Description
A delightful twist on the classic cheesecake, this Vegan Apple Crumble Cheesecake perfectly blends creamy texture and crunchy topping while being completely plant-based.
Ingredients
Scale
- 1 cup cashews, soaked
- 1 block firm tofu, drained
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 2 cups apples, peeled and sliced
- 3 tablespoons coconut oil, melted
- 1 cup Biscoff cookies, crushed
- 2 tablespoons coconut sugar
- 1/4 cup oats (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Blend the filling: In a food processor, combine soaked cashews, drained tofu, maple syrup, vanilla extract, lemon juice, and cinnamon until smooth and creamy (2-3 minutes).
- Prepare the crust: Mix crushed Biscoff cookies, melted coconut oil, and coconut sugar until crumbly. Press evenly into the bottom of a 9-inch springform pan.
- Layer the apples: Arrange sliced apples on top of the cookie crust.
- Add the cheesecake filling: Pour cashew-tofu mixture over apples, spreading it evenly.
- Bake for 30-35 minutes, or until set with a slight jiggle.
- Cool at room temperature for 15 minutes, then refrigerate for at least 3 hours (or overnight).
- For optional crumble topping: Mix oats with cinnamon and coconut sugar, bake for another 10 minutes until golden.
- Serve chilled and enjoy!
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cheesecake, apple crumble, dessert, plant-based, autumn desserts
