Vegan Apple Crumble Cheesecake Recipe tastes like a mash-up of New York–style cheesecake, warm apple pie, and a bakery crumble bar all in one forkful. It works perfectly for fall holidays, potlucks, or a cozy weekend bake, and you can finish the whole thing in about 1 hour of active time plus chilling. I tested this version so many times that my neighbors now judge all desserts against “the apple crumble cheesecake standard.”
Why Vegan Apple Crumble Cheesecake Recipe Is Worth It
This Vegan Apple Crumble Cheesecake Recipe gives you three desserts in one: buttery cookie crust, creamy cheesecake, and cinnamon apple crumble on top. The texture hits every note: crunchy, creamy, tender, and gooey.
You also prep everything with simple pantry ingredients and one main appliance: a blender or food processor. The recipe slices cleanly, travels well, and impresses both vegans and dairy-lovers who swear you used cream cheese.
“This Vegan Apple Crumble Cheesecake Recipe tastes like a fancy bakery dessert, but I watched it vanish at a casual family dinner in under 10 minutes. ★★★★★”
Ingredients You Need
Crust
- 1 ½ cups vegan graham cracker crumbs
- Use any brand that lists no honey or dairy.
- You can pulse plain vegan cookies or digestive biscuits if you cannot find vegan grahams.
- 3 tablespoons organic cane sugar or coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 5 tablespoons melted vegan butter
- I like Miyoko’s or Earth Balance sticks for a rich, buttery flavor.
- Melt it gently so it stays fragrant and does not brown.
Cheesecake Filling
- 1 ½ cups raw cashews, soaked
- Soak in hot water for 20–30 minutes for speed, or overnight in cool water.
- Rinse and drain well before blending.
- 1 cup vegan cream cheese
- Tofutti, Kite Hill, or Violife work great and stay thick.
- ¾ cup full-fat coconut milk from a can, well shaken
- Use only the creamy part for extra richness if your can separates.
- ½ cup maple syrup
- ¼ cup organic cane sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch or arrowroot starch
- ½ teaspoon fine sea salt
Apple Layer
- 3 medium apples, peeled, cored, and thinly sliced
- Use firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady.
- 2 tablespoons vegan butter
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Pinch of salt
Crumble Topping
- ¾ cup rolled oats (use certified gluten-free oats if needed)
- ½ cup all-purpose flour or gluten-free 1:1 flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold vegan butter, cubed
Optional Finishes
- Extra cinnamon for dusting
- Warm caramel-style drizzle using coconut milk and brown sugar
- Chopped toasted pecans or walnuts
Equipment
- 9-inch springform pan (best for clean release)
- Parchment paper
- Mixing bowls
- Medium skillet for apples
- Blender or food processor for filling
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Sharp knife for slicing
Quick Tips & substitutions
- Use hot water to soak cashews when you feel short on time; 20–30 minutes softens them enough to blend silky smooth.
- Swap vegan graham crumbs with crushed vegan cookies or even oats plus nuts if you want a heartier crust.
- Choose firm apples so they hold shape and do not turn mushy in the oven.
- Stir the apple mixture often so the sugar does not burn in the skillet.
- Use gluten-free oats and a 1:1 gluten-free flour blend to keep the whole dessert gluten-free.
- Replace maple syrup with agave if you prefer a milder flavor.
- Chill the cheesecake at least 4 hours, but overnight gives the best texture and clean slices.
- Run a thin knife around the pan edge before you release the springform ring to avoid tearing the sides.
How to Make Vegan Apple Crumble Cheesecake Recipe
Step 1: Prep the Pan and Oven
Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with vegan butter or oil. Set the pan on a baking sheet to catch any drips and to move it easily.
Step 2: Mix and Bake the Crust
Stir the graham crumbs, sugar, cinnamon, and salt in a bowl. Pour in the melted vegan butter 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, using the bottom of a measuring cup to pack it evenly.
Bake the crust for 8–10 minutes until it smells toasty and looks slightly darker at the edges. Remove the pan and let the crust cool while you prep the filling and apples. Keep the oven on.
Step 3: Cook the Apple Layer
Melt vegan butter in a medium skillet over medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Stir often and cook until the apples soften but still hold shape, about 6–8 minutes.
