Name: Vegan Apple Crumble Cheesecake: The Ultimate Dessert Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: Vegan
Ingredients: 1 ½ cups vegan graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons vegan butter, melted; ¼ teaspoon ground cinnamon; 2 (14-ounce) packages silken tofu, drained and pressed; 1 cup vegan cream cheese alternative, softened; ¾ cup granulated sugar; ¼ cup cornstarch; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); Pinch of salt; 4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced; ¼ cup all-purpose flour; ¼ cup rolled oats; ¼ cup packed brown sugar; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 3 tablespoons vegan butter, cold and cubed; 2 tablespoons chopped walnuts or pecans (optional)

Ingredients

1 ½ cups vegan graham cracker crumbs

¼ cup granulated sugar

6 tablespoons vegan butter, melted

¼ teaspoon ground cinnamon

2 (14-ounce) packages silken tofu, drained and pressed

1 cup vegan cream cheese alternative, softened

¾ cup granulated sugar

¼ cup cornstarch

2 tablespoons lemon juice

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

Pinch of salt

4 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced

¼ cup all-purpose flour

¼ cup rolled oats

¼ cup packed brown sugar

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

3 tablespoons vegan butter, cold and cubed

2 tablespoons chopped walnuts or pecans (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted vegan butter and mix until it resembles damp sand.

Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove and cool completely.

Step 4: Drain and press the silken tofu to remove excess water, about 30 minutes.

Step 5: In a blender or food processor, combine tofu, vegan cream cheese, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Blend until smooth and creamy.

Step 6: Taste the mixture and adjust sweetness or lemon juice as needed. Pour it into the cooled crust.

Step 7: In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold vegan butter until the mixture resembles coarse crumbs. Stir in nuts if using.

Step 8: Add diced apples and toss gently to coat them with the crumble mixture.

Step 9: Evenly sprinkle the apple crumble topping over the cheesecake filling.

Step 10: Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.

Step 11: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.

Step 12: Remove from the oven and cool completely at room temperature.

Step 13: Cover and chill in the refrigerator for at least 4 hours or preferably overnight.

Step 14: Carefully remove the cheesecake from the springform pan, slice, and serve.

Step 15: Optionally, garnish with powdered sugar, vegan caramel sauce, or vegan whipped cream.

Tips & Variations

For extra flavor, try mixing different apple varieties like Granny Smith and Honeycrisp for balance between tart and sweet.

You can substitute walnuts or pecans in the crumble topping with your favorite nuts or seeds.

Make sure to fully press the tofu to avoid excess moisture in the cheesecake filling.

If you prefer, add a splash of maple syrup or agave to the filling for added sweetness.

FAQs

Can I use different types of tofu for this recipe?

Silken tofu is best for this cheesecake because of its smooth and creamy texture. Regular tofu is firmer and may not blend as seamlessly, resulting in a less creamy filling.

Is this cheesecake gluten-free?

This recipe as written is not gluten-free due to the graham cracker crumbs and all-purpose flour in the topping. You can substitute gluten-free graham crackers and gluten-free flour blend to make it suitable for gluten-free diets.