Description
This Apple Crumble Cheesecake is a delightful vegan dessert featuring a spiced cookie crust, creamy vegan cream cheese filling, tender cinnamon-coated apples, and a buttery crumble topping. Baked to perfection, it offers a perfect balance of textures and warm autumn flavors, ideal for gatherings or special occasions.
Ingredients
Crust
- 150 g biscoff cookies (or other vegan cookies)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- 50 g vegan butter (block-style)
Crumble Topping
- 120 g all-purpose flour (plain flour)
- 50 g light brown sugar
- 50 g granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 70 g vegan butter (block-style, room temp, cubed)
Cream Cheese Filling
- 400 g vegan cream cheese (room temp)
- 100 g granulated sugar
- 50 g light brown sugar (or substitute with granulated sugar)
- 200 ml vegan heavy cream (room temp)
- 200 g vegan Greek-style yogurt (room temp)
- 1 tablespoon vanilla extract
- 45 g cornstarch
Apple Filling
- 250 g apples (cored and diced with skin)
- 1 teaspoon lemon juice
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 teaspoons cornstarch
Instructions
- Prepare Pan: Choose a 7-, 8-, or 9-inch springform or removable base pan with at least 4-inch sides. Grease and line the base and sides with parchment paper. Wrap the pan’s bottom and sides with aluminum foil to prevent leaks, then set it on a baking sheet.
- Bring Ingredients to Room Temperature & Preheat Oven: Remove vegan butter, cream cheese, heavy cream, and yogurt from fridge at least 1 hour before starting. Preheat the oven to 356°F (180°C).
- Make Crust: Combine cookies, spices, sea salt, and vegan butter in a food processor and blend until evenly combined and able to hold together when pressed. Press mixture firmly and evenly into the pan base and up the sides using a spoon or flat-bottomed cup.
- Par-bake Crust: Bake the crust for 12 minutes at 356°F (180°C). Remove and cool to room temperature.
- Reduce Oven Temperature & Prepare Steam Bath: Lower oven temperature to 320°F (160°C). Place a baking dish with boiling water on the bottom rack to create steam for even, gentle cooking.
- Make Crumble Topping: Rub vegan butter into flour, brown sugar, granulated sugar, spices, and salt with your fingertips until a mixture of fine crumbs and clusters forms. Refrigerate until needed.
- Prepare Cream Cheese Filling: Beat vegan cream cheese until smooth and fluffy with an electric or stand mixer. Gradually add sugars in several additions, mixing briefly after each. Slowly add the vegan heavy cream, then yogurt and vanilla extract, mixing continuously. Finally, mix in cornstarch just until combined. Set aside.
- Prepare Apple Filling: Core and dice apples (about 1-inch pieces) with skins on. Toss with lemon juice, brown sugar, cinnamon, ginger, nutmeg, and cornstarch until coated evenly.
- Assemble Cheesecake: Place the cake pan on a baking sheet. Spread half of the cream cheese filling over the cooled crust, then scatter about one-third of the apple mixture on top. Add the remaining cream cheese filling and smooth the surface. Top with remaining apples, then crumble topping, allowing some larger crumbs.
- Bake Cheesecake: Bake for 60–75 minutes at 320°F (160°C), until crumble is golden and edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside with door closed for 1 hour.
- Cool and Chill: Remove cheesecake from oven and cool completely to room temperature. Refrigerate for at least 6 hours or preferably overnight to set fully.
- Serve: Carefully remove cheesecake from pan, running a knife along edges if needed. Use a serrated knife to cut through crumble and cheesecake, wiping between slices for clean cuts.
- Storage: Store in an airtight container in the fridge for up to 5 days or freeze individual slices and thaw in fridge as needed.
Notes
- Use block-style vegan butter for best texture; it should be at room temperature or slightly softened depending on step.
- Vegan heavy cream substitutes can be coconut-based or soy-based for richness.
- Vegan Greek-style yogurt ensures a thicker and tangier filling, replicating dairy-style texture.
- Keep apple skins on for texture and color; use tart apples like Granny Smith for balance.
- Wrapping the pan with foil prevents water from the steam bath leaking into the crust.
- Resting the cheesecake in the oven after baking helps prevent cracks and improves texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
