once you’ve tried this recipe, please come back and leave a comment below. Let me know how it turned out, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and I love hearing about your baking adventures. Happy baking! I hope you enjoy this vegan apple crumble cheesecake as much as I do!