Stir the cornstarch slurry into the apples and cook 1–2 more minutes until the juices thicken and turn glossy. Turn off the heat and let the apples cool slightly while you blend the cheesecake filling. Spread them later when they no longer steam heavily.
Step 4: Blend the Cheesecake Filling
Add soaked and drained cashews, vegan cream cheese, coconut milk, maple syrup, sugar, lemon juice, vanilla, cornstarch, and salt to a blender or food processor. Blend on high until the mixture turns completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness or lemon juice to your preference.
Blend again for 10–15 seconds to remove any last graininess. The filling should pour like thick cake batter. If it looks too thick, add 1–2 tablespoons more coconut milk and blend again.
Step 5: Assemble the Layers
Pour about two-thirds of the cheesecake filling over the baked crust and smooth the top. Spoon the cooked apples evenly over the filling in a single layer, leaving a small border at the edge so apples do not burn. Gently pour the remaining filling over the apples and spread it to cover them.
Tap the pan on the counter a few times to release any air bubbles. This step helps the cheesecake bake evenly and prevents large cracks. Set the pan aside while you mix the crumble.
Step 6: Mix the Crumble Topping
Stir oats, flour, brown sugar, cinnamon, and salt in a bowl. Add the cold vegan butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients. Stop when the mixture forms pea-sized clumps and feels crumbly.
Sprinkle the crumble evenly over the top of the cheesecake batter. Leave some larger clumps for extra crunch. Try not to press it down; you want a loose, nubbly texture.
Step 7: Bake the Cheesecake
Place the springform pan (still on the baking sheet) in the oven. Bake at 350°F (175°C) for 40–50 minutes. The edges should look set, the crumble should look golden, and the center should still jiggle slightly when you nudge the pan.
If the crumble browns too quickly, tent the top loosely with foil during the last 10–15 minutes. Once it reaches that gentle jiggle stage, remove the pan to a cooling rack. The cheesecake will firm up as it cools.
Step 8: Cool and Chill
Run a thin knife around the inside edge of the pan while the cheesecake still feels warm. This step prevents cracks as it cools and shrinks slightly. Let the cheesecake cool to room temperature, about 1–2 hours.
Cover the pan and chill the cheesecake in the fridge for at least 4 hours, or overnight. Chilling sets the cashew and cream cheese mixture and gives that classic dense, creamy cheesecake bite. Do not rush this step or the slices may slump.
Step 9: Slice and Serve
Release the springform ring and lift it away carefully. Slide a large spatula under the parchment if you want to move the cheesecake to a serving plate. Use a sharp knife, wipe it clean between cuts, and slice into wedges.
Dust the top with a little extra cinnamon if you like. Add a drizzle of warm coconut caramel or a spoonful of dairy-free whipped topping. Serve chilled or let slices sit at room temperature for 10–15 minutes for a softer texture.
Recipe Variations
- Gluten-free version: Use gluten-free graham crackers or cookies, gluten-free oats, and a 1:1 gluten-free flour blend.
- Nut-free option: Replace cashews with extra vegan cream cheese and silken tofu, then blend until ultra smooth.
- Low-sugar tweak: Use more granulated monk fruit or a stevia blend in place of part of the sugar; keep some maple for flavor.
- Spiced chai twist: Add cardamom, ginger, and a pinch of cloves to the apple layer and crumble.
- Caramel pecan topping: Add chopped toasted pecans to the crumble and finish slices with a thick coconut caramel drizzle.
- Apple chunk lovers: Dice the apples instead of slicing them for a chunkier, pie-style layer.
Ways to Serve Vegan Apple Crumble Cheesecake Recipe
- Serve chilled with a dollop of coconut whipped cream.
- Add warm cinnamon apples on top for extra apple goodness.
- Pair with hot coffee, chai, or spiced herbal tea.
- Cut into small bars for a dessert platter or potluck table.
- Top with toasted nuts and a sprinkle of flaky sea salt.
Storage Success
Store leftover Vegan Apple Crumble Cheesecake Recipe covered in the fridge for up to 5 days. Keep it in the springform base or transfer slices to an airtight container so the crumble stays crisp. If the crumble softens, warm a slice in the oven or air fryer for a few minutes to revive the texture. Freeze individual slices tightly wrapped for up to 2 months, then thaw in the fridge overnight before serving.