Description
This Vegan Apple Crumble Cheesecake is the ultimate plant-based dessert combining a smooth, creamy tofu and vegan cream cheese filling with a spiced apple crumble topping on a crisp vegan graham cracker crust. Perfectly baked to set into a luscious cheesecake, it offers a delightful mix of textures and flavors, making it an ideal treat for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups vegan graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons vegan butter, melted
- ¼ teaspoon ground cinnamon
Cheesecake Filling
- 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
Apple Crumble Topping
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and later the cheesecake.
- Make Crust Mixture: Combine the vegan graham cracker crumbs, sugar, and cinnamon in a bowl, then mix in the melted vegan butter until the mixture resembles damp sand.
- Press and Bake Crust: Press the crust mixture into the bottom of a 9-inch springform pan evenly and bake for 8-10 minutes until lightly golden brown. Remove and cool completely.
- Prepare Tofu: Drain and press the silken tofu for about 30 minutes to remove excess water to ensure a smooth filling texture.
- Blend Cheesecake Filling: In a blender or food processor, combine the pressed tofu, vegan cream cheese, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Blend until completely smooth.
- Adjust Flavor: Taste the filling and adjust the sweetness or lemon juice according to your preference.
- Pour Filling: Pour the smooth cheesecake filling over the cooled crust in the springform pan.
- Prepare Apples: Peel, core, and dice the apples into bite-sized pieces.
- Mix Crumble Topping: In a bowl, whisk together the flour, oats, brown sugar, cinnamon, and nutmeg.
- Cut in Vegan Butter: Add the cold, cubed vegan butter to the topping mixture and cut it in with a pastry cutter or fingers until the texture resembles coarse crumbs.
- Add Nuts (Optional): Stir in chopped walnuts or pecans if using.
- Coat Apples: Gently toss the diced apples with the crumble topping mixture to coat evenly.
- Top Cheesecake: Sprinkle the apple crumble topping evenly over the cheesecake filling.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Cool in Oven: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about one hour to prevent cracking.
- Cool Completely: Remove the cheesecake from the oven and let it cool to room temperature.
- Chill: Cover and refrigerate for at least 4 hours or preferably overnight to allow it to firm up.
- Remove from Pan: Carefully unlock and remove the springform pan before serving.
- Serve: Slice and serve your vegan apple crumble cheesecake. Optionally, garnish with powdered sugar, vegan caramel sauce, or vegan whipped cream.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Pressing the tofu thoroughly is key to achieving a creamy and smooth cheesecake texture.
- Use firm apples like Granny Smith or Honeycrisp for the best texture in the crumble topping.
- Adjust lemon juice and sugar to your taste preference to balance sweetness and tartness.
- Allow the cheesecake to chill overnight for best slicing and flavor development.
- If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.
- For nut-free version, simply omit the walnuts or pecans from the crumble topping.
- Leftover cheesecake can be frozen for up to 1 month; thaw in refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan cheesecake, apple crumble cheesecake, plant-based dessert, vegan dessert recipe, tofu cheesecake, dairy-free cheesecake
