Vegan Apple Crumble Cheesecake
A delicious and guilt-free cheesecake filled with spiced apples, perfect for any occasion.
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
For a show-stopping presentation, drizzle a bit of maple syrup or a dollop of coconut cream on top. Store the cheesecake in the fridge for about 5 days or freeze for up to a month. To enjoy later, thaw in the fridge overnight.