A Slice of Heaven Awaits
The moment the warm scent of cinnamon and baked apples fills your kitchen, you know you’re in for a real treat. Imagine a creamy cheesecake that’s not only delicious but also guilt-free! Our Vegan Apple Crumble Cheesecake takes all the flavors of fall and turns them into a dreamy dessert that everyone can enjoy. It’s quick to whip up and perfect for impressing your friends or snuggling up with a slice during a cozy movie night.
Why Make This Recipe
You’ll love this Vegan Apple Crumble Cheesecake for so many fabulous reasons! First off, it’s a huge crowd-pleaser, even if some folks don’t realize it’s dairy-free. Who can resist a slice of cheesecake topped with spiced apples? Second, it’s super easy—all the prep happens in the blender, and cleanup is a breeze. Plus, it’s perfect for any occasion, including birthday parties, holidays, or just because. What’s not to love? 😊
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup cashews, soaked
- 1 block firm tofu, drained
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup coconut cream
- 2 cups apples, peeled and sliced
- 1 tsp cinnamon
- 1 cup Biscoff cookies, crushed
- 1/4 cup coconut oil, melted
Directions
Let’s get this deliciousness baking! Follow these simple steps:
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, tofu, maple syrup, vanilla extract, and coconut cream. Blend until smooth and creamy.
- In a bowl, mix the crushed Biscoff cookies with melted coconut oil to form the crust, then press it into the bottom of a springform pan.
- In another bowl, toss the sliced apples with cinnamon.
- Pour the cashew-tofu mixture over the crust, then layer the spiced apples on top.
- Bake for 45-50 minutes, or until the cheesecake is set.
- Allow it to cool, then refrigerate for a few hours before serving. Enjoy!
How to Make Vegan Apple Crumble Cheesecake (Overview)
Picture this: you start by soaking your cashews to make everything creamy. Easy, right? Whip together the filling in your blender, and while it’s blending away, prepare your crust with those delectable Biscoff cookies. Layer it all with those juicy apple slices, and voilà! In under an hour, you’ll have a divine dessert ready to cool while you resist the urge to sneak a bite. Pro tip: let it chill out in the fridge—trust me, it gets even better!
How to Serve Vegan Apple Crumble Cheesecake
For a show-stopping presentation, slice up this beauty and drizzle a bit of maple syrup or a dollop of coconut cream on top. The color contrast of creamy white against golden apples and brown crumbs makes it drool-worthy. Pair it with a scoop of vegan vanilla ice cream for a flavor explosion or serve with a sprinkle of nutmeg for that extra touch. Can you smell it yet? 😍
How to Store Vegan Apple Crumble Cheesecake
This cheesecake stores beautifully! Keep it covered in the fridge, and it’ll stay fresh for about 5 days. If you want to keep it around longer, it freezes well for up to a month. To enjoy it later, just let it thaw in the fridge overnight and if you’re feeling fancy, pop it in the oven for a few minutes to warm it up.
Tips to Make Vegan Apple Crumble Cheesecake
- Soak those cashews for at least 4 hours for ultra-creamy texture!
- If you’d like a sweeter cheesecake, add a bit more maple syrup—it’s so flexible!
- Got a nut allergy? Swap out cashews for silken tofu to achieve that luscious creaminess.
- For added texture, mix some nuts into the crust. Crunch factor = activated! 😉
- Make it ahead of time! This dessert tastes even better the next day after flavors have melded.
Variation
Want to shake things up? Swap the apples for pears or even a mix of your favorite fall fruits like berries or peaches. You can also try adding a pinch of nutmeg or some chopped walnuts for a different flavor twist. The possibilities are endless and oh-so-delicious!
FAQs
Can I make this cheesecake gluten-free?
Absolutely! Just ensure your Biscoff cookies are gluten-free, or swap them out for a gluten-free cookie.
How can I sweeten my cheesecake without maple syrup?
You can use agave syrup or coconut sugar in place of maple syrup for a different, yet tasty option.
Does this cheesecake need to be baked?
Yes, for that creamy cheesecake texture, baking is essential. But if you want a raw version, you could try making a no-bake cheesecake using cashew cream and a simple date crust.
📌 Pin this recipe for your next cozy dinner night!
Vegan Apple Crumble Cheesecake
Ingredients
For the Cheesecake Filling
- 1 cup cashews, soaked Soak for at least 4 hours for ultra-creamy texture.
- 1 block firm tofu, drained
- 1/2 cup maple syrup Add more for a sweeter cheesecake.
- 1 tsp vanilla extract
- 1/2 cup coconut cream
For the Topping
- 2 cups apples, peeled and sliced Toss with cinnamon.
- 1 tsp cinnamon
For the Crust
- 1 cup Biscoff cookies, crushed Ensure gluten-free if necessary.
- 1/4 cup coconut oil, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a blender, combine soaked cashews, tofu, maple syrup, vanilla extract, and coconut cream. Blend until smooth and creamy.
- In a bowl, mix the crushed Biscoff cookies with melted coconut oil to form the crust, then press it into the bottom of a springform pan.
- In another bowl, toss the sliced apples with cinnamon.
- Pour the cashew-tofu mixture over the crust, then layer the spiced apples on top.
- Bake for 45-50 minutes, or until the cheesecake is set.
- Allow it to cool, then refrigerate for a few hours before serving.
Notes
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