Vegan Apple Crumble Cheesecake Recipe

Vegan Apple Crumble Cheesecake Recipe tastes like a cozy fall dessert married a New York style cheesecake and invited a buttery bakery crumble to the party. It suits anyone who loves classic apple pie flavor but wants a dairy free, egg free dessert that still feels special, and it takes about 1 hour of active time plus chilling. I tested this one for a weekend potluck and then ate leftovers for breakfast, so we already know we get along.

Why Make This Vegan Apple Crumble Cheesecake Recipe at Home

You control the sweetness, spice level, and crust thickness, which matters a lot with a rich dessert like vegan cheesecake. You also skip weird additives and use pantry staples like oats, nuts, and apples that you probably already keep around.

You also get three textures in one bite: creamy cheesecake, tender cinnamon apples, and crisp crumble topping. That combo impresses guests, but the method stays simple enough for a weeknight baking project.

“This Vegan Apple Crumble Cheesecake Recipe tastes like a bakery dessert from a fancy café, but my family begged for seconds at home. ★★★★★”

Ingredients You Need

Crust

• 1 1/2 cups vegan graham cracker crumbs
  • Use any dairy free brand; check the label for honey if you keep it strictly vegan.
• 1/3 cup coconut oil, melted
  • Vegan butter also works and gives a more classic cheesecake flavor.
• 2 tablespoons brown sugar
• Pinch of fine sea salt

Cheesecake Filling

• 2 cups raw cashews, soaked
  • Soak in hot water for 30 minutes for a quick option, or overnight in cool water.
• 1 cup vegan cream cheese
  • I like Kite Hill or Tofutti for a tangy flavor and smooth texture.
• 3/4 cup full fat coconut milk from a can
  • Shake the can well to mix cream and liquid.
• 1/2 cup maple syrup
  • Agave works, but maple pairs better with apples.
• 1/3 cup organic cane sugar
• 1/4 cup lemon juice, freshly squeezed
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch or arrowroot starch
• 1/4 teaspoon fine sea salt

Apple Layer

• 3 medium apples, peeled, cored, and thinly sliced
  • Use firm, tart apples like Granny Smith or Honeycrisp so they hold texture.
• 1 tablespoon vegan butter or coconut oil
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Crumble Topping

• 3/4 cup rolled oats
  • Use gluten free oats if you need a gluten free dessert.
• 1/2 cup all purpose flour or oat flour
• 1/3 cup brown sugar
• 1/4 cup chopped pecans or walnuts
  • Skip nuts or use seeds if you avoid nuts.
• 1/4 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
• 1/4 cup coconut oil or vegan butter, melted

Pantry Shortcuts

• Use store bought vegan graham crust if you want to skip the crust step.
• Use canned apple pie filling in place of the apple layer in a pinch, then add extra cinnamon.
• Use a high quality vegan cream cheese to avoid grainy texture and keep the cheesecake smooth.

Equipment List

• 8 or 9 inch springform pan
• Parchment paper
• High speed blender or powerful food processor
• Medium skillet
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Tips & Mistakes

• Line the bottom of the springform pan with parchment so the crust releases cleanly.
• Pack the crust firmly with the bottom of a glass so it does not crumble when you slice.
• Soak cashews long enough so they blend silky smooth and do not leave gritty bits.
• Blend the filling until it looks completely creamy so the cheesecake sets with a nice texture.
• Taste the filling before baking and adjust lemon or maple if you want more tang or sweetness.
• Slice apples thin and even so they cook through without turning mushy.
• Toss apples with cornstarch so the juices thicken and do not water down the cheesecake.
• Chill the cheesecake at least 4 hours, and overnight if you can, so clean slices hold shape.
• Run a knife around the edge of the pan before releasing the springform so the sides stay neat.
• Let the cheesecake cool to room temperature before chilling so condensation does not soak the crumble.

