Vegan Apple Crumble Cheesecake Recipe tastes like a cozy fall dessert married a creamy New York style cheesecake, and they decided to go dairy free together. It works for holiday tables, weekend baking projects, or any time you want a showstopper dessert in about 1 hour of active time plus chilling. I tested this one on my very skeptical non-vegan uncle, and he went back for seconds without asking what was in it.
Why Make This Vegan Apple Crumble Cheesecake Recipe at Home
You control the sweetness, spice level, and texture, which matters a lot with apples and dairy free cheesecake. Store bought versions often taste too sweet or too gummy, while this one stays creamy, tangy, and gently spiced.
You also save money, especially if you bake for a crowd or holidays. The recipe uses simple pantry ingredients and a basic springform pan, so you skip specialty vegan bakery prices.
"This Vegan Apple Crumble Cheesecake Recipe tastes like apple pie and cheesecake had a vegan baby that stole the whole dessert table. ★★★★★"
Ingredients You Need
Crust
- 1 1/2 cups vegan graham cracker crumbs
- Use any dairy free graham crackers or digestive biscuits.
- Gluten free grahams work well if you need a gluten free version.
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 5 tablespoons melted vegan butter
- I like Miyoko’s or Earth Balance for good flavor and structure.
Cheesecake Filling
- 2 cups vegan cream cheese, room temperature
- Use a block style cream cheese, not a whipped tub, for better texture.
- Brands that work well: Tofutti, Kite Hill, Trader Joe’s vegan cream cheese.
- 1 cup full fat coconut cream
- Scoop the thick part from a chilled can of coconut milk or use canned coconut cream.
- 3/4 cup organic cane sugar
- 1/4 cup cornstarch
- Tapioca starch works too, but cornstarch sets a bit firmer.
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
Apple Filling
- 3 medium apples, peeled, cored, and thinly sliced
- Use firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or a mix.
- 2 tablespoons vegan butter
- 1/4 cup light brown sugar, packed
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Crumble Topping
- 3/4 cup rolled oats
- Use certified gluten free oats if needed.
- 1/2 cup all purpose flour
- Swap with a 1 to 1 gluten free flour blend if you avoid gluten.
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons cold vegan butter, cut into small cubes
Optional Finishes
- Extra thin apple slices for garnish
- A drizzle of warm vegan caramel sauce
- A sprinkle of chopped toasted pecans or walnuts
Equipment List
- 9 inch springform pan
- Parchment paper
- Mixing bowls, several sizes
- Hand mixer or stand mixer
- Small saucepan or skillet for apples
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Sharp knife for slicing
Tips & Mistakes
- Use room temperature vegan cream cheese so it blends smooth and avoids lumps.
- Chill the coconut milk overnight so you can scoop the thick cream and skip the watery part.
- Press the crust firmly into the pan so it does not crumble when you slice the cheesecake.
- Do not overbake the cheesecake; pull it when the center still jiggles slightly.
- Slice the apples thin so they soften evenly and do not stay crunchy in the middle.
- Taste the apple filling and adjust sugar or lemon juice to match your apples.
- Keep the crumble topping cold so it bakes crisp instead of greasy.
- Let the cheesecake cool fully, then chill at least 4 hours so it sets cleanly.
- Run a thin knife around the edge before you release the springform pan to prevent tearing.
- Use a hot clean knife for each slice so the layers stay neat and pretty.
How to Make Vegan Apple Crumble Cheesecake Recipe
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil if it leaks easily, since that keeps the crust from drying out.
Step 2: Make the Crust
Stir the graham cracker crumbs, brown sugar, and salt in a bowl. Pour in the melted vegan butter and mix until the crumbs look like wet sand. Press the mixture firmly into the bottom of the pan and slightly up the sides with the bottom of a glass.
Bake the crust for 8 to 10 minutes until it smells toasty and looks set. Set it aside to cool while you work on the filling and apples.
Step 3: Cook the Apple Filling
Melt the vegan butter in a skillet over medium heat. Add the sliced apples, brown sugar, maple syrup, cinnamon, and nutmeg. Stir and cook 5 to 8 minutes until the apples soften but still hold their shape.
