Name: Vegan Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 330 g vegan-friendly cookies (e.g., Biscoff); 150 g vegan butter or coconut oil (melted); 3 large apples (peeled and diced); 50 g brown sugar (¼ cup); 1 tsp cinnamon powder; 2 tsp cornstarch; 68 g all-purpose flour (½ cup + 1 tbsp); 50 g brown sugar (¼ cup); 70 g vegan butter or coconut oil; 40 g oats (6½ tbsp); ½ cup chopped nuts; ¼ tsp cinnamon powder; 260 g cashews (unsalted and preferably raw); 250 g firm silken tofu; ½ cup maple syrup or sugar; ¾ cup vegan yogurt (or more silken tofu, blended); 2 tbsp lemon juice; 1 tbsp cornstarch; 2 tsp vanilla extract; ¼ tsp salt

Vegan Apple Crumble Cheesecake

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Indulge in the delightful Vegan Apple Crumble Cheesecake, a perfect blend of creamy cashew-tofu filling and cinnamon-spiced apples, all resting on a crunchy vegan cookie crust. This dessert is not just a treat for special occasions; it’s also a comforting indulgence for busy weeknights. With its wholesome ingredients, every slice promises to satisfy your sweet cravings while being kind to your dietary preferences. Easy to prepare and flexible with variations, this cheesecake is sure to impress family and friends alike!

Author: Sawyer
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour 45 minutes
Yield: Serves approximately 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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330 g vegan-friendly cookies (e.g., Biscoff)
150 g vegan butter or coconut oil (melted)
3 large apples (peeled and diced)
50 g brown sugar (¼ cup)
1 tsp cinnamon powder
2 tsp cornstarch
68 g all-purpose flour (½ cup + 1 tbsp)
50 g brown sugar (¼ cup)
70 g vegan butter or coconut oil
40 g oats (6½ tbsp)
½ cup chopped nuts
¼ tsp cinnamon powder
260 g cashews (unsalted and preferably raw)
250 g firm silken tofu
½ cup maple syrup or sugar
¾ cup vegan yogurt (or more silken tofu, blended)
2 tbsp lemon juice
1 tbsp cornstarch
2 tsp vanilla extract
¼ tsp salt

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Instructions

Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the crushed vegan cookies with melted vegan butter until they resemble wet sand. Press this mixture firmly into the bottom of a springform pan.
In another bowl, mix your diced apples with brown sugar, cinnamon powder, and cornstarch. Spread this filling evenly over your crust.
Combine flour, brown sugar, vegan butter, oats, chopped nuts, and cinnamon in a separate bowl. Mix until crumbly and sprinkle this topping over your apple filling.
Blend cashews, silken tofu, maple syrup, vegan yogurt, lemon juice, cornstarch, vanilla extract, and salt until smooth. Pour your cheesecake filling over everything in the pan.
Bake for about 75 minutes until set but still slightly jiggly in the center. Allow it to cool before refrigerating for at least four hours—or overnight if you can wait!

Nutrition

Serving Size: 1 slice (120g)
Calories: 360
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Find it online: https://chloekitchen.com/vegan-apple-crumble-cheesecake/