Vegan Apple Crumble Cheesecake

A creamy cashew-based cheesecake layered with spiced caramelized apples and a golden oat crumble topping, perfect for fall and vegan celebrations.

Ingredients

• 1 ½ cups vegan graham cracker crumbs (or crushed digestive biscuits)
• ¼ cup melted coconut oil (or vegan butter)
• 2 cups raw cashews, soaked in hot water for 1 hour then drained
• ½ cup coconut cream (from the top of a chilled can of coconut milk)
• 2 large apples (Honeycrisp or Gala), peeled and diced
• 1 tablespoon brown sugar or coconut sugar
• 2 tablespoons brown sugar or coconut sugar
• maple syrup
• coconut oil
• lemon juice
• vanilla
• salt
• cinnamon
• nutmeg
• oats
• almond flour

Method

1. In a bowl, mix graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt until it resembles wet sand.
2. Press into the bottom of a 7–8 inch springform pan lined with parchment paper.
3. Bake for 8–10 minutes, then cool slightly.
4. In a high-speed blender, blend soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and salt until silky smooth.
5. Pour over the cooled crust and smooth the top. Refrigerate while preparing apples.
6. In a skillet, heat coconut oil over medium heat. Add apples, sugar, cinnamon, nutmeg, lemon juice, and salt.
7. Sauté for 5–7 minutes until apples are tender and caramelized. Set aside to cool slightly.
8. In a bowl, combine oats, almond flour, brown sugar, coconut oil, cinnamon, and salt. Mix with your fingers until crumbly.
9. Spoon the caramelized apples evenly over the cheesecake layer. Sprinkle crumble topping over apples.
10. Bake at 350°F (175°C) for 25–30 minutes, until the topping is golden and fragrant.
11. Cool completely, then refrigerate for at least 4 hours or overnight.
12. Slice and enjoy chilled, optionally drizzled with maple syrup or vegan caramel sauce.