How to Make Vegan Apple Crumble Cheesecake Recipe

Step 1: Prepare the pan and soak the cashews

Lightly grease the sides of the springform pan and line the bottom with a circle of parchment. Set the pan aside. Cover the cashews with hot water and let them soak while you prep the crust and apples.

Step 2: Mix and bake the crust

Stir graham crumbs, brown sugar, and salt in a bowl. Pour in melted coconut oil and mix until the crumbs feel like wet sand and clump when you squeeze them. Press the mixture firmly into the bottom of the pan and slightly up the sides, then bake at 350°F for 8 to 10 minutes until it smells toasty. Set the crust aside to cool while you handle the apples.

Step 3: Cook the apple layer

Heat vegan butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg, then stir until the apples coat evenly. Cook 6 to 8 minutes until the apples soften but still hold shape. Stir in lemon juice and the cornstarch slurry, cook 1 to 2 minutes until the juices thicken and look glossy, then remove from heat and cool slightly.

Step 4: Blend the cheesecake filling

Drain and rinse the soaked cashews. Add cashews, vegan cream cheese, coconut milk, maple syrup, cane sugar, lemon juice, vanilla, cornstarch, and salt to a high speed blender. Blend on high until the mixture turns very smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or lemon if you like, then blend again to combine.

Step 5: Assemble the base layers

Pour about two thirds of the cheesecake filling over the cooled crust and smooth the top. Spoon the cooked apples evenly over the filling in a single layer. Gently pour the remaining filling over the apples and spread it out so it covers them. Tap the pan on the counter a few times to release any air bubbles.

Step 6: Mix the crumble topping

Stir oats, flour, brown sugar, nuts, cinnamon, and salt in a bowl. Pour in melted coconut oil and mix until clumps form and the mixture feels slightly moist. If it looks too dry, add another teaspoon of oil; if it looks too wet, sprinkle in a little more oats.

Step 7: Add crumble and bake

Sprinkle the crumble evenly over the top of the cheesecake filling. Place the pan on a baking sheet to catch any drips. Bake at 325°F for 45 to 55 minutes until the edges look set, the center still jiggles slightly, and the crumble turns golden. If the crumble browns too fast, tent the top loosely with foil.

Step 8: Cool and chill

Set the cheesecake on a cooling rack and let it cool to room temperature. Run a thin knife around the edge of the pan to loosen the sides. Cover the pan and chill the cheesecake in the fridge at least 4 hours, or overnight for the best slices. Release the springform, slice with a sharp knife, and wipe the blade between cuts for clean edges.

Variations I've Tried

I swapped the graham crust for a nut and oat crust with dates, and the cheesecake tasted a little like apple crumble meets energy bar in the best way. I also used half pears and half apples for a softer, floral flavor that worked great for spring. One batch used chai spice instead of plain cinnamon and nutmeg, and that version disappeared first at a potluck. I also tried a gluten free version with oat flour and gluten free grahams, and the texture still turned out creamy and rich.

How to Serve Vegan Apple Crumble Cheesecake Recipe

Serve slices cold or slightly cool so the cheesecake texture stays firm and creamy. Add a spoonful of coconut whipped cream or a drizzle of warm caramel style sauce made with coconut milk and brown sugar. Pair it with hot coffee, chai, or spiced herbal tea for a cozy dessert moment. I also love a thin slice as an afternoon snack with iced oat milk.

How to store

• Store leftover cheesecake covered in the fridge for up to 5 days.
• Keep slices in an airtight container so the crumble topping stays crisp and the cheesecake does not absorb fridge odors.
• Freeze individual slices on a parchment lined tray, then wrap them and store in a freezer bag for up to 2 months.
• Thaw frozen slices in the fridge overnight, then let them sit at room temperature 10 to 15 minutes before serving.
• Reheat a slice very briefly in the microwave on low power if you want a slightly warmer apple layer, but keep it short so the cheesecake does not melt.