Stir in the lemon juice. Add the cornstarch slurry and cook 1 to 2 minutes until the juices thicken and coat the apples. Take the pan off the heat and let the apples cool to room temperature.
Step 4: Mix the Cheesecake Filling
In a large bowl, beat the vegan cream cheese with a mixer until smooth and fluffy. Add the coconut cream, sugar, cornstarch, vanilla, lemon juice, salt, and cinnamon. Beat again until the mixture turns silky and no lumps remain.
Scrape the bowl and beat once more to keep the texture even. Taste and adjust sweetness or lemon juice if you want a brighter flavor.
Step 5: Build the Crumble Topping
In a medium bowl, stir together oats, flour, brown sugar, salt, and cinnamon. Add the cold vegan butter cubes. Use your fingers or a pastry cutter and work the butter into the dry ingredients until you see clumpy, pea sized bits.
Chill the crumble in the fridge while you assemble the cheesecake. Cold crumble bakes into better texture.
Step 6: Assemble the Cheesecake Layers
Pour about two thirds of the cheesecake filling over the cooled crust and smooth the top. Spoon the cooled apples evenly over that layer, leaving a small border at the edge so apples do not stick to the pan. Gently spoon the remaining cheesecake filling over the apples and smooth again.
Sprinkle the chilled crumble topping evenly over the surface. Do not pack it down; keep it loose so it bakes crisp.
Step 7: Bake
Place the springform pan on a baking sheet to catch any drips. Bake at 350°F for 45 to 55 minutes. The edges should look set, and the center should still jiggle slightly when you nudge the pan.
If the crumble browns too quickly, tent the top loosely with foil. Pull the cheesecake from the oven and place the pan on a cooling rack.
Step 8: Cool and Chill
Let the cheesecake cool at room temperature for 1 to 2 hours. Run a thin knife around the edge to loosen it from the pan. Cover the pan and chill in the fridge at least 4 hours, or overnight for the best texture.
When you feel hungry for dessert, unlatch the springform ring and lift it away. Transfer the cheesecake to a serving plate if you want, or slice it directly from the base.
Step 9: Garnish and Slice
Top the chilled Vegan Apple Crumble Cheesecake Recipe with extra apple slices, a drizzle of vegan caramel, or chopped nuts if you like. Use a sharp knife dipped in hot water and wiped dry between cuts. Slice into wedges and serve cold or just slightly cool.
Variations I've Tried
Swap the graham crust with a spiced cookie crust and use vegan gingersnaps for a stronger fall flavor. Add a handful of chopped toasted pecans or walnuts to the crumble topping for extra crunch and a nutty note. Stir a tablespoon of miso paste into the cheesecake filling for a subtle salty caramel vibe that surprises people in the best way.
Use pears instead of apples and add a pinch of cardamom for a softer, floral version. Stir a few tablespoons of vegan caramel into the apple filling for a richer dessert that tastes like caramel apple cheesecake. If you want a lighter version, bake the filling in a regular pie dish with only half the crust and crumble.
How to Serve Vegan Apple Crumble Cheesecake Recipe
Serve this Vegan Apple Crumble Cheesecake Recipe well chilled so the layers stay clean and the texture feels creamy, not mushy. Add a dollop of coconut whipped cream on each slice and sprinkle a little cinnamon on top. Pair it with hot coffee, chai, or a mug of spiced herbal tea for a cozy dessert moment. If you plate it for guests, add a few thin apple slices on the side so it looks bakery level fancy with almost no extra effort.
How to store
- Store leftovers covered in the fridge for up to 4 to 5 days; keep the pan wrapped or use an airtight container.
- Freeze individual slices on a tray until solid, then wrap them and keep them in a freezer bag for up to 2 months.
- Thaw frozen slices in the fridge overnight or at room temperature for about 30 minutes.
- Reheat slices gently in the microwave for 10 to 15 seconds if you like a slightly warmer center, but keep the crumble from getting too soft.