Vegan Apple Crumble Cheesecake Recipe

Vegan Apple Crumble Cheesecake Recipe tastes like a cozy fall dessert hugged by creamy cheesecake and buttery oat streusel, all without dairy or eggs. It suits holiday tables, potlucks, or any weekend baking project and takes about 1 hour of active time plus chilling. I tested this on my very skeptical non-vegan uncle, and he went back for seconds before I told him it was vegan.

Why Choose This Vegan Apple Crumble Cheesecake Recipe

This vegan apple crumble cheesecake recipe layers a crunchy cookie crust, silky cheesecake filling, cinnamon apples, and a crisp crumble topping. You get the best parts of apple crisp and cheesecake in one slice, with warm spices and creamy texture in every bite.

You can prep it with simple pantry ingredients and a few smart shortcuts like vegan cream cheese and coconut cream. The recipe holds its shape, slices cleanly, and tastes rich enough to impress non-vegans at any gathering.

“This vegan apple crumble cheesecake tasted like a bakery dessert and nobody guessed it was dairy free. ★★★★★”

Ingredients You’ll Need

Crust

• 1 1/2 cups vegan graham cracker crumbs or crunchy vegan cookies
  • Use cinnamon grahams or speculoos-style cookies for extra spice.
• 1/4 cup coconut sugar or light brown sugar
• 1/3 cup melted vegan butter or refined coconut oil
  • I like Miyoko’s or Earth Balance for reliable flavor.
• Pinch of fine sea salt

Cheesecake Filling

• 2 cups vegan cream cheese, room temperature
  • Use a block style if possible, such as Violife or Tofutti, for a firmer set.
• 1 cup full-fat coconut cream
  • Chill a can of coconut milk and scoop the thick top if you cannot find canned coconut cream.
• 3/4 cup organic cane sugar or coconut sugar
• 2 tablespoons cornstarch or arrowroot starch
• 2 teaspoons pure vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon fine sea salt

Cinnamon Apple Layer

• 3 medium apples, peeled, cored, and thinly sliced
  • Choose firm, tart apples like Granny Smith or Honeycrisp so they hold texture.
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon cornstarch
• Pinch of salt

Crumble Topping

• 3/4 cup rolled oats
• 1/2 cup all-purpose flour or gluten-free 1:1 baking blend
• 1/3 cup coconut sugar or brown sugar
• 1/3 cup cold vegan butter, cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Optional Garnishes

• Coconut whipped cream
• Extra cinnamon
• Thin apple slices or chopped toasted pecans

Equipment List

• 8 or 9 inch springform pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Small saucepan or skillet
• Cooling rack
• Sharp knife for slicing

Tips & Tricks

• Line the bottom of the springform pan with parchment so the crust releases cleanly.
• Use room temperature vegan cream cheese so the filling mixes smooth without lumps.
• Beat the filling just until smooth and creamy so you avoid excess air bubbles.
• Slice apples thin and even so they cook through without turning mushy.
• Chill the baked cheesecake at least 6 hours, or overnight, for the best flavor and clean slices.
• Run a thin knife around the edge of the pan before you release the springform ring so the sides stay neat.
• Use gluten-free cookies and flour if you need a gluten-free vegan apple crumble cheesecake.
• Let the cheesecake sit at room temperature for 15 to 20 minutes before serving so the texture softens slightly.

How to Make Vegan Apple Crumble Cheesecake Recipe

Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C).
2. Wrap the outside of the springform pan with a layer of foil to catch any drips.
3. Line the bottom with a circle of parchment and lightly grease the sides with vegan butter or oil.

Make the Crust

1. Stir the graham cracker crumbs, sugar, and salt in a bowl.
2. Pour in the melted vegan butter and mix until the crumbs feel like damp sand and clump when you squeeze them.
3. Press the mixture firmly into the bottom of the pan, using the bottom of a measuring cup to pack it tight.
4. Bake the crust for 8 to 10 minutes until it looks lightly golden and smells toasty, then set it aside to cool slightly.

Cook the Cinnamon Apple Layer

1. Toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, cornstarch, and salt.
2. Warm a skillet over medium heat and add the apple mixture.
3. Cook for 5 to 7 minutes, stirring often, until the apples soften slightly and the juices thicken and look glossy.
4. Remove from heat and let the apples cool while you mix the cheesecake filling.

Mix the Cheesecake Filling

1. Add vegan cream cheese to a large bowl and beat it with a mixer until smooth and fluffy.
2. Add coconut cream, sugar, lemon juice, lemon zest, vanilla, and salt, then beat again until creamy.
3. Sprinkle in the cornstarch and mix just until it blends in and the filling looks silky.
4. Scrape the sides and bottom of the bowl with a spatula so no thick bits hide in the corners.

Assemble the Layers

1. Pour about two thirds of the cheesecake filling over the baked crust and smooth the top.
2. Arrange the cinnamon apples evenly over the filling, leaving a small border at the edge so apples do not stick to the pan.
3. Spoon the remaining filling over the apples and spread gently so you keep the layers mostly intact.
4. Tap the pan on the counter a few times to release any big air bubbles.

Mix the Crumble Topping

1. Stir oats, flour, sugar, cinnamon, and salt in a bowl.
2. Add the cold vegan butter cubes.
3. Rub the butter into the dry ingredients with your fingers or a pastry cutter until you see clumps and a sandy texture.
4. Sprinkle the crumble evenly over the top of the cheesecake filling.

Bake the Cheesecake

1. Place the pan on the middle rack of the oven.
2. Bake at 350°F (175°C) for 45 to 55 minutes, until the edges look set and the center still jiggles slightly like soft custard.
3. If the crumble browns too quickly, tent the top loosely with foil during the last 10 to 15 minutes.
4. Turn off the oven, crack the door open, and let the cheesecake sit inside for 20 to 30 minutes so the temperature drops slowly.

Cool and Chill

1. Move the pan to a cooling rack and let the cheesecake cool to room temperature.
2. Run a thin knife around the edge to loosen the sides.
3. Cover the pan and chill in the fridge for at least 6 hours, or overnight, so the filling firms up.
4. Release the springform ring, slice with a sharp knife, and wipe the blade between cuts for clean slices.

Serve

1. Plate slices and top with coconut whipped cream if you like extra richness.
2. Dust with cinnamon or add a few thin apple slices for a bakery-style look.
3. Serve chilled or slightly cool and enjoy the layers of crust, creamy filling, apples, and crumble in every bite.

What to Serve with it?

Serve this vegan apple crumble cheesecake recipe with hot coffee, chai, or a big mug of spiced herbal tea. A scoop of dairy-free vanilla ice cream on the side turns it into a full-on dessert event. Add a simple green salad or a light fruit salad to balance the richness if you serve it after a heavier meal. Kids also love it with cold oat milk or almond milk.

Storage Options

• Store leftover cheesecake covered in the fridge for up to 4 to 5 days, and keep it in the springform base or a flat airtight container.
• Chill slices uncovered for 30 minutes first, then cover, so condensation does not drip on the crumble topping.
• Freeze individual slices on a tray until firm, then wrap them and store in a freezer bag for up to 2 months.
• Thaw slices in the fridge overnight and warm them slightly at room temperature for 15 minutes, or heat gently in a low oven at 275°F (135°C) for 8 to 10 minutes if you like a softer, just-baked feel.