Vegan Apple Crumble Cheesecake

We love a deeply comforting creamy slice of cheesecake — especially when it’s paired with the warm, spiced flavors of baked apples and a golden crumble topping. This Vegan Apple Crumble Cheesecake is the perfect seasonal dessert that brings together the cozy essence of autumn with the indulgence of a classic cheesecake — all without any dairy, eggs, or refined ingredients. Made with cashews, coconut cream, and a touch of maple syrup, the filling is silky and rich, while the crust provides just the right buttery crunch.

The best part? Each layer brings its own texture and personality. The graham crust adds a crisp base, the cashew cheesecake layer is smooth and luscious, and the topping — a combination of tender caramelized apples and cinnamon oat crumble — offers the perfect contrast of warmth and crunch. It’s like apple pie and cheesecake came together for a beautiful vegan celebration.

This vegan cheesecake isn’t just delicious; it’s also dairy-free, egg-free, and completely plant-based, making it a wonderful choice for guests with dietary preferences or allergies. It’s elegant enough for entertaining, yet simple enough to prepare in advance for stress-free gatherings. Serve it as the grand finale at your Vegan Thanksgiving dinner or any fall feast, and it’s sure to impress even the most traditional dessert lovers.

Whether you’re looking for a vegan dessert that feels special, a vegan cheesecake recipe that tastes decadent, or a Vegan Thanksgiving dessert that captures the warmth of the season, this recipe delivers on every front — flavor, texture, and satisfaction.

🍏 Vegan Apple Crumble Cheesecake

Serves: 8–10
Prep Time: 30 minutes (plus soaking & chilling)
Cook Time: 45 minutes
Total Time: ~1 hour 15 minutes (plus chilling overnight)

Ingredients

Crust:

• 1 ½ cups vegan graham cracker crumbs (or crushed digestive biscuits)

• ¼ cup melted coconut oil (or vegan butter)

• 2 tablespoons maple syrup

• Pinch of salt

Vegan Cheesecake Filling:

• 2 cups raw cashews, soaked in hot water for 1 hour then drained

• ½ cup coconut cream (from the top of a chilled can of coconut milk)

• ¼ cup melted coconut oil

• ⅓ cup maple syrup

• 2 tablespoons lemon juice

• 2 teaspoons vanilla extract

• Pinch of sea salt

Apple Layer:

• 2 large apples (Honeycrisp or Gala), peeled and diced

• 1 tablespoon coconut oil

• 1 tablespoon brown sugar or coconut sugar

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon lemon juice

• Pinch of salt

Crumble Topping:

• ½ cup rolled oats

• ¼ cup almond flour

• 2 tablespoons brown sugar or coconut sugar

• 2 tablespoons melted coconut oil

• ½ teaspoon cinnamon

• Pinch of salt

Vegan Apple Crumble Cheesecake Instructions

1. Prepare the crust:
   Preheat oven to 350°F (175°C).
   In a bowl, mix graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt until it resembles wet sand.
   Press into the bottom of a 7–8 inch springform pan lined with parchment paper.
   Bake for 8–10 minutes, then cool slightly.

2. Make the filling:
   In a high-speed blender, blend soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and salt until silky smooth.
   Pour over the cooled crust and smooth the top. Refrigerate while preparing apples.

3. Cook the apples:
   In a skillet, heat coconut oil over medium heat. Add apples, sugar, cinnamon, nutmeg, lemon juice, and salt.
   Sauté for 5–7 minutes until apples are tender and caramelized. Set aside to cool slightly.

4. Make the crumble:
   In a bowl, combine oats, almond flour, brown sugar, coconut oil, cinnamon, and salt. Mix with your fingers until crumbly.

5. Assemble and bake:
   Spoon the caramelized apples evenly over the cheesecake layer. Sprinkle crumble topping over apples.
   Bake at 350°F (175°C) for 25–30 minutes, until the topping is golden and fragrant.
   Cool completely, then refrigerate for at least 4 hours or overnight.

6. Serve:
   Slice and enjoy chilled, optionally drizzled with maple syrup or vegan caramel sauce.

💡 Tips

• For a no-bake version, skip baking after assembly and toast the crumble separately in the oven for 10 minutes before topping the cheesecake.

• Add a dash of bourbon or vanilla bean paste for a gourmet twist.

• Pairs beautifully with a hot oat milk latte or chai.

This Vegan Apple Crumble Cheesecake is more than just a dessert — it’s a celebration of the season’s best flavors and the creativity of plant-based baking. With its creamy cashew filling, cinnamon-spiced apple layer, and buttery oat crumble topping, each bite feels both nostalgic and refreshingly modern. It’s the kind of dessert that reminds us how indulgent and comforting vegan food can be — no compromises needed.

Perfect for a Vegan Thanksgiving menu or any festive fall occasion, it offers that special homemade touch while being easy to prepare ahead. Serve it chilled with a drizzle of maple syrup or vegan caramel sauce, and watch it become the centerpiece of your dessert table.

From its rustic beauty to its wholesome ingredients, this cheesecake embodies everything we love about seasonal, vegan desserts — warm, inviting, and made with care. Whether you’re sharing it with loved ones or treating yourself, it’s a dessert worth savoring, one delicious spoonful at a time.